Butterscotch Cake with Caramel Icing

Instructions:

For the Butterscotch Cake:

  1. Preheat the Oven:
    Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.
  2. Prepare Dry Ingredients:
    In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Cream the Butter and Sugar:
    In a large bowl, beat the butter and brown sugar together until light and fluffy (about 3-4 minutes) using an electric mixer or stand mixer.
  4. Add the Eggs and Vanilla:
    Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
  5. Alternate Adding Wet and Dry Ingredients:
    Gradually add the dry ingredients (flour mixture) to the butter-sugar mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Mix just until combined.
  6. Fold in Butterscotch Chips:
    If using butterscotch chips, fold them into the batter.
  7. Bake the Cake:
    Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

For the Caramel Icing:

  1. Make the Caramel:
    In a medium saucepan, melt the butter over medium heat. Add the brown sugar and heavy cream, stirring to combine. Bring the mixture to a gentle boil, and let it cook for about 2-3 minutes. Stir frequently to avoid burning. Remove from heat.
  2. Add Vanilla and Salt:
    Stir in the vanilla extract and salt.
  3. Mix in Powdered Sugar:
    Gradually whisk in the powdered sugar, 1/4 cup at a time, until the icing is smooth and has reached a pourable consistency. If the icing is too thick, add a little more cream or milk to reach the desired texture.
  4. Cool the Icing Slightly:
    Allow the caramel icing to cool for a few minutes before applying it to the cake. The icing should be slightly warm but not too hot.

Assemble the Cake:

  1. Frost the Cake:
    Once the cakes are completely cool, place one layer on a serving platter or cake stand. Pour a generous amount of the caramel icing over the first layer, spreading it evenly.
  2. Top with Second Layer:
    Place the second cake layer on top, and pour the remaining caramel icing over the top of the cake. Let the icing drip down the sides.
  3. Serve:
    Allow the icing to set for a few minutes before slicing and serving. Enjoy the sweet, decadent layers of butterscotch cake with caramel icing!