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Butterscotch Cake with Caramel Frosting

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Butterscotch Cake with Caramel Frosting is a rich and moist layered dessert made with buttery brown sugar cake and topped with smooth homemade caramel frosting. This comforting cake is perfect for birthdays, holidays, family gatherings, or whenever you want a classic homemade dessert with deep caramel flavor.

  • Author: Sophia
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 12 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 1/2 cups brown sugar
  • 1/2 cup granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk
  • 1 cup unsalted butter (for frosting)
  • 1 1/2 cups brown sugar (for frosting)
  • 1/2 cup milk
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract (for frosting)
  • 1/4 teaspoon salt (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3 to 4 minutes.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined.
  6. Divide the batter evenly between the prepared cake pans.
  7. Bake for 28 to 32 minutes or until a toothpick inserted into the center comes out clean.
  8. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
  9. To prepare the caramel frosting, melt the butter in a saucepan over medium heat. Add the brown sugar and milk, stirring constantly until smooth.
  10. Bring the mixture to a gentle boil for about 2 minutes, then remove from heat and let it cool slightly.
  11. Gradually beat in the powdered sugar, vanilla extract, and salt until smooth and creamy.
  12. Frost the cooled cake layers immediately before the frosting thickens too much.
  13. Slice and serve once the frosting is set.

Notes

  • Dark brown sugar creates a deeper caramel flavor.
  • Do not overmix the batter to keep the cake soft and fluffy.
  • If the frosting becomes too thick, add a small splash of milk to loosen it.
  • For a salted caramel variation, sprinkle flaky sea salt over the frosting.
  • This recipe can also be baked as cupcakes or a sheet cake.
  • The cake tastes even better the next day as the flavors develop further.

Nutrition

Find it online: https://savorymomskitchen.com/butterscotch-cake-with-caramel-frosting/