Description
A rich and moist butterscotch cake layered with a creamy caramel frosting, perfect for special occasions or indulgent treats.
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
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.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 45g
- Sodium: 210mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 68g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 105mg
