Butterscotch Cake with Caramel Icing

👩‍🍳 Instructions

1. Make the Butterscotch Cake

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan.
2. In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy (2–3 minutes).
3. Beat in the eggs one at a time, followed by the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Add the dry ingredients to the wet mixture in batches, alternating with the milk. Begin and end with the dry ingredients.
6. Fold in chopped pecans or toffee bits if using.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
9. Let the cake cool completely in the pan before icing.

2. Make the Caramel Icing

10. In a saucepan, melt the butter over medium heat. Add the brown sugar and stir continuously for about 2 minutes until bubbling and smooth.
11. Stir in the milk or cream and bring to a gentle boil. Remove from heat and let cool for 5–10 minutes.
12. Whisk in the vanilla extract and gradually add the sifted powdered sugar until you reach a thick, pourable consistency.
13. Immediately spread the icing over the cooled cake, working quickly as it will begin to set as it cools.

📌 Recipe Notes