Description

This delicious butterscotch cake is soft, moist, and packed with rich flavors, topped with creamy caramel frosting. Perfect for celebrations or any sweet tooth craving, this cake will be the star of your dessert table!

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

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Instructions

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
Cream together the butter, brown sugar, and granulated sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition.
In a separate bowl, whisk together the flour, baking powder, and baking soda.
Gradually add the dry ingredients to the wet mixture, alternating with buttermilk.
Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pans for 10 minutes, then transfer the cakes to a wire rack to cool completely.
For the frosting, beat softened butter, then add powdered sugar and caramel sauce. Mix until smooth.
Once the cakes are cool, frost the top of one layer, place the second layer on top, and frost the entire cake.
Optional: Drizzle additional caramel sauce on top and garnish with chocolate shavings.

Notes

You can make your own caramel sauce or use store-bought for convenience.

For a richer flavor, allow the cake to cool completely before frosting.

Leftover cake can be stored in an airtight container for up to 3 days

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: Approx. 350
Sugar: 40g
Sodium: 160mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 2g
Cholesterol: 70mg