Butterscotch Cake Recipe with Homemade Caramel Icing

Ingredients

• 2 cups brown sugar
• 0.5 cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 0.5 teaspoon salt
• 1 cup buttermilk
• 1.5 cups brown sugar
• 0.25 cup unsalted butter
• 0.25 cup milk
• 1 tablespoon all-purpose flour
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy removal.
2. In a large bowl, beat 2 cups of brown sugar and ½ cup of butter with an electric mixer on medium speed until light and fluffy. Beat in 1 teaspoon of vanilla extract, then add the eggs one at a time, mixing on low speed until just combined.
3. In a separate bowl, sift together 2 cups of flour, baking soda, baking powder, and salt. Gradually add the flour mixture to the wet ingredients in 2 batches, alternating with the buttermilk, mixing on low speed until everything is well combined. Scrape down the sides of the bowl as needed. Divide the batter evenly between the prepared cake pans.
4. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cakes cool on a wire rack for 5 minutes. Run a knife around the edges of the pans to loosen the cakes; invert them carefully onto a serving plate or cooling rack. Allow the cakes to cool completely, about 30 minutes.
5. While the cake cools, prepare the caramel icing. In a small saucepan over medium heat, combine 1 ½ cups of brown sugar, ¼ cup of butter, milk, and 1 tablespoon of flour. Bring the mixture to a boil, stirring frequently to prevent burning, and continue to boil for 1 minute. Remove from heat and stir in 2 tablespoons of butter and 1 teaspoon of vanilla extract. Let the icing cool slightly, stirring occasionally, until it's warm but not hot and has thickened enough to spread.
6. Quickly spread the caramel icing over the cooled cake layers, as it will set as it cools. The icing will be a thin coating, not a thick layer. Set aside and allow the icing to set completely before slicing and serving.

Nutrition

• Calories: 467 kcal
• Fat Content: 15 g
• Fiber Content: 1 g
• Sugar Content: 64 g
• Sodium Content: 298 mg
• Protein Content: 4 g
• Cholesterol Content: 68 mg
• Carbohydrate Content: 81 g
• Saturated Fat Content: 9 g
• Unsaturated Fat Content: 0 g