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Old-Fashioned Butterscotch Cake with Caramel Frosting

Old-Fashioned Butterscotch Cake with Caramel Frosting

This nostalgic butterscotch cake is a tender molasses-infused treat that brings the warm flavors of a classic kitchen to your table. It is finished with a velvety homemade caramel icing that creates a rich and sweet blanket over the moist crumb.
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Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 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
  • ½ cup unsalted butter for icing
  • 1 cup packed brown sugar for icing
  • ¼ cup heavy cream for icing
  • 1 teaspoon vanilla extract for icing
  • Pinch of salt for icing

Equipment

  • 8-inch cake pan
  • Electric mixer
  • Saucepan
  • Wire cooling rack
  • Measuring cups
  • Measuring spoons
  • Mixing Bowls

Method
 

  1. Preheat your oven to 350 degrees Fahrenheit and prepare an 8-inch cake pan by greasing and flouring it thoroughly.
  2. Place the softened butter granulated sugar and ¾ cup brown sugar in a large mixing bowl.
  3. Use an electric mixer to cream the butter and sugars together for 3 to 4 minutes until the mixture is light and fluffy.
  4. Add the eggs one at a time beating well after each addition to ensure they are fully incorporated.
  5. In a separate bowl whisk together the flour baking soda salt and optional cinnamon until combined.
  6. Gradually add the dry ingredients and the buttermilk to the butter mixture in alternating steps starting and ending with the flour.
  7. Gently fold the molasses into the batter using a spatula until the color is uniform throughout.
  8. 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.
  9. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  10. Combine the icing butter 1 cup brown sugar and heavy cream in a saucepan over medium heat.
  11. Stir the icing mixture constantly until the sugar has completely dissolved and the butter is melted.
  12. Bring the mixture to a simmer and let it cook for 2 to 3 minutes without stirring.
  13. Remove the saucepan from the heat and stir in the vanilla extract and a pinch of salt then let it cool for 5 minutes.
  14. Pour the warm caramel icing over the cooled cake and spread it gently to the edges before letting it set.

Notes

For the smoothest frosting results ensure the brown sugar is entirely dissolved before you allow the icing to simmer.
You can add a half cup of toasted chopped pecans to the batter if you want to include a crunchy texture in the cake.
If the icing becomes too thick to pour simply rewarm it with a teaspoon of heavy cream until it reaches a spreadable consistency.
Store any leftover cake in a covered container at room temperature for up to two days or in the refrigerator for five days.
Would you like me to find a recipe for a homemade vanilla bean ice cream to serve alongside this butterscotch cake?