Description
Butterscotch Recipes, Caramel Cakes, Layer Cake Ideas, Holiday Baking, Brown Sugar Desserts, Cozy Cakes, Autumn and Winter Treats, Rich Frostings, Easy Celebration Cakes, Molasses Cake Recipes
Ingredients
For the Butterscotch Cake:
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• ¾ cup light brown sugar, packed
• 2 large eggs
• 1½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• ½ tsp ground cinnamon
• ½ cup buttermilk
• ¼ cup molasses
For the Caramel Frosting & Drizzle:
• ½ cup unsalted butter
• 1 cup light brown sugar, packed
• ¼ cup heavy cream
• 1 tsp vanilla extract
• Pinch of salt
Instructions
Instructions
1️⃣ Make the Cake Batter:
• Preheat oven to 350°F (175°C).
• Grease and line two 8-inch round cake pans.
• In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
• Beat in the eggs one at a time.
2️⃣ Mix the Dry & Wet Ingredients:
• In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
• Add the dry mixture to the wet mixture alternately with the buttermilk, beginning and ending with the dry.
• Stir in the molasses until fully incorporated.
3️⃣ Bake the Cake:
• Divide batter evenly between prepared pans.
• Bake for 30–35 minutes or until a toothpick comes out clean.
• Let cool in pans for 10 minutes, then transfer to wire racks to cool completely.
4️⃣ Make the Caramel Frosting:
• In a medium saucepan, melt butter over medium heat.
• Stir in brown sugar and cream. Bring to a gentle boil and simmer for 2–3 minutes, stirring constantly.
• Remove from heat and stir in vanilla and salt.
• Let cool slightly until spreadable.
5️⃣ Assemble the Cake:
• Place one cake layer on a plate. Spread a thick layer of caramel frosting on top.
• Add the second layer and repeat.
• Drizzle remaining warm caramel over the top, letting it run down the sides.
Notes
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For best results, use room temperature butter and eggs to ensure a smooth, evenly mixed batter.
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If you don’t have buttermilk, you can substitute it with ½ cup milk plus 1½ teaspoons lemon juice or white vinegar.
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Be sure to cool the cake completely before frosting. If you frost while warm, the caramel frosting may melt or slide off.
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For an extra flavor twist, fold in ½ cup of chopped pecans or walnuts to the batter before baking.
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You can turn this into cupcakes (bake 18–22 minutes) or a 9×13 sheet cake (bake 30–35 minutes) for easier serving.
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If your frosting thickens too much while cooling, reheat gently and stir in a splash of cream to loosen.
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For a dramatic finish, drizzle extra warm caramel over the top after frosting and garnish with sea salt or butterscotch chips.
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This cake can be stored covered at room temperature for 2 days, or refrigerated for up to 5 days. Bring to room temp before serving for best texture.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 420 kcal
- Sugar: 38 g
- Sodium: 270 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 58 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg
Keywords: Butterscotch Recipes, Caramel Cakes, Layer Cake Ideas, Holiday Baking, Brown Sugar Desserts, Cozy Cakes, Autumn and Winter Treats, Rich Frostings, Easy Celebration Cakes, Molasses Cake Recipes