Butterscotch Cake with Caramel Icing

Butterscotch Cake with Caramel Icing

A rich, buttery cake layered with luscious caramel frosting—decadent and irresistible!

Ingredients

For the Butterscotch Cake:

• 2½ cups all-purpose flour

• 1½ cups packed dark brown sugar (for deep flavor)

• 1 cup unsalted butter, softened

• ½ cup granulated sugar

• 4 large eggs, room temperature

• 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar)

• 2 tsp vanilla extract

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• ½ cup butterscotch chips (optional, for extra pockets of flavor)

For the Caramel Icing:

• ½ cup unsalted butter

• 1 cup packed dark brown sugar

• ¼ cup whole milk or heavy cream

• 2 cups powdered sugar, sifted

• 1 tsp vanilla extract

• Pinch of salt

Optional Garnish:

• Toasted pecans or walnuts

• Sea salt flakes

• Extra butterscotch chips

Instructions

1. Make the Butterscotch Cake

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round pans or a 9×13-inch sheet pan.

2. Cream butter and sugars until light and fluffy (~3 mins).

3. Add eggs one at a time, then mix in vanilla.

4. In a separate bowl, whisk flour, baking powder, baking soda, and salt.

5. Alternate adding dry ingredients and buttermilk to the batter, mixing just until combined. Fold in butterscotch chips (if using).

6. Divide batter between pans and bake 25-30 mins (or 35-40 mins for sheet cake) until a toothpick comes out clean. Cool completely.

2. Prepare the Caramel Icing

1. In a saucepan, melt butter over medium heat. Stir in brown sugar and milk/cream.

2. Bring to a boil, then reduce heat and simmer 2 mins, stirring constantly.

3. Remove from heat and whisk in powdered sugar, vanilla, and salt until smooth.

4. Cool slightly (5 mins) until thick but spreadable. If too thick, add 1 tsp milk; if too thin, add more powdered sugar.

3. Assemble the Cake

• Place one cake layer on a plate. Spread with ½ cup caramel icing.

• Top with second layer, then frost the top and sides with remaining icing.

• Garnish with toasted nuts, sea salt, or butterscotch chips.

Pro Tips

🔥 Extra Moist Cake: Brush cooled layers with 1-2 tbsp butterscotch liqueur or caramel syrup before frosting.
⏳ Make Ahead: Bake cake layers 1 day ahead—wrap tightly and frost the next day.
🍰 Sheet Cake Shortcut: Skip layering and frost the single 9×13-inch cake.

Serving Suggestions

☕ Pair With: Coffee, chai tea, or a glass of cold milk.
🍦 Next Level: Serve warm with vanilla ice cream for a caramel-butterscotch sundae cake!

A showstopping dessert that tastes like pure nostalgia!

Want a darker caramel (cook sugar longer) or a spiced version (add cinnamon)? Let me know! 😊