Butterscotch Cake with Caramel Frosting

Butterscotch Cake with Caramel Frosting – The Decadent Dessert That Steals the Show

Seriously, you have to try this Butterscotch Cake with Caramel Frosting! It’s unbelievably moist, rich with deep butterscotch flavor, and topped with the most indulgent caramel icing. Perfect for birthdays, holidays, or just because you’re craving something sweet and special. Get ready for those compliments to roll in!

This cake is pure comfort in every bite — soft, flavorful, and draped in velvety caramel goodness.

Equipment Needed:

• 8-inch round or square baking pan
• Large mixing bowl
• Medium bowl
• Small saucepan
• Hand or stand mixer
• Whisk
• Measuring cups and spoons

Ingredients:

For the Cake:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ¾ cup packed brown sugar
• ½ cup unsalted butter (softened)
• 2 large eggs
• ½ cup buttermilk (or ½ cup milk + ½ tsp white vinegar, rested 5 min)
• ¼ cup molasses
• 1 tsp baking soda
• ½ tsp salt
• ½ tsp ground cinnamon (optional)

For the Caramel Frosting:

• ½ cup unsalted butter
• 1 cup packed brown sugar
• ¼ cup heavy cream
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat & Prep: Preheat oven to 350°F (175°C). Grease and flour your baking pan.
2. Cream the Butter & Sugars: In a large bowl, beat together softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
4. Mix Wet Ingredients: In a small bowl, whisk together buttermilk and molasses.
5. Combine: Add dry ingredients and buttermilk/molasses mixture to the creamed butter alternately, beginning and ending with dry. Mix until just combined.
6. Bake: Pour batter into prepared pan. Bake 30–35 minutes or until a toothpick comes out clean.
7. Cool: Cool in pan 10–15 min. Transfer to wire rack to cool completely before frosting.
8. Make Caramel Frosting: Melt butter in saucepan over medium heat. Add brown sugar and cream; stir until sugar dissolves and mixture bubbles. Simmer 2–3 min. Remove from heat; stir in vanilla and salt.
9. Frost: Let frosting cool slightly and thicken. Pour over cooled cake and spread evenly.

Extra Tips & Variations:

• Add a sprinkle of flaky sea salt on top for a salted caramel vibe.
• Serve with vanilla ice cream for an extra indulgent treat.
• This cake keeps well covered at room temp for 2–3 days.

Butterscotch Cake with Caramel Frosting is a show-stopping dessert that’s easier to make than it looks. Moist, flavorful, and absolutely irresistible — this is the cake that’ll have everyone asking for seconds!

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Butterscotch Cake with Caramel Frosting

A moist, rich butterscotch cake topped with velvety caramel frosting — pure dessert bliss!

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Ingredients Equipment Method Notes

Ingredients

  

• 1 ½ cups flour
• 1 cup granulated sugar
• ¾ cup brown sugar
• ½ cup butter
• 2 eggs
• ½ cup buttermilk
• ¼ cup molasses
• 1 tsp baking soda
• ½ tsp salt
• ½ tsp cinnamon optional
• ½ cup butter frosting
• 1 cup brown sugar frosting
• ¼ cup heavy cream
• 1 tsp vanilla
• Pinch of salt

Equipment

• 8-inch round or square baking pan
• Large mixing bowl
• Medium bowl
• Small saucepan
• Hand or stand mixer
• whisk
• Measuring cups and spoons

Method

 

1. Preheat oven to 350°F. Grease pan.
2. Cream butter and sugars.
3. Whisk dry ingredients. Whisk buttermilk/molasses.
4. Add dry and wet alternately to butter mix.
5. Pour into pan. Bake 30–35 min.
6. Cool completely.
7. Make frosting: melt butter, add sugar, cream. Simmer. Stir in vanilla, salt.
8. Frost cooled cake.

Notes

Add sea salt or serve with ice cream for extra flair.

Keeps well for 2–3 days.