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Salted Caramel Butterscotch Cake

Salted caramel butterscotch cake layers tender brown sugar cake with smooth butterscotch frosting and a ribbon of salted caramel. The caramel is cooked until deep amber, then drizzled over the frosted cake for a sweet finish balanced with flaky sea salt.
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Prep Time 35 minutes
Cook Time 38 minutes
Cooling and setting 30 minutes
Total Time 1 hour 43 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

For the cake and butterscotch frosting
  • 2.5 cups all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp kosher salt
  • 1.5 cups unsalted butter softened, divided (3/4 cup for the cake and 3/4 cup for the frosting)
  • 1.5 cups light brown sugar packed
  • 3 eggs large, at room temperature
  • 1 tsp vanilla extract
  • 1 cup buttermilk at room temperature
  • 1 cup butterscotch chips 6 ounces
  • 3 cups powdered sugar
  • 2 tbsp whole milk
For the salted caramel
  • 0.5 cup granulated sugar
  • 0.5 cup heavy cream
  • 0.5 tsp flaky sea salt

Equipment

  • 2 8-inch round cake pans
  • 1 microwave

Method
 

Bake the cake
  1. Heat the oven to 350°F.
  2. Grease two 8-inch round cake pans and line the bottoms with parchment paper.
  3. Whisk the flour, baking powder, baking soda, and kosher salt in a medium bowl.
  4. Beat 3/4 cup butter and the brown sugar in a large bowl until light and fluffy, about 3 minutes.
  5. Beat in the eggs one at a time, then beat in the vanilla.
  6. Add the flour mixture in three additions, alternating with the buttermilk in two additions, beginning and ending with the flour mixture.
  7. Divide the batter between the pans.
  8. Bake for 25–30 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
  9. Cool the cakes in their pans for 10 minutes.
  10. Turn the cakes out onto wire racks, remove the parchment, and cool completely.
Make the butterscotch frosting
  1. Melt the butterscotch chips in a microwave-safe bowl at 50% power, stirring every 20 seconds.
  2. Let the melted chips cool until no longer warm but still pourable.
  3. Beat the remaining 3/4 cup butter until creamy.
  4. Gradually beat in the powdered sugar.
  5. Beat in the melted chips and milk until smooth and spreadable.
Make the salted caramel
  1. Warm the heavy cream in a microwave-safe measuring cup for 30–45 seconds, until steaming but not boiling.
  2. Cook the granulated sugar in a small, heavy saucepan over medium heat, swirling the pan and stirring occasionally with a heatproof spatula, until melted and deep amber, about 5–7 minutes.
  3. Remove the pan from the heat and slowly whisk in the warm cream.
  4. Whisk in the flaky sea salt.
  5. If the caramel seizes, return the pan to low heat and whisk until smooth.
  6. Cool the caramel until thick but pourable.
Assemble the cake
  1. Set one cake layer on a serving plate.
  2. Spread about 3/4 cup frosting over the layer, building a ring of frosting around the edge.
  3. Spoon about 1/4 cup caramel into the center.
  4. Place the second cake layer on top.
  5. Spread the remaining frosting over the top and sides of the cake.
  6. Drizzle the remaining caramel over the top.
  7. Let the cake stand for 20 minutes before slicing.

Notes

For clean slices, let the caramel cool until thick but still pourable before assembling. Store covered in the refrigerator for up to 3 days; the cake can be frozen. For a dairy-free variation, use dairy-free butter, cream, milk, buttermilk, and butterscotch chips.