Butterscotch Cake with Caramel Icing
Description
This butterscotch cake with caramel icing recipe features a sweet caramel icing and a fall-ready layered butterscotch cake for a retro-inspired dessert.
Ingredients
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2 cups brown sugar
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1/2 cup unsalted butter, softened
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1 teaspoon vanilla extract
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2 large eggs
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2 cups all-purpose flour
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1 teaspoon baking soda
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1 teaspoon baking powder
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1/2 teaspoon salt
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1 cup buttermilk
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1 1/2 cups brown sugar
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1/4 cup unsalted butter
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1/4 cup milk
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1 tablespoon all-purpose flour
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2 tablespoons unsalted butter
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1 teaspoon vanilla extract
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans, or line with parchment paper.
2
Beat 2 cups brown sugar and ½ cup butter in a bowl with an electric mixer on medium speed until fluffy. Beat in 1 teaspoon vanilla extract, then beat in eggs, one at a time, beating on low speed until just mixed in.
3
Sift 2 cups flour, baking soda, baking powder, and salt together in a separate bowl. Beat in flour mixture in 2 batches, alternating with buttermilk, on low speed until well mixed, scraping down the bowl as needed. Divide batter between the prepared pans.
4
Bake in the preheated oven until a toothpick inserted into centers comes out clean, 25 to 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen cake; invert carefully onto a serving plate or cooling rack. Cool, about 30 minutes.
5
Meanwhile, combine 1 ½ cups brown sugar, ¼ cup butter, milk, and 1 tablespoon flour in a small saucepan over medium heat; bring to a boil. Continue to boil, stirring frequently to prevent burning, for 1 minute. Off heat, stir in 2 tablespoons butter and 1 teaspoon vanilla extract. Cool icing, stirring occasionally, until it is still warm (but not hot) and has thickened enough to spread.
6
Spread icing over cake, moving fairly quickly because it will set as it cools. It will be a thin coating, not a thick layer. Set aside for icing to set completely before slicing.