Cinnamon Butterscotch Cake with Streusel Topping | A soft and fluffy cake with cozy hints of fall. Greek yogurt helps the cake stay soft and moist, cinnamon keeps it warm autumnal, and butterscotch chips take it over the top for a delicious any time dessert or breakfast cake.
Get your knit sweaters, slippers, and your favorite Netflix show, and then light a cozy candle, and bake this cake!
If you've made those deliciously fruity cakes and you're looking for something more along the falling autumn leaves vibes, this is the cake for you.
This cake is great on its own with a hot black Americano or alongside my Gingerbread Latte for an afternoon snack. If you're having a special evening or get-together, serve this cake fresh from the oven, or reheat it, and add a big scoop of vanilla ice cream. I serve it with butterscotch ripple ice cream which is so good!
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More about the ingredients. See the recipe card below for exact amounts.
- Eggs - I use large eggs in my baking recipes.
- Greek Yogurt - I love greek yogurt in a cake, it helps keep it moist - you could try vegan yogurt or sour cream. I haven't tried it.
- Vanilla Extract - for flavor.
- White + Brown Sugar - I like using both sugars in this recipe, brown sugar always has more of a fall feel and helps keep this cake soft.
- Oil - vegetable oil is fine here, or any other mild flavored oil.
- All-purpose Flour + Baking Powder - All-purpose flour. A gluten free flour mix might work if it includes xanthan gum, haven't tried it. Baking powder helps give the cake lift.
- Cinnamon - ground cinnamon for fall flavors
- Butterscotch chips - because they are so good and remind me of fall. You could try chocolate chips instead or even white chocolate chips.
Preheat your oven to 350°F (180°C). Choose a baking pan. I use a 9" springform pan with a removable glass bottom and I've also used a round metal pan to make this type of cake. Line the pan with parchment paper so the cake doesn't stick.
Tip: Crumple up your piece of parchment paper and then spread it out in your pan. This helps make it not so slippery.
To make the batter we'll first mix together the wet ingredients. In a large mixing bowl, crack in two eggs. Add the yogurt, the sugars, vanilla extract, and the oil. Whisk this all together until the yogurt is smoothly incorporated.
Now mix the dry ingredients. You can do this in a separate bowl if you want to, but I don't bother.
Measure the flour and add it on top of the wet ingredients. Scatter the baking powder and the cinnamon on top. Mix the baking powder and cinnamon into the top flour which is still dry, then mix everything together. I switch to a spatula at this time. The batter will be very thick.
Fold in the butterscotch chips as well.
Use the spatula to push the batter into the pan and spread it out to the edges of the pan.
To make the streusel topping, mix the dry ingredients together. Add the butter to the dry ingredients and mix together with your hands or a fork. The mixture should come together into little clumps. You can kind of pinch or snap the butter together with the flour and oats to mix together.
Scatter the streusel evenly on top of the cake batter.
Bake for about 35-40 minutes or until the cake is done.
How to check when cake is done: Poke a skewer into the center of the cake (the last part to cook fully). If the skewer comes out clean, this cake is done.
Let the cake cool for about 5 minutes or to room temperature. Serve as is or with a scoop of ice cream.
✔ You can try making this cake gluten-free by using a gluten-free flour mix. I would recommend using one with xanthan gum or using xanthan gum along with the flour mix. I haven't tried this but I think it might work.
✔ Try swapping out the butterscotch chips for a different baking chip like chocolate or white chocolate.
✔ Try adding in some toasted pecans.
To make this a really impressive dessert for a dinner party, try serving the cake warm with ice cream, chopped toasted pecans, and caramel sauce drizzled on top.
This cake should keep on the counter, covered for a day or two. If it's around any longer, it should be refrigerated because it contains yogurt. (Between this cake and the two fruit versions I've made, I've never had them in the house longer than 2 days. They always get eaten first.)
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What to serve with this recipe
Cinnamon Butterscotch Cake with Streusel Topping
For the Cake
For the Cake
- Preheat oven to 350°F (180°C). Line a 9 inch cake pan with parchment paper.
- In a large mixing bowl, add the eggs, yogurt, both sugars, vanilla extract and the cooking oil. Mix together with a whisk until fully combined.
- Add the flour, baking powder, and cinnamon and fold together with a spatula.
- Fold in butterscotch chips.
For the Streusel Topping
- Make the streusel topping - mix together the dry ingredients and then mix the butter in, snapping and pinching the ingredients together until you have small to medium crumbles.
- Scoop the batter into the prepared pan and scatter the streusel topping evenly over the batter.
- Bake for 35-40 minutes, or until a skewer comes out clean.
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Poke a skewer into the center of the cake. If the skewer comes out without wet batter on it, it's done.
Save this image to your cake or fall baking board on Pinterest.