Butterscotch Cake With Caramel Frosting
Butterscotch cake with caramel frosting is a rich, moist dessert made with brown sugar and butter, delivering a deep, buttery flavor. Topped with creamy caramel frosting, it adds a sweet, indulgent finish. Perfect for special occasions, this cake balances sweetness and texture, offering a comforting treat for caramel and butterscotch lovers alike.
Equipment
- 2 mixing bowls
- Electric mixer (hand or stand)
- Spatula
- Measuring cups and spoons
- Saucepan
- 9-inch round cake pans (2),
- Wire rack for cooling
- Offset spatula or knife for frosting
- Whisk
Ingredients
For the Butterscotch Cake:
- 2½ cups 325 g all-purpose flour
- 3½ teaspoons baking soda
- ½ teaspoon salt
- ¾ cup 168 g unsalted butter, softened
- 1½ cups 337 g packed light brown sugar
- 4 large eggs
- ¼ cup molasses
- ½ teaspoon ground cinnamon
- 1¼ cups 300 ml milk
- 1 3.4 oz / 96 g package butterscotch instant pudding mix
For the Caramel Frosting:
- 1¼ cups 280 g unsalted butter, softened
- 11 oz 312 g butterscotch chips, melted
- 6¼ cups 719 g brown sugar
- ½ teaspoon salt
- ½ cup 120 ml heavy cream
- 1 teaspoon vanilla extract
Instructions
Preheat & Prep Pans:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper for easy removal.
Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, baking soda, salt, and ground cinnamon. Set aside.
Cream Butter & Sugar:
- In a large mixing bowl, beat the softened butter and brown sugar using an electric mixer until light and fluffy, about 2–3 minutes.
Add Wet Ingredients:
- Beat in the eggs one at a time. Then mix in the molasses. Alternate adding the flour mixture and milk in batches, starting and ending with the flour. Finally, fold in the butterscotch pudding mix until just combined.
Bake the Cake:
- Divide the batter evenly between the prepared pans. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
Make the Caramel Frosting:
- In a saucepan, melt butter over medium heat. Stir in brown sugar and salt, then pour in heavy cream. Bring to a gentle boil and simmer for 3–4 minutes. Remove from heat and stir in vanilla and melted butterscotch chips. Let cool to a spreadable consistency.
Assemble and Frost:
- Place one cake layer on a serving plate. Spread frosting on top, then add the second cake layer. Cover the entire cake with frosting using an offset spatula. Let set before serving.
Notes
For a deeper butterscotch taste, toast the butterscotch pudding mix in a dry skillet for 1–2 minutes on low heat before mixing it into the batter. Let it cool first.
If the caramel frosting thickens too much as it cools, gently reheat it over low heat or whisk in a tablespoon of warm cream until smooth and spreadable.