Butterscotch Cake with Caramel Icing

The Butterscotch Cake with Caramel Icing is a delightful treat that combines the rich flavors of butterscotch with a luscious caramel topping. The moist and tender cake pairs perfectly with the thin layer of sweet caramel icing, creating a heavenly dessert.

Butterscotch Cake with Caramel Icing

Ingredients:

• 2 Cups Brown Sugar
• 1/2 Cup Butter
• 1 teaspoon Vanilla
• 2 Eggs
• 2 Cups Flour
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 1/2 teaspoon Salt
• 1 Cup Buttermilk

How to Make:

1. Preheat the oven to 350 degrees. Grease and flour (or line with parchment) two 9″ or three 6″ round pans.
2. Cream butter and sugar with an electric mixer on medium until fluffy. Add vanilla, then add eggs one at a time, beating on low just until mixed in.
3. In a separate bowl, sift together flour, baking soda, baking powder, and salt. Add the flour and the buttermilk (alternating one then the other) into the sugar/egg mixture on low speed. Scrape down the bowl by hand to ensure thorough mixing.
4. Pour batter into pans and bake for 25-30 minutes, until a toothpick inserted in the middle comes out clean.
5. Cool before frosting.

Caramel Icing:

• 1 1/2 cups Brown Sugar
• 1 Tablespoon Flour
• 1/4 Cup Butter (plus 2 tablespoons for later)
• 1/4 Cup Milk
• 1 teaspoon Vanilla

Steps:

1. In a small saucepan, mix all icing ingredients (except vanilla and the extra 2 tablespoons of butter). Heat over medium and bring to a boil. Stir frequently to prevent burning and let the mixture boil for a solid one minute (or until it reaches 238 degrees using a candy thermometer).
2. Remove from heat and add vanilla and the 2 tablespoons of butter. Cool the mixture, stirring occasionally until it is warm (but not hot) and has thickened enough to spread.
3. Spread the icing over the cake quickly, as it will set as it cools. It forms a thin coating rather than a thick layer. Allow it to set completely before cutting into the cake.

Tips:

1. Room Temperature Ingredients: Ensure that the eggs, butter, and buttermilk are at room temperature for a smoother batter.
2. Evenly Divided Batter: Divide the batter equally among the pans to ensure even baking and uniform layers.
3. Quick Icing Application: Work swiftly when spreading the caramel icing, as it sets fast. Aim for a thin, even layer for the best results.
4. Complete Cooling: Allow the cake to cool completely before cutting to ensure clean slices and optimal flavor.

This Butterscotch Cake with Caramel Icing is a wonderful choice for special occasions or whenever you crave a deliciously sweet homemade dessert.