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
- Afternoon Tea Perfection: Serve with a cup of Earl Grey or spiced chai
- Dessert Board Star: Pair with vanilla ice cream and candied pecans
- Holiday Showstopper: Top with flaky sea salt for a sweet-salty contrast
Variations
- Nutty Twist: Fold ½ cup chopped toasted pecans into the batter
- Gluten-Free: Substitute 1:1 gluten-free flour blend
- Spiced Version: Add ¼ teaspoon each of nutmeg and allspice to the dry ingredients
- 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
- Bring all ingredients to room temperature for even mixing
- Measure flour correctly by spooning into cups and leveling off
- Don't overmix after adding flour – stop as soon as it's incorporated
- Let caramel icing cool slightly so it thickens but remains spreadable
- 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.
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
- Preheat oven to 350°F (175°C). Grease and flour an 8-inch pan.
- Cream butter and both sugars until light and fluffy (3-4 minutes).
- Beat in eggs one at a time.
- Whisk together flour, baking soda, salt, and cinnamon in separate bowl.
- Alternately add dry ingredients and buttermilk to butter mixture, beginning and ending with flour.
- Gently fold in molasses until uniform.
- Pour into prepared pan and bake 30-35 minutes until toothpick comes clean.
- 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.
Old-Fashioned Butterscotch Cake with Caramel Frosting
Ingredients
Equipment
Method
- Preheat your oven to 350 degrees Fahrenheit and prepare an 8-inch cake pan by greasing and flouring it thoroughly.
- Place the softened butter granulated sugar and ¾ cup brown sugar in a large mixing bowl.
- Use an electric mixer to cream the butter and sugars together for 3 to 4 minutes until the mixture is light and fluffy.
- Add the eggs one at a time beating well after each addition to ensure they are fully incorporated.
- In a separate bowl whisk together the flour baking soda salt and optional cinnamon until combined.
- Gradually add the dry ingredients and the buttermilk to the butter mixture in alternating steps starting and ending with the flour.
- Gently fold the molasses into the batter using a spatula until the color is uniform throughout.
- Pour the cake batter into the prepared pan and bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Combine the icing butter 1 cup brown sugar and heavy cream in a saucepan over medium heat.
- Stir the icing mixture constantly until the sugar has completely dissolved and the butter is melted.
- Bring the mixture to a simmer and let it cook for 2 to 3 minutes without stirring.
- Remove the saucepan from the heat and stir in the vanilla extract and a pinch of salt then let it cool for 5 minutes.
- Pour the warm caramel icing over the cooled cake and spread it gently to the edges before letting it set.
