Butterscotch Cake with Caramel Icing

I found this Butterscotch Cake in a collection of my Great-Grandmother’s old recipe cards. I love trying out these vintage recipes because they often feature goodies that nobody seems to make anymore. I had never heard of Butterscotch Cake, so I decided to give it a go. Pairing it with caramel icing—another recipe from the old cards—was my idea. I have no idea which frosting she would have paired with this cake, but I love the caramel icing even more than the cake itself! Next time, I might try it with a standard butter cake.

Caramel Icing is a wonderful treat and one of those old-fashioned delights that fell out of favor but is now making a comeback. It tastes more like penuche or praline candy than the gooey caramel we think of nowadays. It dries and sets into a coating that’s very different from other types of frosting—not fluffy or creamy, but almost like a thin layer of brown sugar fudge on a cake!

Why You’ll Love This Recipe

This Butterscotch Cake with Caramel Icing is a delightful blend of nostalgic flavors and modern convenience. You’ll love it because it’s a unique dessert that stands out from the usual cakes. The caramel icing adds a distinct, irresistible touch that complements the butterscotch perfectly.

Kitchen Equipment You’ll Need

• Electric mixer
• Mixing bowls
• Sift
• 9″ or 6″ round cake pans
• Small saucepan
• Candy thermometer (optional)
• Spatula

Ingredients

For the Butterscotch Cake:

• 1 cup butter, softened
• 2 cups sugar
• 1 teaspoon vanilla extract
• 4 eggs
• 3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk

For the Caramel Icing:

• 1 1/2 cups brown sugar
• 1 tablespoon flour
• 1/4 cup butter (plus 2 tablespoons for later)
• 1/4 cup milk
• 1 teaspoon vanilla extract

Step-by-Step Instructions

Butterscotch Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9″ or three 6″ round pans, or line them with parchment paper.
2. Using an electric mixer on medium speed, cream the butter and sugar until fluffy. Add the vanilla extract.
3. Add the eggs one at a time, beating on low speed just until mixed.
4. In a separate bowl, sift together the flour, baking soda, baking powder, and salt.
5. Alternately add the flour mixture and buttermilk to the sugar and egg mixture, starting and ending with the flour. Mix on low speed until combined. Scrape down the sides of the bowl as needed.
6. Pour the batter into the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the cakes cool completely before frosting.

Caramel Icing:

1. In a small saucepan, combine the brown sugar, flour, 1/4 cup butter, and milk. Heat over medium, stirring frequently to prevent burning, and bring to a boil.
2. Let it boil for a solid minute (or until it reaches 238°F on a candy thermometer).
3. Remove from heat and add the vanilla extract and the remaining 2 tablespoons of butter.
4. Let the mixture cool slightly, stirring occasionally, until it thickens but is still warm enough to spread.
5. Spread the icing over the cooled cake quickly, as it will set as it cools. The icing will form a thin coating over the cake. Allow it to set completely before cutting.

Tips for Success

• Ensure all ingredients are at room temperature for the best mixing results.
• Don’t overmix the batter once the flour is added to avoid a dense cake.
• Use a candy thermometer for precise caramel icing consistency.

Additional Tips and Variations

Consider adding chopped nuts or a sprinkle of sea salt to the caramel icing for extra texture and flavor. You can also try the caramel icing on other cakes, such as a classic butter cake, for a delicious twist.

Nutritional Highlights (Per Serving)

Each serving of Butterscotch Cake with Caramel Icing contains approximately:

• Calories: 450
• Fat: 18g
• Carbohydrates: 68g
• Protein: 5g
• Sugar: 45g

Frequently Asked Questions (FAQ)

Can I make the cake in advance?
Yes, you can bake the cake a day or two ahead. Store it in an airtight container at room temperature and frost it on the day you plan to serve.

What if I don’t have buttermilk?
You can substitute buttermilk with a mixture of milk and vinegar or lemon juice. For each cup of buttermilk, use 1 cup of milk plus 1 tablespoon of vinegar or lemon juice, let it sit for a few minutes before using.

Conclusion

I hope you’re as excited to try this Butterscotch Cake with Caramel Icing as I was when I first discovered it among my Great-Grandmother’s recipes. It’s a delightful journey back to a time when baking was an art of flavor and care. Give it a try, and I’d love to hear about your experiences in the comments below!