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Delicious Butterscotch Cake topped with creamy butterscotch icing and chocolate frosting.

Butterscotch Cake

A warm, cozy cake with rich butterscotch flavor, soft crumb, and a delightful frosting that feels like a comforting hug.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the cake
  • 2 cups all-purpose flour You can substitute with cake flour for a lighter texture.
  • 1 tbsp baking powder Helps the cake rise.
  • 1 tsp baking soda Helps the cake rise.
  • 1 tsp salt Balances the sweetness.
  • 1 cup unsalted butter Can use salted butter; reduce added salt.
  • 1.5 cups brown sugar Dark brown sugar gives a deeper flavor, light brown works too.
  • 2 large eggs Provides structure and richness.
  • 2 tsp vanilla extract Adds warmth and rounds out the butterscotch flavor.
  • 1 cup buttermilk Can substitute with milk plus a splash of lemon juice or vinegar.
For the frosting
  • 1/2 cup heavy cream or milk Cream adds richness, milk is a good substitute.
  • 2 cups powdered sugar For a smooth frosting.

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Grease two 8-inch cake pans and line the bottoms with parchment paper.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
Mixing Cake Batter
  1. In a large bowl, cream together butter and brown sugar until fluffy and light in color.
  2. Add eggs one at a time, followed by the vanilla extract.
  3. Gradually add the dry ingredients and buttermilk, alternating between the two, until just combined. Do not overmix.
Baking
  1. Pour the batter into the prepared cake pans and bake. Start checking for doneness at 25 minutes for the 8-inch pans, or 30-35 minutes for a 9x13 pan.
  2. Cool completely before frosting.
Frosting
  1. In a saucepan, melt butter with brown sugar and cream until smooth and slightly thickened, then let cool slightly.
  2. Beat the mixture into powdered sugar, adding a pinch of salt to taste.

Notes

Use room temperature ingredients for a smoother batter. The cake can be baked a day in advance and stored at room temperature. This cake can also be made as cupcakes, baking for 16-20 minutes.