This Butterscotch Cake with Caramel Icing is not just a cake; it’s a delightful journey into the world of decadent desserts. The moist butterscotch cake, when combined with the rich, creamy caramel icing, creates a symphony of flavors that dance on your palate. This masterpiece is perfect for any occasion, bringing a touch of elegance and indulgence to your table.
Crafted with care and passion, each layer of this cake is a testament to the classic combination of butterscotch and caramel. The smooth caramel icing perfectly complements the buttery cake, offering a melt-in-your-mouth experience that’s both comforting and luxurious. Whether you’re celebrating a special moment or simply treating yourself, this cake promises an unforgettable taste experience that will leave you craving more.
Irresistible Butterscotch Cake with Decadent Caramel Icing Delight
Ingredients:
For the Butterscotch Cake:
1 cup brown sugar
1/2 cup granulated sugar
1 cup unsalted butter, softened
4 large eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
For the Caramel Icing:
1 cup unsalted butter
2 cups brown sugar
1/2 cup heavy cream
1 teaspoon vanilla extract
Pinch of salt
3-4 cups powdered sugar, sifted
Directions:
For the Butterscotch Cake:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a mixing bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate mixing bowl, sift together the all-purpose flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk. Begin and end with the dry ingredients.
Divide the batter evenly between the prepared cake pans, spreading it out evenly with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
For the Caramel Icing:
In a saucepan, melt the unsalted butter over medium heat.
Stir in the brown sugar and heavy cream. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 2-3 minutes, stirring constantly.
Remove the saucepan from the heat and stir in the vanilla extract and a pinch of salt.
Gradually add the sifted powdered sugar to the caramel mixture, stirring until smooth and creamy.
If the icing is too thick, you can add more cream to reach your desired consistency.
Let the caramel icing cool slightly before using it to frost the cooled butterscotch cakes.
Assembly:
Place one of the cooled butterscotch cakes on a serving platter or cake stand.
Spread a layer of caramel icing over the top of the cake.
Place the second butterscotch cake on top and spread the remaining caramel icing over the top and sides of the cake.
Slice and serve the Butterscotch Cake with Caramel Icing.
Prep Time: 25 minutes | Cooking Time: 25-30 minutes | Total Time: 50-55 minutes
Kcal: Approximately 400 kcal per serving | Servings: Makes one 2-layer cake, serves 10-12
Here are some Frequently Asked Questions (FAQs) regarding the Butterscotch Cake with Caramel Icing recipe:
1. Can I use salted butter instead of unsalted butter?
Yes, you can use salted butter if that’s what you have on hand. However, you may want to adjust the amount of added salt in the cake and icing recipes to avoid an overly salty flavor.
2. What if I don’t have buttermilk?
If you don’t have buttermilk, you can easily make a substitute at home. For 1 cup of buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 to 10 minutes until it slightly curdles.
3. Can this cake be made in advance?
Yes, the butterscotch cake layers can be baked in advance. Once cooled, wrap them tightly in plastic wrap and store at room temperature for up to 2 days or in the refrigerator for up to 5 days. The caramel icing can also be made ahead and refrigerated. Before assembly, let the icing come to room temperature to ensure it spreads easily.
4. How do I store the finished cake?
The finished Butterscotch Cake with Caramel Icing should be stored in the refrigerator due to the dairy content in the icing. Cover it with a cake dome or loosely with plastic wrap to keep it from absorbing fridge odors. It can be stored for up to 3-4 days. For the best flavor, let it come to room temperature before serving.
5. Can I freeze this cake?
Yes, both the unfrosted cake layers and the finished cake can be frozen. Wrap the cake layers or entire cake in plastic wrap followed by aluminum foil to prevent freezer burn. Store for up to 3 months. Thaw in the refrigerator overnight before serving or frosting.
6. Is there a way to make the caramel icing thicker or thinner?
Yes, the consistency of the caramel icing can be adjusted by varying the amount of powdered sugar. For a thicker icing, add more powdered sugar. If it’s too thick, you can thin it by adding a little more heavy cream, one tablespoon at a time, until you reach your desired consistency.
7. Can I use a different type of sugar for the cake or icing?
While the unique flavors of brown sugar and granulated sugar are essential for the butterscotch and caramel profiles, you can experiment with light or dark brown sugar depending on your preference for a deeper molasses flavor. Substituting other types of sugar could significantly alter the taste and texture.
8. What can I do if my icing becomes too hard?
If your caramel icing becomes too hard after cooling, you can gently reheat it on the stove over low heat, adding a small amount of heavy cream until it reaches a spreadable consistency again.
9. Can I add nuts or other mix-ins to the cake?
Absolutely! Chopped pecans or walnuts can be a delightful addition to either the cake batter or sprinkled on top of the icing for added texture and flavor.
10. How can I ensure my cake is moist?
To ensure your cake remains moist, be careful not to overbake it. Check the cake a few minutes before the suggested baking time and remove it from the oven as soon as a toothpick comes out clean or with a few moist crumbs attached.