Butterscotch Cake with Caramel Frosting
This rich and buttery butterscotch cake is layered with silky caramel frosting and topped with an optional caramel drizzle—perfect for special occasions or sweet cravings.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 10–12 servings
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cake:
1 cup unsalted butter (softened)
1 cup brown sugar (packed)
1/2 cup granulated sugar
4 large eggs
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
For the Caramel Frosting:
1 cup unsalted butter (softened)
2 cups powdered sugar
1/2 cup caramel sauce
1 teaspoon vanilla extract
Instructions
Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
In a separate bowl, whisk together flour, baking powder, and baking soda.
Gradually add dry ingredients to the wet mixture, alternating with buttermilk, starting and ending with flour.
Divide batter evenly between the two pans and bake for 25–30 minutes, or until a toothpick inserted comes out clean.
Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
For the frosting, beat softened butter until creamy. Add powdered sugar, caramel sauce, and vanilla extract; beat until smooth and fluffy.
Once cakes are cool, spread frosting on the first layer, place the second layer on top, and frost the entire cake.
Optional: Drizzle extra caramel sauce on top and garnish with chocolate shavings or sea salt.
Notes
Store leftover cake covered at room temperature for up to 2 days or refrigerate for 4–5 days.
For extra flavor, use homemade caramel sauce.
Add a pinch of sea salt to the frosting for a salted caramel twist.
This cake can also be baked as a sheet cake or cupcakes (adjust baking time accordingly).
