Ingredients:

  • 1.5 cups all-purpose flour
  • 1 box (3.4 oz) instant butterscotch pudding mix
  • 0.75 cup light brown sugar, packed
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 0.5 cup unsalted butter, melted
  • 2 large eggs
  • 0.75 cup whole milk
  • 1 tsp vanilla extract
  • 1 pint vanilla bean ice cream, softened
  • 1 package (3.4 oz) instant butterscotch pudding mix
  • 1 cup heavy whipping cream, cold
  • 1 cup cold whole milk
  • 0.5 cup butterscotch chips
  • 2 tbsp heavy cream
  • 1 pinch flaky sea salt

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. In a large bowl, whisk together the flour, one box of pudding mix, brown sugar, baking powder, baking soda, and salt.
  3. Stir in melted butter, eggs, milk, and vanilla until the batter is smooth.
  4. Pour into the pan and bake for 25-30 minutes, or until a toothpick comes out clean and the edges are a deep golden brown.
  5. Let the cake cool completely in the pan before adding the next layer.
  6. In a chilled bowl, whip the heavy cream until stiff peaks form.
  7. In a separate bowl, whisk the cold milk and the second package of instant pudding mix for 2 minutes until thickened.
  8. Gently fold the softened vanilla ice cream into the thickened pudding.
  9. Slowly fold in the whipped cream using a rubber spatula; do not overmix.
  10. Spread the mixture evenly over the cooled cake base and smooth the top.
  11. Refrigerate for at least 6 hours to set.
  12. Melt butterscotch chips with 2 tbsp heavy cream in a microwave-safe bowl, drizzle over the chilled cake, and finish with a pinch of flaky sea salt.