🪄 Butterscotch Cake with Caramel Icing 🧁
Ingredients:
For the Cake:
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/2 cup dark corn syrup
For the Caramel Icing:
1 cup heavy cream
1 cup packed light brown sugar
1/2 cup unsalted butter
1 teaspoon vanilla extract
Pinch of salt
2 cups powdered sugar
Instructions:
Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and dust them lightly with flour.
In a large mixing bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
Sift together the flour, baking soda, and salt in a separate bowl. Gradually add this dry mixture to the butter mixture alternately with the buttermilk and corn syrup. Mix until smooth.
Pour the batter evenly into the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
While the cakes cool, prepare the caramel icing. In a saucepan over medium heat, combine the heavy cream, brown sugar, butter, and salt. Bring to a boil, stirring constantly, and cook for 2-3 minutes.
Remove from heat and stir in the vanilla extract. Gradually whisk in the powdered sugar until the icing reaches a smooth, spreadable consistency.
Once the cakes are completely cooled, assemble them by spreading a layer of icing between the layers and on top. Let the icing set before serving.