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Butter Brickle Cake

A classic, moist yellow layer cake studded with toffee bits and finished with brown sugar whipped cream.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 16 servings

Ingredients

  • 1 box super moist yellow cake mix (Betty Crocker suggested)
  • 1 small box butterscotch instant pudding mix
  • 1 cup water
  • 1/2 cup butter, melted
  • 4 large eggs
  • 2 8-ounce bags toffee bits, divided
  • 1 tablespoon all-purpose flour
  • 1 3/4 cups whipping cream
  • 3 tablespoons packed brown sugar

Instructions

  • Preheat the oven to 350°F (175°C). Grease and flour two 9-inch cake pans or spray them with baking spray; set aside.
  • In a mixing bowl, combine the yellow cake mix, butterscotch instant pudding mix, water, melted butter, and eggs.
  • Beat on low speed for 30 seconds, then increase to medium and beat for 2 minutes until blended and smooth.
  • Toss 3/4 cup of the toffee bits with 1 tablespoon flour in a small bowl to coat; gently fold the toffee into the batter.
  • Divide the batter evenly between the prepared pans and smooth the tops.
  • Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean. Let cakes cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely.
  • While the cake cools, beat the whipping cream and packed brown sugar together until thick and spreadable to make the whipped topping.
  • Place one cake layer on a serving plate. Spread just under 1 cup of the whipped cream over the top and sprinkle with 2/3 cup of the remaining toffee bits.
  • Top with the second cake layer, then cover the top and sides with the remaining whipped cream.
  • Press the remaining toffee bits onto the sides of the cake and sprinkle a few more on top to finish.

Equipment

  • Two 9-inch cake pans
  • Electric Mixer
  • Mixing bowls
  • Spatula
  • cooling rack
  • Measuring cups and spoons

Notes

  • Measure toffee bits as divided: part for batter and part for decorating.
  • Coating toffee with flour prevents it from sinking in the batter.
  • Beat cream until it holds soft peaks to keep it spreadable.
  • Let cakes cool completely before frosting to avoid melting the whipped cream.