Description
Indulgent salted caramel butterscotch cake blends rich flavors of deep brown sugar and smooth caramel. Layers of moist cake combine with silky frosting, creating a dessert that delights sweet seekers with its complex, balanced profile.
Ingredients
Scale
- 1 ½ cups (330 grams) brown sugar, packed
- 1 cup (227 grams) unsalted butter, softened
- 4 large eggs
- 2 ½ cups (300 grams) all-purpose flour
- 1 cup (240 milliliters) whole milk
- ½ cup (120 milliliters) butterscotch sauce (store-bought or homemade)
- 2 ½ tsps baking powder
- 1 tsp vanilla extract
- ½ tsp salt
- 1 cup (227 grams) unsalted butter, softened
- 3 cups (360 grams) powdered sugar
- ½ cup (120 milliliters) salted caramel sauce (store-bought or homemade)
- 2 tbsps (30 milliliters) heavy cream
- 1 tsp vanilla extract
- ½ tsp salt
- ½ cup (85 grams) butterscotch chips, melted
- ½ cup (120 milliliters) salted caramel sauce, for drizzling
- Flaky sea salt, for garnish
Instructions
- Oven Preparation: Preheat oven to 350F (175C) and meticulously prepare cake pans by brushing with butter and lining with parchment paper to guarantee effortless cake release.
- Dry Ingredient Fusion: Whisk flour, baking powder, and salt in a medium bowl until uniformly blended, creating a foundational powder mixture for the cake’s structure.
- Butter Transformation: Utilize an electric mixer to cream butter and brown sugar, whipping the combination until it achieves a light, fluffy consistency with a pale golden hue.
- Wet Ingredient Integration: Incorporate eggs one at a time, ensuring complete blending after each addition. Introduce vanilla extract and butterscotch sauce, mixing until the batter becomes silky and homogeneous.
- Batter Harmonization: Delicately fold dry ingredients into the wet mixture, alternating with milk. Maintain a gentle technique to preserve the batter’s smooth texture, avoiding overmixing which could compromise the cake’s delicate structure.
- Baking Performance: Evenly distribute batter across prepared pans and transfer to preheated oven. Bake for 25-30 minutes, confirming doneness by inserting a toothpick into the center – a clean removal indicates perfect baking.
- Cooling Finale: Allow cakes to cool completely on a wire rack, creating an ideal surface for frosting application and ensuring a professional, polished presentation.
Notes
- Prevent Cake Sticking: Use parchment paper and butter generously to ensure easy cake removal and perfect layer separation.
- Mix Ingredients Carefully: Avoid overmixing the batter to maintain a light, tender cake texture; blend just until ingredients are combined.
- Temperature Control: Let ingredients like butter, eggs, and milk reach room temperature before mixing to create a smoother, more uniform batter.
- Check Doneness Accurately: Use the toothpick test for precise baking; a clean toothpick indicates the cake is fully baked without being dry.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 520
- Sugar: 48 g
- Sodium: 270 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 8 g
- Trans Fat: 1 g
- Carbohydrates: 62 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 105 mg