I’ve teamed up with my friends at Domino® Sugar to make this delicious butterscotch crunch cake!

It’s made with tender brown sugar cake layers, crunchy brown sugar toffee bits, fluffy butterscotch Swiss meringue frosting, and generous butterscotch drizzles! And of course, each and every component is made with Domino® Dark Brown and Light Brown Sugars.

It’s the contrast of textures and flavors that truly makes this cake! Each bite is soft yet crunchy, sweet and a little salty, and full of toasted and caramelized deliciousness.

How to Make This Butterscotch Crunch Cake

Let’s walk through each step of this recipe to make sure it turns out as amazing as possible.

I’ve also shared a video tutorial below.

Step 1: Make the Brown Sugar Cake Layers

The first step is to make the brown sugar cake layers following the recipe card at the bottom of this post.

Divide the batter evenly between the prepared pans and bake for 32-35 minutes or until a toothpick comes out with a few moist crumbs.

Let the pans cool for 10 minutes, then run a small offset spatula around the perimeter of the pan to separate the cake from the pan.

Then flip the cake layers onto a wire rack to finish cooling and use a serrated knife to level the tops of the layers once they’re fully cooled.

If you make these cake layers in advance and freeze them, let them thaw for about 20 minutes before making your cake.

The cake layers should still be slightly cold to the touch, which will make it easier to assemble your cake.

Step 2: Make the Butterscotch Sauce

Next, we make the butterscotch sauce. Turn the stove to medium heat, and place a pot over the element.

Melt the butter in a medium-sized, heavy-bottomed saucepan over medium heat. Note: Do NOT use a non-stick pan for this recipe!

Add the Domino® Dark Brown Sugar, heavy cream, and salt. Stir the mixture with a rubber spatula until it’s fully combined.

Let the mixture come to a boil, scraping down the sides and bottom of the bowl occasionally with a rubber spatula. Let the mixture boil for 4 to 5 minutes. Then remove it from heat and stir in the vanilla extract.

The butterscotch will be thin at this point, but it will thicken as it cools. Pour into a separate container, then set it in the fridge to cool until it reaches room temperature.

This is what it looks like once it’s reached room temperature. You should end up with about 1 1/2 cups of butterscotch sauce.

Step 3: Make the Brown Sugar Toffee Bits

While the butterscotch sauce cools, make the brown sugar toffee bits. Line a small rimmed baking sheet with parchment paper or a silicone baking mat and set aside.

Melt the unsalted butter in a heavy-bottomed, small saucepan over medium heat.

Add the packed Domino® Light Brown Sugar and fine salt and whisk vigorously until combined. Continue to stir the mixture constantly as it cooks.

If the mixture separates while it’s cooking, remove it from the stovetop and whisk vigorously until it comes back together.

Then return it to heat and continue cooking it. Cook the mixture for about 7 minutes, or until it reaches 295°F or 146°C.

Pour the mixture onto the prepared baking pan as soon as it reaches the right temperature. It should spread out into an even layer. Set aside to cool for about 20 minutes.

At this point, the toffee should be hard to the touch. Place the toffee in a Ziplock bag and use a rolling pin or heavy object to break it into small pieces.

I recommend placing a towel underneath the toffee to protect your counters.

If you make this in advance, store it in an airtight container/bag for up to 1 week.

Step 4: Make the Butterscotch Frosting

Once the butterscotch sauce is at room temperature, make the butterscotch frosting.

In a medium-sized pot, add about 1 inch of water and bring to a simmer. Then add the egg whites and Domino® Granulated Sugar into a large metal or heat-proof bowl.

Place the bowl on top of the pot filled with simmering water. The bowl should create a seal over the pot. Make sure the water isn’t touching the bottom of the bowl, or it can cook the egg whites.

Whisk the mixture constantly for about 3 minutes, until it reaches 160°F / 71°C. You can test the mixture to see if it’s ready by rubbing a tiny bit between your fingertips.

The sugar should be fully dissolved, and it should feel super smooth and hot to the touch.

Once it reaches this stage, lift the bowl away from the pot and dry the bottom with a towel.

Pour the mixture into the bowl of a stand mixer and beat on a medium-high speed with a whisk attachment.

Mix for about 10 minutes, or until you have stiff, glossy peaks that stick straight up. While the meringue whips, I like to add something cold around the base of my bowl. I

find the meringue stays quite warm while it whips up and placing a bag of frozen veggies around the base of the bowl helps cool it back to room temperature.

This can prevent your buttercream from becoming soupy in the next step.

Mix in the unsalted butter at a medium speed, one stick at a time. Scrape the sides and bottom of the bowl with a rubber spatula as needed.

The frosting should have a thick, whipped consistency once all the butter is mixed in.

If it looks lumpy or broken, keep mixing until it looks fluffy and thick. If it doesn’t seem to come together after an additional 10 minutes of mixing, check out the troubleshooting section in the post above.

Once the consistency is right, swap out the whisk attachment for a paddle attachment and add the butterscotch sauce, vanilla extract, and fine salt.

Continue mixing on a low speed for a couple of minutes to make the frosting extra smooth.

Step 5: Assemble the Cake

Then it’s finally time to assemble the cake! Stack and frost the brown sugar cake layers on a greaseproof cake board or flat plate using a dab of frosting to help stick the first cake layer to the board.

Spread an even layer of butterscotch frosting on top of the first cake layer.

Drizzle about 1/2 cup of the butterscotch sauce on top of the frosting, then sprinkle on a few spoonfuls of the toffee bits and toasted pecans. Repeat this process with the remaining cake layers.

Chill the cake in the freezer for 10 minutes once the cake layers are stacked to help lock the filling in place and make it easier to frost the cake.

Then spread a thick coat of butterscotch frosting around the cake using a large offset spatula to give it a beautiful textured finish. Sprinkle some of the toffee bits and pecans in a ring around the top of the cake, then enjoy!

Substitutions & Swaps – Butterscotch Sauce and Toffee

This recipe uses quite a few ingredients and I know you might not have all of them on hand.

Below are some swaps and substitutions that can be made in this recipe.

• Unsalted Butter – Salted butter can be used in place of unsalted butter, just omit the salt that the recipe calls for.
• Domino® Light and Dark Brown Sugar – For best results, I recommend using the new zipper packaged Domino® Light and Dark Brown Sugar! It allows added freshness, locks in moisture, and makes it easier to scoop directly from the bag. Light or dark brown sugar can be used to make the butterscotch sauce and toffee bits, but I prefer using Domino® Dark Brown Sugar to make the butterscotch sauce and Domino® Light Brown Sugar to make the toffee bits.
• Heavy Cream – If needed, full-fat coconut milk can be used in place of heavy cream in the butterscotch sauce recipe.

Substitutions & Swaps – Brown Sugar Cake Layers & Butterscotch Frosting

• All-Purpose Flour – A good baking gluten-free flour blend can be used in place of the AP flour in the cake batter.
• Domino® Granulated Sugar – You can decrease the amount of Domino® Granulated Sugar by 1/4 cup based on your preferences.
• Domino® Light Brown Sugar – This cake recipe turns out best using Domino® Light Brown Sugar, but Domino® Dark Brown Sugar can be used if needed.
• Unsalted Butter – Salted butter can be used in place of unsalted butter, just omit the salt that the recipe calls for.
• Buttermilk – Whole milk, alternative milk, or additional sour cream can be used in place of the buttermilk.
• Sour Cream – Full-fat yogurt, alternative yogurt, or additional buttermilk can be used in place of the sour cream.
• Vegetable Oil – Any flavorless or neutral oil can be used in place of vegetable oil. Canola or sunflower oil would work great!

Making This Butterscotch Crunch Cake in Advance & Storage Tips

I highly recommend making the cake layers in advance and freezing them. It breaks the process up and makes it more approachable.

You can also make the frosting ahead of time or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.

The butterscotch toffee can be stored in an airtight container or Ziplock bag at room temperature for up to a week. If any of the bits stick together, they can be broken up with a fork.

The butterscotch sauce can be made up to 2 weeks in advance and stored in an airtight container in the fridge.

A frosted cake can last in the fridge for up to a week, or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious!

If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store it in the fridge for up to a week.

How Many People Does This Cake Feed?

If you make this cake with 3, 8-inch cake layers or 4, 7-inch cake layers, it will feed about 24 people. For more information on cake sizes and servings, check out my cake portion guide.

Recipe Variations – Making This Cake in Different Sizes

One batch of this recipe makes about 10 cups of batter or about 1800 grams. If you plan to use three circular cake pans, add 600 grams of batter into each pan.

If you want to make a tiered cake or different-sized cake with this recipe, check out my cake batter calculator to see how many batches of batter you’ll need.

This recipe can also be used to make a sheet cake! One batch will make a 1, 9 x13-inch cake layer that’s about 1.5 inches tall once leveled.

Bake for 45-55 mins at 350 F / 175 C, or until a toothpick inserted in the center comes out with a few moist crumbs. Bake time can vary a lot based on the type of pan you use, if you use heating cores, and your oven. I recommend using heating cores if you have them, they help sheet cake layers bake more evenly and quickly.

For more details on how to convert this cake recipe and others into sheet cakes, check out my sheet cake guide.

Last but not least, you can also make cupcakes using this recipe. Fill the liners 3/4 full and bake them at 350 F / 175 C for 19-21 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

How To Make the Best Butterscotch Crunch Cake

• Be sure the ingredients are at room temperature. It helps them mix together better.
• Properly measure the flour! I like to use a scale, but the fluff and level method works great too.
• Use Domino® Brown Sugar for the best taste and texture! They’ve just released a new zipper bag for their brown sugar, which keeps it super soft, and lump-free, and makes it easier to measure.
• Cool the cake layers fully before assembling the cake. It will make it much easier to fill and frost.
• Use a warm, sharp knife to get clean slices. Fill a tall cup with hot water and dip a sharp knife into it. Dry the knife fully, then make a slice. Repeat with each cut and wipe the blade clean after each cut.

Let Me Know What You Think!

If you make this butterscotch crunch cake, we’d love to hear what you think of it! Please leave a rating and comment below.

Don’t forget to tag me @chelsweets and @dominosugar if you share on social media! We love seeing your delicious creations.

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