Pecan Crunch And Butterscotch Layer Cake
This decadent layer cake features moist brown sugar sponges filled with homemade butterscotch sauce and topped with a buttery, toasted pecan crunch for the ultimate textural experience.
Ingredients
Ingredients
- 2.5 cup all-purpose flour sifted
- 1.5 cup dark brown sugar tightly packed for deep molasses flavor
- 1 cup unsalted butter softened to room temperature
- 3 large eggs room temperature
- 1 cup buttermilk shakes well before measuring
- 1.5 cup pecans roughly chopped
- 0.5 cup butterscotch chips melted for the batter
- 1 tbsp vanilla extract pure extract recommended
- 2 tsp baking powder fresh
- 0.5 cup heavy cream for the butterscotch drizzle
Notes
Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. For the best flavor, serve at room temperature. To make ahead, the cake layers can be frozen for up to one month; wrap tightly in plastic wrap and foil before freezing.