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 its moist, tender crumb and creamy whipped topping, this cake is not just a dessert; it's an experience that brings joy to every bite.

Perfect for celebrations or simply as a sweet ending to a family dinner, this Butter Brickle Cake is surprisingly easy to make. Using a convenient box of Betty Super Yellow Cake Mix and a few simple ingredients, you can whip up this decadent dessert in just over two hours. The addition of butterscotch pudding mix ensures a rich flavor and a delightful texture, while the toffee bits add a satisfying crunch that contrasts beautifully with the smooth whipped cream frosting.

Whether you're a seasoned baker or a novice in the kitchen, this recipe is sure to impress. The combination of flavors and textures makes it a crowd-pleaser, and the stunning presentation will have everyone reaching for their forks. So, gather your ingredients and get ready to create a cake that will not only satisfy your cravings but also become a cherished favorite in your dessert repertoire!

Ingredients

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

Equipment

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

Directions

  1. Heat oven to 350°F (325°F 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%