Indulge in the ultimate dessert experience with this Butterscotch Cake with Caramel Icing. Perfect for special occasions or as a sweet treat any day of the week, this cake combines rich butterscotch flavor with a smooth, caramel icing that adds a touch of elegance to every slice.
Ingredients:
For the Cake:
2 cups brown sugar
1/2 cup butter
1 teaspoon vanilla extract
2 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
For the Caramel Icing:
1 1/2 cups brown sugar
1 tablespoon flour
1/4 cup butter (plus 2 tablespoons for later)
1/4 cup milk
1 teaspoon vanilla extract
Directions:
Preheat Oven: Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch or three 6-inch round pans, or line them with parchment paper for easy removal.
Prepare the Cake Batter: In a medium bowl, cream together the butter and brown sugar with an electric mixer on medium speed until light and fluffy. Mix in the vanilla extract, then add the eggs one at a time, beating well after each addition.
Combine Dry Ingredients: In another bowl, sift together the flour, baking soda, baking powder, and salt.
Mix Wet and Dry Ingredients: Gradually add the flour mixture to the butter mixture, alternating with the buttermilk. Start and end with the flour mixture, mixing on low speed until just combined. Scrape down the sides of the bowl to ensure even mixing.
Bake the Cake: Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely on a wire rack before frosting.
Make the Caramel Icing: In a small saucepan, combine the brown sugar, flour, butter (reserve 2 tablespoons for later), and milk. Cook over medium heat, stirring frequently, until the mixture comes to a boil. Let it boil for 1 minute or until it reaches 238°F on a candy thermometer.
Finish the Icing: Remove the saucepan from heat and stir in the vanilla extract and the remaining 2 tablespoons of butter. Allow the icing to cool slightly, stirring occasionally, until it thickens but is still spreadable.
Frost the Cake: Spread the warm caramel icing over the cooled cakes. Work quickly, as the icing will set and harden as it cools. Let the icing set completely before slicing and serving.
Serving Tips:
Serving Temperature: For the best texture and flavor, serve the cake at room temperature. If the caramel icing has hardened, let the cake sit out for about 30 minutes before slicing.
Slice Cleanly: Use a serrated knife or a cake slicer to cut the cake, especially if the icing has set and hardened. This will help ensure clean, even slices.
Garnish: For an extra touch, consider garnishing with a sprinkle of sea salt or a drizzle of additional caramel sauce just before serving.
Storage Tips:
Room Temperature: If you plan to eat the cake within a few days, store it in an airtight container at room temperature. The cake will stay fresh for up to 3 days.
Refrigeration: To extend the shelf life, store the cake in the refrigerator. Make sure it is covered well to prevent it from drying out or absorbing odors from other foods. The cake will stay fresh for up to a week in the fridge.
Freezing: If you want to store the cake for a longer period, it can be frozen. Wrap the cake tightly in plastic wrap and then aluminum foil to prevent freezer burn. For best results, freeze the cake for up to 3 months. Thaw in the refrigerator overnight before serving.
Icing Considerations: If the caramel icing hardens in the fridge or freezer, let the cake come to room temperature before serving. The icing may need a little time to soften up again.
Related Recipes:
- Butterscotch Cheesecake with Butterscotch Sauce
- Peanut Butter Butterscotch Cookies
- Butterscotch Crunch Cake
FAQs:
Can I make the cake ahead of time?
Yes, you can bake the cake a day or two in advance. Store it tightly wrapped at room temperature, then frost it before serving.
Can I use store-bought caramel icing?
While homemade caramel icing offers a richer flavor, you can substitute with store-bought icing in a pinch.
Can I make this cake without buttermilk?
Yes, substitute 1 cup of regular milk with 1 tablespoon of lemon juice or vinegar to create a buttermilk alternative.
How do I prevent the caramel icing from hardening too quickly?
Work fast while frosting, and if it thickens too much, gently reheat it to soften.
Conclusion:
This Butterscotch Cake with Caramel Icing is a delightful treat that promises to impress with its rich flavors and beautiful finish. Whether you’re celebrating a special occasion or simply indulging, this cake is sure to be a hit. Enjoy!
📖 Recipe:
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Butterscotch Cake with Caramel Icing
- Total Time: 50 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Delight in the rich, buttery goodness of our Butterscotch Cake with Caramel Icing. This moist, flavorful cake is infused with deep butterscotch notes and topped with a smooth, homemade caramel icing that hardens beautifully. Perfect for any celebration or special occasion, this dessert combines indulgent flavors with a simple preparation process. Impress your guests with this show-stopping cake that’s as delicious as it is visually appealing!
Ingredients
For the Cake:
2 cups brown sugar
1/2 cup butter
1 teaspoon vanilla extract
2 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
For the Caramel Icing:
1 1/2 cups brown sugar
1 tablespoon flour
1/4 cup butter (plus 2 tablespoons for later)
1/4 cup milk
1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch or three 6-inch round pans, or line them with parchment paper.
- Prepare the Cake Batter: Cream together the butter and brown sugar until light and fluffy. Mix in vanilla extract and eggs, one at a time.
- Combine Dry Ingredients: Sift together flour, baking soda, baking powder, and salt.
- Mix Wet and Dry Ingredients: Alternately add the flour mixture and buttermilk to the butter mixture. Mix until just combined.
- Bake the Cake: Pour batter into pans and bake for 25-30 minutes. Cool completely before frosting.
- Make the Caramel Icing: Cook brown sugar, flour, butter (except for 2 tablespoons), and milk until boiling. Stir in vanilla and remaining butter, and let it cool until thickened.
- Frost the Cake: Spread the caramel icing over the cooled cakes. Allow the icing to set before serving.
Notes
Ensure butter and eggs are at room temperature for the best results.
If the icing hardens too quickly, gently reheat it to make it spreadable.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 400 kcal per serving
