Here’s a delicious, classic recipe for a Butterscotch Cake with Caramel Icing—rich, moist, and perfect for a special dessert.
Butterscotch Cake
Ingredients (for 2-layer 8–9 inch cake):
- 1 cup (225 g) unsalted butter
- 1 1/2 cups (300 g) brown sugar, packed
- 4 large eggs
- 1 tsp vanilla extract
- 2 1/2 cups (315 g) all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup (240 ml) buttermilk
Instructions:
- Preheat oven: 350°F (175°C). Grease and flour two 8–9 inch cake pans.
- Cream butter and sugar: In a large bowl, beat butter and brown sugar until light and fluffy (about 3–4 minutes).
- Add eggs and vanilla: Beat in eggs one at a time, then stir in vanilla.
- Combine dry ingredients: In a separate bowl, whisk flour, baking powder, baking soda, and salt.
- Mix together: Alternately add dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Bake: Divide batter between the prepared pans. Bake 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes, then transfer to wire racks to cool completely.
Caramel Icing
Ingredients:
- 1 cup (200 g) brown sugar, packed
- 1/4 cup (60 g) unsalted butter
- 1/2 cup (120 ml) heavy cream
- 1 tsp vanilla extract
- Pinch of salt
Instructions:
- Cook caramel: In a saucepan over medium heat, melt butter and brown sugar together. Stir constantly until sugar is dissolved and mixture begins to bubble.
- Add cream: Slowly stir in heavy cream. Let mixture simmer gently for 2–3 minutes, stirring constantly.
- Finish icing: Remove from heat. Stir in vanilla and a pinch of salt. Let cool slightly—it will thicken as it cools.
- Frost cake: Pour warm caramel over the cooled cake layers, spreading evenly. You can drizzle over the sides for a beautiful effect.
💡 Tips:
- For extra flavor, add 1/2 tsp espresso powder to the caramel—it intensifies the butterscotch notes.
- Ensure the cake is completely cool before icing, or the caramel may run off too much.
- Garnish with a sprinkle of sea salt for a salted caramel variation.
If you want, I can also give a single-bowl version that’s faster and just as moist—perfect if you want to skip the layered cake fuss. Do you want me to do that?
