Butterscotch Cake Caramel Frosting (Print Version)
# Ingredients:
→ For the cake
01 -
1 ½ cups all-purpose flour
02 -
1 cup granulated sugar
03 -
¾ cup packed brown sugar
04 -
½ cup unsalted butter, softened
05 -
2 large eggs
06 -
½ cup buttermilk (or milk + ½ tsp vinegar)
07 -
¼ cup molasses
08 -
1 tsp baking soda
09 -
½ tsp salt
10 -
½ tsp ground cinnamon (optional)
→ For the caramel icing
11 -
½ cup unsalted butter
12 -
1 cup packed brown sugar
13 -
¼ cup heavy cream
14 -
1 tsp vanilla extract
15 -
Pinch of salt
# Instructions:
01 -
Set oven to 350°F (175°C). Grease and flour an 8-inch round or square baking pan.
02 -
In a mixing bowl, beat together butter, granulated sugar, and brown sugar until light and fluffy.
03 -
Beat in eggs one at a time, ensuring each is fully incorporated before adding the next.
04 -
In a separate bowl, whisk together flour, baking soda, salt, and cinnamon (if using).
05 -
Gradually add dry ingredients to the butter mixture, alternating with buttermilk. Begin and end with dry ingredients.
06 -
Gently fold in molasses until evenly distributed throughout the batter.
07 -
Pour batter into prepared pan and smooth the top. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
08 -
Allow cake to cool in the pan on a wire rack for at least 30 minutes before frosting.
09 -
In a small saucepan, combine butter, brown sugar, and cream. Cook over medium heat, stirring constantly, until sugar dissolves and mixture begins to bubble.
10 -
Reduce heat and simmer for 2–3 minutes. Remove from heat and stir in vanilla and salt.
11 -
Let the icing cool slightly—just enough so it doesn’t melt the cake. Spread evenly over cooled cake.
12 -
Slice and enjoy! Store leftovers covered at room temperature for up to 2 days or refrigerate for longer freshness.