Butterscotch Cake with Caramel Icing

Imagine sinking your teeth into a slice of moist, buttery cake drizzled with rich caramel icing that’s just the right amount of sweet. Sounds divine, right? That’s precisely what you get with a Butterscotch Cake with Caramel Icing! This delectable dessert combines the warm, nostalgic flavors of butterscotch with the luxurious finish of gooey caramel, making it an instant family favorite. It’s the type of cake that brings everyone together, perfect for celebrations or a cozy family gathering.

Interestingly, the origins of butterscotch date back to the 19th century in England, where it was a handwritten recipe passed down through generations. Just like a classic chocolate cake or a delightful vanilla sponge, our Butterscotch Cake showcases the beauty of simple ingredients transforming into something extraordinary. Plus, it’s quick and easy to make, ideal for busy home cooks. So why not indulge in this comforting cake that is sure to impress? I promise, once you try this recipe, you’ll want to keep it in your baking repertoire!

What is Butterscotch Cake with Caramel Icing?

Butterscotch cake—what a fun name! It might leave you wondering, “Is it made from actual butterscotch?” Well, not quite, but it blends together a delightful mix of brown sugar, butter, and vanilla to create that signature flavor. Legend has it that this cake emerged as a way to make a scrumptious dessert without the fuss of complicated techniques. You know, they say the way to a man’s heart is through his stomach. So, if you’re looking to win some hearts (or just indulge your own cravings!), this Butterscotch Cake with Caramel Icing is the perfect choice! Go ahead, give it a try, and watch as it wins over the taste buds of everyone at the table.

Why You’ll Love This Butterscotch Cake with Caramel Icing

Three key reasons to adore this Butterscotch Cake! Firstly, the star of the show is undoubtedly the butterscotch flavor—comforting, creamy, and utterly satisfying! Secondly, making this cake at home is budget-friendly. With just a handful of simple ingredients, you can whip up a dessert that looks and tastes like it came from a fancy bakery. Lastly, let’s not forget that decadent caramel icing; it takes this cake to a whole new level. Have you ever tasted the perfect combination of moist cake and silky icing? It’s pure bliss!

If you’re a fan of classic desserts, you might also enjoy our Vanilla Buttercream Cake. While both cakes are undeniably delightful, the butterscotch version brings a unique twist to your dessert table. So grab your mixing bowls, and let’s get started!

How to Make Butterscotch Cake with Caramel Icing

Quick Overview

This Butterscotch Cake is not only mouthwateringly delicious, but it’s also incredibly simple to prepare. With a preparation time of just about 20 minutes and an additional baking time of around 30, you’ll have a warm, fragrant cake ready to impress in no time! Its rich flavor and moist texture make it an unbeatable choice for dessert lovers. Let’s dive into what you’ll need and how to make this delightful treat!

Key Ingredients for Butterscotch Cake with Caramel Icing

To create this irresistible Butterscotch Cake, you will need the following ingredients:

• 1 cup unsalted butter, softened
• 2 cups brown sugar, packed
• 4 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk

For the caramel icing, gather these ingredients:

• 1 cup brown sugar, packed
• 1/2 cup unsalted butter
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• Pinch of salt

Step-by-Step Instructions

1. Preheat the oven: Set your oven to 350°F (175°C) and grease two 9-inch round cake pans with butter or cooking spray.
2. Cream butter and sugar: In a large mixing bowl, beat the softened butter and brown sugar together until light and fluffy, about 3-4 minutes. This step is essential to create a moist texture in the cake.
3. Add eggs and vanilla: Incorporate the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
4. Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Mix the batter: Alternately add the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix until just combined.
6. Bake the cake: Divide the batter evenly between the prepared pans and bake for approximately 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
7. Prepare caramel icing: In a saucepan over medium heat, combine the brown sugar and butter, stirring until melted. Add the heavy cream and bring to a boil. Allow the mixture to boil for 2-3 minutes before removing from heat. Stir in the vanilla and salt while it cools slightly.
8. Frost the cake: Once the cakes are completely cooled, drizzle the caramel icing over the top of the first layer, then place the second layer on top. Finish by drizzling more icing over the top.

What to Serve Butterscotch Cake with Caramel Icing

This Butterscotch Cake with Caramel Icing pairs well with a variety of delicious accompaniments. Consider serving it alongside a scoop of vanilla ice cream for a classic dessert experience or whip up some freshly brewed coffee for a pleasant after-dinner treat. If you want to add a fruity element, fresh berries or a simple fruit salad make for a delightful contrast to the sweet flavors of the cake.

Top Tips for Perfecting Butterscotch Cake with Caramel Icing

• Ingredient substitutions: If you don’t have buttermilk, you can easily create a substitute by combining regular milk with a tablespoon of vinegar or lemon juice.
• Avoid overmixing: When combining the wet and dry ingredients, mix just until combined to ensure your cake remains tender.
• Watch the baking time: Every oven is different, so keep an eye on your cake to avoid overbaking and ending up with a dry texture.

Storing and Reheating Tips

To store your Butterscotch Cake with Caramel Icing, keep it in an airtight container at room temperature for up to 3 days. If you have leftovers and want to extend its freshness, you can refrigerate it for up to a week. Just make sure to cover it well to prevent drying. To reheat, microwave a slice for about 10-15 seconds. Alternatively, you can warm it in a 350°F oven for 5-7 minutes, ensuring the icing stays gooey and delicious!

Indulging in homemade desserts like this Butterscotch Cake with Caramel Icing is not just a treat; it’s a way to create sweet memories with loved ones. So what are you waiting for? Grab those ingredients and get baking! Your taste buds will thank you.

Butterscotch Cake with Caramel Icing

A moist, buttery butterscotch cake drizzled with rich caramel icing, perfect for every occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 8 servings

Course: Bakery, Dessert

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

For the cake

• 1 cup unsalted butter, softened
• 2 cups brown sugar, packed
• 4 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk Can substitute with regular milk mixed with vinegar or lemon juice

For the caramel icing

• 1 cup brown sugar, packed
• 1/2 cup unsalted butter
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• 1 pinch salt

Method

 

Preparation

1. Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans with butter or cooking spray.
2. In a large mixing bowl, beat the softened butter and brown sugar until light and fluffy, about 3-4 minutes.
3. Incorporate the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Alternately add the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix until just combined.

Baking

1. Divide the batter evenly between the prepared pans and bake for approximately 30 minutes, or until a toothpick inserted into the center comes out clean.
2. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.

Making the Caramel Icing

1. In a saucepan over medium heat, combine the brown sugar and butter, stirring until melted.
2. Add the heavy cream and bring to a boil. Allow the mixture to boil for 2-3 minutes before removing from heat.
3. Stir in the vanilla and salt while allowing it to cool slightly.

Frosting

1. Once the cakes are completely cooled, drizzle caramel icing over the top of the first layer, then place the second layer on top. Finish by drizzling more icing over the top.

Notes

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Reheat by microwaving or warming in an oven.