Description: A decadent butterscotch cake, infused with rich molasses, topped with a luscious homemade caramel frosting. This cake is a symphony of sweet and buttery flavors, perfect for celebrations or simply indulging in a comforting treat.
Ingredients:
For the cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ¾ cup packed brown sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup buttermilk (or milk + ½ tsp vinegar)
- ¼ cup molasses (for a rich butterscotch flavor)
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon (optional, for added warmth)
For the caramel icing:
- ½ cup unsalted butter
- 1 cup packed brown sugar
- ¼ cup heavy cream
- 1 tsp vanilla extract
- Pinch of salt
Preparation:
Step 1: Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). This ensures the cake bakes evenly. Grease and flour an 8-inch round or square baking pan. This prevents the cake from sticking and ensures easy removal. You can also use baking spray with flour.
Step 2: Cream Butter and Sugars: In a large mixing bowl, beat together the softened butter, granulated sugar, and packed brown sugar. Use an electric mixer (stand mixer or hand mixer) for best results. Cream the mixture until it is light and fluffy. This step is crucial for incorporating air into the batter, which results in a tender cake.
Step 3: Add Eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Mixing each egg in completely helps to create a smooth and emulsified batter.
Step 4: Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon (if using). Whisking ensures that the dry ingredients are evenly distributed. Baking soda is the leavening agent, salt enhances the flavors, and cinnamon adds a subtle warmth.
Step 5: Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients. This prevents the gluten in the flour from developing too much, which can result in a tough cake. The buttermilk adds moisture and tenderness to the cake.
Step 6: Stir in Molasses: Gently fold in the molasses until it is evenly distributed throughout the batter. Molasses is the key ingredient that gives this cake its distinct butterscotch flavor. Be careful not to overmix at this stage, as this can toughen the cake.
Step 7: Bake: Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. The baking time may vary depending on your oven. Check for doneness by inserting a toothpick into the center of the cake; if it comes out clean, the cake is done.
Step 8: Cool Completely: Allow the cake to cool in the pan on a wire rack for at least 30 minutes before frosting. This prevents the frosting from melting. Letting the cake cool completely is essential for a neat and professional frosting job.
Step 9: Make Caramel Icing: While the cake is cooling, prepare the caramel icing. In a small saucepan, combine the butter, brown sugar, and heavy cream. Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture begins to bubble.
Step 10: Simmer and Finish: Reduce the heat to low and simmer for 2–3 minutes, stirring occasionally. This allows the caramel to thicken slightly. Remove the saucepan from the heat and stir in the vanilla extract and salt. Vanilla enhances the flavor of the caramel, and salt balances the sweetness.
Step 11: Frost Cake: Let the icing cool slightly – just enough so it doesn’t melt the cake. The frosting should be thick enough to spread without running off the sides of the cake. Spread the caramel icing evenly over the cooled cake using a spatula or knife.
Step 12: Serve and Store: Slice and enjoy the Butterscotch Cake with Caramel Frosting! Store any leftovers covered at room temperature for up to 2 days or in the refrigerator for longer freshness (up to 5 days).
Why you will love this recipe:
This Butterscotch Cake with Caramel Frosting is a guaranteed crowd-pleaser for several irresistible reasons:
- Incredible Flavor: The combination of rich molasses in the cake and the buttery, sweet caramel frosting creates a symphony of flavors that dance on your taste buds. It’s a delightful balance of sweet and slightly tangy notes.
- Moist and Tender Texture: The use of buttermilk and the careful creaming of butter and sugars result in a cake that is incredibly moist and tender, not dry or crumbly.
- Homemade Goodness: The homemade caramel frosting elevates this cake from ordinary to extraordinary. The process of making the frosting from scratch ensures a depth of flavor that you simply can’t get from store-bought options.
- Comforting and Nostalgic: Butterscotch is a flavor that evokes feelings of warmth and nostalgia. This cake is like a hug in dessert form, perfect for cozy gatherings or a comforting treat on a chilly day.
- Versatile for Occasions: Whether it’s a birthday celebration, a holiday gathering, or a simple weeknight dessert, this cake is suitable for any occasion. It’s impressive enough to serve guests but also easy enough to make for yourself.
- Easy to Customize: While the recipe is perfect as is, you can easily customize it to your liking. Add chopped nuts to the frosting, sprinkle sea salt on top, or even incorporate a layer of butterscotch chips into the cake batter.
- Visually Appealing: The golden brown color of the cake and the glossy caramel frosting make it a visually stunning dessert that will impress your friends and family.
- Relatively Simple to Make: Despite its impressive results, this cake is surprisingly simple to make. The steps are straightforward, and even beginner bakers can achieve success with this recipe.
Serving Suggestions:
- Serve the cake with a scoop of vanilla ice cream or a dollop of whipped cream.
- Pair it with a warm beverage like coffee or tea.
- Garnish with chopped pecans or walnuts for added texture.
- Dust with powdered sugar for an elegant presentation.
- Drizzle with extra caramel sauce for an extra decadent touch.
Tips:
- Ensure all ingredients are at room temperature for optimal mixing.
- Do not overmix the batter, as this can result in a tough cake.
- Use a good-quality molasses for the best flavor.
- Watch the caramel frosting carefully to prevent burning.
- Let the cake cool completely before frosting to prevent the frosting from melting.
- For a richer flavor, use brown butter in the caramel frosting. To make brown butter, melt the butter in a saucepan over medium heat and cook until it turns a nutty brown color.
Prep Time: 20 minutes
Cook Time: 30-35 minutes
Total Time: 1 hour (including cooling time)
Nutritional Information: (estimated per serving, based on 12 servings)
- Calories: 450-550 (depending on serving size and ingredients used)
- Protein: 4-6g
- Sodium: 200-300mg
Conclusion
The Butterscotch Cake with Caramel Frosting is a delightful dessert that combines the comforting flavors of butterscotch and caramel in a moist and tender cake. Whether you’re celebrating a special occasion or simply craving a sweet treat, this cake is sure to please. With its easy-to-follow instructions and readily available ingredients, this recipe is perfect for both novice and experienced bakers alike. So, gather your ingredients, preheat your oven, and get ready to bake a cake that will leave everyone wanting more. The combination of the molasses-infused cake and the luscious caramel frosting is a match made in dessert heaven, creating a symphony of flavors that will tantalize your taste buds. This cake is more than just a dessert; it’s an experience, a journey back to simpler times when the aroma of freshly baked goods filled the air and brought smiles to everyone’s faces. So, go ahead, indulge in a slice of this Butterscotch Cake with Caramel Frosting, and let the warm, comforting flavors transport you to a place of pure bliss. This cake is a celebration of flavor, a testament to the power of simple ingredients, and a reminder that sometimes, the best things in life are the sweetest.
5 Questions and Answers About This Recipe:
- Question: Can I use a different type of flour for this cake? Answer: While all-purpose flour is recommended for its versatility and consistent results, you can substitute it with cake flour for an even more tender crumb. However, avoid using bread flour, as it will result in a tougher cake due to its higher gluten content. If you want to use gluten-free flour, make sure it’s a blend that is specifically designed for baking and follow the package instructions for best results. You may also need to add a binding agent like xanthan gum to help hold the cake together.
- Question: Can I make the caramel frosting ahead of time? Answer: Yes, you can make the caramel frosting ahead of time. Store it in an airtight container in the refrigerator for up to 3 days. When ready to use, gently reheat the frosting in a saucepan over low heat, stirring constantly, until it is smooth and spreadable. Be careful not to overheat the frosting, as it can become grainy. You can also reheat it in the microwave in 15-second intervals, stirring in between, until it reaches the desired consistency.
- Question: What can I use if I don’t have buttermilk? Answer: If you don’t have buttermilk, you can easily make a substitute by adding 1/2 teaspoon of white vinegar or lemon juice to 1/2 cup of regular milk. Stir and let it sit for 5-10 minutes to curdle slightly. This will mimic the acidity and tanginess of buttermilk, which helps to tenderize the cake and enhance its flavor. Another option is to use plain yogurt or sour cream thinned with a little milk.
- Question: Can I add nuts to this cake? Answer: Absolutely! Adding nuts is a great way to enhance the flavor and texture of this cake. You can add chopped pecans, walnuts, or almonds to the cake batter or sprinkle them on top of the caramel frosting. Toasting the nuts before adding them will bring out their flavor even more. You can also incorporate nut extracts, such as almond extract or pecan extract, to complement the nutty flavor.
- Question: How do I prevent the cake from sticking to the pan? Answer: To prevent the cake from sticking to the pan, it’s crucial to properly prepare the pan before pouring in the batter. Grease the pan thoroughly with butter or shortening, then dust it with flour, tapping out any excess. You can also use baking spray with flour, which combines the greasing and flouring steps into one. Another option is to line the bottom of the pan with parchment paper, which will create a non-stick barrier. Make sure the cake is completely cooled before attempting to remove it from the pan to further minimize the risk of sticking.
