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Indulgent Delight: Butterscotch Cake with Caramel Icing Imagine a moist and decadent butterscotch cake, layered and frosted with a rich and creamy caramel icing. Butterscotch Cake with Caramel Icing is the epitome of indulgence, a dessert that combines the deep, buttery sweetness of butterscotch with the lusciousness of caramel. This recipe promises a heavenly slice of cake that will transport your taste buds to a world of pure delight. Whether it’s a special occasion or a craving for something extraordinary, this cake is your ticket to sweet satisfaction.

Buttery Bliss

The star of this dessert is the butterscotch cake, a confectionery creation that boasts a rich, caramelized flavor.

Creamy Elegance

This recipe elevates the cake with a velvety caramel icing that takes every bite to the next level.

Substitutions and Variations:

Customize your Butterscotch Cake with Caramel Icing with these variations:

  1. Nutty Crunch: Add chopped pecans or walnuts between the cake layers for a delightful crunch.
  2. Fruit Finesse: Fill the layers with a thin spread of fruit preserves like apricot or raspberry for a fruity twist.
  3. Salted Caramel: Sprinkle a pinch of sea salt over the caramel icing for a sweet and salty contrast.


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Now that you’ve unveiled the magic of Butterscotch Cake with Caramel Icing, you have the key to a dessert that will leave your guests craving for more. Share it at celebrations, serve it as the grand finale of a special meal, or savor it as a treat for yourself. Don’t forget to leave a review and share your favorite cake decorations or presentation ideas with us. Happy baking!

Tips or Notes:

  • To enhance the butterscotch flavor, you can add a small amount of butterscotch schnapps or extract to the cake batter.
  • For a professional touch, you can use a cake leveler to ensure even cake layers.
  • Store any leftover cake in an airtight container in the refrigerator to maintain its freshness.

Frequently Asked Questions

Can I make this cake in advance?

Yes, you can bake the cake layers in advance and freeze them. Thaw them at room temperature before assembling the cake with the caramel icing.

Can I use store-bought caramel sauce for the icing?

While homemade caramel icing is recommended for the best flavor, you can use store-bought caramel sauce as a shortcut.



Recipe by Alexandra
3.7 from 3 votes
Course: All Word Recipes


Prep time


Cooking time


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  • For the Butterscotch Cake:
  • 2 1/2 cups 2 1/2 (315g) all-purpose flour

  • 1 1/2 teaspoons 1 1/2 baking powder

  • 1/2 teaspoon 1/2 baking soda

  • 1/2 teaspoon 1/2 salt

  • 1 cup 1 (2 sticks/226g) unsalted butter, softened

  • 2 cups 2 (400g) brown sugar, packed

  • 3 large 3 eggs

  • 1 teaspoon 1 vanilla extract

  • 1 1/4 cups 1 1/4 (300ml) buttermilk

  • For the Caramel Icing:
  • 1 cup 1 (2 sticks/226g) unsalted butter

  • 2 cups 2 (400g) brown sugar, packed

  • 1/2 cup 1/2 (120ml) heavy cream

  • 2 teaspoons 2 vanilla extract

  • 4 cups 4 (480g) powdered sugar


  • For the Butterscotch Cake:
  • Preheat your oven to 350°F (175°C). Grease and flour three 8-inch (20cm) round cake pans.
  • In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
  • In a separate large mixing bowl, cream together the softened unsalted butter and brown sugar until light and fluffy.
  • Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
  • Gradually add the dry flour mixture to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
  • Divide the cake batter evenly among the prepared cake pans.
  • Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  • Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
  • For the Caramel Icing:
  • In a medium saucepan, melt the unsalted butter over medium heat.
  • Stir in the brown sugar and heavy cream. Bring the mixture to a gentle boil and let it simmer for 2-3 minutes, stirring constantly.
  • Remove the caramel mixture from heat and stir in the vanilla extract.
  • Let the caramel cool for about 10 minutes.
  • Gradually whisk in the powdered sugar until the icing is smooth and creamy.
  • To Assemble:
  • Place one cake layer on a serving plate or cake stand. Spread a layer of caramel icing over the top.
  • Add the second cake layer and repeat with another layer of icing.
  • Place the final cake layer on top and cover the entire cake with the remaining caramel icing.
  • Decorate the cake as desired, and slice and serve your Butterscotch Cake with Caramel Icing. Enjoy the decadent delight!

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