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Old-Fashioned Butterscotch Cake with Caramel Frosting

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Introduction
This Butterscotch Cake with Caramel Frosting is a nostalgic treat that tastes like grandma's kitchen – rich, comforting, and full of warm caramel flavors. The molasses-kissed cake bakes up moist and tender, while the homemade caramel icing drapes over it like a sweet, velvety blanket. Perfect for birthdays, potlucks, or when you need a little homemade comfort. Did you know butterscotch dates back to 19th century Scotland? This recipe gives that classic flavor a cake makeover that's sure to become a family favorite.

Pro Tip
For the smoothest caramel frosting, make sure your butter is fully melted and the brown sugar completely dissolved before simmering. Stir constantly to prevent graininess.

Serving Suggestions

  1. Afternoon Tea Perfection: Serve with a cup of Earl Grey or spiced chai
  2. Dessert Board Star: Pair with vanilla ice cream and candied pecans
  3. Holiday Showstopper: Top with flaky sea salt for a sweet-salty contrast

Variations

  1. Nutty Twist: Fold ½ cup chopped toasted pecans into the batter
  2. Gluten-Free: Substitute 1:1 gluten-free flour blend
  3. Spiced Version: Add ¼ teaspoon each of nutmeg and allspice to the dry ingredients
  4. Coffee-Infused: Replace 2 tablespoon buttermilk with cooled espresso

Equipment Needed

  • 8-inch cake pan: The ideal size for even baking
  • Electric mixer: For properly creaming butter and sugars
  • Saucepan: Essential for making smooth caramel frosting
  • Wire rack: Allows cake to cool evenly before frosting

Tips for Success

  1. Bring all ingredients to room temperature for even mixing
  2. Measure flour correctly by spooning into cups and leveling off
  3. Don't overmix after adding flour – stop as soon as it's incorporated
  4. Let caramel icing cool slightly so it thickens but remains spreadable
  5. For clean slices, dip knife in hot water between cuts

Why You'll Love This Recipe
This cake delivers old-fashioned flavor with foolproof instructions. The molasses adds depth without overpowering, while the caramel frosting is just sweet enough. It's simpler than layer cakes but feels just as special, and that heavenly caramel aroma will fill your kitchen.

Old-Fashioned Butterscotch Cake with Caramel Frosting
Old-Fashioned Butterscotch Cake with Caramel Frosting

Recipe Card

Cake Ingredients

  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ¾ cup packed brown sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • ½ cup buttermilk
  • ¼ cup molasses
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon cinnamon (optional)

Caramel Icing Ingredients

  • ½ cup unsalted butter
  • 1 cup packed brown sugar
  • ¼ cup heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour an 8-inch pan.
  2. Cream butter and both sugars until light and fluffy (3-4 minutes).
  3. Beat in eggs one at a time.
  4. Whisk together flour, baking soda, salt, and cinnamon in separate bowl.
  5. Alternately add dry ingredients and buttermilk to butter mixture, beginning and ending with flour.
  6. Gently fold in molasses until uniform.
  7. Pour into prepared pan and bake 30-35 minutes until toothpick comes clean.
  8. Cool in pan 10 minutes, then transfer to wire rack to cool completely.

For Icing
9. Melt butter with brown sugar and cream in saucepan over medium heat, stirring constantly until dissolved.
10. Simmer 2-3 minutes without stirring.
11. Remove from heat, stir in vanilla and salt. Cool 5 minutes.
12. Pour over cooled cake, spreading to edges. Let set before slicing.

Nutrition Table (per serving)

| Calories: 480 | Protein: 4g | Carbs: 72g | Fat: 20g | Fiber: 1g | Sugar: 55g | Sodium: 280mg |
Nutritional values are estimates based on 10 servings

FAQ

1. Can I make this cake ahead?
Yes! Bake cake 1 day ahead and store unfrosted at room temperature. Frost up to 3 hours before serving.

2. What if my icing becomes too thick?
Gently rewarm with 1 teaspoon cream, stirring constantly until spreadable.

3. Can I use dark corn syrup instead of molasses?
Yes, but reduce to 2 tablespoon as it's sweeter than molasses.

4. How should I store leftovers?
Cover at room temperature 2 days, or refrigerate up to 5 days. Bring to room temp before serving.

5. Can I double this recipe?
Absolutely - use a 9x13 pan and increase baking time to 40-45 minutes.

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