Best 4 Butter Brickle Cake Mix Recipes
Indulge in the delightful Butter Brickle Cake Mix, a symphony of flavors that will tantalize your taste buds. This delectable cake is a perfect blend of sweet and crunchy, featuring a moist and fluffy vanilla cake base studded with golden brown toffee bits. Experience the perfect balance of flavors as the rich, buttery toffee pieces melt in your mouth, creating an irresistible taste sensation. The cake mix comes with all the necessary ingredients, making it incredibly easy to prepare. Whether you're a seasoned baker or a novice in the kitchen, this cake mix guarantees a delicious and impressive dessert every time. In this article, we present a collection of mouthwatering Butter Brickle Cake Mix recipes that will cater to any occasion. From classic cakes to unique variations, these recipes offer a delightful range of flavors and textures to satisfy any sweet craving.
Here are our top 4 tried and tested recipes!
BUTTER BRICKLE CAKE
Enjoy this delicious butter brickle cake made using Betty Crocker™ Super Moist™ cake mix - a wonderful dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h3m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Generously grease bottom and sides of two 9-inch round pans or spray with baking spray with flour. (Do not use 8-inch rounds or batter will overflow.)
- Beat cake mix, pudding mix (dry), water, butter and eggs in large bowl with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes. Toss 1/2 cup of the brickle chips with flour in small bowl; stir into cake batter (batter will be thick). Spoon evenly into pans.
- Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to wire rack. Cool completely, about 1 hour.
- Beat whipping cream and brown sugar in chilled large bowl with electric mixer on high speed until soft peaks form. Spread about 1/2 cup whipped cream mixture over 1 cake layer to within about 1/4 inch of edge; sprinkle with 1/2 cup of the brickle chips. Top with second layer. Frost side and top of cake with remaining whipped cream mixture. Press remaining 1 cup brickle chips into side of cake. Store covered in refrigerator.
Nutrition Facts : Calories 610, Carbohydrate 70 g, Cholesterol 155 mg, Fat 7, Fiber 0 g, Protein 4 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 53 g, TransFat 1 1/2 g
BUTTER BRICKLE CAKE
Butter Brickle Cake has all the flavor of the much missed Butter Brickle Cake mix that Betty Crocker used to make. It is loaded with butterscotch and toffee flavors!
Provided by Christin Mahrlig
Categories Dessert
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees and spray 2 9-inch cake pans with baking spray. (or you can butter and flour them.)
- With an electric mixer, beat cake mix, pudding mix, water, melted butter, and eggs on low speed for 30 seconds. Increase to medium speed for 2 minutes.
- In a small bowl, combine 3/4 cup toffee bits and flour. Add to batter and stir to combine.
- Divide batter evenly between the two cake pans. Bake for 30 to 35 minutes. Cool 10 minutes in pans and then remove from pans and place on a cooling rack.
- Beat whipping cream and brown sugar until thick and spreadable.
- Place 1 cake layer on a cake stand or serving platter. Spread a little less than a cup of whipped cream on top. Sprinkle with 2/3 cup of toffee bits.
- Place second cake layer on top. Cover top and sides with remaining whipped cream.
- Press remaining toffee bits onto sides of cake and sprinkle a few on top.
Nutrition Facts : Calories 452 kcal, ServingSize 1 serving
BUTTER BRICKLE CAKE
Make and share this Butter Brickle Cake recipe from Food.com.
Provided by spatchcock
Categories Dessert
Time 50m
Yield 1 cake
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease and flour one 13x9 inch pan.
- Sift the flour, white sugar, baking powder and salt together.
- Mix in the shortening, milk and vanilla.
- Beat until well combined.
- Add the egg whites and beat for 2 minutes.
- Pour the batter into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes.
- Let cool then ice.
- To Make Icing: Melt butter in a saucepan until it begins to brown.
- Remove from heat and add the confectioners' sugar, evaporated milk or half and half, hot water and 1-1/2 teaspoons vanilla extract.
- Beat at medium speed for three minutes.
- Then pour icing over cake and allow icing to set.
BUTTER BRICKLE CAKE
Make and share this Butter Brickle Cake recipe from Food.com.
Provided by nleewebb
Categories Dessert
Time 1h35m
Yield 1 Cake, 12 serving(s)
Number Of Ingredients 24
Steps:
- For CAKE:.
- Heat oven to 350˚. Grease and flour two 9" layer cake pans.
- Cream 2/3 cup butter, 1 2/3 cup sugar, 1 egg and 2 eggs whites (saving 2 egg yolks for filling) and vanilla together until fluffy. Beat 5 minutes on high speed.
- Sift together flour, corn starch, baking powder and salt. Mix in alternately with milk. fold in 1 cup chopped pecans.
- Pour into prepared pans. Gently tap pans on counter to 'settle' batter (and eliminate 'holes' in cake layers.).
- Bake for 30-35 minutes. Remove cakes from oven when a toothpick inserted into center of cake comes out 'clean'.
- Set cake pans on cooling racks for 5 minutes.
- Invert cakes onto cooling racks, removing cake pans. Cool completely before assembling cake.
- For FILLING:.
- Mix 1/2 cup sugar, 1 tbsp flour, apple sauce, nutmeg, 1/2 cup butter, chopped dates (or raisins) in saucepan. Cook over low heat until mixture boils. Boil 1 minute.
- Pour 1/2 mixture in beaten egg yolks, stirring constantly, then stir into filling in saucepan. Bring to a boil, stirring constantly.
- Add 1/2 cup chopped pecans.
- Remove from heat and let cool before filling cake.
- For FROSTING:.
- Beat 1/3 cup butter, softened with 3 cups confectioners' sugar. Stir in cream and 1 1/2 tsp vanilla until smooth.
- To ASSEMBLE:.
- Place one layer of cake on plate. Spread filling evenly over. Center 2nd layer over. If necessary, trim sides to make even. Spread thin coating of frosting around sides.
- Frost sides and then top, spreading frosting evelyn, suing a swirl pattern to add dimension and texture.
- Sprinkle toffee pieces evenly over top.
- Cover with cake dome until ready to serve.
Nutrition Facts : Calories 733.1, Fat 36.3, SaturatedFat 17.1, Cholesterol 111.9, Sodium 505, Carbohydrate 98.4, Fiber 2.4, Sugar 69.6, Protein 7
Tips:
- For a richer flavor, use dark brown sugar instead of light brown sugar.
- Add a teaspoon of vanilla extract to the cake batter for extra flavor.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- Be sure to grease and flour the bundt pan before adding the batter, to prevent the cake from sticking.
- Bake the cake for the full amount of time, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before glazing it.
- For a shiny glaze, use a pastry brush to apply the glaze to the cake while it is still warm.
- Store the cake in an airtight container at room temperature for up to 3 days.
Conclusion:
This Butter Brickle Cake Mix recipe is an easy and delicious way to make a classic dessert. With its moist, fluffy texture and sweet, buttery flavor, this cake is sure to be a hit with everyone who tries it. Whether you're serving it for a special occasion or just as a weeknight treat, this cake is sure to please.
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