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butterscotch cake

Butterscotch Cake Recipe

Moist, rich butterscotch layer cake with homemade butterscotch sauce and creamy buttercream frosting. Perfect for celebrations!
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Prep Time 30 minutes
Cook Time 35 minutes
Cooling & Assembly 2 hours
Total Time 3 hours 5 minutes
Servings: 12
Course: Dessert, Dessert, Cake
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 2½ cups all-purpose flour
  • 2½ tsp baking powder
  • ½ tsp salt
  • ½ tsp ground cinnamon
  • 2 sticks unsalted butter room temperature
  • 1½ cups light brown sugar packed
  • ½ cup granulated sugar
  • 2 tsp vanilla extract
  • 3 large eggs room temperature
  • 1 cup sour cream room temperature
  • 2 cups powdered sugar sifted
  • 2 sticks unsalted butter room temperature
  • ¼ tsp salt for frosting
  • 2 tsp vanilla extract for frosting
  • 1⅓ cups butterscotch sauce divided

Equipment

  • 2 8-inch round cake pans Light colored preferred
  • 1 Electric mixer Stand or hand mixer
  • 1 Wire cooling racks For cooling layers
  • 1 Offset spatula For frosting
  • 1 Cake leveler Or serrated knife

Method
 

  1. Preheat oven to 350°F. Grease and flour two 8-inch cake pans, line with parchment.
  2. Whisk flour, baking powder, salt, and cinnamon in medium bowl.
  3. Beat butter until smooth (1 min). Add sugars, beat 3-4 minutes until fluffy.
  4. Mix in vanilla and eggs until combined.
  5. Alternately add flour mixture and sour cream, starting/ending with flour.
  6. Divide batter between pans. Bake 35 minutes until toothpick clean.
  7. Beat sugar and butter, add salt, vanilla, ⅓ cup butterscotch sauce.
  8. Cut layers in half. Layer with butterscotch sauce, frost outside.

Notes

Make butterscotch sauce from scratch for best flavor. Chill cake layers before assembly for easier handling. Store covered at room temperature 2-3 days.