Butterscotch Cake With Caramel Icing

by liliana
Butterscotch Cake With Caramel Icing

Butterscotch Cake With Caramel Icing is a delicious dessert that is sure to please! This cake is made with a fluffy, spongy texture, and a delicious butterscotch flavor that comes through beautifully in the icing. The caramel icing is a perfect finishing touch, providing a delicious crunch and a smooth, rich flavor. Whether you’re looking for a sweet and decadent dessert, or just want to enjoy a delicious treat, Butterscotch Cake With Caramel Icing is a great choice!

Recipe Ingredients

For the cake:

2 cups brown sugar
½ cup unsalted butter, softened
1 teaspoon vanilla extract
2 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup buttermilk

Caramel Icing:

1 ½ cups brown sugar
¼ cup unsalted butter
¼ cup milk
1 tablespoon all-purpose flour
2 tablespoons unsalted butter
1 teaspoon vanilla extract

Making Butterscotch Cake With Caramel Icing

Making the Best Butterscotch Cake

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8×8 inch baking pan.

2. In a medium bowl, cream together brown sugar and butter until light and fluffy. Beat in vanilla extract. Add eggs, one at a time, beating well after each addition.

3. In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Add to butter mixture, alternating with buttermilk, until all ingredients are well blended.

4. Pour batter into prepared pan. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Cool cake in pan for 10 minutes; remove from pan to a wire rack to cool completely.

5. Frost cake with caramel icing, if desired. Serve.

Making the Best Caramel Icing

1. While cake cools, combine brown sugar, 1/4 cup butter, milk, and flour for icing in a small saucepan over medium heat; bring to a boil.

2. Stir frequently to prevent burning, for 1 minute. Remove from heat and stir in 2 tablespoons butter and vanilla extract.

3. Cool the mixture, stirring occasionally, until it is still warm (but not hot) and has thickened enough to spread.

To Assemble

Spread icing over the cake, moving fairly quickly because it will set as it cools. It will be a thin coating, not a thick layer. Let set completely before cutting into the cake.

Recipe notes

For a stronger caramel flavor, you can use caramel pudding instead of flour. Likewise for the cake, you can replace some of the flour with butterscotch pudding.

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