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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!
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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!