Toffee Butterscotch Cake



  • 1 (15.25-ounce) box yellow cake mix
  • 3 large eggs
  • 1 cup water
  • 1/3 cup vegetable or canola oil
  • 1 (12-ounce) jar butterscotch sundae syrup or ice cream topping
  • 1/2 (14-ounce) can sweetened condensed milk
  • 1 (12-ounce) tub whipped topping, thawed (lite version can be used)
  • 1/2 cup toffee bits

How to Make Toffee Butterscotch Cake

Step 1: Prepare the Pan and Batter

  1. Preheat your oven to 350°F (175°C).
  2. Line a 9×13-inch pan with foil for easier cleanup and spray with cooking spray; set aside.
  3. In a large bowl, combine the cake mix, eggs, water, and oil.
  4. Mix on high speed with a handheld electric mixer for about 2 minutes.
  5. Pour the batter into the prepared pan.

Step 2: Bake the Cake

  1. Bake the cake for about 23 to 25 minutes, or until a toothpick inserted in the center comes out clean.

Step 3: Poke Holes and Add Topping

  1. After removing the cake from the oven, use the blunt end of a wooden spoon to poke about 75 holes evenly over the surface of the cake, poking nearly to the bottom.
  2. In a medium bowl, whisk together the butterscotch topping and sweetened condensed milk.
  3. Slowly and evenly pour the mixture over the surface of the cake.
  4. Use a spatula to help the mixture sink down into the holes.

Step 4: Chill the Cake

  1. Cover the cake and place it in the fridge for at least 2 hours, or until chilled.
  2. For a make-ahead option, note that the cake will keep in the fridge for a couple of days before serving.

Step 5: Add Whipped Topping and Toffee Bits

  1. Before serving, evenly spread the whipped topping over the cake.
  2. Sprinkle evenly with the toffee bits.

Enjoy your delicious Toffee Butterscotch Cake!


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