Butterscotch Cake with Caramel Frosting

👉Ingredients:

↪️For the cake:

1½ cups all-purpose flour

1 cup white sugar

¾ cup brown sugar (packed)

½ cup unsalted butter, softened

2 large eggs

½ cup buttermilk (or ½ cup milk + ½ tsp vinegar)

¼ cup molasses (for that deep butterscotch flavor)

1 tsp baking soda

½ tsp salt

½ tsp ground cinnamon (optional)

↪️For the caramel frosting:

½ cup unsalted butter

1 cup brown sugar (packed)

¼ cup heavy cream

1 tsp vanilla extract

A pinch of salt

👉Instructions:

✅️1. Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round or square cake pan.

✅️2. Cream the butter and sugars: In a mixing bowl, beat together the softened butter, white sugar, and brown sugar until light and fluffy.

✅️3. Add eggs: Add the eggs one at a time, beating well after each one.

✅️4. Mix dry ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using).

✅️5. Combine wet and dry: Add the dry ingredients to the butter mixture a little at a time, alternating with the buttermilk. Start and finish with the dry ingredients.

✅️6. Add molasses: Gently stir in the molasses until fully combined.

✅️7. Bake: Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes or until a toothpick comes out clean from the center.

✅️8. Cool the cake: Let the cake cool in the pan on a wire rack for at least 30 minutes before adding the frosting.

✅️9. Make the caramel frosting: In a small saucepan, melt the butter, then add the brown sugar and heavy cream. Stir constantly over medium heat until the sugar is dissolved and the mixture starts to bubble.

✅️10. Finish the frosting: Reduce heat and simmer for 2–3 minutes. Remove from heat and stir in the vanilla and a pinch of salt.

✅️11. Frost the cake: Let the frosting cool slightly, then spread it evenly over the cooled cake.

✅️12. Serve & store: Slice and enjoy! Keep any leftovers covered at room temperature for up to 2 days, or refrigerate to keep longer.