Description
This Salted Caramel Butterscotch Cake is a rich, decadent dessert with layers of moist butterscotch-flavored cake, creamy caramel buttercream, and a drizzle of salted caramel sauce. Perfect for birthdays, holidays, or any time you’re craving a sweet treat!
Ingredients
Units
Scale
For the Butterscotch Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups brown sugar, packed
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup butterscotch sauce (store-bought or homemade)
- 1 cup whole milk
For the Salted Caramel Buttercream:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/2 cup salted caramel sauce (store-bought or homemade)
- 2 tablespoons heavy cream
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
For the Topping:
- 1/2 cup butterscotch chips, melted
- 1/2 cup salted caramel sauce, for drizzling
- Flaky sea salt, for garnish
Instructions
Make the Butterscotch Cake:
- Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
- Mix dry ingredients – In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream butter & sugar – In a large mixing bowl, beat the butter and brown sugar until light and fluffy.
- Add eggs & flavoring – Mix in the eggs, one at a time, followed by the vanilla extract and butterscotch sauce.
- Alternate dry & wet ingredients – Gradually add the dry ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Bake – Divide batter evenly between the cake pans and bake for 25-30 minutes, or until a toothpick inserted comes out clean. Cool completely before frosting.
Make the Salted Caramel Buttercream:
- Beat the butter until smooth.
- Gradually add powdered sugar and mix until fluffy.
- Pour in salted caramel sauce, heavy cream, salt, and vanilla. Beat until smooth.
Assemble the Cake:
- Place one cake layer on a serving plate. Spread a layer of buttercream. Repeat with the second layer.
- Frost the top and sides of the cake with the remaining buttercream.
- Drizzle melted butterscotch and salted caramel over the top. Sprinkle with flaky sea salt.
Notes
For extra butterscotch flavor, add ½ teaspoon butterscotch extract to the cake batter.- Warm the caramel sauce slightly before drizzling for a smoother finish.
- Store leftovers in an airtight container for up to 3 days.