Love butterscotch? This easy Butterscotch Pudding Layer Cake starts with Betty Crocker™ Super Moist™ Yellow Cake Mix and gets rich flavor from butterscotch pudding, melted butter, and milk. Layered with homemade butterscotch-dark chocolate buttercream frosting, then finished with crushed pretzels, caramel, and sea salt, this sweet-and-salty dessert is a showstopping cake for parties and special occasions.
Here are the ingredients you’ll need to make this Butterscotch Pudding Layer Cake.
Yellow Cake Mix: It’s the easy base of the cake and gives it classic yellow cake flavor.
Butterscotch Pudding Mix: One of the most important ingredients, it adds the signature butterscotch cake flavor, making it rich and moist.
Butter: This adds rich, buttery flavor to the cake, and softened butter is the base that makes the buttercream creamy and spreadable.
Butterscotch and Dark Chocolate Chips: These give the frosting rich, layered flavor, balancing sweet butterscotch with deeper chocolate notes.
Pretzels: Crushed pretzels add crunch and help create the sweet-and-salty contrast that makes this layer cake stand out.
Caramel Sauce and Coarse Sea Salt: These finish the cake with extra sweet-and-salty flavor.
Other Ingredients You’ll Need: Eggs, vanilla, milk, and powdered sugar.
Here are the simple steps to successfully make this layer cake.
Spray the bottoms and sides of cake pans, and line them with parchment paper for easier release. Beat the cake mix, milk, melted butter, eggs, and butterscotch pudding mix for 2 minutes, scraping the bowl occasionally. Then, divide the batter evenly in the pans, so the layers bake uniformly. Bake until a toothpick inserted in the center comes out clean.
Cool the cakes in the pans for 10 minutes, then remove to cooling racks and cool completely, about 1 hour. This is important so the frosting does not melt or slide. When making the frosting, let the melted chips cool for 10 minutes to help keep the buttercream smooth instead of greasy or runny. Assemble by frosting each layer, the top, and sides. Then, press crushed pretzels around the bottom edge.
Refrigerate the cake uncovered for at least 1 hour. Right before serving, pour caramel sauce over the top so some drips down the sides, then sprinkle with sea salt.
We recommend the following for storing leftover layer cake.
You can cover and refrigerate any leftover Butterscotch Pudding Layer Cake for up to 5 days. Note, pretzels will soften the longer the cake is stored.
Wrap portions of layer cake in a double layer of plastic wrap (or a layer of plastic wrap and foil). Freeze for up to 1 month. Thaw portions of cake still wrapped to keep them moist and enjoy at room temperature for the best texture. Pretzels will become softer, less crunchy during freezing.
Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 3 (8-inch) round cake pans with cooking spray and line with parchment paper.
In a large bowl, beat Cake ingredients with an electric mixer on medium speed for 2 minutes, scraping the bowl occasionally. Pour 1 2/3 cups of batter in each pan. Spread evenly.
Bake 20 to 23 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes; remove from the pans to cooling racks. Cool completely, about 1 hour.
In a small microwavable bowl, microwave chocolate chips and butterscotch chips uncovered on High 60 seconds, stirring halfway through. Continue to microwave in 15-second increments, stirring after each, until chips can be stirred smooth; cool 10 minutes.
In a large bowl, beat 1 1/2 cups softened butter and the melted chips with an electric mixer on medium speed until blended. On low speed, beat in powdered sugar, milk, and vanilla, scraping the side of the bowl occasionally, until smooth and creamy.
Place one cake layer on a serving plate. Spread 2/3 cup of the frosting on top; top with the second cake layer. Spread 2/3 cup of the frosting on top; top with the third cake layer.
Frost the side and top of the cake with remaining frosting. Press crushed pretzels along the bottom edge of the cake. Refrigerate uncovered for at least 1 hour.
When ready to serve, carefully pour and spread caramel sauce over the top of the cake, allowing some to drip down the sides; sprinkle sea salt over the top.
To soften butter, cut in small pieces, and leave at room temperature. A faster method is to microwave butter in 5-second increments at 50% (Medium) power, turning butter frequently, so butter is softened but not melted.
An easy way to crush pretzels is to place them in a resealable food-storage plastic bag; seal the bag, and crush with a rolling pin.
To keep your serving plate clean while frosting the cake, place strips of waxed paper around the edge of the plate. Remove after frosting is complete.
