Butterscotch Cake with Caramel Frosting – A Dreamy, Decadent Dessert! 🍰🍯


 

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

πŸ”₯ Room temp ingredients – Ensures even mixing.
⏳ Don’t overmix batter – Prevents a dense cake.
🍯 Use dark brown sugar – For deeper butterscotch flavor.
πŸ§‚ 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.

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