Make the Butterscotch Cake:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easier removal.
- Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream the Butter and Sugar:
- In a large bowl, using an electric mixer, beat the butter and brown sugar on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl as needed.
- Add the Eggs and Vanilla:
- Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.
- Melt the Butterscotch:
- Melt the butterscotch chips in the microwave in 30-second intervals, stirring in between until smooth. Let it cool slightly, then add it to the butter mixture, beating until well combined.
- Alternate Dry Ingredients with Buttermilk:
- With the mixer on low speed, add the dry ingredients in three additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix just until combined.
- Bake:
- Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Prepare the Caramel Icing:
- Cook the Caramel Base:
- In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and heavy cream, and bring the mixture to a boil. Reduce the heat and let it simmer for 2-3 minutes, stirring constantly to prevent burning.
- Cool the Caramel:
- Remove the saucepan from heat and stir in the vanilla and a pinch of salt. Let the mixture cool for about 10 minutes.
- Add Powdered Sugar:
- Using an electric mixer, gradually beat in the powdered sugar, ½ cup at a time, until the icing is smooth and reaches your desired consistency. If the icing becomes too thick, add a tablespoon of cream or milk to thin it out.
Assemble the Cake:
- Level the Cake Layers:
- If necessary, level the tops of the cakes using a serrated knife or a cake leveler to ensure even stacking.
- Layer and Frost:
- Place one cake layer on a serving plate or cake stand. Spread a generous layer of caramel icing over the top. Place the second cake layer on top and cover the entire cake with the remaining caramel icing, smoothing it out evenly.
- Optional Garnishes:
- For extra flair, drizzle a bit of caramel sauce over the top, or sprinkle with toffee bits or chopped nuts for added crunch.
- Chill and Serve:
- Chill the cake in the refrigerator for about 30 minutes before serving to allow the icing to set. Slice and enjoy!
Pro Tips:
- Homemade Butterscotch: If you prefer, you can make your own butterscotch by cooking brown sugar and butter together and letting it cool before incorporating it into the batter.
- Icing Texture: The caramel icing firms up as it cools, so work quickly while icing the cake. If the icing thickens too much, you can warm it gently to soften it again.
- Storage: Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring it to room temperature before serving.
Conclusion:
This Butterscotch Cake with Caramel Icing is the perfect combination of sweet, buttery flavors and rich, smooth caramel. With its moist, tender crumb and a decadent caramel coating, this cake will be the star of any celebration!