Name: Butterscotch Cake with Caramel Frosting
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 50 min
Cuisine: American
Ingredients: 2 1/2 cups cake flour; 2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 cup unsalted butter, softened; 1 cup light brown sugar; 1/2 cup granulated sugar; 4 large eggs; 2 tsp pure vanilla extract; 1 cup buttermilk; For the caramel frosting:; 1/2 cup unsalted butter; 1 cup light brown sugar; 1/3 cup heavy cream; 2 cups powdered sugar; 1 tsp vanilla extract

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This Butterscotch Cake with Caramel Frosting is a dream come true for anyone who loves rich, buttery flavors with a touch of sweetness. The cake layers are moist and packed with deep butterscotch notes, while the caramel frosting wraps the whole dessert in a smooth, creamy finish. It’s indulgent, satisfying, and ideal for special occasions or when I just want to treat myself.

Why You’ll Love This Recipe

I love how this cake offers the perfect balance of sweetness and richness. The butterscotch flavor is warm and nostalgic, while the caramel frosting adds that luscious finish that keeps me coming back for another slice. It’s also surprisingly easy to make with a few simple pantry ingredients. Whether I’m baking it for a birthday, holiday, or casual get-together, it always turns heads and gets rave reviews.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

cake flour
baking powder
baking soda
salt
unsalted butter
light brown sugar
granulated sugar
eggs
pure vanilla extract
buttermilk

For the caramel frosting:
unsalted butter
light brown sugar
heavy cream
powdered sugar
vanilla extract

Directions

I preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a bowl, I whisk together the flour, baking powder, baking soda, and salt.
In a separate large bowl, I cream the butter with both sugars until light and fluffy.
I beat in the eggs one at a time, then stir in the vanilla.
Alternating, I add the dry ingredients and the buttermilk, starting and ending with the dry.
I divide the batter evenly between the pans and bake for about 25–30 minutes, or until a toothpick comes out clean.
While the cakes cool, I prepare the frosting by melting butter in a saucepan and adding brown sugar.
I stir in the cream and bring the mixture to a gentle boil, letting it thicken slightly before removing from heat.
Once slightly cooled, I beat in the powdered sugar and vanilla until smooth.
After the cakes are fully cooled, I frost the layers and finish with a generous spread on top and around the sides.

Servings and timing

This recipe makes about 12 servings.
Prep time: 20 minutes
Cook time: 30 minutes
Cooling and frosting time: 1 hour
Total time: 1 hour 50 minutes

Variations

I sometimes fold in chopped pecans or walnuts into the batter for added texture. If I want a salted twist, I sprinkle a bit of flaky sea salt over the frosted cake. To make it extra decadent, I drizzle additional caramel sauce over the top just before serving. For a lighter version, I’ve also tried it with whipped cream frosting instead of caramel—still delicious but less sweet.

Storage/Reheating

I store the cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If I chill it, I let it come to room temperature before serving to enjoy the full flavor and texture. For longer storage, I wrap individual slices in plastic wrap and freeze them for up to 2 months. A quick microwave reheat brings them back to life beautifully.

FAQs

How do I prevent the cake from being too dense?

I make sure to cream the butter and sugars well, and not overmix the batter once the dry ingredients are added. That keeps the texture light and fluffy.

Can I use store-bought caramel sauce for the frosting?

Yes, I’ve used it in a pinch. I just reduce the powdered sugar slightly so it doesn’t get too sweet.

What if I don’t have buttermilk?

I mix 1 tablespoon of lemon juice or vinegar with 1 cup of milk and let it sit for 5 minutes. It works just as well in this recipe.

Can I bake this in a different size pan?

Absolutely. I’ve used a 9x13-inch pan for a sheet cake version and adjusted the baking time to about 35–40 minutes.

How do I keep the frosting from becoming grainy?

I make sure the brown sugar fully dissolves in the butter and cream mixture before removing it from the heat. That smooths everything out.

Conclusion

This Butterscotch Cake with Caramel Frosting is a delicious and indulgent dessert that hits all the right notes—moist cake, rich flavor, and creamy, caramel goodness. I love baking it when I want to impress or simply enjoy a slice of something comforting and sweet. Whether served for a celebration or just because, this cake always delivers.

Butterscotch Cake with Caramel Frosting

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Author: Sue
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 1 hour 50 minutes
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

A rich and moist butterscotch cake layered with a creamy caramel frosting, perfect for special occasions or indulgent treats.

Instructions

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Whisk together cake flour, baking powder, baking soda, and salt in a medium bowl.
In a large bowl, cream the butter with brown sugar and granulated sugar until light and fluffy.
Beat in eggs one at a time, then stir in vanilla extract.
Alternately add the dry ingredients and buttermilk to the creamed mixture, beginning and ending with the dry ingredients.
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.
Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
For the frosting, melt butter in a saucepan over medium heat, then stir in brown sugar.
Add the heavy cream and bring the mixture to a gentle boil, allowing it to thicken slightly before removing from heat.
Let the mixture cool slightly, then beat in powdered sugar and vanilla until smooth and creamy.
Frost the cooled cake layers, spreading frosting generously on top and around the sides.

Notes

Ensure brown sugar dissolves completely in the caramel to avoid grainy frosting.
Add chopped nuts for texture or sea salt for a salty-sweet twist.
Can be stored at room temperature for 2 days or refrigerated for up to 5 days.
Freezes well if wrapped tightly in plastic wrap.