Butterscotch Cake with Caramel Frosting

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Butterscotch Cake with Caramel Frosting – Rich, Golden & Irresistibly Cozy

This decadent cake combines the deep, buttery sweetness of butterscotch with a silky caramel frosting. With molasses, brown sugar, and warm spices, it’s a nostalgic treat that’s perfect for holidays, birthdays, or any day you want to indulge.

Introduction: A Golden Slice of Comfort

Butterscotch is one of those flavors that feels like a warm hug—rich, buttery, and deeply comforting. This Butterscotch Cake with Caramel Frosting brings that old-fashioned charm to life in a tender, moist cake topped with a glossy caramel glaze. It’s the kind of dessert that makes you close your eyes with the first bite.

Whether you’re baking for a special occasion or just want to fill your kitchen with the scent of caramel and spice, this cake is a guaranteed crowd-pleaser.

Ingredients Breakdown

Let’s take a closer look at what makes this cake so luscious and layered:

For the Butterscotch Cake:

  • All-purpose flour (1½ cups)
    Provides structure and a tender crumb.
  • Granulated sugar (1 cup)
    Sweetens and balances the molasses.
  • Brown sugar (¾ cup, packed)
    Adds moisture and that signature butterscotch flavor.
  • Unsalted butter (½ cup, softened)
    Creamy and rich—forms the base of the batter.
  • Eggs (2 large)
    Bind the batter and add richness.
  • Buttermilk (½ cup)
    Adds tang and tenderness. Substitute with milk + ½ tsp vinegar if needed.
  • Molasses (¼ cup)
    Deepens the flavor and gives the cake its golden hue.
  • Baking soda (1 tsp)
    Helps the cake rise and stay light.
  • Salt (½ tsp)
    Balances sweetness and enhances flavor.
  • Ground cinnamon (½ tsp, optional)
    Adds warmth and a hint of spice.

For the Caramel Frosting:

  • Unsalted butter (½ cup)
    Forms the base of the caramel.
  • Brown sugar (1 cup, packed)
    Sweetens and adds depth.
  • Heavy cream (¼ cup)
    Makes the frosting silky and smooth.
  • Vanilla extract (1 tsp)
    Adds aroma and rounds out the flavor.
  • Salt (pinch)
    Enhances the caramel notes.

Optional: Add a sprinkle of flaky sea salt on top for a salted caramel twist.

Equipment Needed

  • Mixing bowls
  • Electric mixer or whisk
  • Measuring cups and spoons
  • 8-inch round or square cake pan
  • Saucepan
  • Spatula
  • Wire rack
  • Oven

Step-by-Step Instructions

Step 1: Preheat Oven

Set oven to 350°F (175°C).

Grease and flour an 8-inch round or square baking pan.

Step 2: Cream Butter & Sugars

In a mixing bowl:

  • Beat ½ cup softened butter, 1 cup granulated sugar, and ¾ cup brown sugar until light and fluffy.

Step 3: Add Eggs

Beat in 2 large eggs, one at a time.

Ensure each is fully incorporated before adding the next.

Step 4: Mix Dry Ingredients

In a separate bowl, whisk together:

  • 1½ cups flour
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ tsp cinnamon (optional)

Step 5: Combine Wet & Dry

Gradually add dry ingredients to the butter mixture, alternating with ½ cup buttermilk.

Begin and end with dry ingredients.

Mix until just combined.

Step 6: Stir in Molasses

Gently fold in ¼ cup molasses until evenly distributed.

Step 7: Bake

Pour batter into prepared pan and smooth the top.

Bake for 30–35 minutes, until:

  • A toothpick inserted in the center comes out clean
  • Top is golden and set

Let cool in the pan on a wire rack for at least 30 minutes.

Step 8: Make the Caramel Frosting

In a saucepan over medium heat:

  • Combine ½ cup butter, 1 cup brown sugar, and ¼ cup heavy cream

Stir constantly until sugar dissolves and mixture begins to bubble.

Reduce heat and simmer for 2–3 minutes.

Remove from heat and stir in:

  • 1 tsp vanilla extract
  • Pinch of salt

Let cool slightly until thickened but still pourable.

Step 9: Frost the Cake

Spread caramel frosting evenly over the cooled cake.

Let set for 10–15 minutes before slicing.

Step 10: Serve & Store

Slice and enjoy!

Store leftovers:

  • Covered at room temperature for up to 2 days
  • Or refrigerate for longer freshness

Serving Suggestions

Perfect for:

  • Holiday dessert tables
  • Cozy weekend baking
  • Afternoon tea
  • Birthday celebrations

Pair with:

  • A scoop of vanilla ice cream
  • A dollop of whipped cream
  • A mug of coffee or chai

Presentation Tip: Garnish with chopped pecans or a drizzle of extra caramel for a bakery-style finish.

Variations to Try

Want to make it your own? Try these delicious twists:

Chocolate Butterscotch

Add mini chocolate chips to the batter.

Coconut Caramel

Top with toasted coconut flakes.

Apple Spice

Fold in diced apples and increase cinnamon.

Vegan Version

Use plant-based butter, egg replacer, and coconut cream.

Storage and Make-Ahead Tips

  • Make-Ahead: Bake cake and store unfrosted for up to 2 days.
  • Refrigerate: Store frosted cake in airtight container for up to 5 days.
  • Freeze: Freeze unfrosted cake for up to 1 month. Thaw and frost before serving.

Tip: Warm slices slightly before serving for extra gooeyness.

Nutrition Notes (Per Slice, ~1 of 8)

  • Calories: ~420
  • Protein: ~5g
  • Carbohydrates: ~45g
  • Fat: ~24g
  • Sugar: ~30g
  • Sodium: ~220mg
  • Fiber: ~1g

This cake is:

  • Rich and buttery
  • Sweet and spiced
  • Perfectly portioned
  • Great for sharing

Final Thoughts

This Butterscotch Cake with Caramel Frosting is more than just a dessert—it’s a celebration of flavor, nostalgia, and the joy of baking from scratch. Whether you’re making it for a special occasion or just to treat yourself, it’s guaranteed to impress.

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