Upside Down Butterscotch Cake

Indulge in the rich, caramelized decadence of this Upside Down Butterscotch Cake. Featuring a luscious homemade butterscotch topping made with melted butter, brown sugar, and a touch of heavy cream, this dessert is as elegant as it is comforting. The golden, tender sponge cake enriched with vanilla and a hint of nuttiness (optional pecans or walnuts) perfectly complements the gooey topping that drips beautifully when flipped. Easy to prepare with pantry staples and requiring just 20 minutes of prep time, this show-stopping cake bakes to perfection in under 35 minutes. Serve it warm to highlight the buttery caramel notes, and enjoy it as the ultimate treat for any occasion. Perfect as a crowd-pleasing dessert or indulgent afternoon snack, this recipe is a must-try for fans of classic butterscotch flavors.

Nutriscore Rating: 39/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 8

Ingredients

• 115 grams unsalted butter
• 150 grams brown sugar
• 60 ml heavy cream
• 5 ml vanilla extract
• 60 grams pecans or walnuts (optional)
• 190 grams all-purpose flour
• 8 grams baking powder
• 2 grams salt
• 150 grams granulated sugar
• 2 large eggs
• 120 ml milk
• 60 ml vegetable oil

Directions

Step 1

Preheat your oven to 175°C (350°F). Grease a 9-inch round cake pan and set it aside.

Step 2

In a small saucepan, melt 115 grams of unsalted butter over medium heat. Stir in 150 grams of brown sugar and mix until smooth.

Step 3

Add 60 ml of heavy cream and 5 ml of vanilla extract to the saucepan, stirring until the mixture becomes a glossy butterscotch sauce. Remove from heat.

Step 4

Pour the butterscotch sauce evenly into the prepared cake pan. If using nuts, sprinkle 60 grams of pecans or walnuts over the sauce. Set aside to cool.

Step 5

In a medium mixing bowl, whisk together 190 grams of all-purpose flour, 8 grams of baking powder, and 2 grams of salt. Set aside.

Step 6

In a separate large mixing bowl, beat 150 grams of granulated sugar and 2 large eggs until light and creamy.

Step 7

Add 120 ml of milk and 60 ml of vegetable oil to the egg mixture, and mix until combined.

Step 8

Gradually fold the dry ingredients into the wet ingredients until a smooth batter forms. Do not overmix.

Step 9

Gently pour the batter over the butterscotch layer in the cake pan, spreading it evenly.

Step 10

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Step 11

Let the cake cool in the pan for 10 minutes. Run a knife around the edge of the pan, then carefully invert the cake onto a serving plate.

Step 12

Allow the butterscotch topping to drizzle down the sides of the cake. Serve warm or at room temperature, and enjoy!

Nutrition Facts

Serving size	960.6 grams (960.6g)

Amount per serving	% Daily Value*
Calories	3556

Total Fat 185.60g	238%
Saturated Fat 82.00g	410%
Polyunsaturated Fat 34.20g
Cholesterol 698mg	233%
Sodium 1840mg	80%
Total Carbohydrate 453.00g	165%
Dietary Fiber 5.20g	19%
Total Sugars 302.90g
Protein 37.10g	74%

Vitamin D 137IU	683%
Calcium 386mg	30%
Iron 12mg	64%
Potassium 770mg	16%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.0%

Protein: 4.1%

Carbs: 49.9%