{"id":7180,"date":"2026-04-18T12:03:44","date_gmt":"2026-04-18T12:03:44","guid":{"rendered":"https:\/\/infokothabd.com\/eng\/?p=7180"},"modified":"2026-04-18T12:03:44","modified_gmt":"2026-04-18T12:03:44","slug":"butterscotch-cake-with-caramel-frosting","status":"publish","type":"post","link":"https:\/\/infokothabd.com\/eng\/butterscotch-cake-with-caramel-frosting\/","title":{"rendered":"Butterscotch Cake with Caramel Frosting\u00a0"},"content":{"rendered":"

Butterscotch Cake with Caramel Frosting\u00a0\"\ud83e\uddc8\"<\/span>
Ingredients
For the cake:
1\u00bd cups all-purpose flour
1 cup granulated sugar
\u00be cup packed brown sugar
\u00bd cup unsalted butter, softened
2 large eggs, at room temperature
\u00bd cup buttermilk
1 teaspoon baking soda
\u00bd teaspoon salt
\u00bd teaspoon ground cinnamon (optional)
For the caramel frosting:
\u00bd cup unsalted butter
1 cup packed brown sugar
\u00bc cup heavy cream
1 teaspoon vanilla extract
Pinch of salt
Instructions
Preheat and prepare pan \u2013 Set oven to 350\u00b0F. 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 \u2013 In a large mixing bowl, combine the softened \u00bd cup butter, 1 cup granulated sugar, and \u00be cup brown sugar. Beat with a spoon or electric mixer on medium speed for 2\u20133 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 \u2013 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 \u2014 that is normal.

Mix in liquids \u2013 Pour in the \u00bc cup molasses and \u00bd cup buttermilk. Stir or beat on low speed just until combined. The batter will look darker and slightly thinner now.

Combine dry ingredients separately \u2013 In a separate small bowl, whisk together the 1\u00bd cups flour, 1 teaspoon baking soda, \u00bd teaspoon salt, and \u00bd teaspoon cinnamon (if using). Whisk for about 15 seconds to evenly distribute the leavening and spice.

Combine wet and dry \u2013 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 \u2014 a few small lumps are fine.

Fill pan and bake \u2013 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\u201332 minutes. To test for doneness, insert a toothpick into the center \u2014 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 \u2013 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\u201360 minutes.

Make the caramel frosting \u2013 While the cake cools, prepare the frosting. In a medium saucepan over medium heat, melt \u00bd 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 \u00bc 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\u201310 minutes to thicken to a spreadable consistency \u2014 it should coat the back of a spoon.

Frost the cake \u2013 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\u201315 minutes before slicing. For cleaner slices, use a sharp knife wiped clean between cuts.<\/p>\n","protected":false},"excerpt":{"rendered":"

Butterscotch Cake with Caramel Frosting\u00a0IngredientsFor the cake:1\u00bd cups all-purpose flour1 cup granulated sugar\u00be cup packed brown sugar\u00bd cup unsalted butter, softened2 large eggs, at room temperature\u00bd cup buttermilk1 teaspoon baking … <\/p>\n","protected":false},"author":1,"featured_media":7181,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-7180","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"_links":{"self":[{"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/posts\/7180","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/comments?post=7180"}],"version-history":[{"count":1,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/posts\/7180\/revisions"}],"predecessor-version":[{"id":7182,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/posts\/7180\/revisions\/7182"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/media\/7181"}],"wp:attachment":[{"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/media?parent=7180"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/categories?post=7180"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/tags?post=7180"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}