Butterscotch Cake is a decadent dessert that combines the rich, buttery flavor of butterscotch with the moist texture of a perfectly baked cake. Layers of tender, golden sponge are infused with the sweet and nutty notes of butterscotch, while a creamy frosting, often made with brown sugar or caramel, adds a luscious finish. Perfect for special occasions or as an indulgent treat, this cake pairs beautifully with a scoop of vanilla ice cream or a drizzle of extra butterscotch sauce. Its warm, nostalgic flavors make it a favorite for all ages.
Ingredients:
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups light brown sugar, packed
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup buttermilk
For the Butterscotch Sauce:
- 1/2 cup unsalted butter
- 1 cup light brown sugar, packed
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup butterscotch sauce (cooled)
- 2–3 tablespoons heavy cream, as needed
Instructions:
- Prepare the Cake: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a large bowl, beat the butter and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Divide the batter evenly between the prepared pans and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Make the Butterscotch Sauce: In a small saucepan, melt the butter over medium heat. Add the brown sugar and cream, stirring until smooth. Bring the mixture to a gentle boil and cook for 3–4 minutes, stirring constantly. Remove from heat, stir in the vanilla and salt, and let cool.
- Prepare the Frosting: In a large bowl, beat the butter until creamy. Gradually add the powdered sugar, one cup at a time. Mix in the cooled butterscotch sauce and enough heavy cream to achieve your desired frosting consistency. Beat until smooth and fluffy.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of frosting on top and drizzle with butterscotch sauce. Place the second cake layer on top and frost the entire cake. Drizzle additional butterscotch sauce over the cake for decoration.
- Serve: Slice and serve with extra butterscotch sauce if desired.
This Butterscotch Cake is an irresistible combination of buttery sweetness and creamy decadence that’s sure to impress at any gathering!
