Butter Brickle Cake has all the flavor of the much missed Butter Brickle Cake mix that Betty Crocker used to make. It is loaded with butterscotch and toffee flavors!
Betty Crocker’s Butter Brickle Cake mix hasn’t been available since the 90s, but if you are one of the many people who miss it, this cake is the real deal. It’s an easy recipes that is made from a doctored box of yellow cake mix. The cake batter has both butterscotch pudding mix and toffee bits added in for maximum flavor.
The cake is finished with a whipped cream frosting covered with tons and tons of toffee bits. The buttery, sweet flavor is irresistible and the toffee bits add a fantastic crunch.
Since a box of cake mix is used, the cake batter can easily be prepared in under 10 minutes. It’s divided into 2 9-inch pans and baked for about 30 minutes.
Tips for making Butter Brickle Cake:
- Be sure to use a box of Instant Pudding Mix, NOT the kind that needs to be cooked.
- Be sure to let the cake layers cool completely before frosting.
- Because of the frosting, this cake needs to be refrigerated. Cakes with whipped cream frosting are not great for serving in the heat. If you plan on bringing it to a cookout or potluck, be sure it can be kept in the air conditioning.
- Your whipping cream will thicken more readily for the frosting if the bowl and the beaters are chilled before using them.
More Easy Cake Recipes:
Butter Brickle Cake
Ingredients
- 1 box super moist Yellow Cake mix, I use Betty Crocker
- 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 oven to 350 degrees and spray 2 9-inch cake pans with baking spray. (or you can butter and flour them.)
- With an electric mixer, beat cake mix, pudding mix, water, melted butter, and eggs on low speed for 30 seconds. Increase to medium speed for 2 minutes.
- In a small bowl, combine 3/4 cup toffee bits and flour. Add to batter and stir to combine.
- Divide batter evenly between the two cake pans. Bake for 30 to 35 minutes. Cool 10 minutes in pans and then remove from pans and place on a cooling rack.
- Beat whipping cream and brown sugar until thick and spreadable.
- Place 1 cake layer on a cake stand or serving platter. Spread a little less than a cup of whipped cream on top. Sprinkle with 2/3 cup of toffee bits.
- Place second cake layer on top. Cover top and sides with remaining whipped cream.
- Press remaining toffee bits onto sides of cake and sprinkle a few on top.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I grew up eating this cake. I made it for my brother’s birthday. I modified the recipe some because I was not satisfied as written. I used a butter pecan cake mix as another person suggested and I crushed the toffee bits smaller in the food processor. I also made a caramel frosting with the toffee bits(processed) mixed in. It was as close to what I remembered. Thanks for the base recipe
I can’t find instant butterscotch pudding ANYWHERE! Is there anything else I can use instead?
Could this be made in a bundt pan?
It is even better with a Butter Pecan Cake Mix instead of just a Yellow Cake Mix. I use Caramel Frosting & sprinkle Toffee Bits on top.
I loved the Betty Crocker Butter Brickle Cake and still miss it. Can’t wait to try this❗️
My family will be very happy with this delicious cake!! YUM!