This chocolate butterscotch cake is a layered moist chocolate cake. It has chocolate cream cheese frosting and whipped butterscotch ganache in the filling. The cake is topped with a butterscotch drip using butterscotch chips.
This chocolate butterscotch cake is probably the softest cake ever. Even when the cake is super cold, the cake is still incredibly soft.
The best part about this cake is the whipped butterscotch ganache. This is a ganache made with butterscotch chips. It is cooled, then whipped until super fluffy.
If you are looking for more butterscotch recipes, try butterscotch chocolate chips, butterscotch pear turnovers, and butterscotch cake.
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Why You Will Love This
- Moist chocolate cake- This cake is always my go to for chocolate cake. It is incredibly soft and moist. I also used this cake for Chocolate Peanut Butter Cake.
- Whipped butterscotch- The whipped filling is made using only butterscotch chips, salt, and heavy cream.
- Chocolate cream cheese frosting- This frosting is incredible. I could eat it with a spoon!
- Butterscotch drip- This drip uses butterscotch chips and it adds a great flavor to the cake.
Ingredient Notes
- Dutch process cocoa powder- This is the one I used. For a darker coloring and richer flavor, use a dutch process cocoa powder.
- Oil- You can use canola, vegetable, or olive oil.
- Buttermilk- You can use full fat or reduced fat buttermilk.
- Hot water- It needs to be steaming. You can also use hot coffee.
- Butterscotch chips- You can use Nestle brand.
- Cream cheese- Use full fat cream cheese.
- Slightly cold butter- Leave the butter out for 30 minutes.
Step By Step Instructions
Here are the steps to make and bake the cake.
STEP 1: Mix the wet ingredients. Mix all of the wet ingredients together. Then, mix in the hot water very slowly. Go slow to not over cook the eggs.
STEP 2: Mix the wet ingredients and the dry together. Mix all these together until just combined. Don't over mix the cake batter.
STEP 3: Bake the cake. Pour the batter into the three 8 inch cake pans. Bake for 25-28 minutes.
STEP 4: Whipped butterscotch ganache. Heat the heavy cream in a saucepan. Add in the butterscotch chips and salt. Heat on low and stir until everything is melted together. This can take several minutes.
STEP 5: Cool and whip the ganache. Cool the ganache in a bowl for 2 hours. It will become thick like pudding. Then, whip on high for 2 minutes. It will become light in color and very fluffy.
STEP 6: Make the chocolate frosting. Beat the cream cheese and butter together. Then, add in the sifted powdered sugar and cocoa powder. Next, add in the vanilla, salt, and heavy cream. Beat the frosting until fluffy.
Assembling The Cake Tips
When you make the whipped butterscotch, frosting, or the drip, make these right before you need them. They are best fresh.
First, the cakes need to be a little cold. They are so much easier to decorate when cold. Freeze for 15 minutes.
Next, apply a small amount of frosting to your board you are decorating on. This helps to keep the cake in place while decorating.
If there are any domes on the cake, cut them off using a serrated knife.
Then, place the first layer of cake bottom side down. This means putting the actual bottom of the cake down on the board.
Frost the cake with ¾ths cup of frosting. Then, pipe a double ring of frosting around the border of cake.
Next, spread half of the whipped butterscotch ganache over the cake. Make sure it is even!
Repeat with the second layer. Place the last layer bottom side up. This gives the cake the flattest top.
Decorating The Cake
Next, frost the cake in a very light layer of frosting. This will help seal the crumbs. Freeze the cake for 15 minutes.
Then, frost the rest of the cake. Before applying the drip, freeze the cake for 10 minutes. A cold cake/frosting will stop the drip from falling off the cake.
If you would like to pipe decorations on top of the cake, freeze the drip for 10 minutes.
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FAQ
This could be because you live at high altitude. Follow the high altitude step in the recipe notes. This could also be because your rising agents have expired.
You need to sift the powdered sugar and cocoa powder before using.
You can. If you chill it, stir it every 10 minutes until it thickens. When you whip up the ganache it won't get as fluffy since it will be cold.
Yes you can. After the cake is cooled, wrap each layer in cling wrap. Freeze up to 30 days. Then, thaw for 1 hour before decorating.
I have not recipe tested this.
Yes it can. It will make 24 cupcakes. For 12 cupcakes, divide the recipe in half.
Yes it can. Divide the frosting in half, but keep the cake the same.
Storing and Freezing
Store this chocolate butterscotch cake in an airtight container in the fridge. Store up to 5 days.
Freezing
Freeze the cake in individual cake slices. Wrap each slice in cling wrap. Freeze up to 30 days.
Then, take the cake slices out for 1 hour before enjoying.
Other Cake Recipes To Try
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Make sure to tag me on Instagram @stephaniesweettreats. I hope you loved it! To get more ideas follow me on Pinterest.
📖 Recipe
Chocolate Butterscotch Cake
Ingredients
Chocolate Cake
- 2 ½ cups All-purpose flour
- 1 cup Dutch process cocoa powder
- 1 ¾ cup White granulated sugar
- 2 ½ teaspoon Baking powder
- 1 ½ teaspoon Baking soda
- 1 teaspoon Salt
- ¾ cup Oil canola or vegetable
- 2 teaspoon Pure vanilla extract
- 1 cup Buttermilk room temperature
- 4 Large eggs room temperature
- 1 cup Hot water
Butterscotch Frosting
- 1 cup Butterscotch chips 1 ½ bags
- ⅛ teaspoon Salt
- ⅓ cup Heavy cream
Chocolate Cream Cheese Frosting
- 8 oz Cream cheese room temperature
- 1 ½ cups Unsalted butter slightly cold
- 5 cups Powdered sugar sifted
- 1 cup Cocoa powder
- 2 teaspoon Pure vanilla extract
- ¼ teaspoon Salt
- ¼ cup Heavy cream
Butterscotch Drips
- 1 cup Butterscotch chips
- ⅛ teaspoon Salt
- ⅓ cup Heavy cream
Instructions
Chocolate Cake
- Preheat the oven to 350°F. Spray three 8 inch cake pans with baking non-stick spray. Line the bottoms with 8 inch parchment circles. Spray again.
- In a mixing bowl, sift the flour and cocoa powder. Mix in the sugar, baking powder, baking soda, and salt. Set aside. Heat the hot water on the stove until steaming.1 cup Dutch process cocoa powder, 1 ¾ cup White granulated sugar, 2 ½ teaspoon Baking powder, 1 ½ teaspoon Baking soda, 1 teaspoon Salt, 1 cup Hot water
- In a separate mixing bowl, mix the oil, vanilla, buttermilk, and 4 eggs. Slowly add in the hot water.¾ cup Oil, 2 teaspoon Pure vanilla extract, 1 cup Buttermilk, 4 Large eggs
- Pour the wet ingredients into the dry. Mix until combined.
- Divide the batter into the three cake pans. Bake for 25-28 minutes. The cakes are done baking when a toothpick inserted comes out clean.
- Let the cakes sit in the pans for 10 minutes before transferring to a cooling rack. The cakes needs to be completely cooled before using.
Butterscotch Frosting
- Heat the heavy cream in a sauce pan over medium-low heat. Heat until steaming. Turn the heat to low. Pour butterscotch chips and salt into the cream.1 cup Butterscotch chips, ⅓ cup Heavy cream
- Let sit until the butterscotch chips start to melt. Stir with a rubber spatula until everything is melted together. Pour into a bowl.
- Let it sit for 2 hours. Stir every so often. It will be room temperature and feel like pudding. Using a mixer with a whisk attachment, whip the ganache for 2 minutes on high.
Chocolate Cream Cheese Frosting
- Let the butter sit on the counter for 30 minutes to get slightly cold. Sift the powdered sugar and cocoa powder while you wait.1 ½ cups Unsalted butter, 5 cups Powdered sugar, 1 cup Cocoa powder
- Using a mixer, beat the cream cheese and butter on high for 3 minutes. Slowly add in the powdered sugar/ cocoa powder. It should be thick. Scrape the bowl.8 oz Cream cheese
- Add in vanilla, salt, and heavy cream. Mix on high until fluffy and slightly lightened in color.2 teaspoon Pure vanilla extract, ¼ teaspoon Salt, ¼ cup Heavy cream
Butterscotch Drip
- Heat the heavy cream in a sauce pan over medium-low heat. Heat until steaming. Turn the heat to low. Pour butterscotch chips and salt into the cream.1 cup Butterscotch chips, ⅓ cup Heavy cream
- Let sit until the butterscotch chips start to melt. Stir with a rubber spatula until everything is melted together. Pour into a bowl.
- Place in the freezer for 15-20 minutes. Stir every 5 minutes until it is only very slightly warm.
Assembly
- Place chocolate cake in the freezer for 15 minutes to get it cold. Use a serrated knife to cut any domes off the cakes.
- Place a small amount of chocolate frosting on the board you are decorating on. Place the 1st layer of cake bottom side down.
- Pipe a ring of chocolate frosting around the border of the cake. Use half of the butterscotch frosting and spread on the cake. Use ¾ cup of chocolate frosting and spread on the cake.
- Repeat with the second layer. Top with the last layer bottom side up.
- Frost the cake in a very light layer of frosting. This will keep the crumbs in place. Freeze for 15 minutes.
- Frost the rest of the cake. Then, freeze for 10 minutes to set the frosting.
- Spread the butterscotch drip over the cake. Pour half of the drip on the cake. Use an offset spatula to push the butterscotch over the edge of the cake for it to drip down. Top with the rest of the drip. Top with extra butterscotch chips.
Leslie L says
My mother's eyes rolled back in her skull as she exclaimed that it was "the best thing that you have ever made".
su says
Error in the metric conversion of 1/3 cup heavy cream for Butterscotch frosting. It should be 79 g instead of 178.5 g
Kyle says
Perfect balance of chocolate and butterscotch!