Butterscotch Cake with Caramel Frosting

Why You’ll Love This Recipe

I love how this cake brings together warm, nostalgic flavors with a simple, elegant presentation. The butterscotch base is balanced with the creamy caramel frosting, and every slice feels like a cozy, homemade treat. It’s great for birthdays, holiday gatherings, or anytime I want to serve something that makes people stop and savor.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cake:

• 1 cup unsalted butter (softened)

• 1 cup brown sugar (packed)

• ½ cup granulated sugar

• 4 large eggs

• 2 cups all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• 1 cup buttermilk

For the Caramel Frosting:

• 1 cup unsalted butter (softened)

• 2 cups powdered sugar

• ½ cup caramel sauce

• 1 teaspoon vanilla extract

Optional Garnish:

• Additional caramel sauce for drizzling

• Chocolate shavings or curls

Directions

1. I preheat my oven to 350°F (175°C) and grease two 9-inch round cake pans. I like to line the bottoms with parchment paper for easy removal.

2. In a large bowl, I cream the butter, brown sugar, and granulated sugar together until the mixture is light and fluffy.

3. I beat in the eggs one at a time, mixing well after each addition to ensure everything is fully incorporated.

4. In a separate bowl, I whisk together the flour, baking powder, and baking soda.

5. I add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk. I begin and end with the dry ingredients and mix just until combined.

6. I divide the batter evenly between the prepared pans and smooth the tops. Then I bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.

7. I let the cakes cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.

8. For the frosting, I beat the softened butter until creamy, then gradually add in the powdered sugar and caramel sauce. I stir in the vanilla and continue beating until the frosting is smooth and spreadable.

9. Once the cakes are completely cool, I spread frosting on top of one layer, place the second layer over it, and frost the entire cake.

10. For a final touch, I drizzle caramel sauce over the top and garnish with chocolate shavings if I want that bakery-style finish.

Servings and timing

This recipe makes 12 slices. It takes about 20 minutes to prep, 30 minutes to bake, and roughly 50 minutes total, not including cooling time. It’s perfect when I want an impressive dessert that doesn’t require complicated techniques.

Variations

• I add a pinch of sea salt to the caramel frosting for a salted caramel twist.

• For a nutty crunch, I sprinkle chopped pecans or walnuts between the layers.

• A little cinnamon or nutmeg added to the batter gives it a cozy fall flavor.

• I’ve also swapped the caramel frosting for a brown sugar cream cheese frosting—it pairs beautifully.

• To make cupcakes, I divide the batter into liners and bake for 18–20 minutes.

Storage/Reheating

I store the cake in an airtight container at room temperature for up to 2 days, or refrigerate it for up to 5 days. Before serving chilled cake, I let it sit at room temperature for 30–45 minutes for the best texture. If I want to freeze it, I wrap individual slices and freeze for up to 2 months. Thaw in the fridge overnight or at room temperature for a few hours.

FAQs

Can I use store-bought caramel sauce?

Yes, I’ve used both homemade and store-bought caramel. I just make sure it’s thick enough to mix into the frosting without making it too runny.

Can I make this cake ahead of time?

Definitely. I often bake the layers a day ahead and frost them the next day. It gives the flavors time to develop and the cake stays moist.

What if I don’t have buttermilk?

I mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5–10 minutes as a quick substitute. It works well.

How do I get smooth frosting?

I beat the butter until very creamy, then add the sugar and caramel slowly. If needed, I add a splash of milk to thin it out just enough for easy spreading.

Can I bake this in a single layer?

Yes, I’ve baked it in a 9×13-inch pan before. It takes about 35–38 minutes. I let it cool fully before frosting the top.

Conclusion

This Butterscotch Cake with Caramel Frosting is rich, flavorful, and guaranteed to impress. I love how the soft layers and creamy caramel come together in each slice. Whether I’m baking for a special occasion or just treating myself to a cozy dessert, this cake is always a winner.

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