Butterscotch Cake with Caramel Frosting
A comforting cake that combines nostalgic butterscotch flavors with a rich caramel frosting.
Servings: 8 servings
Equipment
- Mixing Bowl
- Saucepan
- Oven
- Cake Pan
Ingredients
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.