Elevate your dessert experience to new heights of decadence with our Toffee Butterscotch Cake. This confection is a symphony of flavors that marries the rich, buttery essence of butterscotch with the delightful crunch of toffee, creating a taste sensation that’s simply irresistible. Imagine sinking your fork into layers of moist cake infused with the indulgent notes of caramelized sugar and creamy butterscotch, while decadent toffee bits add a delightful surprise in every bite. With each mouthful, you’ll embark on a journey of contrasting textures and harmonious flavors that’s designed to captivate your senses. The Toffee Butterscotch Cake isn’t just a dessert; it’s an experience that transforms ordinary moments into extraordinary memories. Whether shared at a celebration or savored as a personal indulgence, this cake invites you to savor the artistry of flavors that come together in a truly enchanting way. Join us in relishing a slice that redefines dessert with its luxurious combination of butterscotch and toffee, setting a new standard for sweet satisfaction.
Toffee Butterscotch Cake
one 15.25-ounce box yellow cake mix
3 large eggs
1 cup water
1/3 cup vegetable or canola oil
12-ounce jar butterscotch sundae syrup or ice cream topping
half of one 14-ounce can sweetened condensed milk
12-ounce whipped topping, thawed (I used lite)
1/2 cup toffee bits
- Preheat oven to 350F, line a 9×13-inch pan with foil for easier cleanup, and spray with cooking spray; set aside.
- To a large bowl, add the cake mix, eggs, water, oil, and mix on high-speed with a handheld electric mixer for about 2 minutes. Turn batter out into prepared pan and bake the cake for about 23 to 25 minutes, or a toothpick that’s inserted in the center comes out clean.
- After taking the cake out of the oven, using the blunt end of a wooden spoon, poke about 75 holes evenly over the surface of the cake, poking nearly to the bottom of the cake; set aside.
- To a medium bowl, add the butterscotch topping, sweetened condensed milk, whisk to combine, and slowly and evenly pour over the surface of the cake. Run a spatula back and forth as necessary over the surface of the cake to encourage the mixture to sink down into the holes.
- Cover cake and place it in the fridge for at least 2 hours, or until chilled. For a make-ahead option, note that the cake will keep in the fridge for a couple of days before serving it.
- Before serving, evenly spread the whipped topping over the cake, evenly sprinkle with the toffee bits, and serve.
- Storage: Cake will keep airtight in the fridge for up to 5 days, noting it may get more soggy as time passes.