Introduction
The Butterscotch Pudding Cake is the ultimate comfort dessert—a magical marriage between a light, fluffy sponge cake and a rich, molten butterscotch sauce that forms beneath the batter as it bakes. Unlike traditional layer cakes, this dessert is self-saucing, meaning the simple act of pouring hot water over the brown sugar topping creates a decadent, sticky pudding base while the cake cooks above it. Originating from the tradition of baked puddings popular in the UK and Australia, this recipe guarantees a warm, deeply flavorful treat that is deceptively easy to master and perfect for chilly evenings.
Ingredients
- For the Cake Base:
- 1 ½ cups (180g) All-Purpose Flour
- ½ cup (100g) Granulated Sugar
- 2 teaspoons Baking Powder
- ¼ cup (55g) Unsalted Butter, softened
- 1 large Egg
- ½ cup (120ml) Milk
- 1 teaspoon Vanilla Extract
- For the Butterscotch Sauce:
- 1 cup (200g) Dark Brown Sugar, packed
- 2 tablespoons (30g) Unsalted Butter, melted
- 1 ½ cups (360ml) Boiling Water
Step-by-step Preparation
- Prepare the Oven and Dish (5 minutes): Preheat your oven to 350°F (175°C). Lightly grease a deep 8×8 inch (20×20 cm) baking dish or equivalent casserole dish. Tip: A deeper dish works best to contain the sauce, preventing boil-overs.
- Mix the Cake Batter (8 minutes): In a large bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract. In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the wet mixture, alternating with the milk, mixing only until just combined. Do not overmix.
- Assemble the Cake: Spoon the cake batter evenly into the prepared baking dish. The batter will be relatively thin.
- Prepare the Sauce Topping (3 minutes): In a small bowl, combine the packed dark brown sugar and the 2 tablespoons of melted butter until they form a sandy paste. Sprinkle this mixture evenly over the top of the cake batter in the dish.
- Add the Boiling Water (Crucial Step): Carefully and slowly pour the 1 ½ cups of boiling water directly over the brown sugar and batter layer. Do not stir. The water will pool on top, but this is exactly what creates the self-saucing effect during baking.
- Bake (35-45 minutes): Bake in the preheated oven for 35 to 45 minutes, or until the cake top is golden brown and firm to the touch. A toothpick inserted into the cake layer (not the sauce) should come out clean. Tip: The pudding will be bubbling hot when removed. Allow it to rest for 10-15 minutes before serving to let the sauce thicken slightly.
Nutritional Information
Due to the high quantity of brown sugar and butter used in the sauce, this Butterscotch Pudding Cake is an indulgent dessert. A typical serving (approximately 1/8th of the cake) contains around 350-400 calories, primarily derived from carbohydrates and fats. While high in sugar, it offers a quick energy boost and the comforting warmth of a home-baked treat.
Storage
Store any leftovers tightly covered with plastic wrap or in an airtight container in the refrigerator for up to 3 days. The cake will firm up when chilled. To reheat, microwave individual servings for 30-60 seconds until the sauce is bubbly and warm, or cover the entire dish with foil and reheat in a 300°F (150°C) oven for 15 minutes.
Conclusion
This Butterscotch Pudding Cake is best served warm, straight from the oven, with the molten sauce scooped generously over the top. For the ultimate dessert experience, pair it with a dollop of vanilla bean ice cream, fresh whipped cream, or a drizzle of heavy cream. For a variation, try adding a handful of chopped pecans or walnuts to the batter for a delightful crunch. This recipe is a guaranteed crowd-pleaser that delivers maximum flavor with minimal effort.