Butterscotch Cake with Caramel Icing

If you’re in the mood for a sweet treat that combines the rich flavors of butterscotch and caramel, this Butterscotch Cake with Caramel Icing is the perfect choice. This cake is moist, delicious, and topped with a delectable caramel icing that’s sure to impress your taste buds. Let’s bake this delightful dessert!

Ingredients

For the Cake:

• 2 cups brown sugar
• 1/2 cup butter
• 1 teaspoon vanilla
• 2 eggs
• 2 cups 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

How To Make Butterscotch Cake with Caramel Icing

Prepare the Cake:

1. 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.

1. Cream Butter and Sugar:

• In a large bowl, cream the butter and brown sugar with an electric mixer on medium speed until the mixture is fluffy. Add the vanilla, then add the eggs one at a time, beating on low speed just until mixed in.

1. Mix Dry Ingredients:

• In a separate bowl, sift together the flour, baking soda, baking powder, and salt.

1. Combine Mixtures:

• Alternately add the flour mixture and buttermilk to the sugar/egg mixture, starting and ending with the flour mixture. Mix on low speed until everything is combined, then scrape down the bowl by hand to ensure everything is well mixed.

1. Bake:

• Pour the batter evenly into the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the middle comes out clean.

1. Cool:

• Allow the cakes to cool completely before frosting.

Prepare the Caramel Icing:

1. Mix Ingredients:

• In a small saucepan, combine 1 1/2 cups brown sugar, 1 tablespoon flour, 1/4 cup butter, and 1/4 cup milk. Stir over medium heat and bring to a boil.

1. Boil:

• Let the mixture boil for one minute, stirring frequently to prevent burning. For best results, use a candy thermometer to reach 238°F (114°C).

1. Add Butter and Vanilla:

• Remove from heat and stir in the vanilla and the remaining 2 tablespoons of butter. Let the mixture cool, stirring occasionally, until it is still warm but has thickened enough to spread.

1. Frost the Cake:

• Spread the icing over the cooled cake layers. Work quickly as the icing will set as it cools, forming a thin, glossy coating.

1. Set:

• Allow the icing to set completely before cutting into the cake.

Enjoy this delicious Butterscotch Cake with Caramel Icing, perfect for any occasion or just to satisfy your sweet tooth!