Butterscotch Cake Recipe

Name: Butterscotch Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 ½ cups boiling water; 1 cup quick-cooking oatmeal; 1 cup butterscotch chips; ¾ cup sugar; ½ cup brown sugar, firmly packed; ½ cup butter or ½ cup margarine; 2 eggs; 1 ½ cups flour; 1 teaspoon baking soda; ½ teaspoon salt; ½ teaspoon cinnamon; ¼ teaspoon nutmeg; ¾ cup raisins; ½ cup nuts, chopped

Servings: persons

1 ½ cups boiling water
1 cup quick-cooking oatmeal
1 cup butterscotch chips
¾ cup sugar
½ cup brown sugar, firmly packed
½ cup butter or ½ cup margarine
2 eggs
1 ½ cups flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon nutmeg
¾ cup raisins
½ cup nuts, chopped

1
Combine boiling water and oats; let stand.
2
Melt butterscotch morsels; set aside.
3
Combine sugar, brown sugar, and butter; beat well.
4
Beat in two eggs.
5
Blend in oat mixture, melted butterscotch.
6
Sift dry ingredients and gradually blend into wet ingredients.
7
Stir in raisins and nuts.
8
Pour into greased and floured 13 X 9 inch pan.
9
Bake at 350 degrees for 35 to 40 minutes.
10
Frost with your favorite chocolate icing.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 ½ cups boiling water, 1 cup quick-cooking oatmeal, 1 cup butterscotch chips, ¾ cup sugar, and more.

Yes, Butterscotch Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Butterscotch Cake

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