1. Make the Cake
Preheat oven to 350°F (175°C). Grease & line two 9-inch round pans.
In a bowl, whisk flour, baking powder, baking soda, and salt.
In another bowl, cream butter, brown sugar, and granulated sugar until fluffy (~3 mins).
Beat in eggs, one at a time, then mix in vanilla, buttermilk, and sour cream.
Gradually add dry ingredients, mixing until just combined.
Divide batter between pans and bake for 25-30 mins (until a toothpick comes out clean).
2. Make the Caramel Frosting
In a saucepan, melt butter over medium heat.
Stir in brown sugar and milk, bring to a gentle boil for 2 mins, stirring constantly.
Remove from heat, cool slightly, then whisk in powdered sugar, vanilla, and salt until smooth.
3. Assemble & Decorate
Let cakes cool completely, then frost the middle and top with caramel frosting.
Drizzle with extra caramel, sprinkle with butterscotch chips, and add a pinch of sea salt for contrast.
Pro Tips for the Best Cake
🔥 Room temp ingredients – Ensures even mixing.
⏳ Don’t overmix batter – Prevents a dense cake.
🍯 Use dark brown sugar – For deeper butterscotch flavor.
🧂 Salt balance – A pinch in the frosting enhances sweetness.
FAQs
❓ Can I use store-bought caramel sauce?
Yes, but homemade tastes far richer.
❓ How do I store leftovers?
Room temp: 2 days (covered).
Fridge: 5 days (bring to room temp before serving).
Freezer: 1 month (wrap tightly).
❓ Can I make cupcakes instead?
Yes! Bake for 18-20 mins at the same temp.
❓ Why did my frosting crystallize?
Overheating sugar—keep heat medium-low and stir constantly.
