Description
This Butterscotch Cake with Caramel Frosting is a rich and moist American dessert featuring a tender cake infused with butterscotch chips for extra sweetness, topped with a luscious homemade caramel frosting. Perfect for fall gatherings or special occasions, this layered cake balances buttery, caramelized flavors with a soft crumb and a creamy, smooth frosting.
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
- Prepare Pans and Oven: Preheat your oven to 350°F (175°C). 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 all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents and salt.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter with light brown sugar and granulated sugar using a mixer until the mixture becomes light and fluffy, which should take about 3 minutes.
- Add Eggs and Vanilla: Incorporate eggs one at a time into the creamed butter and sugars, beating well after each addition. Then mix in the vanilla extract.
- Combine Batter: Add the dry ingredients and buttermilk alternately to the wet mixture in three additions, starting and finishing with the flour mixture. Gently stir in butterscotch chips if you are using them for an extra butterscotch flavor.
- Fill Pans and Bake: Divide the batter evenly between the prepared cake pans and smooth the tops. Bake in the preheated oven for 28–32 minutes or until a toothpick inserted in the center comes out clean.
- Cool Cakes: Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely before frosting.
- Make Caramel Frosting: Melt butter in a saucepan over medium heat. Stir in brown sugar and cook for 2 minutes, stirring constantly. Add milk and salt, bring to a gentle boil, then remove from heat and let cool slightly. Stir in vanilla extract.
- Finish Frosting: Gradually beat in sifted powdered sugar until the frosting is smooth and spreadable. If the frosting is too thick, add a splash of milk to reach desired consistency.
- Assemble Cake: Frost the cooled cakes with the caramel frosting. Stack the layers and spread frosting evenly on top and around the sides. Optionally, drizzle additional caramel sauce or sprinkle toasted pecans or sea salt flakes over the cake for enhanced flavor.
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 and frost the next day to save time.
- This cake pairs beautifully with toasted pecans or sea salt flakes for added texture and taste.