Butterscotch Pudding Cake

Dessert cakes have a special allure that captivates the hearts and taste buds of many. They embody comfort, nostalgia, and indulgence, often serving as the centerpiece for celebrations, family gatherings, or simply a delightful end to a meal. Among the vast array of dessert options, the butterscotch pudding cake stands out as a particularly comforting and indulgent treat. This unique dessert combines the rich, buttery flavor of butterscotch with the moist, tender texture of cake, resulting in a dessert that is both satisfying and unforgettable.

Indulge in the ultimate comfort dessert with this decadent butterscotch pudding cake recipe. Combining a moist cake with a luscious layer of creamy butterscotch pudding, each bite is a delightful mix of textures and flavors. Perfect for celebrations or a cozy family meal, this cake invites both seasoned bakers and beginners to create a stunning treat. Enhance your experience with optional toppings like whipped cream or nuts for an unforgettable dessert moment!

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Ingredients

For the Butterscotch Pudding:

1 cup brown sugar, packed

2 tablespoons cornstarch

1/4 teaspoon salt

2 3/4 cups whole milk

4 large egg yolks

3 tablespoons unsalted butter

1 teaspoon vanilla extract

For the Cake:

1 cup all-purpose flour

1/2 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup milk

1/4 cup vegetable oil

1 teaspoon vanilla extract

1 cup boiled water

For Serving:

Whipped cream (optional)

Chopped pecans or walnuts (optional)

A drizzle of caramel sauce (optional)

Instructions

Prepare the Butterscotch Pudding:

a. In a medium saucepan, whisk together the brown sugar, cornstarch, and salt.

b. Gradually whisk in the milk until smooth.

c. In a separate bowl, beat the egg yolks and then temper them by gradually adding a small amount of the warm milk mixture. Stir well to combine.

d. Return the tempered egg yolk mixture to the saucepan over medium heat, stirring continuously for about 5–7 minutes, until the pudding thickens.

e. Remove from heat, and stir in the butter and vanilla extract until melted and smooth. Transfer the pudding to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and set aside to cool.

Make the Cake Batter:

a. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

b. In a mixing bowl, combine the flour, granulated sugar, baking powder, and salt.

c. Stir in the milk, vegetable oil, and vanilla extract until you achieve a smooth batter.

d. Gradually fold in the boiled water—this will create a very thin batter. Pour it into the prepared cake pan.

Assemble the Cake:

a. Carefully pour the prepared butterscotch pudding over the cake batter in the pan. Do not stir; the pudding will sink during baking.

Bake the Cake:

a. Bake in the preheated oven for about 30–35 minutes, or until the top of the cake springs back when lightly touched and the pudding is set.

b. Allow the cake to cool in the pan for 10 minutes before inverting it onto a serving platter.

Serve:

a. Slice the cake and serve warm or at room temperature.

b. Top with whipped cream, chopped nuts, and a drizzle of caramel sauce if desired.

Prep Time, Total Time, Servings: 30 minutes | 1 hour | 8 servings