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Butterscotch Cake with Caramel Icing Yummy


3 cups brown sugar
1/3 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

how to make it

preheat oven to 340 degrees grease and flour - or line with parchment -  two 8″ or three 7″ 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 30 - 35 minutes until a toothpick inserted in the middle comes out clean

cool before frosting

caramel Icing

1 1/3 cups brown sugar
1 Tablespoon flour
1/3 cup butter - plus 3 tablespoons for later-
1/3 cup Milk
1 teaspoon vanilla

in a small saucepan mix together all ingredients except the vanilla and the extra 2 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 -

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