Description
A rich and indulgent Butterscotch Cake with smooth Caramel Frosting, perfect for fall or any special occasion. This American classic features tender layers infused with butterscotch chips and a luscious homemade caramel frosting to delight your taste buds.
Ingredients
Scale
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 3 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 cup buttermilk, room temperature
- 1/2 cup butterscotch chips (optional)
For the Caramel Frosting:
- 1/2 cup unsalted butter
- 1 cup packed light brown sugar
- 1/4 cup whole milk or heavy cream
- 1/2 teaspoon salt
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
Instructions
- Preheat and prepare pans: Preheat the oven to 350°F. Grease and flour two 8-inch round cake pans, then line the bottoms with parchment paper to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly incorporate leavening agents and seasoning.
- Cream butter and sugars: In a large mixing bowl, beat the softened unsalted butter with light brown sugar and granulated sugar until the mixture is light and fluffy, about 3 minutes. This ensures a tender cake crumb.
- Add eggs and vanilla: Add eggs one at a time, beating well after each addition to incorporate air, then mix in the vanilla extract for flavor.
- Combine dry ingredients and buttermilk: Alternate adding the flour mixture and buttermilk to the wet ingredients in three additions, starting and ending with the dry ingredients. Gently mix until just combined to avoid overmixing.
- Optional butterscotch chips: Fold in the butterscotch chips if using, to add bursts of sweet butterscotch flavor throughout the cake.
- Divide and bake: Evenly divide the batter between the prepared pans and smooth the tops. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes: Let the cakes cool in their pans for 10 minutes. Then, carefully turn them out onto wire racks to cool completely before frosting.
- Make caramel frosting: Melt butter in a saucepan over medium heat. Stir in the brown sugar and cook for 2 minutes, stirring constantly to prevent burning.
- Add milk and salt: Pour in the milk and salt, bring the mixture to a gentle boil, then remove it from heat and allow it to cool slightly. Stir in the vanilla extract for added depth.
- Incorporate powdered sugar: Gradually beat in sifted powdered sugar until smooth and spreadable. If the frosting is too thick, adjust with a splash of milk carefully.
- Assemble and frost: Spread the caramel frosting evenly over the cooled cake layers and assemble as desired. Add extra caramel drizzle or toppings if preferred.
Notes
- For extra flavor, drizzle additional caramel sauce over the top of the cake.
- You can bake the cake a day ahead—wrap the layers tightly in plastic wrap and frost the next day for best results.
- This cake pairs beautifully with toasted pecans or a sprinkling of sea salt flakes to balance the sweetness.