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salted butterscotch oats layer cake

clownman70360 avatar
Recipe by
raymond spencer
@clownman70360
st bernard, LA

This is the sixth recipe for an oats layer cake I created, filled with salted butterscotch and creamy oats and topped with a delicious frosting.

yield 8 serving(s)
prep time 20 Min
cook time 25 Min
method Bake

Ingredients For salted butterscotch oats layer cake

  • 3 c
    rolled oats, divided
  • 3/4 c
    butterscotch chips
  • 2 Tbsp
    cane sugar, divided
  • 2 1/2 c
    butterscotch ice cream topping, divided
  • 6 tsp
    coarse sea salt, divided
  • 2 c
    whole milk, divided
  • 1 pkg
    butterscotch instant pudding
  • 1 box
    yellow cake mix
  • 1 c
    water
  • 1/2 c
    vegetable oil
  • 3
    egg whites
  • 3/4 c
    crushed butterscotch candies
  • 2 Tbsp
    margarine
  • 1 c
    heavy cream
  • 3/4 c
    half and half
  • 8 oz
    cream cheese, softened

How To Make salted butterscotch oats layer cake

  • 1
    In a medium jar, combine 1 cup rolled oats, the butterscotch chips, 1 tablespoon cane sugar, 1/2 cup butterscotch ice cream topping, 1 teaspoon sea salt, 1 cup whole milk and the pudding mix; stir well with a fork until finally blended.
  • 2
    Cover and refrigerate for 4 hours.
  • 3
    Preheat oven to 350 degrees F.
  • 4
    Coat two 9' round cake pans with cooking spray.
  • 5
    In a large bowl, combine cake mix, water, vegetable oil, egg whites, 1/2 cup butterscotch ice cream topping and 1 teaspoon sea salt; beat on medium speed at 30 seconds.
  • 6
    Spoon the salted butterscotch oats mixture into the batter and beat again on low speed at 30 seconds. Pour into the cake pans. Add crushed butterscotch candies and press it down through the cake batter in the pans.
  • 7
    Bake for 25 minutes or until a toothpick inserted the center comes out clean. Cool completely for 10 minutes.
  • 8
    Melt margarine in a large skillet over medium heat. Add remaining rolled oats and remaining cane sugar. Saute for 5 minutes or until the oats are caramelized.
  • 9
    Remove from heat. Drizzle with 1/2 cup butterscotch ice cream topping; mix well. Season with 1 teaspoon sea salt.
  • 10
    Whisk heavy cream, half and half, cream cheese, 1/2 cup butterscotch ice cream topping and 1 teaspoon sea salt together in a medium bowl for 3 minutes until combined. Set aside.
  • 11
    Place the first cake layer on a serving plate. Spread half the frosting onto the top of the cake. Add the sauteed oats mixture and drizzle with remaining butterscotch ice cream topping all over the sauteed oats mixture.
  • 12
    Place the second cake layer on top, spread remaining frosting on the top and sides of the cake. Sprinkle with remaining sea salt.
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