Name: Butterscotch Coffee Cake – Sweet Easy Recipes for Cozy Mornings
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: ½ cup butter, softened; 1 cup packed brown sugar; 1 egg; 2 cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 cup buttermilk; 1 cup butterscotch chips

Jump to Recipe

Some mornings just call for a little something sweet. Not a whole pie, not a fancy tart—just a warm, sugary square that pairs beautifully with a cup of coffee and a moment of peace. That’s where this butterscotch coffee cake comes in. It’s got that nostalgic charm, like something your favorite aunt used to whip up when you came over after church, only now—you’re the aunt. Or uncle. Or just someone who really appreciates dessert for breakfast. It’s soft, buttery, and loaded with that brown-sugar-caramel kind of magic that makes you want to cut yourself ‘just a sliver’… ten times in a row. I like mine warm, slightly underbaked in the center, because rules are more like guidelines in my kitchen. You know what I mean, right? If you’ve been looking for a no-fuss, crowd-pleasing, golden-topped treat that’s perfect for brunch tables or just sneaking a bite straight from the pan—this one checks all the boxes. Let’s get baking.

1) Key Takeaways
2) Easy Butterscotch Coffee Cake Recipe
3) Ingredients for Butterscotch Coffee Cake
4) How to Make Butterscotch Coffee Cake
5) Tips for Making Butterscotch Coffee Cake
6) Making Butterscotch Coffee Cake Ahead of Time
7) Storing Leftover Butterscotch Coffee Cake
8) Try these Cakes next!
9) Butterscotch Coffee Cake
10) Nutrition

1) Key Takeaways

This coffee cake is sweet, buttery, and nostalgic
Made with pantry staples and rich butterscotch chips
Perfect as a breakfast treat or afternoon snack
Stays soft and flavorful for days, great for prep

2) Easy Butterscotch Coffee Cake Recipe

This sweet easy recipe fits any kind of morning—cozy or chaotic. I love this butterscotch coffee cake because it’s quick to mix, uses ingredients I already have, and gives my kitchen that buttery bakery smell I wish I could bottle. Seriously, nothing beats that scent when you’re still in pajamas and contemplating your second cup of coffee.

The brown sugar melts into the batter, making every bite feel like a warm hug from a childhood memory you can’t quite place but know you miss. And the butterscotch chips? They don’t just melt. They become little bursts of caramel joy scattered throughout.

Sweet easy recipes like this are my go-to for weekend breakfasts, holiday brunches, or when I just need to bake something familiar. This cake works great fresh out of the oven or cooled and stored, and it’s perfect if you’re craving a homemade dessert that doesn’t ask too much of you.

3) Ingredients for Butterscotch Coffee Cake

½ cup butter, softened
The base of this coffee cake starts with softened butter. It adds richness and keeps the crumb tender.

1 cup packed brown sugar
This gives our cake that deep molasses flavor and golden-brown hue. Use dark brown sugar for a richer bite.

1 egg
The egg helps bind the batter and gives it structure. It’s a small but mighty addition.

2 cups all-purpose flour
Flour builds the body of the cake. I use a light hand when measuring to keep the texture soft.

1 teaspoon baking powder
Gives the cake a gentle lift so it doesn’t fall flat.

½ teaspoon baking soda
Works with the acid in the buttermilk to keep things fluffy and light.

½ teaspoon salt
Balances the sweetness and rounds out the flavor.

1 cup buttermilk
This adds tang and keeps the cake moist. If you’re out, just stir a splash of lemon juice into milk and let it sit.

1 cup butterscotch chips
The star of the show. Sweet, melty, and totally worth it.

4) How to Make Butterscotch Coffee Cake

Step 1. Preheat your oven to 350°F. Grease a 9×13 inch pan or line it with parchment paper. This makes clean-up easy and helps prevent sticking.

Step 2. In a large mixing bowl, cream together the softened butter and brown sugar until it’s light and fluffy. Use a hand mixer if you have one—it makes the job quicker.

Step 3. Add the egg and beat until it’s fully mixed in. It should look smooth and slightly thick.

Step 4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. No clumps allowed.

Step 5. Slowly add the dry ingredients to the wet, alternating with the buttermilk. Start and end with the dry. Mix just until combined.

Step 6. Gently fold in the butterscotch chips. Save a few for the top if you’re feeling fancy.

Step 7. Pour the batter into the prepared pan and smooth the top with a spatula.

Step 8. Bake for 40 to 45 minutes. When a toothpick poked in the center comes out clean or with a few crumbs, it’s ready.

Step 9. Let it cool for at least 10 minutes before slicing. It’s tough, I know—but worth it.

5) Tips for Making Butterscotch Coffee Cake

Softened butter is key. If your butter’s too cold, the batter won’t cream well. I usually leave it out for an hour, or cheat and microwave it on 20% power in 10-second bursts.

Don’t skip the buttermilk. It’s what makes the crumb so tender. If you don’t have any, mix a tablespoon of lemon juice into milk and let it rest for five minutes. It’s a homemade swap that’s saved me more than once.

Use parchment paper if you want clean edges or plan to lift the cake out of the pan for serving. It also helps avoid that “half-the-cake-stuck-to-the-pan” disaster.

6) Making Butterscotch Coffee Cake Ahead of Time

I’ve baked this the night before a brunch and served it the next morning—it’s still delicious. The texture even improves slightly as it sits. I think it’s that brown sugar working its magic overnight.

If you want to prep early, bake the cake fully and let it cool. Wrap it tightly in foil or place it in an airtight container. It holds up for two to three days at room temp just fine.

Warming it in the oven for a few minutes before serving can bring back that fresh-baked feel. Just pop it in at 300°F for about 8 minutes, and it’ll taste like you just made it.

7) Storing Leftover Butterscotch Coffee Cake

This cake stores like a champ. Wrap leftovers tightly in foil or store them in an airtight container on the counter for up to three days. If your kitchen runs warm, toss it in the fridge.

When refrigerated, the texture gets a little denser, but I actually like that with my afternoon coffee. If you want it soft again, a short zap in the microwave brings it back to life.

You can even freeze slices for a quick treat down the road. Just wrap them individually, freeze, then defrost and reheat as needed. Future you will thank you.

8) Try these Cakes next!

9) Butterscotch Coffee Cake