Decadent Butterscotch Cake with Caramel Frosting

Let me tell you about the butterscotch cake that changed my dessert game forever. The first time I pulled this golden beauty from the oven, the rich caramel scent filled my kitchen and had my family hovering like vultures before I could even frost it. What makes this butterscotch cake special? That perfect balance - moist crumb hugging every bite, with just enough sweetness to make you swoon without crossing into toothache territory.

I've made this caramel-frosted wonder for everything from casual potlucks to fancy birthdays, and it never fails to disappear first. There's something magical about how the deep butterscotch flavor melds with that silky caramel frosting - like they were always meant to be together. My secret? A splash of molasses in the batter that adds this incredible depth you won't find in ordinary cakes. Trust me, once you try this recipe, you'll understand why it's my most requested dessert.

Why You’ll Love This Butterscotch Cake with Caramel Frosting

Oh, where do I even start? This cake is basically a hug in dessert form. Here’s why it’s about to become your new go-to:

• That rich, gooey caramel frosting – it’s like liquid gold dripping over every slice, and yes, you’ll want to lick the bowl clean.
• Moist, tender crumb thanks to buttermilk and molasses – no dry cake disasters here!
• Easy enough for weeknights, but fancy enough to impress guests (they’ll never guess how simple it is).
• Leftovers (if you have any!) taste even better the next day as the flavors melt together. Breakfast cake, anyone?

Seriously, one bite and you’ll be hooked. My neighbor still texts me for this recipe at least once a month.

Ingredients for Butterscotch Cake with Caramel Frosting

Alright, let's gather the goods! Here's what you'll need to create this masterpiece. Trust me - every ingredient plays a special role in making this cake sing:

• 1½ cups all-purpose flour – spooned and leveled, please! No packed flour here.
• 1 cup granulated sugar – for that perfect sweetness balance
• ¾ cup packed brown sugar – packed means really packed! The molasses in brown sugar is key.
• ½ cup unsalted butter, softened – I leave mine out overnight, but 30 minutes at room temp works too
• 2 large eggs – room temperature eggs blend better into batter
• ½ cup buttermilk (or make your own with ½ cup milk + ½ teaspoon vinegar - let it sit 5 minutes)
• ¼ cup molasses – my secret weapon! Adds incredible depth
• 1 teaspoon baking soda – fresh is best for maximum rise
• ½ teaspoon salt – balances all that sweetness
• ½ teaspoon ground cinnamon (optional) – just a whisper of warmth

For that dreamy caramel frosting:

• ½ cup unsalted butter
• 1 cup packed brown sugar – yes, more brown sugar!
• ¼ cup heavy cream – half-and-half works in a pinch
• 1 teaspoon vanilla extract – pure vanilla makes all the difference
• Pinch of salt – cuts the sweetness beautifully

See? Nothing too fancy - just quality ingredients doing amazing things together.

Equipment You’ll Need

Don't worry - you probably have most of this in your kitchen already! Here's what you'll need to whip up this beauty:

• 9-inch round cake pan (or 8x8 square)
• Mixing bowls - one large, one medium
• Electric mixer (hand or stand)
• Saucepan for that luscious caramel frosting
• Wooden spoon - my trusty frosting stirrer

That's it! Now let's get baking.

How to Make Butterscotch Cake with Caramel Frosting

Okay, let's dive into the magic! This cake comes together in three simple parts - the batter, the baking, and that glorious caramel frosting. Follow these steps and you'll have perfection on a plate.

Preparing the Butterscotch Cake Batter

First, grab that softened butter - it should dent easily when you press it. Toss it in your mixing bowl with both sugars and beat them together until fluffy and pale. This takes about 3 minutes with an electric mixer - don't rush it! Those tiny air bubbles are what make the cake light.

Now add eggs one at a time, mixing well after each. Splash in the molasses and watch the batter turn this gorgeous caramel color. In another bowl, whisk together your dry ingredients - flour, baking soda, salt, and cinnamon if using.

Here's the trick: alternate adding the dry mix and buttermilk to the batter in three additions, starting and ending with flour. Mix just until combined - overmixing makes tough cake! The batter will be thick but pourable.

Baking the Cake

Pour that beautiful batter into your greased pan (I like to line the bottom with parchment too). Smooth the top and pop it in your preheated 350°F oven. Set your timer for 30 minutes - but start checking at 25. The cake is done when a toothpick comes out with just a few moist crumbs.

Let it cool in the pan for 10 minutes, then transfer to a rack. No frosting until completely cool - patience, my friend!

Making the Caramel Frosting

Now for the crowning glory! Melt butter in a saucepan over medium heat. Stir in brown sugar and bring to a gentle boil - you'll see tiny bubbles all over. Cook for 2 minutes, stirring constantly. It should smell amazing!

Carefully add cream (it'll bubble up!), vanilla, and salt. Return to a boil for 1 minute, then remove from heat. Let it cool slightly - about 10 minutes - then beat until thickened. If it's too runny, let it cool more. Too thick? A splash of warm cream fixes it.

Spread this liquid gold over your cooled cake. The frosting will set as it cools completely. Try not to eat it all with a spoon first!

Tips for Perfect Butterscotch Cake with Caramel Frosting

Want bakery-level results every time? Here are my hard-earned tricks from years of making this cake:

• Room temp ingredients matter! Cold eggs and butter don't incorporate as well - leave them out at least 30 minutes before baking.
• Stop mixing when just combined - overworked batter makes tough cake. A few flour streaks are fine!
• Let the frosting cool slightly before spreading - too hot and it'll slide off, too cold and it hardens.
• Parchment paper is your friend - line the pan bottom for foolproof removal every time.

Follow these simple tips, and you'll get perfect butterscotch goodness every single time. Promise!

Variations and Substitutions

This recipe is wonderfully adaptable! Here are some easy swaps I've tested over the years:

• Gluten-free? Use a 1:1 GF flour blend - my favorite works perfectly here.
• No buttermilk? That milk + vinegar trick works great, or use plain yogurt thinned with milk.
• Extra spice lovers can add a pinch of nutmeg or cardamom to the batter.
• Short on time? Skip homemade frosting and use good-quality jarred caramel sauce (just warm it slightly first).

The beauty of this cake is how forgiving it is - make it your own!

Serving and Storing Butterscotch Cake with Caramel Frosting

Here's the best way to enjoy (and keep) this beauty! Serve slices at room temperature - the flavors really sing when they're not too cold. Leftovers? Just pop them in an airtight container at room temp for up to 2 days (if they last that long!). The frosting might get a bit sticky overnight, but that just means more caramel goodness in every bite. Pro tip: Warm slices for 10 seconds in the microwave to make it taste freshly baked again!

Nutritional Information

Here's the scoop on what's in each slice (but let's be real - you're here for the taste, not the numbers!):

Nutritional values are estimates and vary based on ingredients used.

Frequently Asked Questions

I get asked about this butterscotch cake all the time! Here are answers to the most common questions that pop up:

Q1. Can I use store-bought caramel sauce instead of making frosting?
Absolutely! Just warm it slightly so it spreads easily. But trust me - the homemade version takes just 10 extra minutes and tastes infinitely better. That said, I've used good-quality jarred caramel in a pinch and it still makes a delicious cake!

Q2. Why does my frosting sometimes turn grainy?
Ah, the sugar crystals strike again! This happens if the sugar doesn't fully dissolve. The trick? Stir constantly while boiling and don't rush the melting process. If it does get grainy, a quick blitz with an immersion blender can save it.

Q3. Can I make this cake ahead of time?
You bet! The cake itself keeps beautifully for 2 days at room temperature (unfrosted). Just wrap it well. Make the frosting day-of though - it's best fresh! The assembled cake holds up fine overnight too.

Q4. My cake sunk in the middle - what went wrong?
Don't worry - we've all been there! Usually it means either the oven door was opened too early, or the baking soda was old. Next time, wait until at least the 25-minute mark to peek, and check your leaveners' expiration dates.

Share Your Experience

Did this butterscotch cake become your new favorite too? I'd love to hear how it turned out! Snap a photo of your masterpiece and tag me - nothing makes me happier than seeing your baking wins. Happy slicing!

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