Butterscotch Cake with Caramel Icing


For the Butterscotch Cake:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1/2 cup sour cream
  • 1/2 cup butterscotch chips

For the Caramel Icing:

  • 1/2 cup unsalted butter
  • 1 cup light brown sugar
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 cups powdered sugar


  1. Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottom with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream the butter and brown sugar together until light and fluffy.
  4. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
  5. In a separate bowl, whisk together the buttermilk and sour cream.
  6. Gradually add the flour mixture and buttermilk mixture to the butter mixture, alternating between the two and mixing well after each addition.
  7. Stir in the butterscotch chips.
  8. Divide the batter evenly between the prepared cake pans.
  9. Bake for 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean.
  10. Allow the cakes to cool in the pans for 10 minutes before removing them from the pans and transferring them to a wire rack to cool completely.
  11. To make the caramel icing, melt the butter in a saucepan over medium heat.
  12. Add the brown sugar and cream and stir until the sugar has dissolved.
  13. Increase the heat to medium-high and bring the mixture to a boil, stirring occasionally.
  14. Reduce the heat to low and simmer for 2-3 minutes or until the mixture has thickened slightly.
  15. Remove the pan from the heat and stir in the vanilla extract and salt.
  16. Gradually whisk in the powdered sugar until the icing is smooth and creamy.
  17. Allow the icing to cool for 10-15 minutes, then spread it over the top of one cake layer.
  18. Place the second cake layer on top of the icing