This butterscotch cake with caramel icing recipe features a sweet caramel icing and a fall-ready layered butterscotch cake for a retro-inspired dessert.
Preparation Time
20 mins
Cooking Time
25 mins
Total Time
45 mins
Calories
467 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans, or line with parchment paper.
Step 2
Beat 2 cups brown sugar and ½ cup butter in a bowl with an electric mixer on medium speed until fluffy. Beat in 1 teaspoon vanilla extract, then beat in eggs, one at a time, beating on low speed until just mixed in.
Step 3
Sift 2 cups flour, baking soda, baking powder, and salt together in a separate bowl. Beat in flour mixture in 2 batches, alternating with buttermilk, on low speed until well mixed, scraping down the bowl as needed. Divide batter between the prepared pans.
Step 4
Bake in the preheated oven until a toothpick inserted into centers comes out clean, 25 to 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen cake; invert carefully onto a serving plate or cooling rack. Cool, about 30 minutes.
Step 5
Meanwhile, combine 1 ½ cups brown sugar, ¼ cup butter, milk, and 1 tablespoon flour in a small saucepan over medium heat; bring to a boil. Continue to boil, stirring frequently to prevent burning, for 1 minute. Off heat, stir in 2 tablespoons butter and 1 teaspoon vanilla extract. Cool icing, stirring occasionally, until it is still warm (but not hot) and has thickened enough to spread.
Step 6
Spread icing over cake, moving fairly quickly because it will set as it cools. It will be a thin coating, not a thick layer. Set aside for icing to set completely before slicing.
