Butterscotch Cake with Caramel Icing

Butterscotch Cake with Caramel Icing

Introduction

If you’re on the lookout for a dessert that radiates warmth and comfort, then look no further than this Butterscotch Cake with Caramel Icing! This luscious cake is a delightful blend of rich butterscotch flavor and a sweet, velvety caramel icing that creates a dessert experience like no other. Just imagine slicing into a moist, golden cake that has been perfectly baked and lovingly frosted—now that’s what we call dessert bliss!

Did you know that butterscotch isn’t just a flavor but a classic candy treat dating back to the 19th century? It has since evolved into a popular flavoring for cakes, puddings, and more, making it a beloved choice in many homes! And what could be better than making this comforting recipe at home? It’s simple to whip up, boasts a quick preparation time, and is guaranteed to make your family request seconds! If you’re a fan of nostalgia-inducing desserts like our classic Chocolate Chip Cookies, then this Butterscotch Cake will fit right in. So, roll up your sleeves, and let’s dive into this sweet adventure—your taste buds will thank you!

What is Butterscotch Cake with Caramel Icing?

So, what exactly is this tempting masterpiece called Butterscotch Cake with Caramel Icing? Good question! This delightful treat is a moist cake made with brown sugar to enhance that rich, buttery flavor that defines butterscotch. The crowning glory? A drizzle or layer of luscious caramel icing that adds just the right touch of sweetness. You may be wondering why it’s called butterscotch—could it be because you simply can’t stop at just one bite? Legend has it that this dessert is named after the combination of butter and brown sugar—a match made in sweet heaven! And as the saying goes, “The way to a man’s heart is through his stomach!” So, whether you’re baking for a loved one or treating yourself, get ready to make some hearts flutter with this delightful dessert!

Why You’ll Love This Butterscotch Cake with Caramel Icing

Let me tell you why this Butterscotch Cake will become your new favorite recipe! First off, the highlight of this dish is undeniably its warm, buttery flavor that envelops your palate with every bite. You’ll be amazed by how the brown sugar brings depth to the cake, while the caramel icing adds a sweet finishing touch that keeps you coming back for more. Who knew such comfort could come from so few ingredients?

Secondly, making this cake at home is a fantastic way to save some bucks compared to purchasing gourmet desserts, especially when you can impress friends and family with your baking prowess! You could easily swap this cake at a gathering instead of picking up a store-bought dessert, and trust me, your guests will appreciate your effort.

Lastly, this cake is versatile! You can serve it as a delightful ending to any meal or enjoy it with your morning coffee or tea. Pair it with a scoop of vanilla ice cream for an extra layer of heaven, and you’ve got yourself a showstopper dessert! Intrigued? Let’s jump into the creation of this delicious cake soon—your kitchen adventure awaits!

How to Make Butterscotch Cake with Caramel Icing

Quick Overview

The beauty of creating Butterscotch Cake with Caramel Icing lies in its simplicity! In just about an hour and a half, you can bake a cake that fills your home with irresistible aromas and provides an unforgettable taste experience. With easy-to-follow instructions, you’ll create a tender cake with a dreamy caramel icing that will make your dessert nights extra special. Ready to get started? Let’s look at what you’ll need!

Key Ingredients for Butterscotch Cake with Caramel Icing

To make this delicious cake, you’ll want to gather the following ingredients:

• For the Cake:
  • 2 Cups Brown Sugar
  • 1/2 Cup Butter (softened)
  • 1 teaspoon Vanilla Extract
  • 2 Eggs
  • 2 Cups All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 1 Cup Buttermilk
• For the Caramel Icing:
  • 1 1/2 Cups Brown Sugar
  • 1 Tablespoon All-Purpose Flour
  • 1/4 Cup Butter (plus 2 tablespoons)
  • 1/4 Cup Milk
  • 1 teaspoon Vanilla Extract

Make sure to have these ingredients ready, as they will come together to create a delicious harmony of flavors!

Step-by-Step Instructions

1. Preheat your oven. Start by preheating your oven to 350°F (175°C). Prepare your baking pans by greasing and flouring two 9-inch round cake pans or three 6-inch round pans.
2. Cream the butter and sugar. In a large mixing bowl, use an electric mixer to cream together the softened butter and brown sugar on medium speed until the mixture is light and fluffy. This process usually takes about 2-3 minutes.
3. Add eggs and vanilla. Add the vanilla extract and mix it in. Then, one at a time, add in the eggs, mixing on low speed after each addition until they’re just combined.
4. Sift the dry ingredients. In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, and salt.
5. Combine with buttermilk. Gradually add the dry mixture into the sugar and egg mixture, alternating with the buttermilk. Start and end with the flour mixture, ensuring everything is well-combined before moving on.
6. Bake the cake. Pour the batter evenly into the prepared pans and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Once done, remove the cakes from the oven and allow them to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
7. Prepare the caramel icing. In a small saucepan, combine the 1 1/2 cups brown sugar, 1 tablespoon of flour, 1/4 cup butter, and 1/4 cup milk. Heat over medium heat and bring to a boil while stirring frequently to prevent burning. Let the mixture boil for about one minute. If you have a candy thermometer, aim for 238°F (soft ball stage).
8. Add vanilla and cool. Remove from heat, stir in the remaining 2 tablespoons of butter and the vanilla extract. Cool the icing, stirring occasionally, until it thickens enough to spread.
9. Assemble the cake. Once the cake layers are completely cool, place one layer on a serving plate and spread a layer of caramel icing over the top. Place the second layer on top and frost the top and sides of the cake with the remaining icing.

What to Serve Butterscotch Cake with Caramel Icing

While this Butterscotch Cake with Caramel Icing is a star on its own, consider pairing it with a variety of complementary dishes. A dollop of whipped cream or a scoop of vanilla ice cream will enhance the flavors beautifully. Add some fresh fruits like strawberries or raspberries on the side for a burst of freshness. For a fun twist, serve it alongside a warm cup of coffee or a refreshing iced tea to balance the sweetness of the cake!

Top Tips for Perfecting Butterscotch Cake with Caramel Icing

To ensure your Butterscotch Cake with Caramel Icing comes out perfectly, here are some tips for success. If you don’t have buttermilk, simply substitute by combining regular milk with a teaspoon of vinegar or lemon juice and let it sit for about 5 minutes. Be careful not to overmix the batter; this could lead to a denser cake. When boiling the caramel icing, keep an eye on the temperature to prevent scorching. And most importantly, be patient while the icing cools before spreading—it will make all the difference!

Storing and Reheating Tips

If you have leftovers (which is rare but possible!), store your Butterscotch Cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it, but note that the icing may lose some of its texture. To reheat, simply place individual slices in the microwave for about 10-15 seconds or enjoy at room temperature. If you want to freeze the cake, wrap it tightly with plastic wrap and then aluminum foil; it can be stored this way for up to 3 months. Let it thaw in the refrigerator overnight before serving.

Now that you’re equipped with all the knowledge to create your very own Butterscotch Cake with Caramel Icing, it’s time to roll up your sleeves and start baking! This cake is not just a dessert; it’s an experience waiting to unfold. Enjoy the process, and happy baking!

Butterscotch Cake with Caramel Icing

If you're on the lookout for a dessert that radiates warmth and comfort, then look no further than this Butterscotch Cake with Caramel Icing! This luscious cake is a delightful blend of rich butterscotch flavor and a sweet, velvety caramel icing that creates a dessert experience like no other. Just imagine slicing into a moist, golden cake that has been perfectly baked and lovingly frosted—now that’s what we call dessert bliss! Did you know that butterscotch isn't just a flavor but a classic candy treat dating back to the 19th century? It has since evolved into a popular flavoring for cakes, puddings, and more, making it a beloved choice in many homes! And what could be better than making this comforting recipe at home? It’s simple to whip up, boasts a quick preparation time, and is guaranteed to make your family request seconds! If you're a fan of nostalgia-inducing desserts like our classic Chocolate Chip Cookies, then this Butterscotch Cake will fit right in. So, roll up your sleeves, and let's dive into this sweet adventure—your taste buds will thank you!

Print Recipe Pin Recipe

Ingredients

  

• 2 Cups Brown Sugar
• 1/2 Cup Butter softened
• 1 teaspoon Vanilla Extract
• 2 Eggs
• 2 Cups All-Purpose Flour
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 1/2 teaspoon Salt
• 1 Cup Buttermilk

Instructions

 

• Preheat your oven. Start by preheating your oven to 350°F (175°C). Prepare your baking pans by greasing and flouring two 9-inch round cake pans or three 6-inch round pans.
• Cream the butter and sugar. In a large mixing bowl, use an electric mixer to cream together the softened butter and brown sugar on medium speed until the mixture is light and fluffy. This process usually takes about 2-3 minutes.
• Add eggs and vanilla. Add the vanilla extract and mix it in. Then, one at a time, add in the eggs, mixing on low speed after each addition until they're just combined.
• Sift the dry ingredients. In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, and salt.
• Combine with buttermilk. Gradually add the dry mixture into the sugar and egg mixture, alternating with the buttermilk. Start and end with the flour mixture, ensuring everything is well-combined before moving on.
• Bake the cake. Pour the batter evenly into the prepared pans and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Once done, remove the cakes from the oven and allow them to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
• Prepare the caramel icing. In a small saucepan, combine the 1 1/2 cups brown sugar, 1 tablespoon of flour, 1/4 cup butter, and 1/4 cup milk. Heat over medium heat and bring to a boil while stirring frequently to prevent burning. Let the mixture boil for about one minute. If you have a candy thermometer, aim for 238°F (soft ball stage).
• Add vanilla and cool. Remove from heat, stir in the remaining 2 tablespoons of butter and the vanilla extract. Cool the icing, stirring occasionally, until it thickens enough to spread.
• Assemble the cake. Once the cake layers are completely cool, place one layer on a serving plate and spread a layer of caramel icing over the top. Place the second layer on top and frost the top and sides of the cake with the remaining icing.
• What to Serve Butterscotch Cake with Caramel Icing
• While this Butterscotch Cake with Caramel Icing is a star on its own, consider pairing it with a variety of complementary dishes. A dollop of whipped cream or a scoop of vanilla ice cream will enhance the flavors beautifully. Add some fresh fruits like strawberries or raspberries on the side for a burst of freshness. For a fun twist, serve it alongside a warm cup of coffee or a refreshing iced tea to balance the sweetness of the cake!
• Top Tips for Perfecting Butterscotch Cake with Caramel Icing
• To ensure your Butterscotch Cake with Caramel Icing comes out perfectly, here are some tips for success. If you don’t have buttermilk, simply substitute by combining regular milk with a teaspoon of vinegar or lemon juice and let it sit for about 5 minutes. Be careful not to overmix the batter; this could lead to a denser cake. When boiling the caramel icing, keep an eye on the temperature to prevent scorching. And most importantly, be patient while the icing cools before spreading—it will make all the difference!
• Storing and Reheating Tips
• If you have leftovers (which is rare but possible!), store your Butterscotch Cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it, but note that the icing may lose some of its texture. To reheat, simply place individual slices in the microwave for about 10-15 seconds or enjoy at room temperature. If you want to freeze the cake, wrap it tightly with plastic wrap and then aluminum foil; it can be stored this way for up to 3 months. Let it thaw in the refrigerator overnight before serving.
• Now that you're equipped with all the knowledge to create your very own Butterscotch Cake with Caramel Icing, it’s time to roll up your sleeves and start baking! This cake is not just a dessert; it’s an experience waiting to unfold. Enjoy the process, and happy baking!