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Butterscotch Cake with Caramel Icing

I love the caramel icing even more than the butterscotch cake itself, and I think I will try it with a standard butter cake next time. Caramel icing is a wonderful treat and another one of those old things that fell out of favor but is now making a comeback.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 1 hour 20 minutes
Course lunch/dinner, Snack
Cuisine American
Servings 12 people
Calories 4596 kcal

Equipment

  • 1 Electric Mixer Stand or hand-held
  • 2 9-inch Round Cake Pans
  • 1 Mixing Bowls At least 2 (large for batter, medium for dry ingredients)
  • 1 Small Saucepan For preparing the caramel icing
  • 1 Wire Rack For cooling cakes

Ingredients
  

Main

  • 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
  • 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

Instructions
 

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans, or line with parchment paper.
  • Beat 2 cups brown sugar and ½ cup butter in a bowl with an electric mixer on medium speed until fluffy. Beat in 1 teaspoon vanilla extract, then beat in eggs, one at a time, beating on low speed until just mixed in.
  • Sift 2 cups flour, baking soda, baking powder, and salt together in a separate bowl. Beat in flour mixture in 2 batches, alternating with buttermilk, on low speed until well mixed, scraping down the bowl as needed. Divide batter between the prepared pans.
  • Bake in the preheated oven until a toothpick inserted into centers comes out clean, 25 to 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen cake; invert carefully onto a serving plate or cooling rack. Cool, about 30 minutes.
  • Meanwhile, combine 1 ½ cups brown sugar, ¼ cup butter, milk, and 1 tablespoon flour in a small saucepan over medium heat; bring to a boil. Continue to boil, stirring frequently to prevent burning, for 1 minute. Off heat, stir in 2 tablespoons butter and 1 teaspoon vanilla extract. Cool icing, stirring occasionally, until it is still warm (but not hot) and has thickened enough to spread.
  • Spread icing over cake, moving fairly quickly because it will set as it cools. It will be a thin coating, not a thick layer. Set aside for icing to set completely before slicing.

Notes

Achieving a fluffy cake texture starts with properly creaming the butter and brown sugar; don't rush this step. Sift dry ingredients thoroughly to prevent lumps. When adding flour and buttermilk, mix on low speed until *just* combined to avoid overdeveloping gluten, which can lead to a tough cake. For the caramel icing, constant stirring is crucial once it boils to prevent scorching. Remove from heat promptly and cool slightly, stirring, until it reaches a spreadable consistency – it sets quickly. A pinch of flaky sea salt can enhance the caramel notes beautifully. Ensure cakes are fully cooled before icing for best results.