Butterscotch Cake with Caramel Frosting

Is there anything more comforting than a slice of cake that’s equal parts nostalgic and irresistible? Butterscotch Cake with Caramel Frosting is the epitome of cozy flavors, marrying the deep notes of brown sugar with the glossy, rich finish of caramel. The aroma alone will have your family flocking to the kitchen! Growing up, we thought fudge and chocolate ruled the dessert world—until we discovered this butterscotch gem at a friend’s birthday party, and we never looked back. This cake is special because it’s simple to make, requires everyday ingredients, and is as friendly to your schedule as it is to your taste buds. If you loved my popular Chocolate Sheet Cake recipe, this butterscotch delight will become your new favorite. Let’s whip up some sweet memories, one golden bite at a time!

What is Butterscotch Cake with Caramel Frosting?

The name says it all: this cake is a delicious double act of classic butterscotch flavor layered with dreamy caramel frosting. But have you ever stopped to wonder—why butterscotch and not butter-caramel? Legend has it “butterscotch” comes from Scotland where they knew, even way back when, that the way to a man’s heart is through his stomach. Who are we to argue with history? One forkful will have you singing its praises and craving another slice. Try this playful, flavorful bake, and let your friends guess the magic mix behind its name!

Why You’ll Love This

If you’re a fan of cakes that taste just as amazing as they look, Butterscotch Cake with Caramel Frosting is your new best friend. The real highlight? That irresistible combination of rich butterscotch notes with an ooey-gooey caramel frosting—pure bliss for your sweet tooth. Making this beauty at home not only saves you a chunk compared to bakery cakes but also lets you control every ingredient for the freshest, most flavorful results. Topped with mouthwatering caramel and a hint of sea salt, this cake feels like an occasion all by itself. It’s perfect for birthdays, dinner parties, or just turning an ordinary day into something special. If you’ve tried my Salted Caramel Brownies, this cake brings those flavors to a fluffy slice. What are you waiting for? Bake it once, and you’ll be hooked!

How to Make

Quick Overview

You’ll be amazed at how straightforward and satisfying this cake is to make. With just a few pantry staples and under an hour from mixing bowl to oven, you can bring serious butterscotch flavor to your table. There’s no need for fancy techniques or equipment—just good ingredients and a love for all things sweet. The soft, moist cake pairs perfectly with a luscious caramel frosting. Whether you’re an experienced baker or just starting, you’ll find this cake as enjoyable to make as it is to eat!

Ingredients

For the Cake:

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 3/4 cup packed brown sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup buttermilk (or milk with 1/2 tsp vinegar stirred in)
• 1/4 cup molasses
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon (optional)

For the Caramel Frosting:

• 1/2 cup unsalted butter
• 1 cup packed brown sugar
• 1/4 cup heavy cream
• 1 tsp vanilla extract
• Pinch of salt

Step-by-Step

1. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round or square pan.
2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in the eggs one at a time until fully incorporated.
4. Mix in the molasses and buttermilk (or the milk with vinegar), blending well.
5. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using).
6. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
7. Pour the batter into your prepared pan, smoothing the top.
8. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
9. While the cake bakes, prepare the caramel frosting:
   a. In a saucepan over medium heat, melt the butter.
   b. Stir in the brown sugar and cook for 2 minutes.
   c. Add the heavy cream and a pinch of salt. Bring the mixture to a simmer, stirring constantly, and let it bubble gently for 2 more minutes.
   d. Remove from heat and stir in vanilla.
   e. Let the frosting cool slightly until it thickens to a spreadable consistency.
10. Once the cake has cooled, spread the caramel frosting evenly over the top. Let set, then slice and serve.

What to Serve Butterscotch Cake with Caramel Frosting With

Pair your Butterscotch Cake with a scoop of vanilla bean ice cream or a drizzle of extra caramel sauce for a decadent dessert. Fresh berries, particularly raspberries or sliced strawberries, can balance the richness beautifully. For drinks, a strong cup of coffee or a warm chai latte is perfection. Planning a party? Serve alongside a simple fruit salad or cheese platter for a complete celebratory spread.

Top Tips for Perfecting

• If you’re out of buttermilk, the classic milk with a splash of vinegar trick will do the job just fine.
• Don’t rush the frosting, and make sure to let it cool before spreading or it may slide right off the cake.
• For extra depth, add a pinch of flaky sea salt on top of the caramel.
• Avoid overmixing your batter to keep your cake light and fluffy.
• This cake works beautifully in muffin tins for portable treats, or as a layered cake if you’re feeling fancy.

Storing and Reheating Tips

Butterscotch Cake with Caramel Frosting stores well at room temperature, covered, for up to two days. For longer freshness, wrap tightly and refrigerate for up to five days. Bring slices to room temperature or give them a very brief warm-up in the microwave (5-8 seconds) before enjoying. The cake can also be frozen—simply wrap individual slices and thaw as needed, adding a fresh drizzle of caramel if you like.

FAQs

How can I make this cake gluten-free?
Try using your favorite gluten-free all-purpose flour blend in the same amount. Be sure it already has xanthan gum for best results.

Can I use store-bought caramel sauce for the frosting?
Absolutely! If you’re short on time, a thick, ready-made caramel sauce can be spread on top. Just let it sit until it firms up.

What’s the best way to make sure my cake is moist?
Measure your ingredients carefully, especially the liquid, and don’t overmix. Also, don’t overbake—check for doneness at the minimum baking time.

Can I double the recipe for a bigger crowd?
Yes! Double all ingredients and bake in a 9×13-inch pan, increasing bake time slightly and checking with a toothpick for doneness.

Can this cake be made a day ahead?
Definitely. This cake actually gets even better after a night’s rest, letting the flavors meld together. Just keep it covered to lock in freshness.

Conclusion

Butterscotch Cake with Caramel Frosting is a show-stopping dessert that’s as easy to make as it is utterly delicious. Whether you’re new to baking or a seasoned pro looking for a nostalgic treat, this cake is sure to become a staple in your kitchen. With its buttery crumb, warm butterscotch flavors, and swoon-worthy caramel topping, it promises to win hearts at first bite. Don’t forget to share your baking adventures, try pairing it with other recipes on the blog, and savor every moment around the table. Happy baking!

Butterscotch Cake with Caramel Frosting

A comforting cake that combines nostalgic butterscotch flavors with a rich caramel frosting.

2.50 from 4 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 32 minutes mins

Total Time 47 minutes mins

Course Dessert

Cuisine American

Servings 8 servings

Equipment

• Mixing Bowl
• Saucepan
• Oven
• Cake Pan

Ingredients

  

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For the Cake

• 1.5 cups All-purpose flour
• 1 cup Granulated sugar
• 0.75 cups Packed brown sugar
• 0.5 cups Unsalted butter, softened
• 2 large Eggs
• 0.5 cups Buttermilk (or milk with 1/2 tsp vinegar stirred in)
• 0.25 cups Molasses
• 1 tsp Baking soda
• 0.5 tsp Salt
• 0.5 tsp Ground cinnamon (optional)

For the Caramel Frosting

• 0.5 cups Unsalted butter
• 1 cup Packed brown sugar
• 0.25 cups Heavy cream
• 1 tsp Vanilla extract
• 1 pinch Salt

Instructions

 

• Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round or square pan.
• In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
• Beat in the eggs one at a time until fully incorporated.
• Mix in the molasses and buttermilk (or the milk with vinegar), blending well.
• In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using).
• Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
• Pour the batter into your prepared pan, smoothing the top.
• Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
• While the cake bakes, prepare the caramel frosting: In a saucepan over medium heat, melt the butter. Stir in the brown sugar and cook for 2 minutes. Add the heavy cream and a pinch of salt. Bring the mixture to a simmer, stirring constantly, and let it bubble gently for 2 more minutes. Remove from heat and stir in vanilla. Let the frosting cool slightly until it thickens to a spreadable consistency.
• Once the cake has cooled, spread the caramel frosting evenly over the top. Let set, then slice and serve.

Notes

For extra depth, add a pinch of flaky sea salt on top of the caramel. This cake works beautifully in muffin tins for portable treats, or as a layered cake if you’re feeling fancy.

Keyword Cake, Easy

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