Butterscotch Cake with Caramel Icing

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Introduction

Butterscotch Cake with Caramel Icing is a rich and buttery dessert that combines the nostalgic flavors of creamy butterscotch and luscious caramel in every bite. This decadent cake is made with brown sugar and butter, giving it a warm, sweet, and slightly nutty taste, while the smooth caramel icing on top adds an irresistible sweetness that will melt in your mouth. Perfect for birthdays, special occasions, or whenever you want to treat yourself, this cake is sure to be a crowd-pleaser that will leave everyone asking for more!

Ingredients Quantity

For the Butterscotch Cake

  • All-purpose flour: 2 ¼ cups
  • Baking powder: 2 ½ teaspoons
  • Salt: ½ teaspoon
  • Unsalted butter: ¾ cup (1 ½ sticks), softened
  • Brown sugar: 1 ¼ cups, packed
  • Granulated sugar: ½ cup
  • Eggs: 3 large
  • Vanilla extract: 1 tablespoon
  • Butterscotch chips: ½ cup, melted and slightly cooled
  • Whole milk: 1 cup
  • Sour cream: ½ cup

For the Caramel Icing

  • Unsalted butter: ½ cup (1 stick)
  • Brown sugar: 1 cup, packed
  • Heavy cream: ½ cup
  • Vanilla extract: 1 teaspoon
  • Powdered sugar: 2 ½ cups, sifted

Optional Ingredients

  • Pecans or walnuts: ½ cup, chopped (for garnish)
  • Sea salt flakes: 1 teaspoon (for a salted caramel finish)
  • Butterscotch drizzle: 2 tablespoons (for extra decoration)
  • Chocolate chips: ½ cup (folded into the batter for a chocolatey twist)
  • Banana slices: For layering between cake tiers

Instructions

For the Butterscotch Cake

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, and line the bottoms with parchment paper for easy release.
  2. Mix the Dry Ingredients: In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
  3. Cream the Butter and Sugars: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  4. Add the Eggs and Vanilla: Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
  5. Incorporate the Melted Butterscotch: Slowly pour in the melted butterscotch chips and mix until combined. Be sure the melted chips are not too hot to avoid curdling the eggs.
  6. Alternate Adding the Dry Ingredients and Milk Mixture: Add the dry ingredients in three additions, alternating with the milk and sour cream, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix to ensure a tender crumb.
  7. Bake Until Golden: Divide the batter evenly between the prepared pans and smooth the tops. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

For the Caramel Icing

  1. Melt the Butter and Sugar: In a medium saucepan over medium heat, melt the butter and brown sugar together, stirring constantly until smooth and the sugar has dissolved, about 2-3 minutes.
  2. Add the Cream and Boil: Slowly add the heavy cream, whisking continuously. Bring the mixture to a boil, then reduce the heat and let simmer for 2-3 minutes, stirring frequently. Remove from heat and stir in the vanilla extract.
  3. Cool Slightly and Add Powdered Sugar: Let the caramel mixture cool for 5-10 minutes. Gradually whisk in the sifted powdered sugar until smooth and thick. If the icing becomes too thick, add a tablespoon of cream at a time until you reach a spreadable consistency.
  4. Ice the Cake: Place one cake layer on a serving platter. Spread a generous layer of caramel icing over the top. Place the second cake layer on top and spread more icing over the top and sides, using a spatula to create swirls or smooth edges.
  5. Optional Garnish: Sprinkle chopped pecans or walnuts around the edges or on top of the cake. Drizzle with butterscotch sauce and a pinch of sea salt flakes for a decorative finish.

Tips for Success

  • Melt the Butterscotch Chips Slowly: Use a double boiler or microwave in short intervals, stirring frequently to prevent the chips from seizing or burning.
  • Room Temperature Ingredients: Ensure all your ingredients, particularly the butter, eggs, and sour cream, are at room temperature to create a smooth batter and evenly textured cake.
  • Consistency of Icing: If the caramel icing becomes too thick to spread, reheat it briefly over low heat, adding a bit more cream to loosen it up.
  • Prevent the Cake from Crumbling: Freeze the cake layers for 20-30 minutes before frosting to make icing easier and reduce the risk of crumbs.

Recommendations

  • Serving Suggestions: Serve this Butterscotch Cake with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. A cup of strong coffee or a glass of cold milk pairs perfectly with the sweet, caramel notes.
  • Storing the Cake: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Allow to come to room temperature before serving.
  • Make-Ahead Option: You can bake the cake layers a day in advance, wrap them tightly in plastic wrap, and store them in the refrigerator. Prepare the caramel icing the day of assembly to keep it fresh and smooth.

Enjoy this delightful Butterscotch Cake with Caramel Icing, a sweet treat that brings a rich, buttery flavor to your table, perfect for any special occasion!

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