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Butterscotch Toffee Chocolate Cake is everything you’d ever want in a rich, decadent chocolate cake frosted with the most luscious, Butterscotch Toffee Frosting ever! This chocolate butterscotch cake recipe will have you craving more and more and more! Umm…Seriously.

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The butterscotch frosting and chocolate cake combo is amazing! We cannot resist! Check out this Easy Butterscotch Pudding Layered Dessert and these Chewy Butterscotch Oatmeal Cookies if you’re craving even more butterscotch!!

Butterscotch has that buttery and brown sugar flavors that I love, but it’s very rich tasting, so a little goes a long way. Not the case here…And…I found something new. I always have to tell you what I’m loving!

Guittard Butterscotch Chips! 🙂 May I just say…best Butterscotch Chips ever! I can’t wait to try these in some cookies or bars, but in frosting, it’s the cat’s butterscotchy meowwww-meowww!!

These amazing butterscotch chips melt like butta. Real smooth and creamy! I’ve tried some other brands, and for melting and tasting, and these are really nice.

About the Cake and Frosting!

The cake is chocolaty, but it’s not overly sweet and even has some Greek yogurt in it to lighten it up a bit.
This chocolate cake pairs divinely with the alluring butterscotch frosting. Oh and those intense toffee bits are sweet and salty! This cake explodes with the best flavor combinations ever!
There’s even cream cheese in the frosting!! The crunchiness of the toffee…O. M. Geeee!!! That’s just icing on the cake! …with toffee of course!
Double the recipe if you want to do a double layer cake or 9 x 13.

Ingredients You Need

Chocolate Cake

all-purpose flour
unsweetened cocoa powder
cornstarch
baking soda
salt
Greek Yogurt, I used Oikos Zero Greek Yogurt
granulated sugar
brown sugar
olive or canola oil
eggs
vanilla extract

Butterscotch Toffee Frosting

Guittard Butterscotch Chips
cream cheese softened
unsalted butter softened
powdered sugar
almond milk or milk of choice, heavy cream or buttermilk
salt
toffee chips, I used Heath
milk chocolate bar chopped roughly

How to Make Chocolate Butterscotch Cake Recipe

Chocolate Cake

Preheat oven to 350°F. Coat 1 8- or 9-inch cake pan with cooking spray, then dust with flour.
Sift flour, cocoa, cornstarch, baking soda and salt into a bowl and set aside.
In another bowl, add yogurt, granulated sugar, dark brown sugar, oil, eggs and vanilla.
Using mixer, beat on low speed until blended about a minute.
Add in the dry ingredients and then beat on high speed for 2 minutes longer.
Pour cake batter into prepared pan, smoothing top.
Bake for 30 to 35 minutes or until cakes feel set when lightly pressed in center and wooden skewer comes out clean.
Let cake cool completely.

Butterscotch Toffee Frosting

Place the butterscotch morsels in a microwavable bowl and microwave on high, stirring every 30 second intervals until you melt butterscotch chips.
In a separate bowl, using a mixer, cream the cream cheese until smooth.
Add in the butter, milk, salt and powdered sugar and continue beating until smooth.
Add in the melted butterscotch morsels mix until fully combined, then mix in toffee chips.
Frost cake.
Add rough chopped milk chocolate to the top of the frosting on top of the cake.
Cut and Devour! Store leftovers in an airtight container for up to 3-4 days at room temperature or in the fridge.

More Variations

Add chocolate chips in the cake batter for a chocolate burst of flavor and texture.
Top the cake with chocolate curls, butterscotch ganache or chopped nuts, like roasted pecans or more toffee bits.

This is a great butterscotch and chocolate cake recipe the whole family will love for snacking with a large glass of cold milk or after dinner! Serve with a scoop of ice cream and taste the yummy!

More Desserts You’ll Love!

Butterscotch Toffee Chocolate Cake

Kim Lange

This rich and decadent Butterscotch Toffee Chocolate Cake explodes with the best flavor combinations ever! Butterscotch, toffee and chocolate rules!

5 from 2 votes

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Calories

Ingredients

Chocolate Cake

¾ cups plus 2 tablespoons All-Purpose Flour
¼ cup unsweetened cocoa powder
1 tablespoon cornstarch
1 teaspoon baking soda
½ teaspoon salt
½ cup Greek Yogurt I used Oikos Zero Greek Yogurt
¼ cup plus 2 tablespoons granulated sugar
¼ cup plus 2 tablespoons packed dark brown sugar
⅓ cup olive or canola oil
2 large eggs
1 teaspoon pure vanilla extract

Butterscotch Toffee Frosting

6 oz. or 1 cup Guittard Butterscotch Chips
4 oz. cream cheese softened
⅓ cup unsalted butter softened
1 cup powdered sugar
2 tablespoons almond milk or milk of choice
Couple pinches of salt
¼ to ½ cup toffee chips I used Heath
1 good quality milk chocolate bar chopped roughly

Instructions

To make cake

Preheat oven to 350°F. Coat 1 8- or 9-inch cake pan with cooking spray, then dust with flour.
Sift flour, cocoa, cornstarch, baking soda and salt into a bowl and set aside.
In another bowl, add yogurt, granulated sugar, dark brown sugar, oil, eggs and vanilla.
Using mixer, beat on low speed until blended about a minute.
Add in the dry ingredients and then beat on high speed for 2 minutes longer.
Pour batter into prepared pan, smoothing top.
Bake for 30 to 35 minutes or until cakes feel set when lightly pressed in center and wooden skewer comes out clean.
Let cake cool completely.

Butterscotch Toffee Frosting

Place the butterscotch morsels in a microwavable bowl and microwave on high, stirring every 30 second intervals until melted.
In a separate bowl, using a mixer, cream the cream cheese until smooth.
Add in the butter, milk, salt and powdered sugar and continue beating until smooth.
Add in the melted butterscotch morsels mix until fully combined, then mix in toffee chips.
Frost cake.
Add rough chopped milk chocolate to the top of the frosting.
Cut and Devour!