Butterscotch Pudding Cake

When it comes to comfort food, few things evoke feelings of warmth and nostalgia quite like dessert. The sweet aroma of freshly baked goods wafting through the kitchen can instantly transport us back to cherished memories of family gatherings, holiday celebrations, or simply quiet evenings spent in good company. One dessert that perfectly encapsulates this sentiment is the Heavenly Butterscotch Pudding Cake. This delightful treat is not just a dessert; it’s an experience that combines the comforting textures of pudding and cake in a harmonious blend that appeals to both the young and the young at heart.

Discover the irresistible charm of Heavenly Butterscotch Pudding Cake, a delightful dessert that blends creamy butterscotch pudding with moist cake for the ultimate comfort food experience. This recipe invites you to indulge in layers of rich flavors and textures, making it perfect for special occasions or cozy nights in. Learn about the essential ingredients and step-by-step instructions that will guide you in creating this nostalgic treat. Relish every satisfying bite!

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Ingredients

For the Butterscotch Pudding:

1 cup brown sugar

2 tbsp cornstarch

1/4 tsp salt

2 3/4 cups whole milk

4 large egg yolks

2 tbsp unsalted butter

1 tsp vanilla extract

For the Cake:

1 1/2 cups all-purpose flour

1 cup granulated sugar

1/2 cup unsalted butter, softened

2 large eggs

1/2 cup buttermilk

2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1 tsp vanilla extract

For Serving:

Whipped cream (optional)

Chocolate shavings or butterscotch chips for garnish (optional)

Instructions

Make the Butterscotch Pudding:

- In a saucepan, whisk together brown sugar, cornstarch, and salt.

- Slowly whisk in the milk until smooth.

- Cook over medium heat, stirring frequently, until the mixture thickens and bubbles, about 8-10 minutes.

- In a separate bowl, beat the egg yolks. Slowly add about a cup of the hot mixture to the yolks, whisking continuously to temper them.

- Add the egg mixture back into the saucepan and cook for an additional 2-3 minutes until thickened.

- Remove from heat and stir in butter and vanilla. Pour into a bowl, cover with plastic wrap (pressing it directly onto the surface). Refrigerate until cool.

Prepare the Cake:

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

- In a large mixing bowl, combine flour, baking powder, baking soda, and salt. Set aside.

- In another bowl, cream together softened butter and granulated sugar until light and fluffy.

- Add eggs one at a time, mixing well after each addition, then mix in the vanilla extract.

- Gradually alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients. Mix until just combined.

- Pour the batter into the prepared cake pan. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 10 minutes before transferring to a wire rack.

Assemble the Pudding Cake:

- Once the cake is completely cool, place it on a serving platter. Poke holes across the top of the cake with a fork.

- Evenly pour the chilled butterscotch pudding over the cake, allowing it to seep into the holes and coat the top.

- Chill the assembled pudding cake in the refrigerator for at least 1 hour before serving to let the flavors meld.

Serve:

- Cut into wedges and serve with whipped cream, garnished with chocolate shavings or butterscotch chips, if desired. Enjoy this delightful treat that’s sure to satisfy your sweet tooth!

Prep Time: 30 minutes | Total Time: 2 hours (including cooling) | Servings: 8-10