Why Make This Recipe
This butterscotch cake with caramel icing is the perfect dessert if you love sweet and rich flavors. The warm taste of butterscotch blends so well with the smooth caramel topping. Every bite is soft, moist, and full of that deep buttery sweetness.
It’s a great cake for special occasions or family get-togethers. You don’t need to be an expert baker to make it, and the ingredients are simple. It comes together easily and makes your kitchen smell amazing while baking.
Everyone loves this cake, especially when it’s served with coffee or tea. The icing melts slightly on the warm cake, giving it a gooey, delicious finish. If you want a dessert that feels homemade and comforting, this one is a must-try.
How to Make Butterscotch Cake with Caramel Icing
Ingredients:
For the Cake:
- 2 cups brown sugar (firmly packed)
- 2/3 cup butter or margarine
- 1 teaspoon vanilla extract
- 2 eggs
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups buttermilk
For the Caramel Icing:
- 1/2 cup butter or margarine
- 1 cup brown sugar (firmly packed)
- 1/4 cup milk
- 1 3/4 to 2 cups powdered sugar (sifted)
Directions:
- Preheat your oven to 350°F (175°C). Grease and flour a 13×9-inch baking pan.
- In a large bowl, mix brown sugar and butter until smooth. Add vanilla and eggs. Beat well.
- In another bowl, mix flour, baking soda, and salt.
- Add the dry mixture to the wet mixture, a little at a time, alternating with buttermilk. Mix until smooth.
- Pour the batter into the prepared pan. Bake for 35-40 minutes or until a toothpick comes out clean. Let the cake cool.
- To make the icing, melt butter in a saucepan. Add brown sugar and stir. Cook for 2 minutes, stirring often.
- Add milk and bring to a boil. Remove from heat. Let it cool for a few minutes.
- Stir in powdered sugar until smooth and creamy. Add more sugar if needed to reach the right thickness.
- Spread the icing over the cooled cake. Let it set before serving.
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