Butterscotch Cake with Caramel Frosting
Ingredients:
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cups light brown sugar, packed
4 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
1/2 cup sour cream
1/2 cup butterscotch chips, melted
For Caramel Frosting:
1/2 cup unsalted butter
1 cup light brown sugar, packed
1/4 cup whole milk
2 cups powdered sugar
1 teaspoon vanilla extract
For Caramel Drizzle:
1/2 cup granulated sugar
2 tablespoons unsalted butter
1/4 cup heavy cream
Directions:
Preheat oven to 350°F (175°C). Grease and flour three 8-inch cake pans.
In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the butter and brown sugar until fluffy. Add eggs, one at a time, mixing well after each. Stir in vanilla.
Melt the butterscotch chips and stir into the wet mixture.
Mix in buttermilk and sour cream, alternating with the dry ingredients until batter is smooth.
Divide batter evenly into prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean. Let cakes cool completely.
For the frosting, melt butter and brown sugar in a saucepan over medium heat. Stir in milk, then remove from heat. Beat in powdered sugar and vanilla until smooth and creamy.
For the caramel drizzle, melt sugar in a saucepan until golden. Add butter and cream, stirring constantly until smooth.
Layer cake with caramel frosting, finishing with frosting on top and a generous drizzle of caramel.
Prep Time: 25 minutes | Cooking Time: 30 minutes | Total Time: 55 minutes
Kcal: 460 kcal | Servings: 12 slices
Tips:
Let the cakes cool completely before frosting for a stable and neat layer.
Store the cake in an airtight container to keep it moist for up to 3 days.
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