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Decadent Butterscotch Cake with silky Caramel Frosting Recipe

Decadent Butterscotch Cake with silky Caramel Frosting Recipe
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★★★★★

5 from 27 reviews

Indulge in this Decadent Butterscotch Cake topped with silky, rich Caramel Frosting. Layers of moist butterscotch-infused cake are perfectly complemented by a creamy caramel frosting, making this dessert an irresistible treat for special occasions or whenever you crave a sweet, buttery delight.

Ingredients

Scale

For the Butterscotch Cake

  • 2½ cups (310 g) all-purpose flour
  • 2½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup (2 sticks / 226 g) unsalted butter, softened
  • 1½ cups (300 g) light brown sugar, packed
  • ½ cup (100 g) granulated sugar
  • 4 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1 cup (240 ml) buttermilk, room temperature
  • ½ cup (120 ml) warm water
  • ½ cup (120 ml) butterscotch sauce (store-bought or homemade)

For the Caramel Frosting

  • 1 cup (200 g) light brown sugar
  • ½ cup (1 stick / 113 g) unsalted butter
  • ¼ cup (60 ml) heavy cream
  • Pinch of salt
  • 2½ – 3 cups (300–360 g) powdered sugar, sifted
  • 1 tsp vanilla extract
  • (Optional garnish: extra caramel drizzle, butterscotch chips, sea salt flakes)

Instructions

  1. Prepare the Pans: Preheat your oven to 350°F (175°C). Grease two 8-inch (20 cm) round cake pans and dust lightly with flour, or line them with parchment paper to prevent sticking.
  2. Make the Butterscotch Cake: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large mixing bowl, cream the softened butter with the light brown sugar and granulated sugar until the mixture becomes light and fluffy, about 3 to 4 minutes. Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract. Add the butterscotch sauce and mix until smooth. Alternately add the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients. Stir in the warm water last, mixing just until the batter is smooth and pourable to avoid overmixing. Divide the batter evenly between the prepared pans and smooth the tops.
  3. Bake: Bake the cake layers in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in their pans for 10 minutes before transferring them to a wire rack to cool completely.
  4. Make the Caramel Frosting: Combine light brown sugar, unsalted butter, and heavy cream in a saucepan over medium heat. Stir continuously until the sugar dissolves and the mixture comes to a gentle boil. Allow it to boil gently for 2 to 3 minutes while stirring frequently. Remove from heat, then stir in vanilla extract and a pinch of salt. Let the mixture cool for 10 to 15 minutes until just warm. Gradually beat in sifted powdered sugar until the frosting thickens to a spreadable consistency.
  5. Assemble: Place one cake layer on a serving plate and spread a generous layer of frosting on top. Position the second cake layer on top and frost the top and sides evenly. Optionally, drizzle extra caramel sauce over the frosted cake and sprinkle with butterscotch chips or sea salt flakes for garnish. For extra moistness, brush the cake layers with warm caramel or simple syrup before frosting. Chill the assembled cake for 20 to 30 minutes to allow the frosting to set before slicing and serving.

Notes

  • For a moister cake, brush cake layers lightly with warm caramel sauce or simple syrup before frosting.
  • Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Ensure eggs and buttermilk are at room temperature for better batter texture.
  • Do not overmix the batter to maintain a tender crumb.
  • Use freshly sifted powdered sugar for a smooth frosting texture.
  • Optional garnishes like butterscotch chips and sea salt flakes add a flavorful crunch and contrast.

Nutrition

Keywords: butterscotch cake, caramel frosting, dessert, moist cake, homemade cake, sweet treat

Find it online: https://maicook.com/decadent-butterscotch-cake-with-silky-caramel-frosting-recipe/