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Butterscotch Crunch Cake is a delightful dessert that perfectly blends rich butterscotch flavors with a satisfying crunch. This cake stands out not only for its appealing golden hue but also for its unique texture, which combines moist cake layers with a delightful crunch from the addition of butterscotch chips and crispy rice cereal. With its inviting aroma and decadent taste, Butterscotch Crunch Cake is an ideal treat for any occasion, whether it be a birthday party, a holiday celebration, or simply a cozy family gathering.

Butterscotch Crunch Cake

Discover the irresistible charm of Butterscotch Crunch Cake with this detailed recipe that combines rich butterscotch flavors and a delightful crunch. Perfect for any occasion, this cake blends moist layers with a satisfying texture from butterscotch chips and crispy rice cereal. With step-by-step instructions, including tips on key ingredients like butter, eggs, and buttermilk, you’ll be baking a stunning cake that will impress family and friends. Enjoy creating this delicious dessert!
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Ingredients
  

1 cup unsalted butter, softened

1 cup brown sugar, packed

1 cup granulated sugar

4 large eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

1 cup butterscotch chips

1 cup crushed rice cereal (like Rice Krispies)

1 cup heavy cream

1/4 cup powdered sugar

1/2 teaspoon vanilla extract (for whipped cream)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

    Cream the Butters: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

      Add Eggs and Vanilla: Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.

        Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.

          Mix Buttermilk: Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing just until combined.

            Fold in Butterscotch Chips: Gently fold in the butterscotch chips until evenly distributed throughout the batter.

              Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

                Prepare the Crunch Layer: In a bowl, combine the crushed rice cereal with half of the remaining butterscotch chips (1/2 cup). Set aside.

                  Make Whipped Cream: In a mixing bowl, whisk the heavy cream with powdered sugar and vanilla extract until soft peaks form.

                    Assemble the Cake: Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of whipped cream on top, followed by the rice cereal and butterscotch chip mixture.

                      Top with Second Layer: Place the second cake layer on top and use the remaining whipped cream to frost the top and sides of the cake.

                        Garnish: Finish by sprinkling the remaining butterscotch chips over the top for decoration, and refrigerate for at least an hour before serving to set.

                          Prep Time: 30 minutes | Total Time: 2 hours | Servings: 12