This classic Butterscotch Cake features a moist, brown-sugar sponge balanced by buttermilk and topped with a traditional boiled caramel glaze. The caramel icing sets into a smooth, fudge-like coating as it cools, delivering a warm, caramelized finish in every bite.
Ingredients & Equipment
The Butterscotch Sponge
| Ingredient | Quantity | Notes / Role |
| Brown sugar | 2 cups, packed | Deep molasses flavor base |
| Unsalted butter | ½ cup (1 stick / 115g) | Softened to room temperature |
| Eggs | 2 large | Room temperature |
| Pure vanilla extract | 1 tsp | Flavor enhancer |
| All-purpose flour | 2 cups (240g) | Structure |
| Baking soda | 1 tsp | Leavening agent |
| Baking powder | 1 tsp | Leavening agent |
| Salt | ½ tsp | Balance |
| Buttermilk | 1 cup (240ml) | Room temperature; tenderizes crumb |
The Boiled Caramel Icing
| Ingredient | Quantity | Notes / Role |
| Brown sugar | 1½ cups, packed | Glaze base |
| All-purpose flour | 1 tbsp | Thickener |
| Unsalted butter | ¼ cup (4 tbsp) + 2 tbsp | 2 tbsp reserved for finishing off heat |
| Milk | ¼ cup (60ml) | Liquid base |
| Pure vanilla extract | 1 tsp | Flavoring |
Instructions
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>)
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