Incredible Butterscotch Cake

This is a moist and decadent Easy Butterscotch Cake Recipe that your family will clamor over. Inspired by vintage recipes and covered in Butterscotch Frosting, it’s baked in a half baking sheet or 9×13 and couldn’t be easier! 

Ingredients

• 2½ cups all purpose flour
• 1 tablespoon baking powder plus ½ teaspoon, (for a total of 1 tablespoon + ½ teaspoon of baking powder)
• ½ teaspoon salt
• ¾ cup butter unsalted
• 1½ cups dark brown sugar packed
• 3 tablespoons canola oil
• 2 teaspoons vanilla
• 4 eggs large
• 1¼ cups milk whole is best

BUTTERSCOTCH FROSTING

• 1 cup butterscotch chips
• 2 tablespoons butter
• 3 cups powdered sugar
• 5 tablespoons milk

Instructions

• Prepare your sheet pan with baking spray to grease the bottom and sides. Preheat oven to 350°F. 
• In a medium mixing bowl, combine flour, baking powder and salt. Set aside.
• In a large mixing bowl or stand mixer, add butter, dark brown sugar and canola oil. Beat until light in color and fluffy, about 3-4 minutes.
• Add eggs and vanilla extract and mix until combined.
• Add milk and blend to combine.
• Gradually add dry mixture to wet until just combined and smooth. Don’t overmix.
• Bake in your 1/2 sheet pan for a thinner sheet cake 15 minutes (up to 20 minutes, use the toothpick test to ensure it’s done). In a 9×13 baking dish, bake 30 minutes or until a toothpick inserted in the center of the cake comes out clean.
• Remove cake and place on a wire cooling rack to cool.

BUTTERSCOTCH FROSTING

• Melt butterscotch chips and butter together in a microwave safe bowl. Start with one minute and then melt in 10 second increments, so you don’t burn or overcook.
• Add melted butterscotch and butter mixture to a large mixing bowl or stand mixer. 
• Alternate adding powdered sugar and milk until fully combined.
• Spread onto cooled cake.