BUTTERSCOTCH CAKE WITH CARAMEL ICING

Here’s a decadent Butterscotch Cake with Caramel Icing recipe that’s sure to satisfy your sweet tooth!

Ingredients

For the Butterscotch Cake:

• 2 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter (softened)
• 1 ½ cups brown sugar (packed)
• ½ cup granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup butterscotch chips (melted and cooled)
• 1 cup whole milk

For the Caramel Icing:

• ½ cup unsalted butter
• 1 cup brown sugar (packed)
• ¼ cup heavy cream
• 2 cups powdered sugar (sifted)
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

For the Butterscotch Cake:

1. Preheat and Prepare Pans:
   • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Mix Dry Ingredients:
   • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugars:
   • In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes.
4. Add Eggs and Vanilla:
   • Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
5. Incorporate Butterscotch:
   • Stir in the melted butterscotch chips until fully combined.
6. Alternate Dry Ingredients and Milk:
   • Add the dry ingredients to the wet mixture in thirds, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined.
7. Bake:
   • Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
   • Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

For the Caramel Icing:

1. Melt Butter and Brown Sugar:
   • In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar and cook for about 2 minutes until the sugar dissolves and the mixture thickens slightly.
2. Add Cream:
   • Stir in the heavy cream and bring the mixture to a gentle boil. Let it simmer for 1-2 minutes, then remove from heat.
3. Add Vanilla and Cool:
   • Stir in the vanilla extract and a pinch of salt. Let the mixture cool for about 5 minutes.
4. Add Powdered Sugar:
   • Gradually whisk in the powdered sugar until smooth. If the icing becomes too thick, you can add a little more cream to reach your desired consistency.

Assembling the Cake:

1. Place one of the cake layers on a serving plate. Spread a generous amount of caramel icing on top.
2. Place the second cake layer on top and frost the top and sides of the cake with the remaining caramel icing.
3. Optional: Garnish with extra butterscotch chips, caramel drizzle, or chopped nuts for added flavor and decoration.

Enjoy your Butterscotch Cake with Caramel Icing – it’s rich, buttery, and irresistibly sweet!