Butterscotch Brownie Cake


My birthday was a week ago yesterday, and I decided that this year I wanted to make my own birthday cake.  Ben very sweetly offered to bake a cake for me, but it likely would have been from a box.  Of course I would have been very appreciative and been happy to eat it, but we both knew that I could bake something better and let’s face it, I would have way more fun making it myself too.  Then it was just a matter of deciding what type of cake I wanted to make.  Oh, how I agonized over this decision…so many options, both new ideas and old.  I finally decided to try something new.  I’ve been on kind of a butterscotch kick lately so this sounded fantastic.


This is basically just butterscotch blondies baked in small cake pans instead of a 9×13″ pan, and topped with butterscotch and dark chocolate ganaches.  It was phenomenal! It definitely has the dense texture of a blondie or brownie rather than a cake, and it was very rich.  The mini cake size ended up being just perfect because even a small piece was very filling.  Once again, I had issues with the chocolate ganache because I used a different recipe than my usual (don’t ask why I keep doing this – I really have no good reason).  It tasted fine but didn’t have the smooth finish that I love.  Oh well, the cake was gone in no time so no one seemed to care 😉  I have changed the ganache to my favorite recipe below so that you won’t have the same problems I did.  The butterscotch ganache recipe makes more than you need so either make a half batch, or just save the rest for topping ice cream…or really anything!


Butterscotch Brownie Cake
For the butterscotch brownie cake:
2 1/2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 cup unsalted butter, softened
1 3/4 cups packed light brown sugar
1 tbsp. vanilla extract
2 large eggs
1 (11 oz.) package butterscotch chips, divided

For the butterscotch ganache:
3/4 cup butterscotch chips
6 tbsp. heavy whipping cream
3 tbsp. unsalted butter

For the chocolate ganache:
4 oz. bittersweet chocolate, finely chopped
1/2 cup heavy cream
2 tbsp. sugar
2 tbsp. water

Extra butterscotch chips, for garnish


To make the cake, preheat the oven to 350 degrees F.  Butter and flour the sides of two 5-inch round cake pans, and line the bottoms with parchment paper.  In a medium mixing bowl, sift together the flour, baking powder, and salt.  In the bowl of a stand mixer, combine the butter, sugar and vanilla.  Beat on medium speed until creamy.  Scrape down the bowl and mix in the eggs until well incorporated.  Gradually beat in the flour mixture on low speed just until combined.  Stir in 1 cup of butterscotch chips with a rubber spatula.

Divide the batter evenly between the prepared pans.  Sprinkle with the remaining butterscotch chips.  Bake for 30 to 40 minutes or until a toothpick inserted in the center comes out clean.  Transfer the pans to a wire cooling rack and allow to cool completely before carefully removing from the pans.

To make the butterscotch ganache, combine the cream and the butter in a small saucepan.  Warm over medium-high heat until the mixture is almost boiling.  Place the butterscotch chips in a small, heatproof bowl.  Pour the cream mixture over the butterscotch chips and allow to sit for 30 seconds.  Stir until smooth.

To make the chocolate ganache, place the chopped chocolate in a small bowl.  Bring the cream, sugar and water to a boil, then pour the liquid over the chocolate and let sit for 30 seconds.  Gently whisk the mixture together until smooth.  Leave the glaze to sit until it thickens a bit to your desired consistency.

To assemble the cake, place one of the cake layers on a wire rack with a sheet of wax paper.  Drizzle butterscotch ganache over the top so that it drips over the edges of the cake.  Drizzle with a small amount of chocolate ganache as well.  Lay the remaining cake layer on top of the first and top with remaining chocolate ganache so that it drips over the edges.  Decorate with extra butterscotch chips, if desired.  Transfer the cake to a serving platter.

Source: adapted from Bakerella, cake adapted from Very Best Baking, chocolate ganache from Baking: From My Home to Yours by Dorie Greenspan

26 Responses

  1. I get really excited about what cake to make for my birthday too. Baking my own cake is an aspect of my birthday that I really enjoy, actually.

  2. that is sooo yummy looking!

  3. This looks fabulous! I love butterscotch. I made my own birthday cake too- it’s the best way to guarantee that you’ll get what you want! 🙂

  4. Ahhh…why must you do this to me? I love baking, but ever since discovering your chewy chocolate chip cookies, I’ve been making them twice a week–I kid you not!–for myself, husband and sons! I just bought some oreos, which don’t tempt me like a homemade cookie, and told my husband I was not going to bake as much, and then this recipe…my tastebuds thank you, but my waistline does not!! 😉

  5. That looks amazingly tasty! Love the butterscotch chips topping!

  6. Oh this looks awesome! Yum!

  7. Happy belated birthday Annie. Your cake looks amazing.

  8. I have some butternut chips left from my last trip to the US, maybe this is the way to use them. It looks amazing and happy belated birthday!

  9. Happy birthday! I made this at thanksgiving but had the brillant idea to make it in my mini muffin pans well, dummy didn’t spray the pan well enough. Yup, they sticked but I scraped it all out & turned it into a trifle. Yours came out terrific!

  10. You make all of your cakes look so cute! This one could have the potential of being so ugly, yet you have made it just adorable!

  11. Happy Birthday!

    That looks *incredibly* decadent 🙂

  12. This looks great. I know what you mean, I decided to make my own cake for my last birthday, and I spent FOREVER trying to decide what I wanted! haha.. I hope you had a great birthday!

  13. Annie, this fabulous birthday cake (happy birthday, by the way!) is one of the many reasons I’m giving you the “Fabulous Blog” award. Check my blog for the award image and details!

  14. holy smokes that sounds SO GOOD!

  15. What a beautiful picture! This cake looks drool worthy!

  16. I just finished eating instant butterscotch pudding. 😦 I would have much rather had a piece of your wonderful cake.

  17. this is positively sinful and fabulous! there are so many things about your cake that i love, and nothing that i hate…except the fact that i’d eat way too much way too quickly. 🙂


    And happy belated birthday!! 😀

  19. I adore blondies, and to put ganache on top sounds like a most excellent idea!

  20. That looks so good! I like all of the butterscotch in it.

  21. Now that is a cake!! Great job!

  22. Hope you had a DAMN good birthday! As always your treats look incredible!

  23. I have been on a butterscotch kick lately too, adding it to chocolate cookies. Looks like I may have to try this next. It looks so yummy!

  24. […] Recipe from Annie’s Eats For butterscotch brownie cake: 2 1/2 cups all-purpose flour 1 tsp. baking powder 1/2 tsp. salt 1 […]

  25. […] Source: Blondies adapted from Very Best Baking, ganache from Baking: From My Home to Yours by Dorie Greenspan, total product seen on Bakerella and Annie’s Eats […]

  26. Found your blog a few weeks ago! Love it! Made this for my bday last weekend and it was awesome! I always wanted to make a chocolate ganache for something! I doubled the recipe since I was using a 10″ pan and it turned out great. I doubled everything except the butterscotch ganache. Thanks for great, easy recipes and beautiful pics!

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