🍰 Butterscotch Cake with Caramel Icing 🍯
Ingredients
For the Cake:
2 cups (400 g) packed light brown sugar
½ cup (115 g) unsalted butter, softened
1 tsp pure vanilla extract
2 large eggs, room temperature
2 cups (250 g) all-purpose flour
1 tsp baking soda
1 tsp baking powder
½ tsp fine sea salt
1 cup (240 ml) buttermilk
For the Caramel Icing:
1½ cups (300 g) packed light brown sugar
¼ cup (57 g) unsalted butter
¼ cup (60 ml) whole milk
1 tbsp (8 g) all-purpose flour
2 tbsp (28 g) additional unsalted butter
1 tsp pure vanilla extract
Instructions
Prep the oven: Preheat to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy release.
Make the batter: In a large mixing bowl, beat the brown sugar and softened butter with an electric mixer on medium speed until light and fluffy (about 2–3 minutes). Mix in the vanilla, then add eggs one at a time, blending just until incorporated after each.
Combine dry ingredients: In a separate bowl, sift together the flour, baking soda, baking powder, and salt.
Alternate wet and dry: With the mixer on low, add the flour mixture in two additions, alternating with the buttermilk (begin and end with dry ingredients). Mix until just combined—do not overbeat. Scrape the bowl as needed.
Bake: Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in pans for 5 minutes, then run a knife around the edges and invert onto wire racks to cool completely (about 30–45 minutes).
Prepare the icing: While the cakes cool, combine the brown sugar, ¼ cup butter, milk, and flour in a small saucepan over medium heat. Bring to a gentle boil, stirring frequently. Boil for exactly 1 minute, then remove from heat. Stir in the remaining 2 tablespoons of butter and the vanilla until smooth. Let the icing cool slightly—it should be warm and thickened but still pourable.
Assemble: Place one cake layer on a serving plate. Pour half the icing over it, spreading gently to the edges. Top with the second layer and pour the remaining icing over. Work quickly—the icing sets as it cools. Allow the cake to rest until the icing firms up (about 20–30 minutes) before slicing.