Butterscotch Cake with Caramel Frosting

A Golden Dream: Indulge in Butterscotch Cake with Caramel Frosting

There’s a certain magic in flavors that evoke warmth, comfort, and a touch of nostalgic sweetness. Butterscotch, with its deep, caramelized notes, and rich, velvety caramel frosting, creates a symphony of taste that is simply irresistible. This Butterscotch Cake with Caramel Frosting is more than just a dessert; it’s a golden dream on a plate, offering a soft, tender crumb infused with molasses-rich butterscotch, crowned with a luscious, buttery caramel icing.

Perfect for any gathering, a special celebration, or simply a cozy evening indulgence, this cake promises a slice of pure, unadulterated bliss. It’s a dessert that’s both elegant in its simplicity and profound in its flavor, destined to become a beloved addition to your baking repertoire.

The Allure of Butterscotch: A Flavor Journey

Butterscotch is often overshadowed by its more famous cousin, caramel, but its distinct charm lies in its unique blend of brown sugar, butter, and often a touch of molasses. While caramel is made by heating sugar until it caramelizes, butterscotch involves cooking butter and brown sugar together, creating a slightly different, often richer and deeper, flavor profile.

• Warmth and Depth: The brown sugar and molasses provide a deep, malty sweetness that is inherently comforting.
• Buttery Richness: The prominent butter content contributes to a smooth, luxurious mouthfeel.
• Nostalgic Appeal: For many, butterscotch brings back fond memories of candies and old-fashioned desserts.

In this cake, the butterscotch flavor is subtly woven into the tender crumb, creating a moist and flavorful base that perfectly prepares the palate for the intense caramel topping.

The Sweet Foundations: Essential Ingredients Explored

Crafting this golden masterpiece relies on a thoughtful selection of ingredients, each playing a crucial role in achieving the perfect texture and flavor.

For the Cake:

• 1 ½ cups all-purpose flour: The structural backbone of the cake, providing tender crumb.
• 1 cup granulated sugar & ¾ cup packed brown sugar: The combination of sugars is key. Granulated sugar provides sweetness and tenderness, while brown sugar adds moisture, depth, and those signature molasses notes essential for butterscotch flavor.
• ½ cup unsalted butter, softened: Provides richness, moisture, and aids in the cake’s tender texture. Softened butter creams beautifully with the sugars, incorporating air.
• 2 large eggs: Act as binders, provide structure, and add richness and moisture to the cake. Ensure they are at room temperature for better emulsification.
• ½ cup buttermilk (or milk + ½ tsp vinegar): Buttermilk is essential for a moist, tender crumb and reacts with the baking soda to create lift. If you don’t have buttermilk, a simple homemade substitute works perfectly: just add ½ teaspoon of white vinegar (or lemon juice) to ½ cup of regular milk and let it sit for 5-10 minutes until it slightly curdles.
• ¼ cup molasses: This is the secret ingredient that truly deepens the butterscotch flavor, adding a rich, slightly smoky, and complex sweetness. It contributes significantly to the cake’s color and moisture.
• 1 tsp baking soda: The leavening agent that reacts with the acidic buttermilk and molasses to give the cake its light, airy texture.
• ½ tsp salt: A crucial flavor enhancer that balances the sweetness and brings out the nuances of the butterscotch.
• ½ tsp ground cinnamon (optional): A warm spice that complements the brown sugar and molasses beautifully, adding another layer of cozy flavor. Feel free to adjust or omit based on preference.

For the Caramel Icing:

• ½ cup unsalted butter: The base for the rich, buttery caramel. Unsalted allows for precise seasoning.
• 1 cup packed brown sugar: Provides the deep, molasses-rich sweetness and forms the caramel.
• ¼ cup heavy cream: Adds luscious creaminess and helps achieve the perfect consistency for frosting.
• 1 tsp vanilla extract: Enhances the overall sweetness and provides a warm, aromatic finish to the caramel.
• Pinch of salt: Essential for balancing the sweetness and intensifying the caramel’s flavor. Don’t skip it!

Crafting Your Golden Slice: Step-by-Step Baking Guide

Creating this delightful Butterscotch Cake is a straightforward process, broken down into manageable steps that ensure a moist cake and a luscious frosting.

1. Prepare for Baking: Begin by preheating your oven to 350°F (175°C). This allows the oven to reach and maintain the correct temperature, which is crucial for even baking. Take your 8-inch round or square baking pan and lightly grease it with butter or baking spray, then dust it with a thin layer of flour. This prepares the pan to prevent the cake from sticking.
2. Cream Butter & Sugars: In a large mixing bowl, using an electric mixer (handheld or stand mixer), beat together the ½ cup of softened unsalted butter with 1 cup of granulated sugar and ¾ cup of packed brown sugar. Beat on medium speed until the mixture is light, fluffy, and pale in color. This process incorporates air, which is vital for the cake’s texture.
3. Incorporate Eggs: Add the 2 large eggs to the creamed mixture, one at a time. Beat thoroughly after each addition, ensuring the egg is fully incorporated into the batter before adding the next. This creates a smooth, emulsified batter.
4. Mix Dry Ingredients: In a separate medium-sized bowl, whisk together the 1 ½ cups of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of salt, and ½ teaspoon of ground cinnamon (if using). Whisk well to ensure the leavening agent and salt are evenly distributed.
5. Combine Wet & Dry Alternately: Now, gradually add the dry ingredients to the wet butter mixture, alternating with the ½ cup of buttermilk. Begin by adding about a third of the dry ingredients, mixing on low speed until just combined. Then, add half of the buttermilk, mixing until just incorporated. Repeat with another third of the dry ingredients, then the remaining buttermilk, and finally the last third of the dry ingredients. Remember to begin and end with the dry ingredients. This alternating method helps prevent overmixing and creates a tender crumb.
6. Stir in Molasses: Gently fold in the ¼ cup of molasses until it’s evenly distributed throughout the batter. Molasses can be sticky, so ensure it’s fully mixed in to impart its rich flavor and color throughout the cake.
7. Bake the Cake: Pour the prepared batter evenly into your greased and floured baking pan. Smooth the top with a spatula to ensure even baking. Transfer the pan to the preheated oven and bake for 30–35 minutes. The cake is done when a toothpick inserted into the center comes out clean, with no wet batter clinging to it.
8. Cool Completely: Once baked, remove the cake from the oven. Allow it to cool in the pan on a wire rack for at least 30 minutes. This allows the cake to firm up slightly, making it easier to handle. After 30 minutes, you can gently invert it onto the wire rack to cool completely. It is crucial for the cake to be completely cool before frosting, otherwise, the warm cake will melt the caramel icing.

Crafting the Luscious Caramel Icing:

1. Prepare the Icing Base: In a small, heavy-bottomed saucepan, combine the ½ cup of unsalted butter, 1 cup of packed brown sugar, and ¼ cup of heavy cream.
2. Cook the Caramel: Place the saucepan over medium heat. Stir constantly with a whisk or wooden spoon until the sugar dissolves completely and the mixture begins to bubble vigorously. Continuous stirring prevents the sugar from burning and helps it dissolve evenly.
3. Simmer & Finish: Once boiling, reduce the heat to low-medium and let the mixture simmer gently for 2–3 minutes, continuing to stir occasionally. Remove the saucepan from the heat and immediately stir in the 1 teaspoon of vanilla extract and a pinch of salt. The salt will balance the sweetness and deepen the caramel flavor.
4. Frost the Cake: Let the caramel icing cool slightly in the saucepan—just enough so it thickens a bit but is still pourable, and most importantly, won’t melt the cake. This can take about 10-15 minutes, stirring occasionally as it cools. Once it reaches the right consistency (thick enough to spread but still fluid), spread it evenly over the top of your completely cooled cake.

Serving & Storage

Once frosted, your Butterscotch Cake with Caramel Frosting is ready to be admired and enjoyed!

• Serving: Slice into generous portions and serve. The rich flavors make it a perfect stand-alone dessert, perhaps with a cup of coffee or a glass of milk.
• Storage: Store any leftovers covered at room temperature for up to 2 days to maintain its moistness and flavor. For longer freshness, you can refrigerate it for up to 5 days. If refrigerated, allow it to come closer to room temperature before serving for the best texture and flavor.

Tips for Baking Perfection

• Room Temperature Ingredients: Ensure your butter, eggs, and buttermilk are at room temperature. This helps them emulsify properly, creating a smoother batter and a more tender cake.
• Don’t Overmix: Once you add the dry ingredients, mix only until just combined. Overmixing develops gluten, which can lead to a tough cake.
• Accurate Measuring: Especially with flour, use the spoon-and-level method (spoon flour into measuring cup, then level off with a straight edge) rather than scooping directly from the bag, which can compact the flour and lead to too much flour.
• Monitor Baking: Ovens vary. Start checking the cake at the 30-minute mark. A clean toothpick is the best indicator of doneness.
• Patience with Cooling: Resist the urge to frost a warm cake. A fully cooled cake ensures the frosting sets beautifully and doesn’t create a runny mess.
• Caramel Consistency: For the icing, stirring constantly while cooking is key to preventing burning and ensuring a smooth, lump-free caramel. Letting it cool slightly before frosting is also important; it should be warm, not hot.

Conclusion: A Golden Indulgence Awaits

The Butterscotch Cake with Caramel Frosting is more than just a dessert; it’s a celebration of rich, warm flavors that bring comfort and joy with every bite. The tender, moist cake, deeply infused with butterscotch, perfectly complements the velvety, sweet, and slightly salty caramel icing. It’s a testament to the power of classic flavors combined with thoughtful preparation, yielding a dessert that is both elegant and profoundly satisfying.

Whether for a special occasion or a simple craving for something sweet and comforting, this golden dream of a cake is sure to become a cherished recipe in your kitchen. So preheat your oven, gather your ingredients, and prepare to delight your senses with this truly tremendous treat.