Description
This luscious Butterscotch Cake with Caramel Frosting features moist, tender layers infused with butterscotch flavor and topped with a rich, creamy caramel frosting. Perfect for celebrations or a decadent dessert, this cake combines classic baking techniques with the irresistible taste of butterscotch and caramel.
Ingredients
Scale
Cake
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup butterscotch chips or melted butterscotch (optional)
- 1 cup buttermilk
Caramel Frosting
- 1 cup unsalted butter
- 2 cups brown sugar, packed
- 1/2 cup heavy cream
- 4 cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans to ensure the cake layers do not stick.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking soda, and salt. Set this dry mixture aside for later use.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This process incorporates air, which helps the cake rise and become tender.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract for flavor enhancement.
- Incorporate Butterscotch: If using butterscotch chips or melted butterscotch, fold them gently into the batter to distribute the rich butterscotch flavor evenly.
- Combine Dry Ingredients and Buttermilk: Alternately add the dry ingredient mixture and buttermilk to the creamed butter and sugar, beginning and ending with the dry ingredients. Mix just until combined to avoid overworking the batter.
- Pour Batter and Bake: Evenly divide the batter between the two prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool Cakes: Let the cakes cool in the pans for 10 minutes before turning them onto wire racks to cool completely, preparing them for frosting without melting it.
- Start Caramel Frosting: In a saucepan over medium heat, melt the butter. Stir in the brown sugar and bring the mixture to a boil. Let it cook for 2 minutes to achieve the caramel base.
- Add Cream and Cool: Remove the saucepan from the heat and slowly whisk in the heavy cream. Allow the mixture to cool slightly to prevent melting the powdered sugar later.
- Mix Frosting: Transfer the caramel base to a mixing bowl. Gradually add the powdered sugar, beating continuously until the frosting is smooth and creamy.
- Flavor the Frosting: Stir in the vanilla extract and a pinch of salt to balance the sweetness and enhance flavor depth.
- Assemble the Cake: Frost the completely cooled cake layers generously with the caramel frosting. Stack the layers and spread frosting evenly on top and sides for a beautiful finish.
Notes
- Using room temperature ingredients helps achieve a smoother batter and even baking.
- For a more intense butterscotch flavor, use melted butterscotch rather than chips.
- Allow the caramel frosting to cool enough before adding powdered sugar to avoid a runny consistency.
- Store the cake covered in the refrigerator for up to 3 days to preserve freshness.
- Let the refrigerated cake come to room temperature before serving for best texture and flavor.
