Butterscotch Cake {Cake Mix Recipe}

Used the cake recipe, but for the sauce and Frosting I used the Brown Sugar Butterscotch recipe.

1 (15.25oz) Yellow Cake Mix ( I used Duncan Hines Perfectly Moist Cake Mix)

⅓ cup (40g) all purpose flour (If not using a digital scale, gently spoon into measuring cup and level off with a table knife)

1 (3.9 oz) small box Jello Instant Butterscotch Pudding. Use the dry pudding- we are not preparing the pudding.

4 large eggs

1 cup (242g) sour cream

½ cup (121g) milk (or water)

¼ cup (54g) vegetable oil (we use canola oil)

¾ cup (115g) Butterscotch Chips 2 (16g) Tablespoons Vegetable Oil (Combine and melt. See instructions below)-- Once melted, it is just under ½ cup (4oz) of butterscotch/oil mixture.)

1 teaspoon (4g) vanilla extract

subheading: FOR THE BUTTERSCOTCH CREAM FILLING:

1 (3.9 oz) small box Instant Butterscotch Pudding (We used Jell-O brand)

2 cups (464g) heavy cream or whipping cream (stir in a little more if recipe is too thick)

subheading: FOR THE CREAM CHEESE FROSTING:

2 sticks (226g) unsalted butter, slightly softened

16 oz Cream cheese (total weight 452g). We used two 8 oz packages of full-fat cream cheese.

2 teaspoons (8g) vanilla extract

½ teaspoon (2g) salt

6 to 6 ½ cups (690g to 747g) confectioners sugar

Directions at mycakeschool.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer