Butter Brickle Cake

Health score
1%
Butter Brickle Cake
123 min.
12
601kcal

Suggestions


Indulge your sweet tooth with a delightful Butter Brickle Cake that promises to be the star of any dessert table! This luscious cake combines the rich flavors of butterscotch and toffee, creating a heavenly treat that will leave your guests begging for seconds. With a preparation time of just over two hours, this cake is perfect for special occasions or simply to satisfy your cravings.

The magic begins with a moist and tender cake base, made from a convenient yellow cake mix and enhanced with a package of butterscotch pudding. This not only adds a depth of flavor but also ensures a delightful texture that melts in your mouth. The addition of toffee bits throughout the cake brings a satisfying crunch that perfectly complements the creamy whipped topping.

As you layer the cake, the whipped cream mixed with brown sugar creates a light and airy frosting that beautifully balances the richness of the cake. Topped with even more toffee bits, this Butter Brickle Cake is not just a dessert; it’s a celebration of flavors and textures that will impress everyone at your gathering.

Whether you’re hosting a birthday party, a holiday feast, or just want to treat yourself, this cake is sure to be a hit. So gather your ingredients, preheat your oven, and get ready to create a dessert that’s as delightful to make as it is to eat!

Ingredients

  • tablespoons brown sugar packed
  • 0.5 cup butter melted
  • package butterscotch pudding mix instant (4-serving size)
  •  eggs 
  • tablespoon flour all-purpose
  • 16 oz toffee chips 
  • cup water 
  • 1.5 cups whipping cream (heavy)
  • box cake mix yellow

Equipment

  • bowl
  • oven
  • knife
  • wire rack
  • hand mixer
  • toothpicks

Directions

  1. Heat oven to 350F (325F for dark or nonstick pans). Generously grease bottom and sides of two 9-inch round pans or spray with baking spray with flour. (Do not use 8-inch rounds or batter will overflow.)
  2. Beat cake mix, pudding mix (dry), water, butter and eggs in large bowl with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes. Toss 1/2 cup of the brickle chips with flour in small bowl; stir into cake batter (batter will be thick). Spoon evenly into pans.
  3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to wire rack. Cool completely, about 1 hour.
  4. Beat whipping cream and brown sugar in chilled large bowl with electric mixer on high speed until soft peaks form.
  5. Spread about 1/2 cup whipped cream mixture over 1 cake layer to within about 1/4 inch of edge; sprinkle with 1/2 cup of the brickle chips. Top with second layer. Frost side and top of cake with remaining whipped cream mixture. Press remaining 1 cup brickle chips into side of cake. Store covered in refrigerator.

Nutrition Facts

Calories601kcal
Protein3.23%
Fat49.76%
Carbs47.01%

Properties

Glycemic Index
10.5
Glycemic Load
12.82
Inflammation Score
-6
Nutrition Score
7.1500000163265%

Nutrients percent of daily need

Calories:600.55kcal
30.03%
Fat:33.36g
51.33%
Saturated Fat:17.36g
108.5%
Carbohydrates:70.92g
23.64%
Net Carbohydrates:70.34g
25.58%
Sugar:51.85g
57.62%
Cholesterol:127.49mg
42.5%
Sodium:535.09mg
23.26%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.87g
9.74%
Vitamin A:1290.3IU
25.81%
Phosphorus:195.04mg
19.5%
Vitamin B2:0.26mg
15.05%
Calcium:137.19mg
13.72%
Selenium:7.3µg
10.43%
Folate:39.39µg
9.85%
Vitamin E:1.47mg
9.82%
Vitamin B1:0.12mg
8.01%
Iron:1.24mg
6.91%
Vitamin B3:1.08mg
5.4%
Vitamin B5:0.52mg
5.21%
Vitamin D:0.77µg
5.13%
Manganese:0.09mg
4.68%
Vitamin B12:0.27µg
4.54%
Vitamin B6:0.07mg
3.69%
Vitamin K:3.31µg
3.15%
Zinc:0.43mg
2.87%
Potassium:96.93mg
2.77%
Copper:0.05mg
2.63%
Magnesium:10.46mg
2.62%
Fiber:0.58g
2.33%