Description
A delightful recipe for a rich and moist butterscotch cake topped with a luscious caramel frosting.
Ingredients
Scale
- 1 cup unsalted butter
- 2 cups brown sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup buttermilk
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the butter and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In another bowl, combine the flour, baking powder, and baking soda.
- Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, starting and ending with the flour mixture.
- Pour the batter into a prepared cake pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Allow to cool before frosting.
- For frosting, beat together caramel and butter until smooth.
- Spread frosting on the cooled cake.
Notes
- For extra flavor, add a teaspoon of vanilla extract to the batter.
- Store the cake covered at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: Butterscotch Cake, Caramel Frosting, Baking, Desserts