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Butterscotch Cake with Caramel Frosting Recipe

Butterscotch Cake with Caramel Frosting Recipe
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4.9 from 12 reviews

Indulge in the rich, decadent flavor of Butterscotch Cake with Caramel Frosting. This moist cake with a hint of molasses is perfectly complemented by a luscious caramel icing. A delightful treat for any occasion!

Ingredients

For the cake:

  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ¾ cup packed brown sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • ½ cup buttermilk (or milk + ½ tsp vinegar)
  • ¼ cup molasses (for rich butterscotch flavor)
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ tsp ground cinnamon (optional)

For the caramel icing:

  • ½ cup unsalted butter
  • 1 cup packed brown sugar
  • ¼ cup heavy cream
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

  1. Preheat Oven: Set oven to 350°F (175°C). Grease and flour an 8-inch round or square baking pan.
  2. Cream Butter & Sugars: In a mixing bowl, beat together butter, granulated sugar, and brown sugar until light and fluffy.
  3. Add Eggs: Beat in eggs one at a time, ensuring each is fully incorporated before adding the next.
  4. Mix Dry Ingredients: In a separate bowl, whisk together flour, baking soda, salt, and cinnamon (if using).
  5. Combine Wet & Dry: Gradually add dry ingredients to the butter mixture, alternating with buttermilk. Begin and end with dry ingredients.
  6. Stir in Molasses: Gently fold in molasses until evenly distributed throughout the batter.
  7. Bake: Pour batter into prepared pan and smooth the top. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool Completely: Allow cake to cool in the pan on a wire rack for at least 30 minutes before frosting.
  9. Make Caramel Icing: In a small saucepan, combine butter, brown sugar, and cream. Cook over medium heat, stirring constantly, until sugar dissolves and mixture begins to bubble.
  10. Simmer & Finish: Reduce heat and simmer for 2–3 minutes. Remove from heat and stir in vanilla and salt.
  11. Frost Cake: Let the icing cool slightly—just enough so it doesn’t melt the cake. Spread evenly over cooled cake.
  12. Serve & Store: Slice and enjoy! Store leftovers covered at room temperature for up to 2 days or refrigerate for longer freshness.

Nutrition

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