Butterscotch Cake with Caramel Frosting

Ingredients:

For the cake:

1 ½ cups all-purpose flour

1 cup granulated sugar

¾ cup packed brown sugar

½ cup unsalted butter, softened

2 large eggs

½ cup buttermilk (or milk + ½ tsp vinegar)

¼ cup molasses (for rich butterscotch flavor)

1 tsp baking soda

½ tsp salt

½ tsp ground cinnamon (optional)

For the caramel icing:

½ cup unsalted butter

1 cup packed brown sugar

¼ cup heavy cream

1 tsp vanilla extract

Pinch of salt

Instructions:

Preheat Oven: Set oven to 350°F (175°C). Grease and flour an 8-inch round or square baking pan.

Cream Butter & Sugars: In a mixing bowl, beat together butter, granulated sugar, and brown sugar until light and fluffy.

Add Eggs: Beat in eggs one at a time, ensuring each is fully incorporated before adding the next.

Mix Dry Ingredients: In a separate bowl, whisk together flour, baking soda, salt, and cinnamon (if using).

Combine Wet & Dry: Gradually add dry ingredients to the butter mixture, alternating with buttermilk. Begin and end with dry ingredients.

Stir in Molasses: Gently fold in molasses until evenly distributed throughout the batter.

Bake: Pour batter into prepared pan and smooth the top. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.

Cool Completely: Allow cake to cool in the pan on a wire rack for at least 30 minutes before frosting.

Make Caramel Icing: In a small saucepan, combine butter, brown sugar, and cream. Cook over medium heat, stirring constantly, until sugar dissolves and mixture begins to bubble.

Simmer & Finish: Reduce heat and simmer for 2–3 minutes. Remove from heat and stir in vanilla and salt.

Frost Cake: Let the icing cool slightly—just enough so it doesn’t melt the cake. Spread evenly over cooled cake.

Serve & Store: Slice and enjoy! Store leftovers covered at room temperature for up to 2 days or refrigerate for longer freshness

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