This Butterscotch Cake with Caramel Icing is a rich, decadent dessert with deep caramelized flavors, a moist crumb, and a luscious caramel glaze. Perfect for celebrations or whenever you crave something sweet and indulgent!
Butterscotch Cake with Caramel Icing
Prep Time: 20 mins | Cook Time: 30-35 mins | Servings: 12
Ingredients:
For the Butterscotch Cake:
- 2 ½ cups (315g) all-purpose flour
- 1 ½ cups (300g) packed brown sugar (light or dark)
- 1 cup (2 sticks / 226g) unsalted butter, softened
- ½ cup (120ml) buttermilk (or whole milk + 1 tsp vinegar)
- 4 large eggs, room temperature
- ½ cup (120ml) sour cream (or Greek yogurt)
- 1 tbsp vanilla extract
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup (100g) butterscotch chips (optional, for extra flavor)
For the Caramel Icing:
- ½ cup (1 stick / 113g) unsalted butter
- 1 cup (200g) packed brown sugar
- ¼ cup (60ml) heavy cream
- 1 tsp vanilla extract
- 2 cups (240g) powdered sugar, sifted
- Pinch of salt
Instructions:
1. Make the Butterscotch Cake:
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round pans or a 9×13-inch pan.
- In a bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat butter and brown sugar until fluffy (~3 mins).
- Add eggs one at a time, then mix in vanilla, sour cream, and buttermilk.
- Gradually add dry ingredients, mixing just until combined. Fold in butterscotch chips (if using).
- Divide batter into pans and bake 25-30 mins (until a toothpick comes out clean). Cool completely.
2. Make the Caramel Icing:
- In a saucepan, melt butter over medium heat. Stir in brown sugar and heavy cream.
- Bring to a gentle boil, stirring constantly for 2 mins. Remove from heat.
- Stir in vanilla and salt, then gradually whisk in powdered sugar until smooth.
- Let cool slightly (it will thicken as it cools).
3. Assemble the Cake:
- If using round layers, spread icing between layers and over the top. For a 9×13 cake, pour warm icing over the cooled cake and let it drip down the sides.
- Optional: Sprinkle with extra butterscotch chips or sea salt flakes.
Tips for Success:
✔ Brown sugar is key for butterscotch flavor—use dark brown for a deeper taste.
✔ Don’t overbake! The cake should be moist with a slight crumb.
✔ Warm icing spreads easier—if it thickens too much, reheat gently.
Serve this Butterscotch Cake with a scoop of vanilla ice cream for the ultimate treat! Let me know if you’d like a slow-cooker or eggless version. 😊🍰