Easy Mouthwatering Chocolate Butterscotch Cake Recipe

This Chocolate Butterscotch Cake is rich, gooey, and full of sweet Southern flavor. With layers of chocolate, buttery praline, and smooth butterscotch, it tastes like you spent all day on it. But don’t worry, it’s quick and easy to make, and it looks just as good as it tastes!

Chocolate Butterscotch Cake

I’m a huge fan of both chocolate and pralines. They are literally, two of my favorite flavors paired together.

The flavors of the chocolate, pralines and butterscotch come together in the most fabulous of cakes.

This cake looks and tastes like you spent hours on it, but truth is, it’s the easiest of recipes by just using a doctored up cake mix.

The decadence this layered cake delivers is addictive.  It’s sure to wow your family and friends.  Each time I serve it, everyone asks me for the recipe!

Why You’ll Love Chocolate Butterscotch Cake

• Rich, chocolatey flavor with a sweet, butterscotch twist.
• Layers of gooey praline, chocolate and butterscotch in every bite.
• Looks impressive but is super simple to make.
• A true Southern-style dessert perfect for any occasion.

Ingredients for Chocolate Butterscotch Cake

• German Chocolate Cake Mix: Use a boxed mix for the base of your cake batter. Gives you a great cake without the fuss of measuring out all the dry ingredients.
• Packed Brown Sugar: Melts down to create a gooey layer, and pairs perfectly with the butterscotch frosting.
• Butter (cubed): Use real butter as a base for your butterscotch ganache.
• Heavy Whipping Cream: Used in both the butterscotch topping and chocolate frosting.
• Finely Chopped Pecans: Adds crunch to the cake layers, and a light nutty flavor.
• Instant Butterscotch Pudding Mix: Helps thicken the filling, and adds a great butterscotch cake flavor.
• Cold 2% Milk: Mix with the pudding for a smooth, creamy filling.
• Whipped Topping: The light and fluffy Cool Whip makes the creamiest filling and frosting.

How to Make Chocolate Butterscotch Cake

Bake the Cake Layers: Spray two 9-inch cake pans with cooking spray. Prepare the cake batter using the German chocolate cake recipe according to the box directions for a 2 layer cake. Pour batter evenly into the pans and bake as directed. Let the cakes cool in the pans for about 10 minutes, then place them on wire racks to cool completely.

Make the Butterscotch Pecan Filling: In a small saucepan, combine brown sugar, cubed butter, and heavy cream. Stir over low heat until the sugar is melted. Turn the heat up to medium and stop stirring. Let it bubble in the center and cook for 4–6 minutes until it turns a pretty amber color.

Remove from heat and stir in the chopped pecans. Let it cool on the counter for 20 minutes, giving it a stir now and then.

Make the Frosting While the Praline Topping is Cooling: In a small bowl, whisk together the butterscotch pudding mix and cold milk for 90 seconds. Let it sit for 2 minutes so it thickens. Gently fold in the Cool Whip until it’s light and fluffy. Cover and place in the fridge for about 20 minutes until it firms up a bit.

Assemble the Cake: Place one cake layer on your serving plate. Spread about ¾ cup of the pudding mixture on top. Add the second layer and frost the top of the cake and the sides with the rest. An offset spatula makes spreading easier, but a butter knife works fine too.

Finish with the Pecan Topping: If the pecan mixture has thickened too much, warm it just a bit over low heat until it’s easy to spread. Spoon it around the edges and some in the middle of the cake for a beautiful finish.

Chill and Serve: Store your chocolate butterscotch cake in the fridge until you’re ready to serve. It’s perfect for a birthday cake or any time you want to impress.

Ways to Serve Chocolate Butterscotch Cake

• With a scoop of vanilla ice cream.
• Drizzle extra butterscotch sauce on top of each slice before serving.
• Garnish with extra chopped pecans.
• Serve with hot coffee or tea.
• Add candles to dress it up as a birthday cake.

How to Store Leftovers

To keep your chocolate butterscotch cake fresh, just cover it tightly with plastic wrap or pop it in an airtight container.

This cake needs to be stored in the fridge because of the cool whip frosting. When you’re ready for a slice, just let it sit on the counter for a bit before eating.

More Cake Recipes

• Mama’s Italian Cream Cake
• German Chocolate Pound Cake
• Old Fashioned Carrot Cake

Print Pin

Chocolate Butterscotch Cake

Ingredients

• 1 package German chocolate cake mix regular size
• 1 cup packed brown sugar
• 1 stick of butter cubed
• 3 tablespoons heavy whipping cream
• ¾ cup finely chopped pecans
• 1 package 3.4 ounces instant butterscotch pudding mix
• 1 cup cold 2% milk
• 2-1/2 cups whipped topping

Instructions

• Prepare and bake the cake according to package directions for two 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• Meanwhile, in a small saucepan, combine the brown sugar, butter and cream. Cook and stir over low heat until sugar is dissolved. Increase the heat to medium; do not stir. Cook for 4-6 minutes or until bubbles form in the center of the mixture and the color is amber brown. Remove from the heat; stir in the pecans. Cool at room temperature for 20 minutes, stirring occasionally.
• In a small bowl, whisk pudding mix and milk for 90 seconds. Let stand for 2 minutes. Fold in the whipped topping. Cover and refrigerate until thickened, about 20 minutes.
• Place one cake layer on a serving platter; spread with ¾ cup of the pudding mixture. Top with remaining cake layer; spread remaining pudding mixture over top and sides of cake.
• If necessary, reheat pecan mixture over low heat to achieve a spreading consistency. Spoon pecan mixture around edge and middle of cake. Store in the refrigerator.