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
