Picture slicing into a moist butterscotch cake with caramel frosting, its warm, toffee-like sweetness wrapping you in comfort. My childhood weekends were filled with this cake’s rich aroma wafting from my aunt’s oven, a treat that felt like a hug. This recipe is perfect for beginner bakers, turning simple ingredients into a decadent dessert. Whether you’re hosting friends or craving a nostalgic treat, this cake delivers joy with every bite. Get ready to impress with minimal effort and maximum flavor.
Why You’ll Adore This Recipe
This butterscotch cake with caramel frosting is a game-changer for home cooks. First, its deep, molasses-infused flavor offers a cozy, indulgent treat. Second, it’s beginner-friendly, using pantry staples and clear steps. Third, it’s versatile—perfect for birthdays or casual coffee breaks. Finally, it’s affordable, relying on everyday ingredients like sugar and butter. The glossy caramel frosting adds a luxurious touch without complicated techniques. You’ll love how this cake makes you feel like a pro baker, delivering smiles with every slice.
The Sweet Story Behind Butterscotch Cake
Butterscotch cake with caramel frosting is a timeless dessert with a rich history. Here are some fun facts:
- Scottish Roots: Butterscotch originated in 19th-century Scotland, with “scotch” referring to scoring the candy for breaking.
- Molasses Magic: Molasses gives the cake its signature deep, toffee-like flavor, a nod to early recipes.
- American Classic: Popular in the mid-20th century, it graced family tables and potlucks across the U.S.
- Caramel Charm: The frosting, a Southern staple, adds a glossy, sweet finish to this nostalgic treat.
Key Ingredients in Butterscotch Cake with Caramel Frosting
- Brown Sugar: Creates the cake’s warm, toffee-like sweetness and moist texture.
- Molasses: Adds rich, deep butterscotch flavor to the batter.
- Butter: Provides creaminess and richness in both cake and frosting.
- Flour: Gives structure, keeping the cake tender yet stable.
- Buttermilk: Adds moisture and a slight tang for a soft crumb.
- Heavy Cream: Ensures a smooth, glossy caramel frosting.
How to Make Butterscotch Cake with Caramel Frosting
Preheat and Prep: Set your oven to 350°F (175°C). Grease and flour an 8-inch round or square baking pan. This ensures your cake releases easily after baking.
Cream Butter and Sugars: In a large bowl, beat ½ cup softened unsalted butter, 1 cup granulated sugar, and ¾ cup brown sugar until light and fluffy, about 3 minutes. Use a hand mixer for best results.
Add Eggs: Beat in 2 large eggs, one at a time, ensuring each is fully mixed before adding the next. This creates a smooth, cohesive batter.
Mix Dry Ingredients: In a separate bowl, whisk 1 ½ cups all-purpose flour, 1 tsp baking soda, ½ tsp salt, and ½ tsp ground cinnamon (optional). This ensures even distribution.
Combine Wet and Dry: Gradually add dry ingredients to the butter mixture, alternating with ½ cup buttermilk. Start and end with dry ingredients. Mix until just combined to keep the cake light.
Stir in Molasses: Gently fold in ¼ cup molasses until evenly blended. This gives your butterscotch cake with caramel frosting its signature flavor. Don’t overmix.
Bake and Cool: Pour batter into the prepared pan and smooth the top. Bake for 30–35 minutes, until a toothpick comes out clean. Cool in the pan on a wire rack for 30 minutes.
Make Caramel Frosting: In a saucepan, combine ½ cup unsalted butter, 1 cup brown sugar, and ¼ cup heavy cream. Cook over medium heat, stirring until sugar dissolves and it bubbles. Simmer 2–3 minutes, then remove from heat. Stir in 1 tsp vanilla extract and a pinch of salt. Cool slightly, then spread over the cooled cake.
Tip: If frosting thickens too much, warm gently to spread smoothly.
Butterscotch Cake with Caramel Frosting: Tips and Twists
Perfect your butterscotch cake with caramel frosting with these tips:
- Room-Temperature Butter: Ensures smooth creaming for a fluffy batter.
- Measure Molasses Carefully: Use a greased spoon to prevent sticking.
- Test for Doneness: Check with a toothpick to avoid overbaking.
- Cool Frosting Slightly: Spread when warm but not hot to avoid melting.
- Add Crunch: Sprinkle sea salt on frosting for a modern twist.
Variations:
- Add ½ tsp nutmeg to the batter for extra warmth.
- Top with chopped walnuts for texture.
- Use maple syrup instead of molasses for a lighter flavor.
Storage, Reheating, and Make-Ahead Tips
Keep your butterscotch cake with caramel frosting fresh with these tips:
- Storage: Store covered at room temperature for up to 2 days or refrigerate for up to 5 days to preserve moistness.
- Reheating: Microwave slices for 10–15 seconds to soften. Avoid overheating to keep frosting intact.
- Make-Ahead: Bake the cake up to 2 days ahead, wrap tightly in plastic, and store at room temperature. Frost on serving day for best results.
Serving Suggestions
Make your butterscotch cake with caramel frosting shine with these ideas:
- Ice Cream: Pair with vanilla ice cream for a creamy contrast.
- Fruit: Serve with sliced peaches to complement the toffee notes.
- Drinks: Enjoy with spiced chai or hot cocoa for cozy vibes.
- Garnish: Drizzle extra caramel or add a pinch of sea salt.
- Side: Try our blueberry cobbler for a fruity dessert duo.
For a hearty meal, pair with crockpot chicken spaghetti or roasted broccoli and carrots.
Frequently Asked Questions
- Can I skip molasses? It’s key for butterscotch flavor, but dark corn syrup can work as a substitute.
- Is this gluten-free? Use a 1:1 gluten-free flour blend for similar results.
- Can I freeze the cake? Freeze unfrosted cake, wrapped tightly, for up to 3 months. Thaw before frosting.
- What if my frosting is grainy? Cook longer to fully dissolve sugar, or strain before cooling.
- Can I make it dairy-free? Swap butter for vegan margarine and use plant-based milk and cream.
Enjoy Your Butterscotch Cake with Caramel Frosting
Your butterscotch cake with caramel frosting is ready to steal the show! Its rich, toffee-like flavor and silky frosting make it a crowd-pleaser. Perfect for beginners, this cake turns simple ingredients into something extraordinary. Whether it’s a family dinner or a special treat, you’ve created a dessert to remember. Slice it up, share with friends, and bask in the compliments. Keep exploring your baking skills, and enjoy every delicious moment of this sweet masterpiece!
Explore More Recipes You’ll Love
Craving more comfort food after that cake? You’ll enjoy these:
- Try this Chocolate Fudge Cake for another rich and indulgent classic.
- Craving cozy breakfast flavors? These Cinnamon Swirl Pancakes bring sweetness to your mornings.
- For a light and refreshing balance, pair it with Simple Avocado Toast.
- Want something fruity and fun? The Blueberry Bread Pudding is a must-try.
- If you love rich, creamy flavors, don’t miss the Carrot Cake Cookies!
Keep baking, keep sharing, and keep loving the sweet life.
Butterscotch Cake with Caramel Frosting Recipe
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
- 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
- Preheat oven to 350°F (175°C). Grease and flour an 8-inch round or square pan.
- Beat ½ cup butter, 1 cup granulated sugar, and ¾ cup brown sugar until fluffy, about 3 minutes.
- Add 2 eggs, one at a time, beating well after each.
- Whisk 1 ½ cups flour, 1 tsp baking soda, ½ tsp salt, and ½ tsp cinnamon (if using) in a bowl.
- Alternate adding dry ingredients and ½ cup buttermilk to butter mixture, starting and ending with dry.
- Fold in ¼ cup molasses for rich butterscotch cake with caramel frosting flavor.
- Pour batter into pan, smooth top, and bake 30–35 minutes until a toothpick comes out clean. Cool 30 minutes.
- For frosting, cook ½ cup butter, 1 cup brown sugar, and ¼ cup cream over medium heat until bubbling. Simmer 2–3 minutes, add 1 tsp vanilla and pinch of salt, cool slightly, then spread over cake.
Notes
- Calories: 450 kcal per serving
- Carbohydrates: 62g
- Protein: 4g
- Fat: 22g
- Saturated Fat: 13g
- Cholesterol: 90mg
- Sodium: 300mg
- Sugar: 48g