Here’s a rich, indulgent dessert perfect for any special occasion (or just because): Butterscotch Cake with Caramel Frosting. The deep brown sugar and butter flavor of butterscotch cake pairs beautifully with a smooth, salty-sweet caramel frosting—truly a showstopper.
🍰 Butterscotch Cake with Caramel Frosting
Serves: 10–12 | Prep Time: 30 min | Bake Time: 30–35 min | Total Time: ~1.5 hours (plus cooling)
🛒 Ingredients
For the Butterscotch Cake:
- 2 ½ cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter, softened
- 1 ½ cups packed light brown sugar
- 3 large eggs
- 2 tsp vanilla extract
- 1 cup whole milk (or buttermilk for extra tang)
- Optional: ½ cup butterscotch chips, chopped finely (for extra flavor bursts)
For the Caramel Frosting:
- ½ cup (1 stick) unsalted butter
- 1 cup packed brown sugar
- ¼ cup whole milk or heavy cream
- 2 cups powdered sugar
- ½ tsp vanilla extract
- Pinch of salt (or more to taste)
👩🍳 Instructions
1. Make the Butterscotch Cake:
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans (or line with parchment).
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream butter and brown sugar until fluffy (2–3 minutes).
- Add eggs one at a time, beating well after each. Stir in vanilla.
- Alternate adding dry ingredients and milk to the butter mixture, beginning and ending with the flour mixture. Mix just until combined.
- Fold in chopped butterscotch chips if using.
- Divide batter between prepared pans. Bake 30–35 minutes, or until a toothpick comes out clean.
- Cool in pans 10 minutes, then transfer to wire racks to cool completely.
2. Make the Caramel Frosting:
- In a saucepan over medium heat, melt butter. Stir in brown sugar and cook, stirring constantly, for 2–3 minutes until the sugar melts and the mixture bubbles.
- Slowly stir in milk or cream and bring to a gentle boil. Cook 1–2 more minutes, then remove from heat.
- Let cool slightly (about 10 minutes), then beat in powdered sugar, vanilla, and a pinch of salt until smooth and spreadable. Add a splash more milk if too thick.
3. Assemble:
- Place one cake layer on a serving plate.
- Spread a layer of frosting on top, then add the second cake.
- Frost the top and sides.
- Optional: Drizzle with caramel sauce and top with butterscotch chips or toffee bits.
🍬 Tips & Variations
- Salted twist: Sprinkle flaky sea salt on top for a salted caramel finish.
- Cupcake version: Makes about 24 cupcakes; reduce bake time to ~18 minutes.
- Make ahead: Cake layers can be frozen and frosted later. Frosting sets firmly, so work while it’s warm.