# **Butterscotch Cake with Caramel Frosting: A Decadent Delight**
Indulge in the rich, buttery goodness of this **Butterscotch Cake with Caramel Frosting**—a dessert that promises to be irresistibly moist, flavorful, and utterly luxurious. Perfect for birthdays, holidays, or simply satisfying a sweet craving, this cake is guaranteed to earn you endless compliments. The deep, caramelized notes of butterscotch paired with silky caramel frosting create a match made in dessert heaven.
Let’s dive into the history, benefits, and step-by-step recipe for this heavenly treat!
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## **History of Butterscotch & Caramel**
Butterscotch dates back to the early 19th century in England, originally made by boiling butter and brown sugar (“scotch” possibly referring to “scorch”). Caramel, derived from the Latin *”cannamellis”* (sugar cane), became popular in the 17th century as sugar refining improved. Combining these two into a cake creates a nostalgic yet sophisticated dessert loved worldwide.
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## **Benefits (Yes, There Are Some!)**
✅ **Mood Booster** – The rich, sweet flavors release serotonin (the “happy hormone”).
✅ **Energy Source** – Brown sugar provides quick energy.
✅ **Versatile** – Perfect for celebrations or cozy nights in.
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## **Ingredients**
### **For the Butterscotch Cake:**
– 2 ½ cups (315g) all-purpose flour
– 1 ½ tsp baking powder
– ½ tsp baking soda
– ½ tsp salt
– 1 cup (230g) unsalted butter, softened
– 1 ½ cups (300g) brown sugar (packed)
– 4 large eggs, room temperature
– 1 tbsp vanilla extract
– 1 cup (240ml) buttermilk
– ½ cup (120ml) hot water
– 1 cup (180g) butterscotch chips (optional, for extra richness)
### **For the Caramel Frosting:**
– 1 cup (230g) unsalted butter, softened
– 3 cups (360g) powdered sugar
– ½ cup (120ml) caramel sauce (store-bought or homemade)
– 2 tsp vanilla extract
– ¼ tsp salt
– 2-3 tbsp heavy cream (as needed for consistency)
### **Optional Garnish:**
– Drizzled caramel sauce
– Butterscotch chips
– Sea salt flakes
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## **Step-by-Step Instructions**
### **Making the Butterscotch Cake:**
1. **Preheat & Prep** – Preheat oven to **350°F (175°C)**. Grease and flour two 9-inch cake pans.
2. **Dry Ingredients** – Whisk flour, baking powder, baking soda, and salt in a bowl.
3. **Cream Butter & Sugar** – Beat butter and brown sugar until light and fluffy (~3 mins).
4. **Add Eggs & Vanilla** – Mix in eggs one at a time, then add vanilla.
5. **Alternate Wet & Dry** – Add flour mix and buttermilk in batches, starting and ending with flour.
6. **Hot Water & Butterscotch Chips** – Stir in hot water (this keeps the cake moist). Fold in butterscotch chips.
7. **Bake** – Divide batter into pans and bake **25-30 mins** (until a toothpick comes out clean). Cool completely.
### **Making the Caramel Frosting:**
1. **Beat Butter** – Whip butter until creamy (~2 mins).
2. **Add Sugar & Caramel** – Gradually add powdered sugar, caramel sauce, vanilla, and salt.
3. **Adjust Consistency** – Add heavy cream as needed for a smooth, spreadable texture.
### **Assembling the Cake:**
1. **Layer & Frost** – Place one cake layer on a plate, spread frosting, then top with the second layer.
2. **Crumb Coat** – Apply a thin frosting layer to seal crumbs.
3. **Final Frosting** – Cover the cake completely with remaining frosting.
4. **Garnish** – Drizzle caramel, sprinkle butterscotch chips, and add sea salt flakes.
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## **Nutritional Information (Per Slice)**
– **Calories:** ~450 kcal
– **Carbs:** 60g
– **Protein:** 4g
– **Fat:** 22g
– **Sugar:** 45g
*Enjoy in moderation for a delightful treat!*
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## **Conclusion & For the Love of Dessert**
This **Butterscotch Cake with Caramel Frosting** is a showstopper—luscious, moist, and packed with nostalgic flavors. Whether you’re baking for a special occasion or just because, this cake is sure to win hearts.
**Dessert lovers, rejoice!** Every bite is pure bliss, making it a must-try for anyone with a sweet tooth.
So, preheat that oven and get ready to bake a masterpiece! 🎂💛
Would you like any variations (like a gluten-free or eggless version)? Let me know! 😊