Why You’ll Love This Recipe

This Butterscotch Cake with Caramel Frosting is a dessert that combines comforting flavors and textures. The cake itself is moist, with a delightful hint of butterscotch flavor, thanks to the combination of brown sugar and buttermilk. The caramel frosting is the star of the show, offering a creamy, melt-in-your-mouth texture that perfectly complements the cake. The addition of caramel sauce in both the frosting and as a drizzle on top makes this cake irresistibly sweet and decadent. It’s easy to make, and the result is a beautiful, delicious cake that will make any dessert table stand out.

Ingredients

For the Cake:

1 cup unsalted butter (softened)
1 cup brown sugar (packed)
1/2 cup granulated sugar
4 large eggs
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk

For the Caramel Frosting:

1 cup unsalted butter (softened)
2 cups powdered sugar
1/2 cup caramel sauce
1 teaspoon vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Butterscotch Cake with Caramel Frosting

Directions

Preheat the oven: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line with parchment paper.
Cream the butter and sugars: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Add eggs: Add the eggs one at a time, mixing well after each addition.
Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and baking soda.
Alternate wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
Divide and bake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Cool: Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Prepare the frosting: For the frosting, beat the softened butter in a bowl. Gradually add the powdered sugar and caramel sauce, mixing until smooth and fluffy. Stir in the vanilla extract.
Frost the cake: Once the cakes are completely cooled, frost the top of one layer with a generous amount of frosting. Place the second layer on top and frost the entire cake. Optionally, drizzle extra caramel sauce over the top and garnish with chocolate shavings for a finishing touch.

Servings and Timing

Servings: 10-12 servings
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes

Variations

Nutty Addition: Add chopped pecans or walnuts to the frosting or sprinkle them on top for extra texture and flavor.
Flavor Twist: For a fun twist, you can add a teaspoon of cinnamon or nutmeg to the cake batter for a spiced flavor.
Vegan Option: Substitute the butter with plant-based butter, the eggs with flax eggs, and use dairy-free buttermilk to make a vegan version of this cake.
Chocolate Frosting: If you’re a chocolate lover, you can swap the caramel frosting for a chocolate frosting for a delicious chocolate-butterscotch combination.

Storage/Reheating

Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the cake for up to 5 days. To enjoy the cake cold, simply slice and serve. If you prefer the frosting to be a little softer, microwave individual slices for about 10-15 seconds.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can use regular milk, but adding a teaspoon of vinegar or lemon juice to the milk will give you a substitute for buttermilk. Let it sit for a few minutes before adding it to the cake batter.

Can I freeze this cake?

Yes, you can freeze this cake! After baking and cooling the cakes, wrap each layer tightly in plastic wrap and then foil. Freeze for up to 3 months. When ready to serve, thaw the layers and frost them as usual.

How do I know when the cake is done baking?

The cake is done when a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs attached.

Can I make this as a sheet cake instead of round layers?

Yes, you can make this cake as a sheet cake by pouring the batter into a 9×13-inch baking pan. Bake for about 35-40 minutes, or until a toothpick inserted into the center comes out clean.

How can I make the frosting thicker?

If you want a thicker frosting, you can add more powdered sugar, 1/4 cup at a time, until you reach your desired consistency.

Can I make this cake ahead of time?

Yes, you can make the cake a day ahead. Just store the layers separately in an airtight container at room temperature until you’re ready to frost and serve.

Can I use store-bought caramel sauce?

Yes, store-bought caramel sauce works great for this frosting, saving you time. Just make sure it’s a good quality caramel sauce for the best flavor.

Is there a way to make this cake less sweet?

To reduce the sweetness, try using less caramel sauce in the frosting or replacing some of the powdered sugar with a lower-sugar alternative.

Can I add fruit to the cake?

Yes, you can fold in some chopped apples or pears to the cake batter for a fruity twist, or top the finished cake with fresh fruit for a refreshing contrast to the sweetness.

How can I make the cake more flavorful?

For an added depth of flavor, consider adding a splash of bourbon or rum to the cake batter or frosting.

Conclusion

This Butterscotch Cake with Caramel Frosting is a decadent dessert that’s perfect for any occasion. The cake itself is moist, rich, and flavorful, while the creamy caramel frosting adds the perfect finishing touch. Whether you’re baking for a special celebration or simply treating yourself, this cake is sure to become a new favorite.