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Butterscotch Cake with Caramel Frosting

Butterscotch Cake with Caramel Frosting
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A rich, moist butterscotch cake made with brown sugar and butter, layered with creamy homemade caramel frosting—perfect for celebrations.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 3/4 cup unsalted butter, softened
  • 1 1/2 cups brown sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 cup buttermilk
  • 1/2 cup butterscotch chips, melted
  • 1/2 cup unsalted butter (frosting)
  • 1 cup brown sugar (frosting)
  • 1/4 cup milk (frosting)
  • 2–3 cups powdered sugar (frosting)
  • Pinch of salt (frosting)
  • Optional: extra caramel sauce for drizzling

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch cake pans.
  2. Whisk together flour, baking powder, and salt in a bowl.
  3. In another bowl, cream butter and brown sugar until fluffy.
  4. Beat in eggs one at a time, then stir in vanilla and melted butterscotch chips.
  5. Alternate adding dry ingredients and buttermilk, starting and ending with dry.
  6. Divide batter evenly into pans and smooth tops.
  7. Bake for 25–30 minutes or until a toothpick comes out clean.
  8. Cool cakes in pans 10 minutes, then transfer to wire racks.
  9. For frosting, melt butter in saucepan, add brown sugar and milk, and bring to a boil.
  10. Let cool 5 minutes, then whisk in powdered sugar and a pinch of salt.
  11. Frost cooled cake layers and drizzle with caramel sauce if desired.

Notes

  • Use parchment rounds to prevent sticking.
  • Chill the cake before frosting to reduce crumbs.
  • Store leftovers in an airtight container.
  • Can be made ahead and frozen for up to 2 months.

Nutrition

Keywords: butterscotch cake, caramel frosting, brown sugar cake, rich dessert, holiday dessert

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