There’s something comforting about a homemade coffee cake.
This butterscotch coffee cake is soft, rich, and filled with warm cinnamon and crunchy pecans.
A homemade butterscotch sauce adds extra flavor without making the cake too sweet.
It’s perfect for breakfast, brunch, or an afternoon coffee break.
Servings: 12 slices
Prep Time: 25 minutes
Bake Time: 45 minutes
Total Time: 1 hour 10 minutes
Why I Love This Recipe
The first time I made this cake, I wanted something that felt old-fashioned but still tasted homemade from scratch. Instead of using pudding mix, I made a rich butterscotch sauce that gives every bite deep caramel flavor. It quickly became one of those recipes everyone asks me to bake again.
I love this recipe because:
- The homemade butterscotch flavor is rich and buttery.
- The cinnamon pecan layer gives every slice a little crunch.
- The cake stays soft for several days.
- It looks impressive but is simple to make.
- The warm butterscotch sauce makes every slice extra special.
Why This Recipe Works (Quick Science)
Brown sugar contains molasses, which helps keep the cake moist. Buttermilk adds acidity that reacts with the baking powder, creating a lighter crumb. Baking the cake with a cinnamon pecan layer in the middle gives every bite extra flavor without making the cake heavy.
What You’ll Need
Cake
- ½ cup unsalted butter, melted
- 1¾ cups light brown sugar, divided
- ½ cup homemade butterscotch sauce
- 2 large eggs
- 2 teaspoons vanilla extract
- 2½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup buttermilk
Cinnamon Pecan Layer
- 1 cup chopped pecans
- 2 teaspoons ground cinnamon
- ¾ cup light brown sugar
Homemade Butterscotch Sauce
- ½ cup unsalted butter
- 1 cup light brown sugar
- ¼ teaspoon salt
- 1 cup heavy cream
- 1 teaspoon vanilla extract
Pro Tips
- Let the butterscotch sauce cool until warm before adding it to the batter.
- Do not overmix the batter after adding the flour.
- Toast the pecans for 5 to 7 minutes for even more flavor.
- Use room-temperature eggs and buttermilk for a smoother batter.
Tools
- 10-inch tube pan
- Mixing bowls
- Small saucepan
- Whisk
- Rubber spatula
- Offset spatula
- Measuring cups
- Measuring spoons
- Cooling rack
Substitutions and Variations
- Replace pecans with walnuts.
- Use dark brown sugar for a deeper caramel flavor.
- Add ½ teaspoon espresso powder to the batter.
- Sprinkle flaky sea salt over the finished cake.
Make Ahead Tips
The butterscotch sauce can be made up to 5 days ahead and refrigerated. Warm gently before using. The cake can also be baked one day ahead and glazed before serving.
Recipe & Instructions
Step 1: Make the Butterscotch Sauce
Melt ½ cup butter in a saucepan over medium heat. Stir in 1 cup light brown sugar and ¼ teaspoon salt until smooth. Slowly pour in 1 cup heavy cream and cook for about 3 minutes while stirring. Remove from the heat and stir in 1 teaspoon vanilla extract. Let the sauce cool until warm.
Step 2: Prepare the Batter
In a large bowl, whisk together ½ cup melted butter, 1 cup light brown sugar, ½ cup warm butterscotch sauce, 2 large eggs, and 2 teaspoons vanilla extract until smooth.
Whisk together 2½ cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt in another bowl. Add the dry ingredients to the wet mixture, then pour in ¾ cup buttermilk. Stir just until no dry flour remains.
Step 3: Make the Cinnamon Layer
Mix together 1 cup chopped pecans, ¾ cup light brown sugar, and 2 teaspoons ground cinnamon until evenly combined.
Step 4: Layer the Cake
Grease a 10-inch tube pan. Spread about two-thirds of the batter into the pan. Sprinkle half of the cinnamon pecan mixture over the batter. Add the remaining batter and smooth the top. Finish with the remaining cinnamon pecan mixture.
Step 5: Bake
Bake at 350°F (175°C) for 40 to 45 minutes, or until a toothpick comes out clean. If the top browns too quickly, loosely cover with foil during the last 15 minutes.
Step 6: Finish and Serve
Cool the cake in the pan for 15 minutes before turning it onto a serving plate. Drizzle the remaining warm butterscotch sauce over the top before slicing.
Common Mistakes
- Overmixing the batter can make the cake dense.
- Adding hot sauce instead of warm sauce may affect the batter.
- Using cold ingredients can create an uneven texture.
- Removing the cake too soon can cause it to break.
What to Serve With
- Fresh coffee
- Hot tea
- Fresh berries
- Vanilla ice cream
- Whipped cream
Leftovers and Storage
Store covered at room temperature for up to 3 days or refrigerate for up to 5 days. Warm individual slices for 15 to 20 seconds before serving. Freeze slices for up to 2 months.
Macros Information (Approximate Per Slice)
- Calories: 445
- Protein: 5g
- Carbohydrates: 55g
- Fat: 23g
- Saturated Fat: 11g
- Fiber: 2g
- Sugar: 36g
- Sodium: 180mg
FAQ
Can I make the sauce ahead of time?
Yes. Store it in the refrigerator for up to 5 days and warm gently before using.
Can I use walnuts instead of pecans?
Absolutely. Walnuts work just as well.
Do I have to use buttermilk?
No. You can mix ¾ cup milk with 2 teaspoons lemon juice and let it sit for 5 minutes.
Can I freeze the cake?
Yes. Wrap it well and freeze for up to 2 months.
Final Thoughts
This homemade Butterscotch Coffee Cake is soft, buttery, and packed with cozy flavors. The homemade butterscotch sauce, cinnamon pecan filling, and tender crumb come together to create a cake that’s perfect for sharing any time of day. If you make it, I’d love to hear how it turned out and what you served it with.
