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Salted Caramel Butterscotch Cake

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This Salted Caramel Butterscotch Cake is a rich, decadent dessert with layers of moist butterscotch-flavored cake, creamy caramel buttercream, and a drizzle of salted caramel sauce. Perfect for birthdays, holidays, or any time you’re craving a sweet treat!

Ingredients

Scale
For the Butterscotch Cake:
  • 2 ½ cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 ½ cups brown sugar, packed
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup butterscotch sauce (store-bought or homemade)
  • 1 cup whole milk
For the Salted Caramel Buttercream:
  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar
  • ½ cup salted caramel sauce (store-bought or homemade)
  • 2 tablespoons heavy cream
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
For the Topping:

  • ½ cup butterscotch chips, melted
  • ½ cup salted caramel sauce, for drizzling
  • Flaky sea salt, for garnish

Instructions

Make the Butterscotch Cake:
  1. Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
  2. Mix dry ingredients – In a bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. Cream butter & sugar – In a large mixing bowl, beat the butter and brown sugar until light and fluffy.
  4. Add eggs & flavoring – Mix in the eggs, one at a time, followed by the vanilla extract and butterscotch sauce.
  5. Alternate dry & wet ingredients – Gradually add the dry ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
  6. Bake – Divide batter evenly between the cake pans and bake for 25-30 minutes, or until a toothpick inserted comes out clean. Cool completely before frosting.
Make the Salted Caramel Buttercream:
  1. Beat the butter until smooth.
  2. Gradually add powdered sugar and mix until fluffy.
  3. Pour in salted caramel sauce, heavy cream, salt, and vanilla. Beat until smooth.
Assemble the Cake:

  1. Place one cake layer on a serving plate. Spread a layer of buttercream. Repeat with the second layer.
  2. Frost the top and sides of the cake with the remaining buttercream.
  3. Drizzle melted butterscotch and salted caramel over the top. Sprinkle with flaky sea salt.

Notes

  • For extra butterscotch flavor, add ½ teaspoon butterscotch extract to the cake batter.
  • Warm the caramel sauce slightly before drizzling for a smoother finish.
  • Store leftovers in an airtight container for up to 3 days.

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