Butterscotch Cake with Caramel Icing Recipe

Let’s be real for a second—butterscotch cake with caramel icing isn’t just dessert. It’s comfort. It’s nostalgia. It’s that magical combo of rich, buttery sweetness topped with a caramel drizzle that actually makes you close your eyes in happiness after the first bite. Ever been there? Because I have—more than once. And FYI, I regret none of it. 😎

So if you’ve been hunting for a foolproof, ridiculously delicious butterscotch cake recipe with a caramel icing that doesn’t mess around, you’ve hit the sweet spot (pun 100% intended). I’m walking you through everything—from the moist cake layers to that thick, gooey icing you’ll want to put on literally everything.

Let’s bake, shall we?

Table of Contents

Why Butterscotch + Caramel? (Besides “Why Not?”)

Before we get baking, let’s address the why. Why go for butterscotch cake and caramel icing?

Butterscotch brings that deep, brown sugar + butter flavor. It’s cozy, rich, and oh-so-satisfying.
Caramel icing adds a glossy, buttery-sweet finish with a slight chew. Think fudge’s friendlier cousin.

Together? They’re a full-blown flavor explosion. You get a soft, rich crumb with a gooey, golden crown. I mean—can we even call this legal?

Butterscotch Cake with Caramel Icing Recipe

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Ingredients You’ll Need for Butterscotch Cake with Caramel Icing

🧁 For the Butterscotch Cake

1 cup unsalted butter (softened)
1½ cups light brown sugar (packed—none of that loose sprinkle nonsense)
½ cup granulated sugar
4 large eggs
1 tbsp vanilla extract
3 cups all-purpose flour
2½ tsp baking powder
½ tsp baking soda
1 tsp salt
1¼ cups buttermilk

🍯 For the Caramel Icing

½ cup unsalted butter
1 cup light brown sugar
¼ cup whole milk
2 cups powdered sugar (sifted—don’t skip this unless you like lumps)
1 tsp vanilla extract
Pinch of sea salt (optional, but highly recommended for that salted caramel vibe)

Let’s Talk Tools (a.k.a. What You’ll Dirty)

Electric mixer or stand mixer (unless you’re feeling really strong-armed today)
Two 9-inch round cake pans
Mixing bowls
Whisk & rubber spatula
Saucepan for icing
Cooling rack

Nothing fancy. No blow torches or $200 gadgets. Just good old-fashioned baking tools. 🙌

How to Make Butterscotch Cake Like a Pro (or At Least Look Like One)

🔪 Step 1: Prep the Battlefield

Preheat your oven to 350°F (175°C).
Grease and flour your cake pans. Or use parchment paper if you’re lazy like me. (Hey, no judgment.)

🧈 Step 2: Cream It Like You Mean It

In a large bowl, cream together the butter, brown sugar, and granulated sugar until fluffy.
Add eggs one at a time, beating well after each.
Stir in the vanilla extract.

BTW, if your batter smells like you want to eat it raw—don’t. But also, same.

🥣 Step 3: Dry Meets Wet

In another bowl, whisk together flour, baking powder, baking soda, and salt.
Alternate adding the dry mix and buttermilk into your wet ingredients, starting and ending with the dry. Mix until just combined. (Overmix = sad, tough cake.)

🧁 Step 4: Pour & Bake

Divide the batter evenly between the two pans.
Bake for 28–32 minutes, or until a toothpick comes out clean.
Let them cool in the pans for 10 minutes, then flip them onto a cooling rack to chill out.

How to Make Caramel Icing Without Crying

Let’s be honest—caramel icing sounds intimidating. Like you’ll burn it and your kitchen will smell like regret. But not today. This one’s simple, rich, and comes together in 10 minutes flat.

🍯 Step 1: Melt the Magic

In a saucepan over medium heat, melt the butter and brown sugar together.
Stir constantly (don’t walk away unless you’re into chaos).

💧 Step 2: Milk It

Add the milk, stir, and bring to a gentle boil for about 1 minute.
Remove from heat and let it cool just a bit.

🍬 Step 3: Sweeten the Deal

Stir in the powdered sugar, vanilla, and that pinch of salt.
Whisk until smooth and glossy.

It should be pourable but thick enough to cling to the cake. If it’s too runny, add more powdered sugar. Too thick? A splash more milk. Science!

Assembly Time: AKA The Fun Part

Alright, cakes are cooled, icing is ready. Let’s make something Instagram-worthy (or at least snack-worthy).

🛠️ Step-by-Step Assembly

Place the first cake layer on your stand or plate.
Spread a generous layer of caramel icing over the top.
Add the second cake layer. Repeat the icing spread.
Pour the remaining icing over the top and let it drip slightly down the sides. (Or go full drip-fest. Your call.)

Pro Tip: If you want to get extra, sprinkle on some chopped pecans or a little sea salt on top. Chef’s kiss.

Taste Test Time: What to Expect

So, what’s the vibe with this cake?

Flavor: Deep, buttery sweetness with caramel notes that linger (in a good way).
Texture: Moist and fluffy cake with a smooth, slightly chewy icing.
Sweetness level: Bold, but not cloying. The sea salt tones it down just enough.

IMO, this is one of those cakes that tastes like it took three days to make but really didn’t. Perfect for birthdays, holidays, or—let’s be real—Tuesday night.

FAQs about Butterscotch Cake with Caramel Icing

❓Can I make this ahead of time?

Absolutely. Bake the cake layers a day ahead, wrap them tightly, and store at room temp. Make the icing fresh before serving for best results.

❓Can I freeze it?

Yep. Freeze unfrosted layers for up to 2 months. Thaw overnight in the fridge before icing.

❓Can I turn this into cupcakes?

Heck yes. Fill cupcake liners ¾ full and bake for 18–20 minutes. Pipe the caramel icing on top like a frosting swirl—or drizzle like a rebel.

Let’s Get Real—What Makes This Cake a Keeper?

You know those recipes that end up scribbled on an old index card, stained with vanilla extract, and passed around during family get-togethers? This is that kind of recipe.

Here’s why:

Simple ingredients, big flavor.
No fancy steps or chef-y techniques.
Crowd-pleaser status: guaranteed.

Honestly, if you show up with this cake, people will ask for the recipe before they ask how you’ve been. Sad? Maybe. But also flattering. 😅

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Final Thoughts about Butterscotch Cake with Caramel Icing

So there you have it—your ultimate guide to Butterscotch Cake with Caramel Icing. No gimmicks. No weird ingredients. Just a rich, buttery masterpiece topped with sweet, glossy heaven.

Want to impress guests? Bake this.
Want to treat yourself after a long week? Bake this.
Want to win “best dessert” at literally any event? Yup—bake this.

And hey, if you’re anything like me, don’t wait for a reason. Life’s short. Eat the butterscotch cake. 😋

Now go forth and bake like a boss. And when someone asks you where you got the recipe, feel free to say, “Oh, just a little secret I picked up…” 😉