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butterscotch pudding cake on a white plate with a scoop of vanilla ice cream and toasted pecans
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Butterscotch Pudding Cake

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
This easy butterscotch pudding cake pairs a soft brown sugar cake with a rich butterscotch sauce that forms underneath as it bakes. Serve it warm with vanilla ice cream for a simple, cozy dessert.
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Ingredients

For the cake:

  • 1 cup (200 g) firmly packed dark brown sugar
  • 1 ¼ cups (150 g) all-purpose flour
  • 2 teaspoon baking powder
  • ½ teaspoon salt
  • 6 tablespoons (85 g) unsalted butter, melted and slightly cooled
  • ½ cup (120 ml) milk
  • 1 teaspoon vanilla extract

For the topping:

  • ¾ cup (150 g) firmly packed dark brown sugar
  • ¼ teaspoon salt
  • 1 ½ cups (360 ml) boiling water

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Instructions
 

To make the cake:

  • Preheat the oven to 350°F (175°C). Grease an 8-inch square baking pan.
  • Whisk together the brown sugar, flour, baking powder, and salt.
  • In a small bowl or measuring cup, whisk together the melted butter, milk, and vanilla.
  • Pour the wet ingredients into the dry ingredients, and stir just until combined. The batter should be thick but smooth.
  • Spread evenly in the prepared pan.

To make the topping and bake:

  • Sprinkle the brown sugar and salt evenly over the batter.
  • Carefully pour the boiling water over the back of a spoon so it covers the surface without disturbing the batter.
  • Bake 35 to 40 minutes, or until the cake is puffed and the center springs back lightly when touched. The sauce will still be bubbling around the edges and underneath the cake.
  • Let stand 10 to 15 minutes before serving to allow the sauce to thicken.
  • Serve warm with your desired garnishes.

Notes

  • Dark brown sugar: I recommend dark brown sugar for the richest butterscotch flavor.
  • Boiling water: Pour the water gently over the back of a spoon to cover the batter without disturbing it. Do not stir after adding it.
  • Serving: This cake is best served warm. Spoon the sauce from the bottom of the pan over each serving and add ice cream, toasted nuts, or another garnish if you like.
  • Storage: Store leftovers covered in the refrigerator for up to 4 days. Reheat individual servings in the microwave. The cake will absorb some of the sauce as it sits but will still be soft and delicious.
Author: Jennifer McHenry
Course: cakes
Cuisine: American
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