Butterscotch Cake With Caramel Icing

This cake made of butterscotch is a deliciously moist cake topped with delicious caramel frosting. The cake is full of flavor and amazing!

I’ve been waiting to pass this recipe along to you since it is the simplest but delicious butterscotch cake I’ve ever attempted or made.

A few months ago, I attempted to make a butterscotch cake but didn’t have much success with the recipe. The cake I was looking for was thick and moist and bursting with flavor. However, I ended up with an unappealing, dry cake!

I recently went through old cookbooks and came across a recipe I could work from. I attempted a butterscotch cake a second time, made a few tweaks of my own, and eventually got the cake I had always wanted.

This cake is flawless every step of the way. It has an amazing texture and the perfect taste, and the fact that it’s made from basic ingredients.

The most crucial “perfect” feature is the exquisite caramel frosting. The caramel icing is straight from an old book, but there are times when the original recipes are the most effective.

The caramel icing perfectly matches the cake and takes it to a new level. The icing is delicious that I often make a little extra to keep it on hand for later. I particularly like pouring on pancakes. Or sometimes, I enjoy it by eating it with a spoon!

Let’s get to butterscotch!

Making the most delicious Butterscotch Cake

In this cake, I used brown sugar instead of white sugar. Brown sugar is amazing due to its delicious flavor as well as its ability to make the cake very fluffy.

You could use white sugar, but it will not be as good. White sugar can make the cake less dry, which isn’t what we’re trying to accomplish here. Choose brown sugar if you wish to achieve the perfect result.

If you want to make it right If you want to get it right, you must beat the butter and sugar until they’re fluffy. The brown sugar I used had larger crystals; however, if you are able to find brown sugar that has smaller crystals, it is ideal. It blends perfectly.

Once the butter has been mixed with the sugar, it is time to add eggs. Be sure that you have eggs are warm.

It’s more crucial than you believe. Small temperature variations can make a huge difference. Cold eggs won’t beat like eggs at room temperature, so ensure that you remove them from the refrigerator within a minimum of one hour before you begin using them.

Once all ingredients are mixed, we’ll add the baking powder and flour and stir them all together to mix. The batter will possess an incredible flavor in this stage.

Finally, we’ll place the batter in the spring form pan lined with paper and bake.

This cake can be prepared in the form of a simple layer as well as in two layers. If you’d like to bake two layers, you can increase the recipe and bake it in two springform pans.

Making the Most Delicious Caramel Icing

What’s a cake without frosting? I believe the cake that is not decorated with frosting or icing is just an unfinished cake!

I am aware that making icings and frostings is a step that’s not included however it’s an easy process that is successful every time.

For this icing recipe, you’ll need to mix brown sugar and milk with butter and some flour. Bring it to a simmer over moderate-high heat. After an hour of simmering, add vanilla and butter.

That’s it! The next step is to sprinkle the icing on the butterscotch cake and let it dry.

Additional Tips

Here are some additional ideas to consider when you bake your moist, spongey butterscotch cake topped off with a rich caramel frosting:

After the cake has been baked and ready to drizzle with the caramel icing, I prefer it if I scratch the cake several times using a skewer, and in this way, allow a little of the caramel sauce to penetrate the cake’s center.

I also like keeping it in the springform cake pan while I drizzle the icing on.

If you prefer an even more distinct caramel flavor,, you can choose to make use of the caramel-flavored pudding in place of flour.

A similar idea applies to the cake! If you are looking for a sponge with an intense butterscotch taste, substitute certain portions of flour with butterscotch pud.

How to Bake This Butterscotch Cake Using Caramel Icing

Step 1

The cake must be prepared first: Preheat the oven to 350 F.

Cover a spring form with baking parchment and rub the outside of the pan with butter.

In a mixing bowl, beat butter and sugar.

Step 2

Add vanilla and egg. Beat until fluffy.

Incorporate the baking powder and flour. Then, fold in the milk, and mix until you have a nice batter.

Step 3

Place the batter in the springform pan, then bake for 25-30 mins.

Step 4

Meanwhile, prepare the frosting:

Mix sugar, 3 tablespoons of butter, and flour in an oven-safe saucepan. Bring it to a simmer over moderate-high temperatures.

Cook while stirring until it is cooked for two minutes. Remove from the heat and mix in the butter remaining and vanilla.

Step 5

Spread the icing on the cake. I prefer to place my cakes in the springform pan as I pour the icing on.

Put the cakes in a refrigerator and allow them to sit for a while before letting them set.

Cut and enjoy.

Butterscotch Cake with Caramel Icing

This delicious and moist butterscotch cake with caramel frosting is divine and easy to make!

Ingredients

The Cake:

  • 1 cup brown sugar 1 cup brown
  • 1/4 cup butter that is unsalted
  • 1 tsp vanilla extract
  • 1 large egg
  • 1 cup all-purpose flour
  • 1 tsp baking soda
  • 1/2 cup milk

The Icing:

  • 3/4 cup + 1 Tbsp brown sugar
  • 1/4 cup butter
  • 2 tbsp milk
  • 1/2 tbsp all-purpose flour
  • 1/2 tsp vanilla extract

Instructions

  1. The cake must be prepared first. Preheat the oven to 350F.
  2. Cover a spring form with baking parchment and rub the outside of the pan using butter.
  3. In a mixing bowl, beat butter and sugar.
  4. Add the vanilla and egg. Beat until fluffy.
  5. Incorporate the baking powder and flour. Add the milk, and mix until you have a nice batter.
  6. Put the batter in the springform pan, then bake for 25-30 mins.
  7. Meanwhile, you can make the icing: Mix your brown sugar with 3 tablespoons of butter, milk, and flour in the saucepot. Bring it to a boil at a moderate-high temperature.
  8. Cook while stirring until it is cooked for two minutes. Remove from the heat and mix in the butter remaining and vanilla.
  9. Sprinkle the icing all over the cake.
  10. Put the cakes in a refrigerator and allow it to set.
  11. Cut and enjoy.

Notes

For a richer caramel flavor, You can make the caramel dessert instead of flour. Similar to this cake recipe, you could make a substitution for some flour by using butterscotch pudding.

I also like keeping my cake inside the pan while making the icing.

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