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

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.