This butterscotch cake with caramel frosting is delightfully irresistible—a rich, buttery cake full of warm sweet butterscotch flavor, topped with a luscious caramel buttercream. The Butterscotch Cake with Caramel Frosting is perfect for cozy family gatherings, birthdays, or whenever you crave something nostalgic and indulgent. Don’t forget to subscribe for recipes by email
Overview of Recipe Content
- What it is & when to enjoy it: A moist, deeply flavored cake ideal for dessert, tea time, or celebration.
- Why you’ll love it: Bakes up tender and moist, with that warm molasses/butterscotch taste plus creamy caramel frosting.
- Taste profile: Rich brown‑sugar sweetness with buttery undertones and a hint of cinnamon, balanced by a silky caramel buttercream.
- Seasonal relevance/benefits: Perfect for fall or winter, cozy dessert that feels like nostalgia.
Ingredients
- Cake:
• 1 ½ cups all‑purpose flour
• 1 cup granulated sugar
• ¾ cup packed brown sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• ½ cup buttermilk (or milk + ½ tsp vinegar)
• ¼ cup molasses (for rich butterscotch flavor)
• 1 tsp baking soda
• ½ tsp salt
• ½ tsp ground cinnamon (optional) - Caramel Icing:
• ½ cup unsalted butter
• 1 cup packed brown sugar
• ¼ cup heavy cream
• 1 tsp vanilla extract
• Pinch of salt
Tools needed
- 8‑ or 9‑inch round cake pan (or two 8‑inch pans)
- Mixer (stand or electric)
- Saucepan for frosting
- Cooling rack
Suggested substitutions / additions
- Use orange zest or splash of bourbon in icing for variation
- Swap half the molasses for maple syrup if needed
- Add chopped toasted pecans or walnuts between layers
How to Make Butterscotch Cake with Caramel Frosting
- Preheat & prep
Preheat oven to 350 °F (175 °C). Grease and flour your cake pan(s). - Cream butter & sugars
In a bowl, cream ½ cup softened butter with 1 cup granulated sugar and ¾ cup brown sugar until light and fluffy—your kitchen will smell ah‑mazing already! - Add eggs & molasses
Beat in the 2 large eggs, one at a time, then stir in the molasses until smooth and aromatic. - Combine dry ingredients
In a separate bowl, whisk together 1 ½ cups flour, 1 tsp baking soda, ½ tsp salt and cinnamon (if using). - Mix wet & dry
Alternately add dry ingredients and the ½ cup buttermilk to the butter mixture, beginning and ending with dry. Mix until just combined—don’t overbeat! - Bake
Pour into prepared pan(s). Bake 25–30 minutes (for one pan) or 20–25 minutes per layer, until a toothpick comes out clean. Let cool in pan 10 minutes, then transfer to a rack. - Make caramel frosting
In a saucepan over medium heat, melt ½ cup butter and stir in 1 cup brown sugar. Cook gently until bubbly. Remove from heat and stir in ¼ cup heavy cream and salt. Return to low heat and simmer briefly until thickened (2–3 minutes), then cool slightly before stirring in vanilla extract. Let it cool so it’s spreadable but still warm. - Assemble & frost
If using layers, level cake tops then spread a layer of frosting between them while warm. Frost top and sides of the cooled cake with remaining icing. The warmth helps frosting seep in just a little—pure heaven!
What to Serve with Butterscotch Cake with Caramel Frosting
- A scoop of vanilla bean ice cream or whipped cream
- After‑dinner coffee or chicory latte
- Spiced apple cider or warm chai
- A scattering of toasted nuts for crunch
Tips for Making It Perfect
- Room‑temperature ingredients: ensures smooth texture and even rise.
- Don’t overmix: keeps cake tender.
- Cool slightly before frosting: if the cake is piping hot, frosting will melt too much.
- Test early: ovens vary—check at the low end of bake time.
- Make ahead: cake layers can be frozen wrapped tightly for up to a month; thaw before frosting.
Storage Instructions
- Room temp: Store covered at room temperature for up to 2 days.
- Refrigerator: Keep airtight for up to 4 days. Let come to room temp before serving for best texture.
- Freezing: Wrapped cake or layers freeze up to 1 month. Thaw in fridge overnight before frosting or serving.
General Information
This recipe combines roots in classic American baking and those old‑fashioned butterscotch puddings that remind me of family holiday meals. Molasses lends that cozy sweetness that’s so comforting in cooler months—everything just smells like home as it bakes.
Frequently Asked Questions
1. Can I make this into cupcakes?
Absolutely! Use liners and bake 18–20 minutes.
2. What if I don’t have buttermilk?
Milk with ½ tsp vinegar or lemon juice works perfectly.
3. Can I use a mixer or whisk for frosting?
Yes, whisk once slightly cooled—don’t overbeat, or it may separate.
4. Why did my frosting separate?
Likely overheated cream or not cooled enough before stirring. Let it rest a bit and stir gently.
5. Is this cake freezer‑friendly?
Yes—unwrap, freeze double‑wrapped for up to 1 month. Thaw slowly in fridge.
6. Can I reduce sugar?
You could lower sugars by about 10 %, but it may affect both structure and that luscious caramel mirror shine.
Conclusion
This butterscotch cake with caramel frosting is a celebration of warm, rich flavors—just the kind of dessert that brings loved ones together. If you loved this, try my gooey Sticky Toffee Pudding Cake or Salted Caramel Brown Butter Bundt Cake—both equally indulgent!
Thank you so much for sharing this time with me. I invite you to leave a review or comment below, and if you bake it, please share your photos on Pinterest or tag me there or on Instagram!
Interactive Elements
- Please leave a review or comment and let me know how it turned out!
- Share your cake photo on Pinterest or tag @poulefrecipe on social media—I’d love to see it.
Nutritional Information
Approximate per slice (assuming 12 servings):
| Nutrient | Amount |
|---|---|
| Calories | 390 kcal |
| Carbohydrates | 45 g |
| Sugar | 28 g |
| Fat | 21 g |
| Saturated Fat | 13 g |
| Sodium | 220 mg |
| Fiber | 1 g |
| Protein | 4 g |
Butterscotch Cake with Caramel Frosting
- Total Time: PT50M
- Yield: 12 servings 1x
Description
A rich, buttery butterscotch cake with warm molasses flavor and silky caramel frosting—perfect for celebrations or cozy dessert cravings.
Ingredients
1½ cups all-purpose flour
1 cup granulated sugar
¾ cup packed brown sugar
½ cup unsalted butter, softened
2 large eggs
½ cup buttermilk (or milk + ½ tsp vinegar)
¼ cup molasses
1 tsp baking soda
½ tsp salt
½ tsp ground cinnamon (optional)
½ cup unsalted butter (for frosting)
1 cup packed brown sugar (for frosting)
¼ cup heavy cream
1 tsp vanilla extract
Pinch of salt
Instructions
1. Preheat oven to 350°F (175°C). Grease and flour the pan.
2. Cream butter with both sugars until light and fluffy.
3. Beat in eggs one at a time, then stir in molasses.
4. Whisk together dry ingredients and add alternately with buttermilk.
5. Pour batter into pan and bake until a toothpick comes out clean.
6. Cool cake, then prepare frosting by melting butter and sugar, stirring in cream and vanilla.
7. Cool frosting slightly and spread over the cake evenly.
Notes
Use room-temperature ingredients for best texture.
Avoid overmixing to keep cake tender.
Make frosting slightly warm so it spreads easily but doesn’t run.
Cake layers can be frozen and thawed before frosting.
- Prep Time: PT20M
- Cook Time: PT30M
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 28
- Sodium: 220
- Fat: 21
- Saturated Fat: 13
- Carbohydrates: 45
- Fiber: 1
- Protein: 4
