Butterscotch Cake with Caramel Icing Recipe

So, you’re staring into the pantry, craving something that tastes like a warm hug but looks like you put in way more effort than you actually did. Same. You’ve come to the right place. This isn’t just a cake; it’s your next personality trait. Get ready to make a butterscotch cake so good, it might just upstage you at your own party.

Why This Recipe is Awesome?

Let’s cut to the chase. This cake is idiot-proof, even I didn’t mess it up. It’s the perfect blend of rich, buttery flavor and melt-in-your-mouth goodness without being cloyingly sweet. The caramel icing is so lick-the-bowl good, you’ll be tempted to just eat that with a spoon and call it a day (no judgment here). It’s the kind of dessert that makes people think you’ve got a secret pastry chef living in your closet. It’s impressive without being complicated. Your secret is safe with me.

Save

Ingredients

Gather your squad. For the cake, you’ll need:

• All-purpose flour: The trusty foundation of our operation.
• Light brown sugar: This is the MVP for that deep, molasses-y butterscotch flavor. Don’t you dare substitute white sugar!
• Butter, softened: Unsalted, please. We’re in control of the salt around here.
• Eggs: Room temp, folks. It’s not a myth; it makes for a fluffier cake. Just plop ’em in a bowl of warm water for 5 minutes if you forgot.
• Buttermilk: The tangy sidekick that keeps this cake moist and tender.
• Baking powder & Baking soda: The dynamic duo that makes things rise. Check the dates on these—your cake’s success depends on it.
• Vanilla extract: The flavor enhancer.
• A pinch of salt: To balance all that sweetness.

For the caramel icing that dreams are made of:

• Butter: More butter. Obviously.
• Dark brown sugar: For an even deeper, almost toffee-like flavor.
• Heavy cream or milk: Heavy cream makes it richer, but milk works in a pinch.
• Powdered sugar: To thicken it up and make it icing.
• Another dash of vanilla and salt: Because we’re not animals.

Step-by-Step Instructions

1. Preheat and Prep. Crank that oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. Don’t be shy with the flour; a stuck cake is a sad cake.
2. Cream the Good Stuff. In a big bowl, beat the softened butter and brown sugar together until it’s light, fluffy, and deliciously pale. This is where you build the base of your flavor, so give it a good 2-3 minutes.
3. Egg-cellent Addition. Beat in the eggs one at a time, followed by the vanilla. Make sure each egg is fully incorporated before adding the next.
4. Combine the Dry Team. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This avoids those nasty flour pockets in your batter.
5. The Alternating Dance. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined. Do not overmix! A few lumps are totally fine.
6. Bake to Perfection. Pour the batter into your prepped pan and smooth the top. Bake for 30-35 minutes, or until a toothpick poked in the center comes out clean.
7. Cool It. Let the cake cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely. I know, the waiting is the hardest part. But icing a warm cake is a messy, melty disaster. Trust me.

While the cake cools, make the magic happen:

1. Make the Caramel Icing. Melt the butter and brown sugar in a saucepan over medium heat. Bring it to a gentle boil, stirring constantly, and let it bubble for 1-2 minutes.
2. Add Cream & Cool. Carefully whisk in the heavy cream (it might bubble up!) and bring it back to a boil. Remove from heat and let it cool for about 15-20 minutes. Don’t skip this cooling step!
3. Whip It Good. Gradually beat in the powdered sugar, vanilla, and a pinch of salt until the icing is smooth and spreadable. Pour it over your completely cooled cake and spread it into every glorious corner.

Common Mistakes to Avoid

• Ignoring the “Room Temperature” Rule: Cold eggs and butter don’t cream properly. Your cake will be dense. Just be patient.
• Overmixing the Batter: You’re not trying to win an arm-wrestling competition. Overmixing develops gluten, leading to a tough, rubbery cake. Mix until just combined.
• Icing a Warm Cake: This is the number one way to get a runny, soggy mess. The icing will just melt and soak in. Let. It. Cool.
• Not Letting the Caramel Syrup Cool: Adding powdered sugar to a hot mixture will cause it to melt into a weird, gritty syrup. Let it cool down first!

Alternatives & Substitutions

• No buttermilk? No problem! Make your own by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup, then filling it with milk to the 1-cup line. Let it sit for 5 minutes until it curdles. Science!
• Not a fan of 9×13? This can make two 9-inch round layers. Just reduce the baking time to 25-30 minutes.
• Want a nutty crunch? Fold ½ cup of chopped toasted pecans or walnuts into the batter. Chef’s kiss.
• Dairy-Free? Use plant-based butter and milk (soy or oat work best). For the buttermilk sub, use your chosen milk + acid method.

FAQ

Q:Can I make this cake ahead of time?

Absolutely! Bake the cake the day before, let it cool completely, wrap it tightly, and ice it the next day. The flavors actually get better!

Q:Why is my icing grainy?

This usually happens if the powdered sugar was added to a caramel base that was still too hot, or if the sugar wasn’t sifted. Sifting is a pain, but it helps!

Q:Can I use margarine instead of butter?

Well, technically yes, but why hurt your soul like that? The flavor from real, actual butter is non-negotiable for this recipe IMO.

Q:My icing is too thick/too thin. Help?

Too thick? Beat in a teaspoon of cream or milk at a time. Too thin? Add a little more sifted powdered sugar. Easy fix!

Q:How should I store this masterpiece?

Cover it tightly and keep it at room temperature for up to 2 days. After that, pop it in the fridge, but let it come to room temp before serving for the best texture.

Final Thoughts

And there you have it. You’ve just created a show-stopping dessert that requires minimal fuss for maximum payoff. This cake is perfect for potlucks, birthdays, or just a Tuesday night when you deserve a treat. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it

Related Recipe:

• Easter Bunny Poke Cake Recipe – A Fun And Easy Treat!
• Easy Pineapple Cherry Dump Cake Recipe
• Lemon Cream Cheese Dump Cake Recipe