Butterscotch Cake with Caramel Frosting 
Ingredients
For the cake:
1½ cups all-purpose flour
1 cup granulated sugar
¾ cup packed brown sugar
½ cup unsalted butter, softened
2 large eggs, at room temperature
½ cup buttermilk
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon (optional)
For the caramel frosting:
½ cup unsalted butter
1 cup packed brown sugar
¼ cup heavy cream
1 teaspoon vanilla extract
Pinch of salt
Instructions
Preheat and prepare pan – Set oven to 350°F. Grease an 8-inch round or square cake pan thoroughly with butter or cooking spray, then dust with a tablespoon of flour. Tap out excess flour. Set aside.
Cream butter and sugars – In a large mixing bowl, combine the softened ½ cup butter, 1 cup granulated sugar, and ¾ cup brown sugar. Beat with a spoon or electric mixer on medium speed for 2–3 minutes, until the mixture looks light, fluffy, and pale in color. Scrape down the sides of the bowl once.
Add eggs one at a time – Crack one egg into the butter-sugar mixture and beat until fully incorporated, about 30 seconds. Add the second egg and beat again until smooth and no streaks remain. The mixture may look slightly curdled at this stage — that is normal.
Mix in liquids – Pour in the ¼ cup molasses and ½ cup buttermilk. Stir or beat on low speed just until combined. The batter will look darker and slightly thinner now.
Combine dry ingredients separately – In a separate small bowl, whisk together the 1½ cups flour, 1 teaspoon baking soda, ½ teaspoon salt, and ½ teaspoon cinnamon (if using). Whisk for about 15 seconds to evenly distribute the leavening and spice.
Combine wet and dry – Gradually add the dry ingredients to the wet mixture, adding about one-third at a time. Stir gently with a spatula or spoon after each addition, just until the flour disappears. Do not overmix — a few small lumps are fine.
Fill pan and bake – Pour the batter into the prepared pan. Use a spatula to spread it evenly to the edges and smooth the top. Bake on the middle rack for 28–32 minutes. To test for doneness, insert a toothpick into the center — it should come out clean or with a few moist crumbs, not wet batter. The edges will pull away slightly from the pan.
Cool the cake – Remove the pan from the oven and place on a wire cooling rack. Let the cake cool in the pan for 10 minutes. Then run a thin knife around the edge, invert onto the rack, and flip back right-side up to cool completely. The cake must be fully cool before frosting, about 45–60 minutes.
Make the caramel frosting – While the cake cools, prepare the frosting. In a medium saucepan over medium heat, melt ½ cup butter. Once melted, add 1 cup brown sugar and stir constantly for 2 minutes. The mixture will bubble and darken slightly. Slowly pour in ¼ cup heavy cream and add a pinch of salt, stirring continuously. Let the mixture come to a gentle simmer and bubble for 2 more minutes, stirring often. Remove from heat and stir in 1 teaspoon vanilla extract. Let the frosting sit in the pan for 5–10 minutes to thicken to a spreadable consistency — it should coat the back of a spoon.
Frost the cake – Place the completely cooled cake on a serving plate. Pour or spread the thickened caramel frosting over the top, allowing it to flow slightly over the edges. Use a spatula or the back of a spoon to create swirls. Let the frosting set for 10–15 minutes before slicing. For cleaner slices, use a sharp knife wiped clean between cuts.
Butterscotch Cake with Caramel Frosting
