A rich, buttery butterscotch cake with warm molasses flavor and silky caramel frosting—perfect for celebrations or cozy dessert cravings.

Scale

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

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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.

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.