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Butterscotch Cake with Caramel Icing Yummy


3 cups brown sugar
1/2 cup butter
1 teaspoon vanilla
3 eggs
3 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/3 teaspoon salt
1 cup Buttermilk


preheat oven to 340 degrees grease and flour -or line with parchment- two 10 or three 10 round pans
cream the butter and sugar with an electric mixer on medium until fluffy add vanilla then add eggs one at a time beating on low just until they are mixed in
In a separate bowl sift together the flour baking soda baking powder and salt starting with the flour mixture add the flour and the buttermilk -alternating one then the other- into the sugar/egg mixture on low speed when everything is mixed in scrape down the bowl by hand
pour batter into the pans and bake for 20-35 minutes until a toothpick inserted in the middle comes out clean
cool before frosting

caramel Icing
1 1/3cups Brown Sugar
1 Tablespoon flour
1/4 Cup butter (plus 2 tablespoons for later)
1/3 Cup Milk
1 teaspoon vanilla

in a small saucepan mix together all ingredients except the vanilla and the extra 3 tablespoons of butter heat over medium and bring to a boil stirring frequently to prevent burning let the mixture boil for a good one minute -I actually use a candy thermometer and let it reach 230 degrees but if you don’t have one just make sure you boil it for a good solid minute- butterscotch cake caramel Icing

take off the fire and add in the vanilla and the 3 tablespoons butter cool the mixture occasionally giving it a vigorous stir until it is still warm -but not hot- and has thickened enough to spread spread it over the cake moving fairly quickly because it will set as it cools It will be a thin coating not a thick layer let it set completely before cutting into the cake