Butterscotch Cake with Caramel Frosting is a rich, old-fashioned dessert that brings together deep caramelized flavors, soft crumb texture, and a smooth homemade caramel icing. Made with brown sugar and molasses, this cake delivers a true butterscotch taste that’s warm, comforting, and perfect for any occasion—from family gatherings to cozy weekend baking.
If you love classic homemade cakes with bold flavor, this easy butterscotch cake recipe will quickly become a favorite.
Table of Contents
Why You’ll Love This Butterscotch Cake
- Soft, moist cake with deep butterscotch flavor
- Made with simple pantry ingredients
- Rich caramel frosting cooked on the stovetop
- Perfect for fall, holidays, or anytime dessert
- No mixer skills required—great for home bakers
Ingredients
For the Butterscotch Cake
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ¾ cup packed brown sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup buttermilk (or milk + ½ tsp vinegar)
- ¼ cup molasses
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon (optional)
For the Caramel Frosting
- ½ cup unsalted butter
- 1 cup packed brown sugar
- ¼ cup heavy cream
- 1 tsp vanilla extract
- Pinch of salt
How to Make Butterscotch Cake with Caramel Frosting
Step 1: Prepare the Oven
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round or square baking pan.
Step 2: Cream Butter and Sugars
In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
Step 3: Add Eggs
Beat in the eggs one at a time, mixing well after each addition.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together flour, baking soda, salt, and cinnamon (if using).
Step 5: Combine Wet and Dry
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the dry ingredients.
Step 6: Add Molasses
Gently fold in the molasses until the batter is smooth and evenly combined.
Step 7: Bake
Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: Cool
Allow the cake to cool completely for at least 30 minutes before frosting.
Make the Caramel Frosting
- In a saucepan, combine butter, brown sugar, and heavy cream.
- Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture starts to bubble.
- Reduce heat and simmer for 2–3 minutes.
- Remove from heat and stir in vanilla extract and salt.
- Let the frosting cool slightly, then spread evenly over the cooled cake.
Tips for Best Results
- Use room-temperature ingredients for a smoother batter
- Don’t overbake—this cake is best when moist
- Let frosting cool slightly so it doesn’t soak too much into the cake
- Add chopped nuts on top for extra texture if desired
Storage
- Store covered at room temperature for up to 2 days
- Refrigerate for up to 5 days for longer freshness
- Bring to room temperature before serving
Final Thoughts
This Butterscotch Cake with Caramel Frosting is a timeless dessert that combines nostalgic flavor with simple preparation. The molasses adds depth, the brown sugar boosts richness, and the caramel frosting brings everything together beautifully. Whether you’re baking for guests or treating yourself, this cake is pure comfort in every bite.
Butterscotch Cake with Caramel Frosting
Ingredients
For the Butterscotch Cake
- 1.5 cups 1 ½ cups all-purpose flour
- 1 cup 1 cup granulated sugar
- 0.75 cups ¾ cup packed brown sugar
- 0.5 cups ½ cup unsalted butter, softened
- 2 large 2 large eggs
- 0.5 cups ½ cup buttermilk (or milk + ½ tsp vinegar) Can substitute with milk and vinegar
- 0.25 cups ¼ cup molasses
- 1 tsp 1 tsp baking soda
- 0.5 tsp ½ tsp salt
- 0.5 tsp ½ tsp ground cinnamon (optional) Optional for added flavor
For the Caramel Frosting
- 0.5 cups ½ cup unsalted butter
- 1 cup 1 cup packed brown sugar
- 0.25 cups ¼ cup heavy cream
- 1 tsp 1 tsp vanilla extract
- 1 pinch Pinch of salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round or square baking pan.
- In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together flour, baking soda, salt, and cinnamon (if using).
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, starting and ending with the dry ingredients.
- Gently fold in the molasses until the batter is smooth and evenly combined.
Baking
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely for at least 30 minutes before frosting.
Making the Caramel Frosting
- In a saucepan, combine butter, brown sugar, and heavy cream.
- Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture starts to bubble.
- Reduce heat and simmer for 2–3 minutes.
- Remove from heat and stir in vanilla extract and salt.
- Let the frosting cool slightly, then spread evenly over the cooled cake.
