Description

Indulge in the rich, buttery flavor of homemade Butterscotch Cake layered with a creamy Caramel Frosting. This decadent dessert features moist, tender cake infused with sweet butterscotch chips and topped with a luscious caramel buttercream that’s smooth, sweet, and perfectly balanced with a hint of salt. It’s the ultimate treat for birthdays, holidays, or any special occasion.

Ingredients

For the cake:

2 cups all-purpose flour

1 cup butterscotch chips

1 cup (2 sticks) unsalted butter, softened

1½ cups granulated sugar

4 large eggs

1 cup milk

1 teaspoon vanilla extract

1 teaspoon baking powder

½ teaspoon salt

For the caramel frosting:

2 cups confectioners’ sugar

½ cup (1 stick) unsalted butter, softened

½ cup caramel sauce (store-bought or homemade)

1 teaspoon vanilla extract

2–3 tablespoons heavy cream

Pinch of salt

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Instructions

Preheat oven to 350°F (180°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, mixing well after each addition.
Stir in the butterscotch chips, milk, and vanilla extract.
Gradually add the dry ingredients to the wet mixture and stir until just combined—do not overmix.
Divide the batter evenly between the prepared pans and smooth the tops.
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
In a large bowl, beat the softened butter until smooth and creamy.
Gradually add the confectioners’ sugar, caramel sauce, vanilla extract, and a pinch of salt.
Add the heavy cream one tablespoon at a time until the frosting reaches your desired spreadable consistency.
Once the cake layers are completely cool, frost the top of one layer, place the second layer on top, and frost the top and sides of the cake with the remaining frosting.

Notes

Sprinkle flaky sea salt over the frosted cake for a salted caramel touch.
Add ½ cup chopped walnuts or pecans into the cake batter for crunch.
Swap butterscotch chips for white chocolate for a milder flavor.
Bake as cupcakes for 18–20 minutes for individual servings.
Add ½ teaspoon cinnamon or nutmeg for a spiced cake variation.
Substitute half the butter in the frosting with cream cheese for a tangy twist.
Drizzle extra caramel sauce on top for added indulgence.
Bake in a 9×13-inch pan for a sheet cake version.
Store frosted cake at room temperature for 2 days or refrigerate up to 5 days.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American