Prepare to meet your new guilty pleasure: Salted Caramel Butterscotch Cake with Brown Butter Frosting. This cake doesn’t just enter the room—it struts in, daring every other dessert to step up. Imagine layers of soft, butterscotch-spiked cake drenched in gooey salted caramel, crowned with a decadent brown butter frosting that could make angels weep.
It’s rich, it’s bold, and it’s here to make you question every so-called “decadent” dessert you’ve ever had. So, skip the boring desserts and dive fork-first into a slice of pure indulgence. Your taste buds will thank you—and so will your Instagram feed.
Salted Caramel Butterscotch Cake with Brown Butter Frosting
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1/2 cup butterscotch chips melted
- 1/2 cup salted caramel sauce store-bought or homemade
Brown Butter Frosting:
- 1 cup unsalted butter browned and cooled
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.
- Mix Dry Ingredients: Combine flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
- Cream Butter and Sugars: In a large bowl, beat the softened butter with granulated and brown sugars until light and fluffy.
- Add Eggs and Vanilla: Mix in eggs one at a time, followed by the vanilla extract.
- Alternate Wet and Dry: Add the flour mixture to the butter mixture, alternating with buttermilk, beginning and ending with flour. Mix until just combined.
- Incorporate Butterscotch: Gently fold in melted butterscotch chips.
- Bake the Cake: Divide the batter evenly between the prepared pans and bake for 35 to 40 minutes. Cool in pans for 10 minutes before transferring to a wire rack.
- Prepare Frosting: For the frosting, beat the browned butter with powdered sugar, vanilla, and cream until smooth and fluffy.
- Assemble the Cake: Once the cakes are completely cooled, frost the top of one layer with caramel sauce, then stack the second layer on top. Frost the entire cake with the brown butter frosting.
- Serve and Enjoy: Slice and serve with an extra drizzle of caramel sauce if desired.
Notes
- Calories: 450
- Total Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 65g
- Fiber: 1g
- Protein: 5g
- For a deeper caramel flavor, toast the butterscotch chips before melting.
- Use a high-quality sea salt to sprinkle on top for that perfect sweet and salty balance.
- Serve with a side of fresh whipped cream or a scoop of vanilla ice cream for an extra treat.
Summary of the Recipe
This Salted Caramel Butterscotch Cake with Brown Butter Frosting is a rich, flavorful treat perfect for any special occasion.
Servings of the Recipe
Makes 10 to 12 servings.
Estimated Cost of the Recipe
Approximately $20 to $25, depending on ingredient brands and quality.
Prep Time of the Recipe
About 30 minutes.
Cook Time of the Recipe
35 to 40 minutes.
Total Time Taken to Prepare the Recipe
Roughly 70 minutes, including cooling time.
Which Course Does This Recipe Come Under?
Dessert
Which Cuisine Does This Recipe Come Under?
American
Equipment Required in This Recipe
- Mixing bowls
- Electric mixer
- 9-inch cake pans
- Cooling racks
- Offset spatula
- Whisk
- Measuring cups and spoons
Ingredients and Their Quantities Required in This Recipe
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1/2 cup butterscotch chips, melted
- 1/2 cup salted caramel sauce (store-bought or homemade)
- Brown Butter Frosting:
- 1 cup unsalted butter, browned and cooled
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
Instructions in Steps
- Preheat the Oven: Set your oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.
- Mix Dry Ingredients: Combine flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
- Cream Butter and Sugars: In a large bowl, beat the softened butter with granulated and brown sugars until light and fluffy.
- Add Eggs and Vanilla: Mix in eggs one at a time, followed by the vanilla extract.
- Alternate Wet and Dry: Add the flour mixture to the butter mixture, alternating with buttermilk, beginning and ending with flour. Mix until just combined.
- Incorporate Butterscotch: Gently fold in melted butterscotch chips.
- Bake the Cake: Divide the batter evenly between the prepared pans and bake for 35 to 40 minutes. Cool in pans for 10 minutes before transferring to a wire rack.
- Prepare Frosting: For the frosting, beat the browned butter with powdered sugar, vanilla, and cream until smooth and fluffy.
- Assemble the Cake: Once the cakes are completely cooled, frost the top of one layer with caramel sauce, then stack the second layer on top. Frost the entire cake with the brown butter frosting.
- Serve and Enjoy: Slice and serve with an extra drizzle of caramel sauce if desired.
Nutritional Values (Per Serving)
- Calories: 450
- Total Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 65g
- Fiber: 1g
- Protein: 5g
Additional Notes/Tips to Enhance the Flavor for the Recipe
- For a deeper caramel flavor, toast the butterscotch chips before melting.
- Use a high-quality sea salt to sprinkle on top for that perfect sweet and salty balance.
- Serve with a side of fresh whipped cream or a scoop of vanilla ice cream for an extra treat.
This Salted Caramel Butterscotch Cake is more than just a dessert; it’s a full-on experience that dares you to live your sweetest life
