Butterscotch Cake-WASC method

I searched for a butterscotch cake recipe and found nothing. I chose to make my own using another WASC recipe as the basis of this one. It made a super moist, rich, buttery cake that’s not too sweet. I plan on using a Caramel Cream Cheese Icing or Butterscotch Buttercream for both filling and frosting that I found here on Cake Central.


  • 1 box Duncan Hines Golden Butter cake mix
  • 1 cup each flour and sugar
  • 1 box instant butterscotch pudding mix
  • 1 cup full fat sour cream
  • 4 whole eggs
  • 2 Tbsp vegetable oil
  • 1 1/2 cups water
  • pinch of salt
  • 1 tsp real vanilla extract
  • 2 Tbsp burnt sugar flavoring
  • 1 Tsp Butter flavoring


  1. Combine dry ingredients. Add eggs, water, oil, sour cream, and flavorings and beat on medium for 2 minutes. This makes quite a bit of batter, enough for 2 8″ rounds and either 2 smaller rounds or 6 cupcakes. Grease and flour your pans and fill. Bake at 350F until tester comes out with only a few minuscule crumbs. Cool in pans for half hour and then turn out to finish cooling on racks or cake plates.

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