This incredibly moist and soft butterscotch cake mix recipe is bursting with butterscotch flavor, and it all starts with a box of yellow cake mix!

We love scratch cakes as well as doctored cake mix recipes, and today's butterscotch doctored cake mix recipe is a keeper!

(If you are looking for our scratch version, you can find it here: Scratch Butterscotch Cake).

In this delicious dessert, moist butterscotch cake layers are filled with a light butterscotch cream filling and frosted with cream cheese frosting.

It is SO good, we hope that you enjoy it!

How to Make Butterscotch Cake Mix Recipe

This cake starts with a box of yellow cake mix, with the usual ingredients added plus sour cream, a bit of all purpose flour, butterscotch instant pudding, and melted butterscotch chips.

These additional ingredients not only enhance the texture of the cake and give it a wonderful butterscotch flavor, but they also extend this one-box recipe into a three layer cake.

Here are some of the key players for our butterscotch cake!

You can find our full, printable butterscotch cake recipe further down in this post, but here is a quick rundown of our steps!

For the Butterscotch Layers

Preheat the oven to 325 degrees, Grease and flour three (8x2 inch) round cake pans. We like to also put a circle of parchment (or waxed paper) into the bottom of each pan to ensure that nothing sticks.
Melt the Butterscotch Chips: In a microwave safe bowl, combine ¾ cup butterscotch chips with 2 tablespoons vegetable oil and microwave in small increments until melted, stirring in between.

Combine Dry Ingredients: In a mixing bowl, combine the yellow cake mix, all purpose flour, and instant butterscotch pudding mix. Whisk to blend.
Combine Wet Ingredients: Add the eggs, sour cream, milk, ¼ cup vegetable oil, vanilla extract, and melted butterscotch.
Time to Mix: Mix on low speed to blend increasing to medium speed for 1 minute. Scrape the sides and bottom of the bowl with rubber spatula and mix another minute.

Fill the Pans: Divide the batter between the three prepared pans. (Makes approximately 6 cups of batter). It doesn't look like much cake batter in each pan but they bake up nice and fluffy.

Bake at 325 degrees for 22-25 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. It should also spring back when lightly pressed with your finger.

Butterscotch Cake- a super moist doctored cake mix recipe

Allow to cool for 5-10 minutes before turning the butterscotch layers out of the pans.

Freezing the Cake Layers: Optional Step

We usually freeze our cake layers when time allows for convenience and also because we feel it makes our cakes even more moist (when wrapped while slightly warm).

Because of this, I flipped my butterscotch cake layers onto foil-wrapped cardboard cake circles before wrapping them individually in plastic wrap and then foil.

Wrapped cake layers can be frozen for up to 3 months and when thawed, they will taste as fresh as the day they were frozen.

To thaw, remove the wrapped layers from the freezer and leave the wrapping on until condensation forms on the foil.

After that, you can loosen and remove the foil at any time and bring to desired temperature before assembling and decorating.

(Some decorators assemble their cakes with partially frozen layers as they are less fragile).

For the Butterscotch Cream Filling

We've used many versions of this "mock mousse" or cream filling, and they never disappoint!

You can apply this simple recipe to create vanilla cream fillings, orange cream fillings, chocolate cream fillings, and more using different flavors of instant pudding and sometimes with additional extracts.

Today's Butterscotch Cream Filling is heavenly. We love the light and airy consistency, and how easily this delicious filling comes together.

It gives our cake the perfect additional boost of butterscotch flavor without adding a lot of sweetness. It makes a great cupcake filling too. You are going to love it!

Chill a mixing bowl and beaters in the freezer for about 10-15 minutes.
Sift the pudding mix (this helps to eliminate any little sugar granules that are more difficult to dissolve when mixing.)
Combine the pudding mix and heavy cream the chilled bowl. I prefer to mix with a hand mixer but whisking by hand works also!
If using a hand mixer, start on low speed until well combined. Then, switch to high speed and whip the pudding until thick and fluffy.
If butterscotch mousse/cream is too thick, mix in small amounts of heavy cream to reach desired consistency.

Butterscotch Cream Filling for our Butterscotch Layer Cake

For the Cream Cheese Frosting

We love cream cheese frostings- they are super creamy, not overly sweet, easy to make, and have a wonderful hint of tanginess that perfectly balances the sweetness of our cakes.

To make this vanilla cream cheese frosting, first cut the softened butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is smooth.
Next, cut the softened cream cheese into pieces and add to the butter, beating at low to medium speed until incorporated. If you are using a hand mixer you may need to soften the cream cheese a bit more.
Next, add the vanilla extract. Gradually add the powdered sugar beating on low speed until blended.
Increase mixing speed and beat until fluffy. Don't over mix or the frosting will become too soft. If this happens, refrigerate a short while to firm it up a bit.
This frosting will pipe best if when slightly chilled. Cakes with this frosting should be refrigerated until within a couple of hours of serving.

Cake Assembly

Place the first cake layer on your cake plate or pedestal. I like to pipe a dam with my cream cheese frosting about ½ inch from the edge of the cake, using a disposable piping bag with the tip snipped away. Then, spread the butterscotch cream filling within the dam.

Place second cake layer on top and repeat the above steps. Top with third cake layer.

Fill in any remaining gaps between the cake layers with the cream cheese frosting and then crumb coat. I like to chill the cake at this point in the freezer for about 15 minutes to firm things up.

Butterscotch Cake- A Doctored Cake Mix Recipe

(Refrigerate the bowl or piping bag of cream cheese frosting as needed to firm things up as well).
Frost the second coat of frosting. We used a cake comb to add decoration.

I piped a top border using the remaining butterscotch cream filling using a 1M large star piping tip. I also added a bit of texture to the top of the cake using a small offset spatula.

Butterscotch Cake- A Delicious Cake Mix Recipe

Press butterscotch chips (or crushed butterscotch chips if you prefer) around the base of the cake.
You may be happier with leaving the chips whole-- I wanted smaller pieces of butterscotch but the color isn't quite as consistent after crushing. I'm still happy with it though for a quick and easy border!

Moist Butterscotch Cake- Doctored Cake Mix

Butterscotch Cake- Doctored Cake Mix Recipe

Does this Cake Require Refrigeration?

Yes, because of the Butterscotch Cream Filling and Cream Cheese Frosting, this cake needs to be refrigerated.

However, for best texture and flavor, allow the cake to warm closer to room temperature before serving. Remove from the refrigerator about 2 hours before.

Enjoy the Recipe!

Thanks so much for stopping by! We hope that you enjoy this doctored butterscotch cake mix recipe as much as we have! It didn't last long at our house ;0)

If you give it a try, we would love for you to leave a comment and photo below.

Butterscotch Cake (Doctored Cake Mix Recipe)

This moist Butterscotch Cake with Butterscotch Cream Filling and Cream Cheese Frosting has amazing flavor and it all starts with a simple cake mix!

Ingredients

1 (15.25oz) (432g) Yellow Cake Mix ( I used Duncan Hines Perfectly Moist Cake Mix)
⅓ cup (40g) all purpose flour (gently spoon into measuring cup and level off with a table knife)
1 small box (3.9oz) (110g) Jell-O brand Instant Butterscotch Pudding Mix. Use the dry pudding, do not follow the directions on the instant pudding box.
4 large eggs
1 cup (242g) sour cream
½ cup (121g) milk (or water)
¼ cup (54g) vegetable oil ( I use Canola oil)
¾ cup (115g) Butterscotch Chips + 2 (16g) Tablespoons Vegetable Oil (Combine and melt. See instructions below)-- Once melted, it is just under ½ cup (4oz) of butterscotch/oil mixture.
1 teaspoon (4g) vanilla extract

For the Butterscotch Cream Filling

1 small box (3.9 oz/96g) Instant Butterscotch Pudding, sifted. (We used Jell-O brand)
2 c. (464g) heavy cream or whipping cream (stir in a little more if recipe is too thick)

For the Cream Cheese Frosting

2 sticks ,1 cup, (226g) unsalted butter, slightly softened
2 (8oz) packages cream cheese (total weight 452g) I use full fat cream cheese. Using reduced fat or the spreadable cream cheese will cause the frosting to be too soft. Soften very slightly.
2 teaspoons (8 g) vanilla extract
½ teaspoon salt (2g) optional - it will cut the sweetness, popcorn salt is best to use because it is fine and dissolves faster
6 to 6 ½ cups (690g to 747g) powdered sugar

Instructions

For the Butterscotch Layers

Preheat the oven to 325 degrees, Grease and flour three (8x2 inch) round cake pans. We like to also put a circle of parchment (or waxed paper) into the bottom of each pan to ensure that nothing sticks.
In a microwave safe bowl, combine the ¾ cup butterscotch chips with 2 tablespoons vegetable oil and microwave in 20 second increments or less, stirring in between until almost completely melted. Then stir until the remaining bits of butterscotch have disappeared. It shouldn't be very hot when adding to cake batter.
In a mixing bowl, combine the dry ingredients: yellow cake mix, flour, and butterscotch pudding mix. Whisk to blend. Add the eggs, sour cream, milk, vegetable oil, vanilla extract, and melted butterscotch.
Mix on low speed to blend increasing to medium speed for 1 minute. Scrape the sides and bottom of the bowl and mix another minute. The melted butterscotch gives the batter a somewhat heavy consistency but don't worry- cake will be light and fluffy.
Divide the batter among the three prepared pans. (Makes approximately 6 cups of batter). It doesn't look like much in the pan but they bake up nice and fluffy.
Bake at 325 degrees for 22-25 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. It should also spring back when lightly pressed with your finger.
Allow to cool for 5-10 minutes before turning out.

For the Butterscotch Cream Filling

We prefer to sift the pudding mix first as sometimes there are sugar crystals that don't fully dissolve. Chill a mixing bowl and beaters in the freezer for about 10-15 minutes. Combine the pudding mix and heavy cream the chilled bowl. I prefer to mix with a hand held mixer, but a whisk is just fine too.
If using a hand mixer, start on low speed until well combined. Then, switch to high speed and whip the pudding until thick and fluffy.
If butterscotch mousse/cream is too thick, mix in small amounts of heavy cream to reach desired consistency.

For the Cream Cheese Frosting

Cut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth.
Cut the cold cream cheese into pieces and add to the butter, beating at low to medium speed until incorporated. If you are using a hand mixer you may need to soften the cream cheese a bit more.
Add the vanilla. Gradually add the powdered sugar beating on low speed until blended. Cover the bowl with a towel to keep down the cloud of powdered sugar.
Increase mixing speed and beat until fluffy. Don't over beat or it will become too soft. If it becomes too soft, just refrigerate a short while to firm it up a bit.
This frosting will pipe best if used while still chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly (do not microwave) and remix.

Cake Assembly

Place the first cooled cake layer on your cake plate or pedestal. I like to pipe a dam with my cream cheese frosting about ½ inch from the edge of the cake, using a disposable piping bag with the tip snipped away. Then, spread the butterscotch cream filling within the dam.
Place second cake layer on top and repeat the above steps. Top with third cake layer.
Fill in any remaining gaps between the cake layers with the cream cheese frosting and then crumb coat. I like to chill the cake at this point in the freezer for about 15 minutes to firm things up. (Refrigerate the bowl or piping bag of cream cheese frosting as needed to firm things up as well).
Frost the second coat of frosting. We used a cake come to add decoration. I piped a top border using the remaining butterscotch cream filling using a 1M large star piping tip.
Press butterscotch chips (or crushed butterscotch chips if you prefer) around the base of the cake.

Notes

This recipe works well for cupcakes also.

The cake should be refrigerated because of the cream filling and cream cheese frosting. Remove from the refrigerator about 2-3 hours before serving for best flavor and texture.

More Cake Mix Recipes to Try

If you love working with doctored cake mixes, we have a few more recipes to share with you! You can find all of our favorite cake, frosting, and filling recipes in our Recipes Section!

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Cherry Cake- Doctored Cake Mix

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