Butterscotch Cake with Caramel Frosting
Ingredients:
For the 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 (for rich butterscotch flavor)
1 tsp baking soda
½ tsp salt
½ tsp ground cinnamon (optional)
For the caramel icing:
½ cup unsalted butter
1 cup packed brown sugar
¼ cup heavy cream
1 tsp vanilla extract
Pinch of salt
Instructions:
Preheat Oven: Set oven to 350°F (175°C). Grease and flour an 8-inch round or square baking pan.
Cream Butter & Sugars: In a mixing bowl, beat together butter, granulated sugar, and brown sugar until light and fluffy.
Add Eggs: Beat in eggs one at a time, ensuring each is fully incorporated before adding the next.
Mix Dry Ingredients: In a separate bowl, whisk together flour, baking soda, salt, and cinnamon (if using).
Combine Wet & Dry: Gradually add dry ingredients to the butter mixture, alternating with buttermilk. Begin and end with dry ingredients.
Stir in Molasses: Gently fold in molasses until evenly distributed throughout the batter.
Bake: Pour batter into prepared pan and smooth the top. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
Cool Completely: Allow cake to cool in the pan on a wire rack for at least 30 minutes before frosting.
Make Caramel Icing: In a small saucepan, combine butter, brown sugar, and cream. Cook over medium heat, stirring constantly, until sugar dissolves and mixture begins to bubble.
Simmer & Finish: Reduce heat and simmer for 2–3 minutes. Remove from heat and stir in vanilla and salt.
Frost Cake: Let the icing cool slightly—just enough so it doesn’t melt the cake. Spread evenly over cooled cake.
Serve & Store: Slice and enjoy! Store leftovers covered at room temperature for up to 2 days or refrigerate for longer freshness.
Butterscotch cake is a timeless dessert that combines the deep, caramel-like flavor of molasses with the soft texture of a classic cake. This recipe includes key ingredients such as all-purpose flour, granulated and brown sugars, and a hint of cinnamon to enhance the warm flavor profile. Buttermilk or a milk-vinegar substitute is used to add moisture and tenderness to the cake, balancing out the rich sweetness. The caramel frosting is made from brown sugar, unsalted butter, heavy cream, and vanilla extract. Cooking these ingredients together until bubbly creates a luscious sauce that hardens slightly upon cooling, adding a delightful contrast to the fluffy cake underneath. A pinch of salt is essential in the frosting to cut through the sweetness and intensify the caramel flavor. For best results, it’s important to cream the butter and sugars thoroughly until light and fluffy to incorporate air for a soft crumb. Adding eggs one at a time helps create a stable batter. Alternating the dry ingredients with buttermilk ensures even mixing without overworking the batter. Baking at 350°F (175°C) for about 30–35 minutes allows the cake to rise evenly and develop a golden crust. Cooling the cake completely before frosting prevents the caramel from melting and sliding off. Storing leftovers covered at room temperature keeps the cake moist for up to two days, though refrigeration can extend freshness if needed. This cake pairs wonderfully with a cup of tea or coffee and makes an excellent treat for gatherings, celebrations, or a cozy night in. This recipe offers a straightforward approach to mastering a classic butterscotch cake with caramel frosting, perfect for bakers of any skill level seeking to delight friends and family with a sweet homemade dessert.
