Brown Sugar Butterscotch Sheet Cake is soft, moist and perfect for your holiday dessert table.. Topped with brown sugar frosting, a drizzle of butterscotch glaze with chopped pecans.
There’s something about old fashioned desserts with butterscotch and brown sugar that feel like a warm hug from grandma’s kitchen.
The simple flavors are made extra special with a drizzle of sweet butterscotch glaze and chopped pecans. Serve it with a scoop of ice cream and you’ll totally earn those extra brownie points.
If you’re looking for a classic cake to serve to your guests for Christmas, this would make a great addition to the dessert table. It’s a nice change from the regular peppermint, eggnog and gingerbread and it’s easy enough to bring along to your next holiday party.
Yields 9
Soft and moist brown sugar sheet cake topped with brown sugar frosting and a drizzle of butterscotch glaze with chopped pecans.
25 minPrep Time
50 minCook Time
1 hr, 15 Total Time
Save RecipeIngredients
1 cup brown sugar
1/2 cup butter, softened
3 large eggs, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 (3.4 ounce) box butterscotch instant pudding
1 1/3 cups buttermilk
1/2 cup butterscotch chips
1 cup chopped pecans or walnuts
Brown Sugar Frosting
1/2 cup packed brown sugar
3/4 cup milk or cream
2 1/2 tablespoons butter
2 2/3 cups powdered sugar, sifted
Butterscotch Glaze
1/4 cup unsalted butter
1/2 cup brown sugar, packed
1/2 cup milk
1 teaspoon vanilla
Toppings
Chopped Pecans
Vanilla Ice Cream
Instructions
- Preheat oven to 350 F degrees. Line and grease a 9x13 cake pan with parchment paper.
- In a stand mixer or using a hand mixer, cream together sugar and butter for 3 minutes. Add the eggs, one by one, and mix until combined. Add vanilla extract.
- In another large bowl, whisk together the flour, baking powder, salt and butterscotch pudding mix. Slowly add the flour mixture to the we ingredients. Then add buttermilk and mix until just combined. Fold in the butterscotch chips and nuts with a spatula.
- Spread batter into prepared pan and bake for 30-35 minutes or until tooth pick poked in the center comes out clean. Remove pan from oven and allow to cool for 15 minutes before transferring to wire rack to cool completely.
Meanwhile, make the butterscotch glaze- In a heavy-bottomed saucepan over medium heat, add butter until melted. Stir in brown sugar, and heavy cream with a wooden spoon or heat-proof spatula. Bring the mixture to a boil, scraping down the sides occasionally, and boil for 4 to 5 minutes.
- Remove pan from heat and stir in vanilla; allow to cool. Mixture will thicken more as it cools.
Make the frosting.- In a small pot over medium heat, combine brown sugar and milk and bring to a boil. Allow to bubble for 3-4 minutes, stirring constantly. Remove from heat and stir in butter.
- Stir in 1½ cups powdered sugar and whisk or beat with a mixer until smooth. If frosting is too thin, add more sugar, a little bit at a time because frosting will harden as it sets. Spread frosting evenly on cake. Top with a drizzle of butterscotch glaze and toasted chopped pecans.
Notes
Brown Sugar Cake adapted from Martha Stewart
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