Butterscotch Cake with caramel icing is one of the most delicious cakes I ever had in my entire life. The dreamy brown butter frosting complements the rich butterscotch cake perfectly. A salted caramel drizzle covers the whole cake. In this perfect fall-inspired cake, you can not deny the salted caramel and butterfly flavours. Caramel Icing is a marvellous treat and another of those old things that have fallen out of favour but are returning now. Indeed, it tastes more like penuche or praline sweets than the gooey caramel we now think of.
Ingredients:
2 Cups Brown Sugar
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1/2 Cup Butter
1 teaspoon vanilla
2 Eggs
2 Cups Flour
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1/2 teaspoon salt
1 Cup Buttermilk
For Caramel Icing:
1 1/2 cups Brown Sugar
1 tbsp flour
1/4 cup butter (plus 2 tbsp for later)
1/4 cup of Milk
1 teaspoon vanilla
Directions:
1. Make sure to preheat the oven ahead about 350 degrees C. Grease and flour a pan (2 9-inch pans or 3 9-inches round pans) or line a parchment paper.
2. In an electric mixer, cream the butter and sugar on medium to fluffy. Add vanilla, eggs (one by one,) and beat them to low until mixed.
3. Take the flour, baking soda, baking powder, and salt together in a separate bowl. Add the flour and buttermilk (alternating each other) in the sugar/egg mixture. Scrape the bowl manually when everything is mixed in.
4. In the pan, add batter and bake for 25-30 minutes until the middle toothpick is clean.
5. Cool before frost.
For Caramel Icing:
1. Put all the ingredients in a small casserole apart from vanillas and an additional 2 tbsp of butter, warm it up for about a minute, or cook over medium heat. To prevent the mixture from burning, you have to stir it frequently. You can use a candy thermometer (238 degrees) if you have but if you don’t then stick to the manual checking.
2. Remove it in the fire and add in the vanilla and the 2 tbsp of butter. Cool the mixture, occasionally stirring it until it is still warm and has thickened enough to spread. Spread it over the cake, make sure to spread quickly as it cools and set quick. The coating should be thin, and not a thick layer. Let it set completely before slicing it
Ingredients
- 2 Cups Brown Sugar
- 1/2 Cup Butter
- 1 teaspoon vanilla
- 2 Eggs
- 2 Cups Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1/2 teaspoon salt
- 1 Cup Buttermilk
- For Caramel Icing:
- 1 1/2 cups Brown Sugar
- 1 tbsp flour
- 1/4 cup butter (plus 2 tbsp for later)
- 1/4 cup of Milk
- 1 teaspoon vanilla
Instructions
1. Make sure to preheat the oven ahead about 350 degrees C. Grease and flour a pan (2 9-inch pans or 3 9-inches round pans) or line a parchment paper.
2. In an electric mixer, cream the butter and sugar on medium to fluffy. Add vanilla, eggs (one by one,) and beat them to low until mixed.
3. Take the flour, baking soda, baking powder, and salt together in a separate bowl. Add the flour and buttermilk (alternating each other) in the sugar/egg mixture. Scrape the bowl manually when everything is mixed in.
4. In the pan, add batter and bake for 25-30 minutes until the middle toothpick is clean.
5. Cool before frost.
For Caramel Icing:
1. Put all the ingredients in a small casserole apart from vanillas and an additional 2 tbsp of butter, warm it up for about a minute, or cook over medium heat. To prevent the mixture from burning, you have to stir it frequently. You can use a candy thermometer (238 degrees) if you have but if you don't then stick to the manual checking.
2. Remove it in the fire and add in the vanilla and the 2 tbsp of butter. Cool the mixture, occasionally stirring it until it is still warm and has thickened enough to spread. Spread it over the cake, make sure to spread quickly as it cools and set quick. The coating should be thin, and not a thick layer. Let it set completely before slicing it
