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Butterscotch Cake with Caramel Icing

A moist and buttery butterscotch cake topped with luscious caramel icing, perfect for any celebration or cozy evening at home.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Baking, Dessert
Cuisine: American, Bakery
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup unsalted butter, softened Use room temperature for smoother batter.
  • 2 cups brown sugar
  • 1 cup granulated sugar
  • 4 large eggs Add one at a time for better incorporation.
  • 2 cups all-purpose flour
  • 1 cup buttermilk
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
For the Caramel Icing
  • 1 cup brown sugar
  • 1/2 cup unsalted butter
  • 1/2 cup heavy cream
  • 1 tsp vanilla extract
  • pinch of salt For balance in flavor.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 3-5 minutes).
  3. Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
  4. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the creamed mixture, alternating with buttermilk and vanilla extract. Mix until just combined.
Baking
  1. Divide the batter evenly between the prepared pans, smoothing the tops.
  2. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  3. Let them cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Icing Preparation
  1. In a saucepan over medium heat, melt the brown sugar and butter.
  2. Bring to a simmer and stir constantly for 2-3 minutes.
  3. Remove from heat and whisk in the heavy cream, vanilla extract, and a pinch of salt. Let it cool down slightly.
Assembly
  1. Once the cake layers are completely cool, place one layer on a serving platter, spread a layer of caramel icing, and top with the second layer.
  2. Drizzle the remaining icing over the top and let it drip down the sides.

Notes

Use room temperature ingredients for a smoother batter. Don't over-mix the batter once you add the flour. For added flavor, consider sprinkling some sea salt over the caramel icing before it sets.