Butterscotch Cake with Caramel Frosting
A rich, old-fashioned dessert featuring deep caramelized flavors and a smooth homemade caramel icing, perfect for any occasion.
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.
Notes
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. Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days for longer freshness. Bring to room temperature before serving.