Butterscotch Pudding Cake Recipe

Preheat oven to 350°F (175°C). Grease a 9x9-inch (or 8x8 for thicker cake) baking pan and line with parchment or lightly flour the pan.

In a medium bowl whisk together all-purpose flour, baking powder, and salt until evenly combined. Set aside.

In a stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), cream the softened butter, granulated sugar, and brown sugar on medium speed for 2–3 minutes until light and fluffy.

Add the eggs one at a time, mixing 20–30 seconds after each addition until incorporated. Scrape down the bowl as needed. Mix in the vanilla extract.

With the mixer on low speed, add the dry ingredients in two additions, alternating with the whole milk (dry + milk + dry). Mix just until combined — do not overmix.

Spread the batter evenly into the prepared pan, smoothing the top with an offset spatula. Set aside while you prepare the pudding topping.

In a medium bowl combine the dark brown sugar and light brown sugar. Pour the melted butter over the sugars and stir to combine into a paste.

Carefully add the hot water to the sugar-butter mixture and whisk until the sugar is fully dissolved and a glossy syrup forms. Whisk in the vanilla extract and salt.

Gently pour the hot butterscotch syrup evenly over the cake batter in the pan. Pour slowly so the syrup distributes across the surface; it will settle into the batter as the cake bakes, forming a gooey pudding layer beneath a cake crust.

Bake in the preheated 350°F (175°C) oven for 35–40 minutes, or until the top is golden brown and a toothpick inserted into the cake layer (not the very bottom) comes out with moist crumbs but not raw batter. The pudding layer underneath will remain liquid during baking and set slightly upon cooling.

While the cake bakes or after removing it from the oven, warm the dulce de leche gently in a small saucepan over low heat or in the microwave in 15-second bursts, stirring between bursts, until pourable. If needed, whisk in up to 2 tablespoons heavy cream to loosen the sauce to a drizzling consistency.

If you like extra butterscotch flavor, spoon 1/4–1/3 cup of the warmed dulce de leche over the top of the hot cake to soak into the pudding layer, leaving the rest for serving.

Let the cake rest for 10–15 minutes so the pudding layer stabilizes but is still warm. Cut into squares and serve each portion with a generous scoop (about 1/2 cup) of Bonta dulce de leche gelato placed on top or alongside.

Finish each serving with a drizzle of the remaining warmed dulce de leche and, if desired, a sprinkle of toasted chopped pecans or walnuts for crunch.

Store any leftover cake covered in the refrigerator for up to 3 days. Rewarm gently in a low oven (300°F/150°C) for 8–10 minutes before serving with gelato. Leftover gelato should be returned to the freezer.