Description
This old-fashioned Butterscotch Cake with Caramel Icing is pure comfort in every bite! 🎂🔥 Buttery, moist, and layered with creamy caramel sweetness, it’s the nostalgic dessert everyone talks about. Made with real brown sugar, butter, and a secret ingredient that keeps it moist for days — this cake is a showstopper for birthdays, holidays, and cozy Sunday suppers.
Ingredients
**For the Butterscotch Cake**
1 cup (226g) unsalted butter, softened
1 ½ cups (300g) light brown sugar, packed
3 large eggs, room temperature
2 cups (250g) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup (180g) sour cream (or Greek yogurt)
½ cup (120ml) whole milk
1 tablespoon vanilla extract
½ cup (120ml) caramel sauce
½ cup toffee bits or chopped pecans (optional)
**For the Caramel Icing**
½ cup (113g) unsalted butter
1 cup (200g) light brown sugar
¼ cup (60ml) heavy cream
2 cups (240g) powdered sugar, sifted
1 teaspoon vanilla extract
Pinch of sea salt
Instructions
1. Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.
2. Cream the butter and brown sugar together until light and fluffy, about 3–4 minutes.
3. Add eggs one at a time, beating well after each addition. Stir in vanilla.
4. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
5. Alternate adding the dry ingredients and milk/sour cream to the butter mixture, starting and ending with flour.
6. Fold in caramel sauce until smooth and glossy. Add toffee bits or pecans if using.
7. Divide batter evenly between pans and bake for 30–35 minutes or until a toothpick comes out clean.
8. Cool completely before frosting.
9.
10. **Make the Caramel Icing:**
11. In a saucepan, melt butter over medium heat. Add brown sugar and stir until dissolved.
12. Whisk in heavy cream and simmer gently for 2 minutes.
13. Remove from heat and let cool for 10 minutes.
14. Whisk in powdered sugar, vanilla, and a pinch of salt until smooth and creamy.
15. Spread over cooled cakes, layering if desired. Add extra caramel drizzle if you like!
Notes
✨ **Poulef’s Notes**
– The secret to keeping your cake moist for days? Sour cream! It adds richness and prevents dryness.
– For a deeper caramel flavor, use dark brown sugar instead of light.
– You can bake this as cupcakes — just reduce the bake time to 18–20 minutes.
– Frosting tip: if it thickens too much, whisk in 1 tablespoon of cream at a time.
– Serve with vanilla ice cream or hot coffee for the ultimate comfort dessert.
– Tag me on Pinterest at [Poulef Recipes](https://www.pinterest.com/poulefrecipe/) if you bake it — I’d love to see your cake! 🍰
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 42
- Sodium: 210
- Fat: 26
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 59
- Fiber: 1
- Protein: 5
- Cholesterol: 95