Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Salted Caramel Butterscotch Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Molly Yeh
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Salted Caramel Butterscotch Cake is rich, buttery, and full of warm, sweet flavors. A moist butterscotch cake is layered with creamy caramel frosting, drizzled with homemade salted caramel sauce, and finished with a sprinkle of flaky sea salt. Perfect for birthdays, holidays, or any day you’re craving something sweet and indulgent.

Ingredients

For the Cake:

  • 2 1/2 cups all-purpose flour

  • 1 1/2 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 tsp salt

  • 1 cup unsalted butter, softened

  • 1 3/4 cups brown sugar, packed

  • 4 large eggs

  • 1 tbsp vanilla extract

  • 1 cup buttermilk

  • 1/2 cup butterscotch chips, melted and slightly cooled

For the Salted Caramel Sauce:

  • 1 cup granulated sugar

  • 6 tbsp unsalted butter

  • 1/2 cup heavy cream

  • 1 tsp sea salt

For the Frosting:

  • 1 cup unsalted butter, softened

  • 4 cups powdered sugar

  • 1/2 cup salted caramel sauce (from above)

  • 2-3 tbsp heavy cream (as needed for consistency)

  • Pinch of sea salt (to taste)

Optional Garnish:

 

  • Extra salted caramel drizzle

  • Butterscotch chips

  • Flaky sea salt

Instructions

  1. Make the Salted Caramel Sauce:
    In a medium saucepan over medium heat, melt the sugar until it becomes an amber-colored liquid. Add the butter and stir until melted. Slowly pour in the heavy cream (be careful—it will bubble). Stir in the salt. Let it cool completely.

  2. Make the Cake:
    Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
    In a bowl, whisk together flour, baking powder, baking soda, and salt.
    In a large mixing bowl, beat butter and brown sugar until creamy. Add eggs one at a time, mixing well after each. Mix in vanilla and melted butterscotch.
    Add dry ingredients in three parts, alternating with buttermilk. Mix just until combined.
    Divide batter between prepared pans and bake for 25–30 minutes or until a toothpick comes out clean. Let cakes cool completely.

  3. Make the Frosting:
    In a large bowl, beat butter until light and fluffy. Slowly add powdered sugar. Mix in salted caramel and cream until smooth and spreadable. Add a pinch of salt to taste.

  4. Assemble the Cake:
    Place the first cake layer on a plate or stand. Spread frosting on top. Repeat with remaining layers. Frost the top and sides of the cake.
    Drizzle with extra caramel sauce and sprinkle with sea salt and butterscotch chips, if desired.

Notes

  • You can make the caramel sauce ahead of time and store it in the fridge for up to a week.

  • For a richer flavor, toast the butterscotch chips before melting them.

  • If you prefer a less salty finish, reduce or skip the final sprinkle of sea salt.

Nutrition

  • Serving Size: 1 slice
  • Calories: 620
  • Sugar: 58g
  • Sodium: 360mg
  • Fat: 32g
  • Saturated Fat: 19g
  • Unsaturated Fat: 11g
  • Trans Fat: 1g
  • Carbohydrates: 80g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 120mg

Find it online: https://healthyhomeeats.com/salted-caramel-butterscotch-cake/