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Butterscotch Sheet Cake Recipe

Butterscotch Sheet Cake Recipe

Learn how to make the best homemade butterscotch sheet cake with this easy baking recipe! Brown sugar and butter create that classic caramelized flavor, while buttermilk ensures a perfectly moist crumb. Topped with a rich butterscotch glaze, this foolproof recipe will become your new favorite treat!
Difficulty:
Beginner
Prep Time:
20 mins
Cook Time:
35 mins
Serves:
1 cake (16 slices)
An overhead shot of the butterscotch sheet cake displayed on a vintage cake stand with a soft natural light streaming from a nearby window. The cake's golden-brown surface glistens with the butterscotch glaze that pools slightly at the edges. A slice has been removed, revealing the cake's tender, moist crumb with a warm amber hue. Scattered around the base are caramel-colored butterscotch chips and a small bowl of butterscotch sauce. The scene is completed with a few antique forks on cream-colored linen napkins, creating a cozy, inviting tableau that highlights the cake's rustic elegance and homestyle appeal.

Ingredients

<ul class="ingredients-main-list"> <li class="ingredients-single-item">For the cake:</li> <li class="ingredients-single-item">280g all-purpose flour</li> <li class="ingredients-single-item">200g dark brown sugar (firmly packed)</li> <li class="ingredients-single-item">100g granulated sugar</li> <li class="ingredients-single-item">1 tsp baking powder</li> <li class="ingredients-single-item">1/2 tsp baking soda</li> <li class="ingredients-single-item">1/2 tsp salt</li> <li class="ingredients-single-item">170g unsalted butter, melted</li> <li class="ingredients-single-item">240ml buttermilk, room temperature</li> <li class="ingredients-single-item">3 large eggs, room temperature</li> <li class="ingredients-single-item">2 tsp vanilla extract</li> <li class="ingredients-single-item">For the butterscotch glaze:</li> <li class="ingredients-single-item">115g unsalted butter</li> <li class="ingredients-single-item">150g dark brown sugar</li> <li class="ingredients-single-item">120ml double cream (heavy cream)</li> <li class="ingredients-single-item">1/4 tsp salt</li> <li class="ingredients-single-item">1 tsp vanilla extract</li> <li class="ingredients-single-item">120g icing sugar (powdered sugar), sifted</li> </ul>

Equipment

<ul class="equipment-main-list"> <li class="equipment-single-item">23x33cm (9x13-inch) baking pan</li> <li class="equipment-single-item">Parchment paper</li> <li class="equipment-single-item">Stand mixer or electric hand mixer</li> <li class="equipment-single-item">Saucepan</li> </ul>

Directions

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 175°C (350°F). Line your 23x33cm baking pan with parchment paper, leaving some overhang on the sides to help remove the cake later, and lightly grease any exposed parts of the pan. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In a large bowl, whisk together the flour, both sugars, baking powder, baking soda, and salt until well combined and no lumps of brown sugar remain. The brown sugar is crucial here as it contains molasses, which gives butterscotch its distinctive flavor. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> In another bowl, whisk together the melted butter, buttermilk, eggs, and vanilla until smooth. The buttermilk's acidity will react with the baking soda to create a tender crumb, while also balancing the cake's sweetness. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Pour the wet ingredients into the dry ingredients and mix gently until just combined. Be careful not to overmix – stopping when you no longer see dry flour is perfect. Overmixing develops gluten, which can make your cake tough rather than tender. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Pour the batter into your prepared pan and smooth the top with a spatula. Give the pan a gentle tap on the counter to release any large air bubbles. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The cake should be golden brown and will spring back slightly when gently pressed in the center. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Allow the cake to cool in the pan for 15 minutes, then use the parchment overhang to carefully lift it out onto a wire rack to cool completely. The cake needs to be completely cool before glazing. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> For the butterscotch glaze, melt the butter in a medium saucepan over medium heat. Add the brown sugar and whisk constantly for about 2 minutes until the mixture is bubbling and the sugar has dissolved. The caramelization of the sugars here is what creates that deep butterscotch flavor. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Carefully add the cream (it will bubble vigorously) and salt, continuing to whisk. Bring the mixture back to a gentle boil and cook for another minute, then remove from heat. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Stir in the vanilla extract, then gradually whisk in the sifted icing sugar until smooth. Allow the glaze to cool for about 5-10 minutes, stirring occasionally. You want it to be still warm and pourable, but thick enough to set on the cake without all running off. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Place your cooled cake on a serving platter or board, then pour the warm glaze evenly over the top, working quickly to spread it to the edges with an offset spatula if needed. The glaze will begin to set as it cools. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> Allow the glaze to set for at least 30 minutes before slicing the cake. For clean slices, dip your knife in hot water and wipe it dry between cuts. Store the cake covered at room temperature for up to 3 days, or refrigerate for up to 5 days. </li> </ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Butterscotch Sheet Cake Recipe?

This indulgent cake requires all-purpose flour, dark brown sugar, granulated sugar, baking powder, baking soda, salt, unsalted butter, buttermilk, eggs, and vanilla extract. The butterscotch glaze needs butter, dark brown sugar, double cream, salt, vanilla, and icing sugar.

How to cook Butterscotch Sheet Cake Recipe at home?

Learn how to cook Butterscotch Sheet Cake by combining dry ingredients, mixing wet ingredients separately, then folding them together. Bake in a lined pan at 175°C for 30-35 minutes until golden. Once cooled, top with a homemade butterscotch glaze made by caramelizing butter and brown sugar before adding cream, vanilla, and icing sugar.

Why is buttermilk important in baking a moist sheet cake?

Buttermilk serves multiple purposes: it adds moisture, creates tenderness through its acidity reacting with baking soda, provides tanginess that balances sweetness, and helps break down gluten for a softer texture - all contributing to that perfectly moist crumb everyone craves.

Can I make this butterscotch cake in advance for a party?

Absolutely! This sheet cake actually improves with time as the flavours meld. You can make it up to 2 days ahead and store at room temperature, or freeze the unglazed cake for up to 3 months. Add the glaze fresh before serving for best results.

What's the secret to achieving that perfect butterscotch flavour?

The distinctive butterscotch flavour comes from properly caramelizing dark brown sugar with butter. The molasses in brown sugar is essential - don't substitute with light brown varieties. Adding a pinch of salt enhances the caramel notes while cutting through sweetness.

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Bring back to a gentle boil for another minute, then remove from heat." }, { "@type": "HowToStep", "name": "Finish glaze", "text": "Stir in the vanilla extract, then gradually whisk in the sifted icing sugar until smooth. Allow the glaze to cool for 5-10 minutes, stirring occasionally until it's still warm but thick enough to set on the cake." }, { "@type": "HowToStep", "name": "Glaze cake", "text": "Place your cooled cake on a serving platter, then pour the warm glaze evenly over the top, working quickly to spread it to the edges with an offset spatula if needed. The glaze will begin to set as it cools." }, { "@type": "HowToStep", "name": "Set and serve", "text": "Allow the glaze to set for at least 30 minutes before slicing the cake. For clean slices, dip your knife in hot water and wipe it dry between cuts. Store covered at room temperature for up to 3 days." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "98" }, "review": [ { "@type": "Review", "author": "Mia Tanaka", "datePublished": "2024-08-01", "reviewBody": "Perfect butterscotch flavor, not too sweet! The glaze sets beautifully and the cake stays moist for days. My husband requested it for his birthday next month!", "name": "Perfect Balance of Flavors", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Aarav Patel", "datePublished": "2024-07-28", "reviewBody": "Kids demolished it in one sitting! I was hoping for leftovers but there was nothing left. The butterscotch flavor is nostalgic and reminds me of childhood treats. Will definitely make again!", "name": "Family Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Elena Rodríguez", "datePublished": "2024-08-05", "reviewBody": "Moist crumb that lasted days! I made this for a potluck and everyone asked for the recipe. The butterscotch glaze is the perfect topping - not too sweet but incredibly flavorful.", "name": "Potluck Star", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lars Johansson", "datePublished": "2024-07-30", "reviewBody": "Better than bakery version! I've tried many butterscotch cake recipes and this is by far the best. The detailed instructions made it foolproof and the result was spectacular.", "name": "Best Recipe Ever", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Zara Ibrahim", "datePublished": "2024-08-10", "reviewBody": "Freezes beautifully for later enjoyment! I made two cakes - one to eat right away and one to freeze for later. Both were incredible. The glaze maintains its shine even after thawing!", "name": "Perfect Make-Ahead Dessert", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ], "url": "https://www.whatsbaking.co/recipes/butterscotch-sheet-cake-recipe" }
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