Butterscotch Cake with Caramel Frosting Recipe
Indulge in a moist butterscotch cake with caramel frosting, perfect for beginner bakers. This rich, toffee-like dessert is simple to make and sure to impress at any gathering. With pantry staples and clear steps, you’ll create a cozy, nostalgic treat that pairs beautifully with coffee or ice cream. Ready in under an hour, it’s your go-to for sweet celebrations!
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
For the best butterscotch cake with caramel frosting, use room-temperature butter for a smooth batter. Try adding ½ tsp nutmeg to the batter for a spiced variation.
Nutrition:
- Calories: 450 kcal per serving
- Carbohydrates: 62g
- Protein: 4g
- Fat: 22g
- Saturated Fat: 13g
- Cholesterol: 90mg
- Sodium: 300mg
- Sugar: 48g