Butterscotch Marble Cake is a super easy dessert. It has lots of butterscotch flavor, a marble pattern, and a rich chocolate glaze. Thanks to a couple of shortcut ingredients you’ll spend no time at all making this delicious cake!
Doctored Cake Mix Recipe
From scratch cakes are my favorite, but sometimes shortcuts are called for. This Butterscotch Marble Cake is made from boxed cake mix and instant butterscotch pudding mix. Thanks to these convenience products, it only takes minutes to get this cake ready to go in the oven and you can be assured it will come out of the oven flavorful and moist. As long as you are careful not to overbake it that is.
How To Serve Butterscotch Marble Cake
Made in a 9×13-inch pan, this cake is perfect for potlucks, picnics, cookouts, or to share at a holiday meal. And it makes a really awesome snack with a cup of coffee.
I was a huge fan of butterscotch pudding as a child and as an adult I adore Butterscotch flavored desserts. Especially when joined with chocolate as in this recipe. Scroll down for more butterscotch dessert recipes. Enjoy!
How To Make
(More detailed instructions in recipe card below.)
- Make the cake batter. To make the cake batter, mix together the cake mix, butterscotch instant pudding, water, eggs, and vegetable oil.
- Turn some of the cake batter into chocolate cake batter. Separate out 1 1/2 cups of batter and add chocolate syrup to it.
- Assemble the cake. Pour the non-chocolate cake batter into a prepared baking dish. Drop the chocolate cake batter by spoonfuls on top. Use a knife to swirl back and forth to create the marble effect.
- Bake. Bake in a 350 degree oven for 30 to 35 minutes.
- Make Icing. Drizzle over cake.
How To Store
Cake can be stored at room temperature for 5 days or frozen for up to 3 months.
More Butterscotch Desserts
- Butterscotch Lush
- Butterscotch Blondies
- Butterscotch Banana Bread
- No-Bake Butterscotch Pie
- Butterscotch Toffee Cheesecake Bars
Butterscotch Marble Cake
Ingredients
- 1 box white cake mix
- 1 (4-serving-size) box butterscotch instant pudding mix
- 1 cup water
- 4 large eggs
- 1/4 cup vegetable oil
- 1/2 cup chocolate-flavored syrup
- 4 ounces semi-sweet chocolate, chopped
- 4 tablespoons butter, cut into pieces
- 1 1/4 cups powdered sugar
- 2 tablespoons hot water
Instructions
- Preheat oven to 350 degrees and grease a 9×13-inch baking pan.
- Combine first 5 ingredients in a large mixing bowl and beat with an electric mixer on low until combined. Beat on medium for 2 minutes.
- Transfer 1 1/2 cups of batter to a medium bowl and mix chocolate syrup into it.
- Pour the batter WITHOUT the chocolate syrup into prepared pan.
- Drop chocolate batter by spoonfuls on top. Use a knife and swirl through the batters to mix them some.
- Bake for 30 to 35 minutes or until a toothpick inserted in the middle comes out clean. Let cool.
- To make icing, combine chopped chocolate and butter in a small saucepan.
- Heat over low heat and stir until melted and smooth.
- Remove from heat and whisk in powdered sugar and water until smooth. Drizzle over cake.
Notes
Nutrition
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Adapted from Better Homes & Gardens
Originally posted August 26, 2017.
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