Description
This Butterscotch Pumpkin Cake is a moist and flavorful autumn dessert that combines the warm spices of pumpkin pie spice and cinnamon with the rich sweetness of butterscotch chips. Topped with a creamy vanilla bean frosting, this cake is perfect for seasonal celebrations or cozy gatherings.
Ingredients
Scale
Cake
- 3/4 cup butterscotch chips
- 1/2 cup salted butter (1 stick)
- 1 cup sugar
- 6 tablespoons plain pumpkin puree
- 1 3/4 cups flour (spooned and leveled)
- 1 teaspoon cinnamon
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
Frosting
- 1/2 cup salted butter (1 stick)
- 1 3/4 cups powdered sugar
- 1 teaspoon vanilla bean paste (or regular vanilla)
- 5 teaspoons milk
- Dash salt (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees F. Line an 8×8 inch square pan with parchment paper, or grease it well, then set aside.
- Melt Butterscotch and Butter: In a large microwaveable mixing bowl, combine the butterscotch chips and 1/2 cup salted butter. Microwave in 30-second increments, stirring after each, until the mixture is smooth and fully melted.
- Add Sugar and Pumpkin: Stir in the sugar and pumpkin puree thoroughly using a wooden spoon.
- Mix Dry Ingredients: In the same bowl, add the flour without mixing. Then add cinnamon, pumpkin pie spice, and salt, stirring them into the flour. Finally, stir the flour mixture into the wet ingredients just until combined; avoid overmixing.
- Bake the Cake: Spread the batter evenly into the prepared pan. Bake for 27-29 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before frosting.
- Beat Butter for Frosting: In a separate mixing bowl, beat the remaining 1/2 cup salted butter for about 1 minute until fluffy. If the butter is not softened, beat for 2-3 minutes.
- Add Powdered Sugar and Vanilla: Add 1 cup of powdered sugar and beat to combine, then add the vanilla bean paste and 3 teaspoons of milk.
- Incorporate Remaining Sugar: Beat in the remaining powdered sugar. If the frosting becomes too stiff, add additional milk as needed. Optionally, add a dash of salt if frosting is too sweet.
- Final Whip and Frost: Beat well, scraping down the bowl sides to ensure smoothness. Spread the frosting evenly over the cooled cake.
- Garnish and Serve: Optionally, sprinkle additional pumpkin pie spice on top. Slice and serve your butterscotch pumpkin cake.
Notes
- Do not overmix cake batter to keep the texture tender.
- Use softened butter for easier frosting preparation.
- Adjust milk quantity in frosting to reach desired consistency.
- Additional pumpkin pie spice sprinkled on frosting enhances the flavor.
- Store leftover cake covered at room temperature for up to 2 days or refrigerate for longer freshness.
