Salted Caramel Butterscotch Cake

Salted Caramel Butterscotch Cake is a luscious dessert that combines moist, buttery layers with the rich, deep flavors of butterscotch and the sweet-salty contrast of homemade salted caramel. Perfect for celebrations or simply when you’re craving something decadent, this cake offers a satisfying texture and flavor in every bite.

Why You’ll Love This Recipe

• Indulgent Flavor: Rich butterscotch and sweet salted caramel come together for an unforgettable treat.
• Moist Texture: Thanks to ingredients like sour cream and buttermilk, each layer is incredibly soft and tender.
• Elegant and Impressive: A beautiful drizzle of caramel and a finish of toasted pecans make this cake a showstopper.
• Perfect for Any Occasion: Whether it’s a birthday, holiday, or weekend indulgence, it fits the bill.
• Make-Ahead Friendly: Layers and frosting can be prepared ahead of time to save effort on the day of serving.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• White or yellow cake mix
• Instant butterscotch pudding mix
• Butterscotch chips, melted
• Light brown sugar
• Eggs
• Buttermilk
• Vegetable oil
• Sour cream
• Vanilla extract
• Toasted pecans, chopped
• Unsalted butter (for browning)
• Powdered sugar
• Heavy cream or milk
• Salted caramel sauce (store-bought or homemade)
• Optional: bourbon for added flavor depth

Directions

1. Make the Cake Layers
   • Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
   • Toast the pecans on a baking sheet for 5–7 minutes until fragrant; let cool and chop.
   • Melt butterscotch chips until smooth and let them cool slightly.
   • In a large bowl, whisk together cake mix, pudding mix, and brown sugar.
   • Add eggs, buttermilk, oil, sour cream, vanilla (and bourbon if using). Mix until smooth.
   • Stir in the melted butterscotch chips and chopped pecans.
   • Divide batter evenly into pans and bake for 22–25 minutes or until a toothpick comes out clean.
   • Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
2. Prepare the Brown Butter Frosting
   • Brown ½ cup unsalted butter in a saucepan over medium heat until golden and nutty. Let cool to room temperature until solid but soft.
   • Beat browned butter with 1 cup regular butter until creamy.
   • Add powdered sugar gradually, then mix in cream and vanilla until fluffy and spreadable.
3. Assemble the Cake
   • Level cake layers if needed. Place one layer on a cake plate and spread a layer of frosting.
   • Repeat with second and third layers, applying a crumb coat all around the cake. Chill for 20–30 minutes.
   • Frost the cake fully, then drizzle salted caramel over the top and let it drip down the sides.
   • Press extra chopped pecans along the base of the cake if desired.
4. Serve
   • Let the cake sit at room temperature before slicing. Serve with extra caramel drizzle if you like.

Servings and Timing

• Servings: 10–12 slices
• Prep Time: 45 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 10 minutes

Variations

• Nut-Free: Omit pecans for a smoother texture without compromising flavor.
• Cupcake Option: Use the same batter to make about 24 cupcakes; adjust baking time to 18–20 minutes.
• Bourbon Boost: Add a splash of bourbon to the frosting or cake batter for a grown-up twist.
• Chocolate Touch: Add chocolate chips or a thin ganache layer for extra indulgence.
• Layer Simplicity: Bake in a 9×13 pan for a sheet cake version that’s easier to frost and serve.

Storage/Reheating

• Refrigerator: Store the cake in an airtight container in the fridge for up to 4 days. Bring to room temperature before serving.
• Freezer: Wrap individual slices or whole cake tightly in plastic wrap and freeze for up to 2 months.
• Make Ahead: Cake layers can be baked and frozen (without frosting) for up to 1 month. Thaw and frost when ready.
• Reheating: Serve cold or bring to room temperature. For a warm slice, microwave for 10–15 seconds.

FAQs

Can I make the cake from scratch instead of using a mix?

Yes, you can use your favorite vanilla or yellow cake recipe and add butterscotch pudding mix and brown sugar for that signature flavor.

How do I make homemade salted caramel?

Melt 1 cup of granulated sugar over medium heat, then stir in 6 tablespoons of butter. Once melted, add ½ cup of heavy cream and a pinch of salt. Simmer until thickened.

Can I use store-bought caramel sauce?

Absolutely. Choose a good-quality salted caramel sauce for convenience and consistent results.

Can this cake be made ahead?

Yes, both cake layers and frosting can be prepared a day ahead and assembled before serving. The cake also freezes well.

What can I substitute for buttermilk?

Use 1 cup of milk mixed with 1 tablespoon of vinegar or lemon juice as a buttermilk substitute.

Can I make this cake gluten-free?

Yes, use a gluten-free cake mix and ensure all other ingredients are certified gluten-free.

What’s the best way to get a clean caramel drip?

Let the caramel cool until thick but pourable. Use a spoon or piping bag to gently drip along the edges of a chilled cake.

How do I brown butter correctly?

Cook unsalted butter over medium heat, stirring constantly until it turns amber and smells nutty. Remove from heat immediately to avoid burning.

Can I make this in a bundt pan?

Yes, just adjust baking time to around 45–50 minutes and grease the pan very well to prevent sticking.

Is this cake overly sweet?

It’s rich and sweet, but the brown butter and salted caramel add depth and balance to the sweetness.

Conclusion

Salted Caramel Butterscotch Cake is a celebration of rich, buttery flavor and indulgent texture. With its tender layers, creamy frosting, and a generous drizzle of caramel, it’s a dessert that looks as stunning as it tastes. Whether you’re serving it at a party or treating yourself to a luxurious slice, this cake is bound to impress.

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