Butterscotch Cake with Caramel Frosting Recipe

If you’ve been searching for a cake that perfectly blends nostalgic comfort with a rich, buttery indulgence, look no further than Butterscotch Cake with Caramel Frosting. This moist and flavorful treat features a deep, molasses-infused crumb and a dreamy, melt-in-your-mouth caramel icing that takes it over the top. Whether you’re baking for a special occasion or simply want to brighten up an ordinary day, this cake is the showstopper that will have everyone asking for seconds.

Ingredients You’ll Need

Ingredients You’ll Need

The ingredients for this Butterscotch Cake with Caramel Frosting are delightfully straightforward, yet each one plays a crucial role in building layers of texture and flavor. From the caramel notes of brown sugar and molasses to the creamy tang of buttermilk, every component matters—and you probably have most of them in your pantry already!

• All-purpose flour: The foundation of the cake, giving it structure and a tender crumb.
• Granulated sugar: Adds sweetness and helps create a delicate texture.
• Brown sugar: The heart of butterscotch flavor—packed brown sugar brings moisture and depth to both cake and frosting.
• Unsalted butter: Essential for that rich, melt-in-your-mouth quality throughout the cake and the caramel frosting.
• Eggs: Bind the ingredients together and add lift for a soft, fluffy cake.
• Buttermilk (or milk + vinegar): The gentle tang ensures a moist crumb; a splash of vinegar in milk makes a quick homemade buttermilk.
• Molasses: This is the secret to an authentic butterscotch flavor—don’t skip it!
• Baking soda: Gives just the right rise, keeping the cake light instead of dense.
• Salt: Balances out the sweetness and intensifies the butterscotch notes.
• Ground cinnamon (optional): A sprinkle adds cozy spice, perfect for those who love a hint of warmth.
• Heavy cream: Transforms the caramel icing into a lusciously smooth topping.
• Vanilla extract: Just a teaspoon rounds out the flavor of the frosting.

How to Make Butterscotch Cake with Caramel Frosting

Step 1: Prep the Oven and Pan

Start your butterscotch adventure by preheating the oven to 350°F (175°C). Greasing and flouring your 8-inch baking pan at this stage ensures your cake will lift easily and look picture-perfect when it’s time to serve.

Step 2: Cream the Butter and Sugars

In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture is light, fluffy, and noticeably paler. This step traps air, building the soft structure that every Butterscotch Cake with Caramel Frosting deserves.

Step 3: Add Eggs, One at a Time

Beat in the eggs, one at a time, making sure each egg gets fully incorporated before cracking the next. This technique creates an irresistibly even, plush crumb.

Step 4: Mix the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if you’re using it). By combining these dry ingredients before adding them to the batter, you avoid any pockets of bitter baking soda or heavy spice, ensuring a harmonious flavor throughout.

Step 5: Combine Wet and Dry

With your mixer on low, add the dry mixture to the butter mixture in thirds, alternating with additions of buttermilk (or your homemade version). Begin and end with the dry ingredients, and mix just until combined to avoid overworking the batter.

Step 6: Add the Molasses

Gently fold in the molasses, taking a moment to appreciate the rich, amber swirl it creates. This is what gives Butterscotch Cake with Caramel Frosting its signature depth of flavor.

Step 7: Bake

Pour your beautiful batter into the prepared pan, smoothing out the top. Bake for 30 to 35 minutes, checking with a toothpick at the center—if it comes out clean or with a few moist crumbs, you’re ready to go.

Step 8: Cool Completely

Set the pan on a wire rack and let the cake cool for at least 30 minutes. Patience is key here—the caramel icing needs a cool surface to set up into a glossy, dreamy finish.

Step 9: Make the Caramel Icing

Grab a small saucepan and combine butter, brown sugar, and heavy cream over medium heat. Stir constantly as it melts together and then bubbles to life. Once it’s simmering, let it cook gently for 2 to 3 minutes.

Step 10: Finish the Frosting and Top the Cake

Remove the frosting from heat, stir in vanilla and a pinch of salt, and let it cool just a bit. While it’s still spreadable but not scorching, smooth it over the cooled cake. It sets into a divine, fudgy icing you’ll want to lick from the spoon.

How to Serve Butterscotch Cake with Caramel Frosting

Garnishes

A simple shower of flaky sea salt or a sprinkle of chopped toasted pecans can make your Butterscotch Cake with Caramel Frosting look as special as it tastes. If you’re feeling extra fancy, a few caramel shards or a dollop of whipped cream won’t go amiss.

Side Dishes

Pairing this cake with a scoop of vanilla bean ice cream is a match made in dessert heaven—the cold creaminess beautifully offsets the warmth and depth of the cake. For a lighter touch, a bowl of fresh berries on the side offers a pop of tartness that keeps every bite interesting.

Creative Ways to Present

For a crowd, cut the cake into bite-sized bars and serve on a rustic wooden board, or bake in cupcake tins for adorable, individual servings. Drizzle a little extra caramel on each slice right before serving for that irresistible, glossy finish only homemade Butterscotch Cake with Caramel Frosting delivers.

Make Ahead and Storage

Storing Leftovers

Cover any leftover cake tightly and keep at room temperature for up to two days. The flavor gets even deeper and richer as it sits, so don’t worry if you’re making it ahead for a gathering—the Butterscotch Cake with Caramel Frosting only becomes more irresistible with time.

Freezing

You can absolutely freeze this cake. Let it cool completely, then wrap it well (slices or whole) in plastic wrap and foil. The caramel frosting holds up beautifully—just thaw the wrapped cake overnight in the refrigerator, and you’re ready to serve that homemade magic once again.

Reheating

If you love your cake a little warm, pop a slice in the microwave for 10 to 15 seconds. This gently softens the crumb and brings out the butterscotchy aroma, while the caramel frosting will get deliciously gooey without melting entirely.

FAQs

Can I make Butterscotch Cake with Caramel Frosting ahead of time?

Yes, both the cake and the frosting can be prepared a day in advance. Just assemble when completely cool, cover tightly, and let those flavors meld overnight for an even more delicious result.

What’s the best way to get a perfectly smooth caramel frosting?

Stir the icing constantly and make sure the sugar fully dissolves in the cream and butter—you should see little to no gritty texture. Let it cool just until spreadable for a flawless, silky finish on your Butterscotch Cake with Caramel Frosting.

Can I use store-bought caramel sauce instead of making the frosting?

You can, but for that true homemade touch and unbeatable depth of flavor, the quick caramel icing is worth the (minimal) extra step. Store-bought tends to be sweeter and less buttery than the real thing.

What can I substitute for buttermilk?

If you don’t have buttermilk on hand, mix half a cup of milk with half a teaspoon of vinegar or lemon juice. Let it sit for five minutes, and voilà—a perfect stand-in for this recipe.

How do I know when the cake is done baking?

The edges will pull slightly away from the pan and a toothpick poked in the center will come out clean or with just a few tiny crumbs attached. Trust your nose, too—the buttery aroma is a great signal that it’s ready!

Final Thoughts

There’s just something magical about sharing a homemade Butterscotch Cake with Caramel Frosting with friends and family. Every slice is pure comfort and joy, with a nostalgic flavor that feels like a warm hug. I can’t wait for you to try it and make it your new favorite treat—happy baking!