Butterscotch Cake with Caramel Frosting
Butterscotch Cake with Caramel Frosting is a rich, moist dessert made with brown sugar and butter, delivering deep, buttery flavor. The cake layers are soft and tender, perfectly complemented by a creamy caramel frosting that adds a sweet, slightly salty contrast. Ideal for special occasions, this indulgent treat combines classic butterscotch taste with smooth, decadent frosting for a deliciously satisfying experience.
Equipment
- 9-inch cake pans (2)
- Rubber spatula
- Saucepan
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Cooling rack
- Offset spatula (for frosting)
Ingredients
For The Butterscotch Cake:
- 2 cups all purpose flour
- ½ cup unsalted butter softened
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ cup molasses
- 2 cups packed brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ tsp salt
- 1 cup buttermilk
For The Caramel Frosting:
- ¼ cup heavy cream
- 1 tsp vanilla extract
- ¼ cup unsalted butter
- 1½ cups brown sugar
- ¼ cup milk
- A pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper. In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs one at a time, followed by molasses and vanilla extract.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, beginning and ending with the dry ingredients. Mix just until combined.
- Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. In a saucepan over medium heat, melt the butter.
- Add brown sugar and milk. Stir constantly until the sugar dissolves and the mixture begins to boil. Let it boil gently for 2–3 minutes, then remove from heat. Stir in heavy cream, vanilla extract, and a pinch of salt. Let it cool slightly before frosting.
- Once cakes are completely cool, spread a layer of frosting over one cake round. Place the second cake layer on top, and frost the top and sides evenly with the caramel frosting.
Notes
Using brown sugar is key to achieving that authentic butterscotch flavor don’t substitute with white sugar. If you want an extra moist cake, consider brushing the layers with a little warm milk or butterscotch syrup before frosting. This cake tastes even better the next day as the flavors meld together beautifully.