Heavenly Butterscotch Cake with Silky Caramel Icing Recipe
Indulge in the rich, nostalgic flavors of this Butterscotch Cake with Caramel Icing, a dessert that combines the deep, molasses-like sweetness of brown sugar with a luscious, glossy caramel frosting. Perfect for celebrations, cozy gatherings, or simply satisfying a sweet craving, this cake is a showstopper that’s surprisingly simple to make. With tender, moist layers and a caramel icing that sets into a dreamy, slightly fudgy finish, this recipe will become a cherished addition to your baking repertoire. Whether you’re a seasoned baker or a novice in the kitchen, this step-by-step guide will help you create a masterpiece that serves 12 and pairs beautifully with a steaming cup of coffee or a chilled glass of milk.
Why You’ll Love This Butterscotch Cake
This cake is a celebration of warm, comforting flavors. The butterscotch base, made with brown sugar, delivers a toffee-like depth that’s perfectly complemented by the smooth, buttery caramel icing. Each bite melts in your mouth, offering a balance of sweetness and richness that’s irresistible. Plus, the recipe is versatile—dress it up for a special occasion or keep it rustic for a casual dessert. With detailed instructions and pro tips, you’ll feel confident baking this cake to perfection.
Ingredients
For the Butterscotch Cake (Makes 12 servings):
- 2 cups (400g) packed light brown sugar – for that signature butterscotch flavor
- ½ cup (1 stick or 115g) unsalted butter, softened to room temperature
- 1 tsp pure vanilla extract – enhances the warm, toasty notes
- 2 large eggs, at room temperature – for a smooth batter
- 2 cups (240g) all-purpose flour – sifted for a tender crumb
- 1 tsp baking soda – helps the cake rise
- 1 tsp baking powder – ensures a light texture
- ½ tsp fine sea salt – balances the sweetness
- 1 cup (240ml) buttermilk, at room temperature – adds moisture and tang
For the Silky Caramel Icing:
- 1½ cups (300g) packed light brown sugar – for a deep caramel flavor
- ¼ cup (55g) unsalted butter – for richness
- ¼ cup (60ml) whole milk – for a creamy consistency
- 1 tbsp all-purpose flour – helps thicken the icing
- 2 tbsp (28g) unsalted butter – added at the end for glossiness
- 1 tsp pure vanilla extract – rounds out the flavor
Equipment Needed
- Two 9-inch round cake pans
- Parchment paper (optional, for easy release)
- Mixing bowls (one large, one medium)
- Electric mixer or stand mixer
- Sifter or fine mesh strainer
- Medium saucepan
- Wire cooling racks
- Offset spatula or butter knife for frosting
- Measuring cups and spoons
Instructions
Step 1: Bake the Butterscotch Cake Layers
- Prepare Your Oven and Pans
Preheat your oven to 350°F (175°C). Lightly grease two 9-inch round cake pans with butter or non-stick spray. For extra insurance against sticking, dust the pans with flour or line the bottoms with parchment paper circles. This step ensures your cakes release effortlessly after baking. - Cream the Butter and Sugar
In a large mixing bowl, combine 2 cups of brown sugar and ½ cup softened butter. Using an electric mixer on medium speed, beat for about 2–3 minutes until the mixture is light, fluffy, and pale in color. This creaming process incorporates air, giving your cake a tender texture. Add 1 tsp vanilla extract and mix until blended. - Incorporate the Eggs
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl with a spatula to ensure everything is evenly mixed. The batter should look smooth and slightly glossy at this stage. - Combine Dry Ingredients
In a separate medium bowl, sift together 2 cups flour, 1 tsp baking soda, 1 tsp baking powder, and ½ tsp salt. Sifting aerates the flour and ensures the leavening agents are evenly distributed, resulting in a consistent rise. - Alternate Wet and Dry Ingredients
With the mixer on low speed, add the dry ingredients to the butter mixture in three additions, alternating with the 1 cup buttermilk (start and end with the dry ingredients). Mix just until combined after each addition—overmixing can make the cake dense. Scrape the bowl as needed to ensure a smooth batter. - Bake the Cakes
Divide the batter evenly between the prepared pans, smoothing the tops with a spatula. Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The cakes should be golden brown and slightly pull away from the pan edges. - Cool the Layers
Let the cakes cool in the pans for 5–7 minutes, then carefully transfer them to wire racks to cool completely. Cooling on racks prevents soggy bottoms and ensures the cakes are ready for frosting.
Step 2: Prepare the Silky Caramel Icing
- Cook the Caramel Base
In a medium saucepan over medium heat, combine 1½ cups brown sugar, ¼ cup butter, ¼ cup milk, and 1 tbsp flour. Stir constantly with a wooden spoon or whisk to prevent burning. The flour helps thicken the icing, giving it a spreadable consistency. - Boil the Mixture
Bring the mixture to a gentle boil, stirring continuously. Once boiling, let it cook for exactly 1 minute. This short boil creates the perfect caramel texture without turning it into hard candy. - Finish with Butter and Vanilla
Remove the saucepan from the heat. Stir in 2 tbsp butter and 1 tsp vanilla extract until the icing is smooth, glossy, and slightly thickened. The extra butter adds a luxurious sheen. - Cool Slightly
Let the icing cool for 5–10 minutes, stirring occasionally. It should be warm and spreadable but not so hot that it melts the cake. If it thickens too much, gently reheat it over low heat with a splash of milk.
Step 3: Assemble and Frost the Cake
- Layer the Cake
Place one cooled cake layer on a serving platter or cake stand. Spread a thick layer of caramel icing over the top, using an offset spatula for a smooth finish. Place the second cake layer on top, pressing gently to secure it. - Frost the Top and Sides
Pour the remaining caramel icing over the top of the cake, letting it drizzle down the sides for a rustic look. Use an offset spatula to spread it evenly, covering the top and sides. Work quickly, as the icing sets as it cools, creating a slightly firm, fudgy texture. - Let the Icing Set
Allow the cake to rest for at least 30 minutes before slicing. This gives the caramel icing time to firm up, making it easier to cut clean slices. - Serve and Savor
Slice the cake into generous wedges and serve with your favorite beverage—think hot coffee, spiced chai, or a cold glass of milk. For an extra touch, garnish with a sprinkle of sea salt or chopped toasted pecans for crunch.
Tips for Baking Success
- Room Temperature Ingredients: Ensure your butter, eggs, and buttermilk are at room temperature for a smoother batter and better emulsification.
- Buttermilk Substitute: No buttermilk? Mix 1 cup of milk with 1 tbsp lemon juice or white vinegar and let it sit for 5 minutes.
- Prevent Sticking: Parchment paper circles in the pans make removing the cakes a breeze.
- Icing Timing: If the caramel icing sets too quickly, gently warm it with a splash of milk to restore spreadability.
- Storage: Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Bring to room temperature before serving for the best flavor.
Creative Variations
- Salted Caramel Twist: Sprinkle a pinch of flaky sea salt over the icing for a trendy sweet-salty combo.
- Nutty Crunch: Fold ½ cup chopped pecans or walnuts into the batter or sprinkle them over the icing.
- Boozy Boost: Add 1 tbsp bourbon or rum to the caramel icing for a grown-up flavor.
- Single-Layer Option: Bake the batter in a 9×13-inch pan for a simpler, sheet-cake style dessert.
Serving Suggestions
This butterscotch cake shines as the centerpiece of any gathering. Serve it at:
- Birthdays: Its rich flavor and elegant presentation make it a crowd-pleaser.
- Holiday Feasts: Pair with pumpkin spice lattes or hot cocoa for a cozy treat.
- Afternoon Tea: Slice thinly for a refined dessert alongside Earl Grey or chamomile tea.
For a decadent touch, serve with a scoop of vanilla ice cream or a dollop of whipped cream. The creamy contrast enhances the cake’s toffee-like notes.
Why This Recipe Works
The combination of brown sugar and buttermilk in the cake creates a moist, tender crumb with a distinct butterscotch flavor. The caramel icing, cooked to just the right consistency, sets into a smooth, glossy finish that’s neither too hard nor too runny. By alternating wet and dry ingredients and carefully monitoring the icing’s cooking time, this recipe ensures a professional-quality dessert that’s achievable at home.
Frequently Asked Questions
Can I make this cake ahead of time?
Yes! Bake the cake layers a day in advance and store them, wrapped tightly, at room temperature. Prepare the icing fresh on the day of serving for the best texture.
Can I freeze the cake?
Absolutely. Wrap unfrosted cake layers tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before frosting.
What if my icing gets too thick?
Gently reheat the icing over low heat, adding a teaspoon of milk at a time until it’s spreadable again.
Nutritional Information (Per Serving, Approximate)
- Calories: 450
- Fat: 18g
- Carbohydrates: 70g
- Protein: 5g
Note: Nutritional values are estimates and may vary based on specific ingredients used.
Share Your Creation!
We’d love to see your take on this Butterscotch Cake with Caramel Icing! Snap a photo and share it on social media with #ButterscotchBliss or tag us on your favorite platform. Have a unique twist or tip? Drop it in the comments below to inspire other bakers!
