Description
This Butterscotch Pumpkin Cake combines rich butterscotch flavor with the warm spices of pumpkin pie for a moist, flavorful treat perfect for fall or any cozy occasion. The cake is topped with a smooth, creamy pumpkin-spiced frosting, making it a delightful dessert that balances sweetness, spice, and comforting autumn flavors.
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 all-purpose 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), softened
- 1 3/4 cups powdered sugar
- 1 teaspoon vanilla bean paste (or regular vanilla extract)
- 5 teaspoons milk
- Dash of salt (optional, if the frosting is too sweet)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees F. Line an 8×8 inch square baking pan with parchment paper or grease it well. Set aside to prepare the batter.
- Melt Butterscotch and Butter: In a large microwave-safe bowl, combine the butterscotch chips and 1/2 cup butter. Microwave in 30-second increments, stirring occasionally, until the mixture is fully melted and smooth. Use a whisk toward the end for better consistency.
- Add Sugar and Pumpkin Puree: Stir in the sugar and pumpkin puree thoroughly with a wooden spoon until well combined.
- Mix Dry Ingredients: In the same bowl, add the flour but do not mix yet. Sprinkle the cinnamon, pumpkin pie spice, and salt over the flour and stir these spices into the flour using a dry spoon. Then gently fold the flour and spice mixture into the wet ingredients. Stir just until combined to avoid overmixing.
- Bake the Cake: Spread the batter evenly into the prepared pan. Bake for 27-29 minutes at 350 degrees F, or until a toothpick inserted in the center comes out clean. Remove from the oven and let the cake cool completely in the pan.
- Prepare Frosting – Beat Butter: While the cake cools, beat the softened 1/2 cup butter in a mixing bowl on medium speed for about 1 minute until fluffy. If the butter isn’t softened, beat for 2-3 minutes to achieve fluffiness.
- Add Powdered Sugar and Flavoring: Add 1 cup of powdered sugar to the butter and mix until combined. Then add the vanilla bean paste and 3 teaspoons of milk, blending well.
- Finish the Frosting: Add the remaining powdered sugar gradually, beating continuously. If the frosting is too stiff, add a little more milk. Add a dash of salt if the frosting tastes overly sweet to balance the flavor.
- Frost the Cake: Beat the frosting well and scrape down the sides of the bowl. Spread the frosting evenly over the completely cooled cake.
- Garnish and Serve: Optionally, sprinkle additional pumpkin pie spice over the frosting for extra flavor and visual appeal. Slice and serve.
Notes
- Make sure the cake is completely cool before frosting to prevent the frosting from melting.
- Use softened butter for the frosting to achieve the creamiest texture.
- If a microwave is unavailable, melt butterscotch chips and butter gently on the stovetop over low heat.
- The cake can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- For a dairy-free version, substitute butter with plant-based margarine and use dairy-free powdered sugar alternatives.
