Description: Indulge in the warm, comforting flavors of our Butterscotch Bliss Cake. This moist and tender cake, infused with rich butterscotch notes from molasses and brown sugar, is topped with a luscious homemade caramel frosting. Every bite is a symphony of sweet and buttery goodness, perfect for celebrations or simply treating yourself.
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 use ½ cup milk mixed with ½ tsp white vinegar and let sit for 5 minutes)
- ¼ cup molasses
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon (optional)
For the Caramel Frosting:
- ½ cup unsalted butter
- 1 cup packed brown sugar
- ¼ cup heavy cream
- 1 tsp vanilla extract
- Pinch of salt
Preparation:
Step 1: Preheat and Prepare Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round or square baking pan. This ensures the cake releases easily and bakes evenly. Alternatively, you can line the bottom of the pan with parchment paper for extra insurance.
Step 2: Cream the Butter and Sugars In a large bowl, cream together the softened butter, granulated sugar, and packed brown sugar until the mixture is light and fluffy. This step is crucial for incorporating air into the batter, resulting in a tender cake. Use an electric mixer for best results, and scrape down the sides of the bowl occasionally to ensure even mixing.
Step 3: Combine Dry Ingredients In a separate medium bowl, whisk together the flour, baking soda, salt, and cinnamon (if using). Whisking ensures that the baking soda and salt are evenly distributed throughout the flour, which is essential for proper leavening and flavor.
Step 4: Combine Wet Ingredients In another small bowl or measuring cup, whisk together the buttermilk and molasses. The buttermilk adds moisture and tang to the cake, while the molasses provides the characteristic butterscotch flavor and deep color. If you don’t have buttermilk, you can easily make a substitute by mixing ½ cup of milk with ½ teaspoon of white vinegar and letting it sit for 5 minutes to curdle slightly.
Step 5: Combine Wet and Dry Ingredients Add the wet ingredients (buttermilk/molasses mixture) to the creamed butter mixture alternately with the dry ingredients, starting and ending with the dry ingredients. Mix until just combined – don’t overmix! Overmixing develops the gluten in the flour, resulting in a tough cake.
Step 6: Bake the Cake Pour the batter into your prepared pan and smooth the top. Bake for 30-35 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Keep a close eye on the cake during the last few minutes of baking to prevent it from overbaking.
Step 7: Cool the Cake Let the cake cool in the pan on a wire rack for about 10-15 minutes before carefully inverting it onto the wire rack to cool completely. Make sure it is totally cool before frosting! Frosting a warm cake will cause the frosting to melt and slide off.
Step 8: Make the Caramel Frosting While the cake cools, make the caramel frosting. In a small saucepan, melt the butter over medium heat. Use a heavy-bottomed saucepan to prevent the frosting from scorching.
Step 9: Add Brown Sugar and Cream Add the brown sugar and heavy cream to the melted butter. Stir constantly until the sugar dissolves and the mixture starts to bubble. Constant stirring is important to prevent the sugar from crystallizing.
Step 10: Simmer the Frosting Reduce the heat and let it simmer gently for 2-3 minutes, stirring occasionally. Simmering allows the frosting to thicken slightly and develop a richer caramel flavor.
Step 11: Finish the Frosting Remove the saucepan from the heat and stir in the vanilla extract and a pinch of salt. Vanilla extract enhances the caramel flavor, while a pinch of salt balances the sweetness.
Step 12: Frost the Cake Let the caramel frosting cool slightly and thicken before pouring it over the cooled cake. Spread it out or let it drizzle down the sides – either way is delicious! If the frosting is too thin, let it cool for a few more minutes. If it’s too thick, add a tablespoon of heavy cream and stir until smooth.
Why You Will Love This Recipe:
This Butterscotch Bliss Cake is more than just a dessert; it’s an experience. The combination of the moist, butterscotch-infused cake and the luscious caramel frosting creates a symphony of flavors and textures that will leave you craving more. It’s a perfect cake for any occasion, whether you’re celebrating a birthday, hosting a dinner party, or simply want to treat yourself to something special. The homemade caramel frosting takes it over the top in flavor and richness. This cake tastes like a cozy hug on a plate!
COOKING Rating: Easy to Moderate (Caramel can be tricky, but instructions are thorough).
Serving Suggestions:
- Serve slices of the cake with a scoop of vanilla ice cream or a dollop of whipped cream.
- Drizzle extra caramel sauce over the cake for an even more decadent treat.
- Garnish with chopped pecans or walnuts for added crunch and flavor.
- Pair it with a cup of hot coffee or tea for the ultimate comforting experience.
- Serve warm or cold, depending on your preference.
Tips:
- Use high-quality butter and brown sugar for the best flavor.
- Make sure the butter is softened before creaming it with the sugars.
- Don’t overmix the batter.
- Let the cake cool completely before frosting.
- If the caramel frosting is too thin, let it cool for a few more minutes.
- If the caramel frosting is too thick, add a tablespoon of heavy cream and stir until smooth.
- For a richer butterscotch flavor, add a tablespoon of butterscotch liqueur to the batter.
- To prevent the cake from sticking to the pan, grease and flour it thoroughly or line the bottom with parchment paper.
Prep Time: 20 minutes Cook Time: 30-35 minutes Total Time: 1 hour 30 minutes (including cooling time)
Nutritional Information: (Approximate, per serving)
Calories: 450 Protein: 5g Sodium: 250mg
Conclusion:
The Butterscotch Bliss Cake with Decadent Caramel Frosting is a delightful treat that’s sure to impress. It’s a relatively simple recipe that delivers an explosion of flavor and texture. Whether you’re an experienced baker or just starting out, this cake is a great way to showcase your skills and create something truly special. The combination of the moist, butterscotch-infused cake and the rich caramel frosting is simply irresistible. Gather your ingredients, follow the instructions, and prepare to indulge in a slice of butterscotch heaven.
Questions and Answers:
- Can I use a different size pan?
- Yes, you can use a 9-inch pan, but the baking time may need to be adjusted. Check for doneness with a toothpick.
- Can I make the cake ahead of time?
- Yes, you can bake the cake a day ahead of time. Wrap it tightly in plastic wrap and store it at room temperature. Frost it the day you plan to serve it.
- Can I freeze the cake?
- Yes, you can freeze the unfrosted cake. Wrap it tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw completely before frosting.
- What if I don’t have buttermilk?
- You can make a buttermilk substitute by mixing ½ cup of milk with ½ teaspoon of white vinegar or lemon juice and letting it sit for 5 minutes.
- Can I add nuts to the cake or frosting?
- Absolutely! Chopped pecans, walnuts, or even toasted almonds would be a delicious addition to either the cake batter or the caramel frosting.
