Butterscotch Cake with Caramel Frosting

Butterscotch Cake with Caramel Frosting is a nostalgic, bakery-worthy treat that wraps rich brown-sugar sweetness in a soft, tender crumb and crowns it with a silky caramel glaze. Picture slicing into a golden cake that smells like warm toffee, watching ribbons of glossy frosting drip lazily down the sides, and tasting a bite that’s buttery, brown-sugary, and impossible to resist. This dessert feels like an heirloom recipe straight from Grandma’s kitchen—only it’s surprisingly simple to pull off at home.

If you’ve been craving a show-stopping cake that doesn’t demand fancy layers or piping skills, this one’s for you. The batter comes together in a single bowl, bakes in a standard 8-inch pan, and the five-minute stovetop frosting practically decorates itself. In this article we’ll explore why this cake belongs in your repertoire, lay out foolproof step-by-step instructions, and share pro tips for perfect results every time.

Why You’ll Love This Recipe

Preparation & Baking Timeline

Ingredient Checklist

For the Cake

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ¾ cup packed brown sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• ½ cup buttermilk*
• ¼ cup molasses (unsulphured)
• 1 tsp baking soda
• ½ tsp salt
• ½ tsp ground cinnamon (optional, but lovely)

*No buttermilk? Stir ½ tsp white vinegar into ½ cup milk; let stand 5 minutes.

For the Caramel Frosting

• ½ cup unsalted butter
• 1 cup packed brown sugar
• ¼ cup heavy cream
• 1 tsp vanilla extract
• Pinch of salt

Step-by-Step Instructions

1. Prep the Pan
   • Heat oven to 350 °F / 175 °C.
   • Grease and flour an 8-inch round or square baking pan (or line with parchment for easy lift-out).
2. Cream Butter & Sugars
   • In a large bowl, beat ½ cup butter, granulated sugar, and ¾ cup brown sugar until pale and fluffy—about 2 minutes.
3. Add Eggs
   • Beat in eggs one at a time, scraping the bowl after each addition.
4. Combine Dry Ingredients
   • Whisk flour, baking soda, salt, and cinnamon in a separate bowl.
5. Alternate Dry & Wet
   • Add one-third of the dry mix to the creamed mixture, then half the buttermilk.
   • Repeat, ending with the final third of flour. Mix just until no streaks remain.
6. Fold in Molasses
   • Gently stir molasses through the batter for that signature butterscotch depth.
7. Bake
   • Pour batter into the prepared pan; smooth the top.
   • Bake 30–35 minutes, or until a toothpick comes out clean.
8. Cool
   • Set pan on a wire rack. Cool at least 30 minutes before frosting.
9. Make Caramel Frosting
   • In a small saucepan melt ½ cup butter with 1 cup brown sugar and ¼ cup cream over medium heat. Stir until it bubbles and the sugar dissolves.
   • Lower heat; simmer 2–3 minutes, stirring constantly.
   • Remove from heat; stir in vanilla and pinch of salt. Let cool 3–5 minutes until thick but pourable.
10. Frost
    • Pour the warm frosting over the cooled cake, coaxing it to the edges. It will set into a glossy caramel layer as it cools.
11. Serve
    • Slice into squares or wedges. Enjoy warm or room-temperature with a tall glass of milk or coffee.

Presentation Ideas

• Dust of Cinnamon: A light sprinkle over the set frosting adds color and aroma.
• Toffee Crunch: Scatter chopped toffee bits or toasted pecans before the glaze firms up.
• Ice-Cream Pairing: Serve each slice with vanilla bean ice cream for a sundae-like dessert.

Baker’s Tips

1. Soft Butter = Airy Crumb – Start with butter that dents when pressed but isn’t glossy or melted.
2. Don’t Overmix – Once the flour is in, mix only until combined to keep the cake tender.
3. Molasses Matters – Use unsulphured mild or “light” molasses; blackstrap will overpower.
4. Temperature Timing – Let the frosting cool just until it resembles warm fudge sauce. Too hot and it’ll soak in; too cool and it won’t spread.

Variations to Try

• Brown-Butter Butterscotch: Brown the cake’s butter first for nutty depth.
• Salted Caramel Finish: Sprinkle flaky sea salt atop the glaze.
• Bundt Transformation: Double the recipe and bake in a 10-cup Bundt pan (adjust bake time to ~45 minutes).

Storage & Freezing

Frequently Asked Questions

Can I swap out the molasses?
For true butterscotch flavor, molasses is key. In a pinch, dark corn syrup plus an extra tablespoon of brown sugar can substitute, but depth of flavor will be lighter.

What if I don’t have heavy cream for the frosting?
Whole milk works, though the frosting will be slightly thinner; simmer an extra minute to thicken.

Can I make cupcakes instead?
Yes! Divide batter among 12–14 cupcake liners and bake 18–20 minutes. Dip or spoon caramel icing over each top.

Conclusion

This Butterscotch Cake with Caramel Frosting proves that you don’t need layers of fondant or a long ingredient list to create a memorable dessert. With pantry basics and about an hour of your time, you’ll turn out a cake that tastes like an autumn afternoon and looks like it came from a vintage bakery window. So preheat your oven, grab that jar of brown sugar, and get ready for a sweet, buttery slice of comfort—one you’ll come back to again and again. Enjoy!

Butterscotch Cake with Caramel Frosting

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• Author: Shirley

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Ingredients

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For the Cake

• • 1 ½ cups all-purpose flour

• • 1 cup granulated sugar

• • ¾ cup packed brown sugar

• • ½ cup unsalted butter, softened

• • 2 large eggs

• • ½ cup buttermilk*

• • ¼ cup molasses (unsulphured)

• • 1 tsp baking soda

• • ½ tsp salt

• • ½ tsp ground cinnamon (optional, but lovely)

*No buttermilk? Stir ½ tsp white vinegar into ½ cup milk; let stand 5 minutes.

For the Caramel Frosting

• • ½ cup unsalted butter

• • 1 cup packed brown sugar

• • ¼ cup heavy cream

• • 1 tsp vanilla extract

• • Pinch of salt

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Instructions

1. 1. Prep the Pan

      • • Heat oven to 350 °F / 175 °C.
      • • Grease and flour an 8-inch round or square baking pan (or line with parchment for easy lift-out).

1. 1. Cream Butter & Sugars

      • • In a large bowl, beat ½ cup butter, granulated sugar, and ¾ cup brown sugar until pale and fluffy—about 2 minutes.

1. 1. Add Eggs

      • • Beat in eggs one at a time, scraping the bowl after each addition.

1. 1. Combine Dry Ingredients

      • • Whisk flour, baking soda, salt, and cinnamon in a separate bowl.

1. 1. Alternate Dry & Wet

      • • Add one-third of the dry mix to the creamed mixture, then half the buttermilk.
      • • Repeat, ending with the final third of flour. Mix just until no streaks remain.

1. 1. Fold in Molasses

      • • Gently stir molasses through the batter for that signature butterscotch depth.

1. 1. Bake

      • • Pour batter into the prepared pan; smooth the top.
      • • Bake 30–35 minutes, or until a toothpick comes out clean.

1. 1. Cool

      • • Set pan on a wire rack. Cool at least 30 minutes before frosting.

1. 1. Make Caramel Frosting

      • • In a small saucepan melt ½ cup butter with 1 cup brown sugar and ¼ cup cream over medium heat. Stir until it bubbles and the sugar dissolves.
      • • Lower heat; simmer 2–3 minutes, stirring constantly.
      • • Remove from heat; stir in vanilla and pinch of salt. Let cool 3–5 minutes until thick but pourable.

1. 1. Frost

      • • Pour the warm frosting over the cooled cake, coaxing it to the edges. It will set into a glossy caramel layer as it cools.

1. 1. Serve

      • • Slice into squares or wedges. Enjoy warm or room-temperature with a tall glass of milk or coffee.