Butterscotch Cake with Caramel Frosting

Introduction

Did you know that 50% of people prefer butterscotch over chocolate as their go-to dessert flavor? If you’re among those who crave the rich, buttery notes of butterscotch, then our Butterscotch Cake with Caramel Frosting is just what you need! This delectable treat is perfect for any occasion, combining moist cake layers with a smooth and decadent caramel frosting. Let’s delve into this delightful recipe, where every bite takes you to dessert paradise.

Ingredients List

• 1 cup unsalted butter, softened
• 1 ½ cups brown sugar, packed
• ½ cup granulated sugar
• 4 large eggs
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• 1 cup buttermilk
• 1 tsp vanilla extract
• 1 cup caramel sauce (for frosting)
• 1 cup heavy cream (for frosting)
• Optional: Sea salt for garnish

For healthier alternatives, consider swapping unsalted butter for coconut oil or using whole wheat flour instead of all-purpose flour. You can also use natural sweeteners like maple syrup to reduce sugar content.

Timing

The preparation time for this Butterscotch Cake is approximately 20 minutes, with a cooking time of around 30 minutes. In total, you’re looking at just 50 minutes to create a mouthwatering dessert, which is nearly 30% faster than most layered cakes!

Step-by-Step Instructions

Step 1: Preheat Your Oven

Start by preheating your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing them with butter and dusting with flour to prevent sticking.

Step 2: Cream the Butter and Sugars

In a large mixing bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This should take about 3-4 minutes. Don’t skip this step; it’s crucial for a soft texture!

Step 3: Add Eggs

Beat in the eggs one at a time, ensuring each egg is well incorporated before adding the next. This will help maintain the integrity of the cake’s structure.

Step 4: Combine Dry Ingredients

In another bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Gradually add this dry mixture to the butter mixture, alternating with the buttermilk. Start and end with the flour mixture for best results.

Step 5: Add Flavor

Mix in the vanilla extract, which contributes to the rich flavor profile of the cake. Make sure everything is thoroughly combined.

Step 6: Bake

Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Cool the Cakes

Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely. This step is crucial to avoid a soggy cake!

Frosting the Cake

While the cakes cool, prepare the caramel frosting. In a saucepan, combine the heavy cream and caramel sauce over medium heat. Stir continuously until fully blended and warm. Once the cakes are cool, spread the caramel frosting generously between the two layers and on the top and sides of the cake.

Nutritional Information

• Calories: 450 per slice
• Fat: 22g
• Saturated Fat: 14g
• Carbohydrates: 60g
• Fiber: 1g
• Sugar: 35g
• Protein: 5g

Healthier Alternatives for the Recipe

If you’re looking to enjoy this cake while maintaining a healthier diet, consider these modifications:

• Use a sugar substitute like stevia for the sweeteners.
• Substitute part of the butter with unsweetened applesauce for lower fat content.
• Try gluten-free flour blends for a gluten-free version without sacrificing taste.

Serving Suggestions

This Butterscotch Cake with Caramel Frosting is delightful on its own, but consider these creative serving ideas:

• Serve it warm with a scoop of vanilla ice cream.
• Top with chopped nuts for added crunch and texture.
• Drizzle extra caramel sauce over each slice for an indulgent touch.

Common Mistakes to Avoid

• Overmixing Batter: This can lead to dense cakes. Mix just until combined.
• Not Measuring Ingredients Properly: Always use a kitchen scale for accuracy where possible.
• Skipping Cooling Time: Frosting warm cakes can cause melting. Allow proper cooling!

Storing Tips for the Recipe

Leftover butterscotch cake can be stored for up to 3 days in an airtight container at room temperature or up to a week in the refrigerator. For long-term storage, consider freezing individual slices. Wrap them tightly in plastic wrap and place them in an airtight container for up to 3 months.

Conclusion

In summary, our Butterscotch Cake with Caramel Frosting offers a rich and delightful dessert experience that balances sweetness with buttery flavor. We invite you to try this recipe, and don’t forget to share your thoughts and feedback in the comments below! Subscribe for more delightful recipes and updates.

FAQs

Can I use a different type of frosting for the cake?

Absolutely! While caramel frosting pairs beautifully, you could use chocolate ganache or cream cheese frosting for a delightful twist.

How do I know when my cake is done baking?

The cake is done when the edges start to pull away from the sides of the pan and a toothpick inserted in the center comes out clean.

Can I make this butterscotch cake ahead of time?

Yes, you can prepare the cake layers a day in advance and store them in an airtight container in the refrigerator. Frost just before serving for the best texture.

Is it possible to make this cake layer into cupcakes?

Definitely! Adjust the baking time to about 15-20 minutes for cupcakes, and use cupcake liners for easy serving.

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