Creamy Butterscotch Cake with Caramel Frosting
A luxurious dessert that combines rich butterscotch flavors with creamy caramel frosting, perfect for any occasion.
Equipment
- Mixing Bowl
- Electric Mixer
- 9-inch Round Cake Pans
- Wire Rack
Ingredients
Dry Ingredients
- 2 cups All-purpose flour Sifted for a tender crumb.
- 2 teaspoons Baking powder Leavening agent for the cake.
- 1 teaspoon Salt Enhances flavors.
Wet Ingredients
- 1 cup Unsalted butter Softened for creaming.
- 1 cup Brown sugar Packed for moisture and flavor.
- 1/2 cup Granulated sugar For sweetness and texture.
- 3 large Eggs Add richness and structure.
- 1 cup Whole milk Adds moisture.
Frosting Ingredients
- 1 cup Caramel sauce For frosting.
- 3 cups Powdered sugar For a smooth frosting.
- 2 tablespoons Milk (for frosting) To adjust frosting consistency.
Instructions
- Preheat your oven to 350°F (175°C).
- Sift together flour, baking powder, and salt in a medium bowl.
- Cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Gradually add dry ingredients to wet mixture, alternating with milk.
- Pour batter into two greased 9-inch round cake pans.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to wire rack to cool completely.
- Prepare frosting by mixing butter and powdered sugar, then add caramel sauce and milk.
- Spread frosting between cake layers and on top and sides of the cake.
- Drizzle additional caramel sauce on top before serving.
Notes
Store leftovers in an airtight container for up to three days.