Description

This salted caramel butterscotch cake is a dreamy, moist layer cake filled with butterscotch flavor and topped with luscious salted caramel. Each bite is soft, rich, and perfectly balanced between sweet and salty. It’s a showstopper dessert that’s surprisingly simple to make at home.

Ingredients

For the Butterscotch Cake:

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 cup light brown sugar, packed
1/2 cup granulated sugar
3 large eggs
1 tablespoon vanilla extract
1/2 cup butterscotch chips, melted and slightly cooled
1 cup whole milk
1/2 cup sour cream

For the Salted Caramel Sauce:

1 cup granulated sugar
6 tablespoons unsalted butter, cut into pieces
1/2 cup heavy cream
1 teaspoon sea salt

For the Frosting:

1 cup unsalted butter, softened
3 cups powdered sugar
1/2 cup salted caramel sauce (cooled)
1-2 tablespoons heavy cream (as needed for consistency)
Pinch of salt (optional, to taste)

Cook Mode Prevent your screen from going dark

Instructions

Make the Caramel Sauce: In a saucepan over medium heat, melt the sugar until it turns a deep amber color. Stir in butter until melted. Slowly whisk in the cream (be careful—it will bubble up). Stir in sea salt. Let cool completely before using.
Make the Cake:
Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or two 9-inch pans.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.
Beat in eggs one at a time, then add vanilla and melted butterscotch chips.
Mix in sour cream, then alternate adding flour mixture and milk until batter is smooth.
Divide evenly between prepared pans and bake for 25–30 minutes, or until a toothpick comes out clean.
Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
Make the Frosting:
Beat butter until creamy. Add powdered sugar one cup at a time, then mix in salted caramel and heavy cream until smooth and fluffy. Adjust consistency if needed.

Assemble the Cake:
Level the cake layers if needed. Spread frosting between each layer, then frost the top and sides.
Drizzle with extra salted caramel over the top and sprinkle with a little flaky sea salt if desired.

Notes

You can make the caramel sauce a few days ahead—just keep it in the fridge and warm slightly before using.
For extra flavor, add a pinch of cinnamon to the cake batter or frosting.
Store leftover cake covered in the fridge for up to 4 days.