Butterscotch Cake with Caramel Frosting

Here’s a rich and indulgent recipe for Butterscotch Cake with Caramel Frosting  moist, buttery cake with a deep butterscotch flavor, topped with silky, sweet caramel frosting. Perfect for special occasions or when you’re craving a decadent dessert.

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🍰 Butterscotch Cake with Caramel Frosting

🎂 Makes: One 2-layer (8-inch or 9-inch) cake

⏱ Prep Time: 30 mins | Bake Time: 25–30 mins | Cooling & Frosting: 1 hour

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🧾 Ingredients

For the Butterscotch Cake:

• 2 1/2 cups all-purpose flour

• 2 1/2 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 3/4 cup unsalted butter, softened

• 1 cup light brown sugar, packed

• 1/2 cup granulated sugar

• 3 large eggs, room temperature

• 1 1/2 tsp vanilla extract

• 1/2 cup butterscotch chips, melted and slightly cooled

• 1 cup whole milk or buttermilk

For the Caramel Frosting:

• 1 cup light brown sugar, packed

• 1/2 cup unsalted butter

• 1/4 cup milk or heavy cream

• 1/4 tsp salt

• 2–2½ cups powdered sugar, sifted

• 1 tsp vanilla extract

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👩‍🍳 Instructions

👉 Make the Butterscotch Cake:

1. Preheat & Prep:

   • Preheat oven to 350°F (175°C).

   • Grease and flour two 8-inch or 9-inch round cake pans.

2. Dry Ingredients:

   • In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

3. Cream Butter & Sugar:

   • In a large mixing bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy (3–4 minutes).

4. Add Eggs & Flavor:

   • Add eggs one at a time, beating well after each.

   • Mix in vanilla and melted butterscotch chips.

5. Alternate Dry & Milk:

   • Add dry ingredients in 3 parts, alternating with the milk in 2 parts, starting and ending with the dry.

   • Mix until just combined (don’t overmix).

6. Bake:

   • Divide batter evenly between the prepared pans.

   • Bake for 25–30 minutes, or until a toothpick comes out clean.

   • Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

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👉 Make the Caramel Frosting:

1. Cook Caramel Base:

   • In a saucepan over medium heat, combine butter, brown sugar, milk/cream, and salt.

   • Bring to a gentle boil, stirring constantly.

   • Boil for 2–3 minutes, then remove from heat.

2. Finish Frosting:

   • Stir in vanilla.

   • Let cool for 5–10 minutes, then gradually whisk or beat in powdered sugar until smooth and spreadable. Add more sugar if needed to thicken, or a splash of milk to loosen.

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🎂 Assemble the Cake:

1. Place one cake layer on a serving plate.

2. Spread a generous amount of caramel frosting over the first layer.

3. Add the second layer and frost the top and sides.

4. Optional: Drizzle with extra caramel sauce or top with toffee bits, sea salt, or chopped pecans.

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🍬 Tips & Variations:

• Extra butterscotch flavor? Add 1/2 tsp butterscotch extract or swirl in butterscotch chips before baking.

• Want a glaze instead of frosting? Use less powdered sugar and pour the warm caramel over the cake.

• Cupcake option: Bake for 18–20 mins at 350°F