How to Make Oreo Butterscotch Cake with a Rich Caramel Drizzle

If you’re in the mood for an indulgent, show stopping dessert, look no further than this Oreo butterscotch cake with caramel drizzle. This cake brings together the deep, creamy flavor of butterscotch, the crunch of Oreo cookies, and the luxurious sweetness of homemade caramel. Whether you’re baking for a celebration or simply want to treat yourself, this guide walks you through each step of creating this decadent dessert.

Ingredients:

For the butterscotch cake:

• 1¾ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup dark brown sugar, packed
• ½ cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• ½ cup butterscotch chips (melted and cooled)
• ¾ cup whole milk
• ½ cup sour cream

For the Oreo layer:

• 12 Oreo cookies, crushed (not powdered)
• 1 tbsp all purpose flour (to coat Oreos and prevent sinking)

For the caramel drizzle:

• 1 cup granulated sugar
• 6 tbsp unsalted butter (cut into cubes)
• ½ cup heavy cream
• Pinch of salt
• ½ tsp vanilla extract

Optional garnishes:

• Whipped cream or buttercream
• Extra Oreos, halved
• Butterscotch chips

Method:

1. Preheat your oven to 350F or 175C.
2. Grease and line two cake pans with parchment paper.
3. Sift the flour, baking powder, baking soda, and salt into a medium bowl and set aside.
4. Crush the Oreo cookies roughly, aiming for small chunks, not crumbs, and toss them in 1 tablespoon of flour. This helps suspend them evenly in the batter without sinking to the bottom.
5. In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
6. Add the eggs one at a time, beating well after each addition.
7. Stir in the vanilla extract.
8. Melt the butterscotch chips in a microwave safe bowl in 20 second intervals, stirring in between until smooth. Let it cool slightly and then fold it into the batter.
9. Alternate adding the dry ingredients with the milk and sour cream, starting and ending with the dry mix. Mix until just combined and avoid overmixing.
10. Gently fold in the flour coated Oreo pieces with a spatula to keep the batter light and airy.
11. Divide the batter evenly between the two prepared cake pans. Tap them gently on the counter to remove any air bubbles.
12. Bake for about 30 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
13. While the cakes cool, prepare the caramel drizzle. In a heavy bottomed saucepan over medium heat, melt the sugar slowly, stirring constantly. The sugar will clump and then melt into a deep amber liquid. Be patient and keep stirring. Once the sugar is fully melted and golden, add the butter. Be careful as it will bubble up. Stir until the butter is fully incorporated. Now slowly pour in the heavy cream while stirring. Allow the mixture to boil for 2 minutes.
14. Remove from heat and stir in a pinch of salt and the vanilla extract.
15. Let the caramel cool for at least 15 minutes before using. It should be thick but pourable.
16. Level the cake layers if needed.
17. Place one layer on a cake stand or serving plate. You can add a layer of frosting or whipped cream here, but it’s optional since this cake is moist enough to stand on its own. Place the second cake layer on top and gently press to secure. Pour the cooled caramel drizzle over the top, allowing it to run slightly down the sides.
18. If desired, pipe whipped cream or buttercream swirls around the top and decorate with halved Oreo cookies and a sprinkling of butterscotch chips.
19. Chill the assembled cake for 30 minutes before serving to let the caramel set slightly and make slicing easier.
20. Serve slightly warm or at room temperature for the best texture and flavor.

Tips:

• Use room temperature butter, eggs, and sour cream. This ensures that the batter is smooth and evenly mixed in. If these items are too cold they won’t get incorporated properly. So let them sit out at room temperature for about 20 minutes and then use.
• Butterscotch based batters can become dry if overbaked. So start checking on your cakes a few minutes before the timer goes off.