Oh my goodness, let me tell you about this salted caramel butterscotch cake! It’s like a hug in dessert form—so rich and decadent, it’s hard to resist. I first tried it at a friend’s birthday party, and I was blown away by the layers of flavor! The buttery butterscotch combines beautifully with that heavenly salted caramel, creating a perfect balance of sweet and savory. Every bite is moist, fluffy, and just downright delightful. Trust me, once you slice into this beauty, the aroma will wrap around you like a warm blanket, making it impossible to wait to dig in!
Ingredients for Salted Caramel Butterscotch Cake
- 2 cups all-purpose flour, sifted for a light and fluffy texture
- 1 cup unsalted butter, softened to room temperature for easy creaming
- 1 cup brown sugar, packed for that rich, caramel-like flavor
- 1 cup granulated sugar, to add just the right amount of sweetness
- 4 large eggs, at room temperature to help with mixing
- 1 cup buttermilk, which keeps the cake moist and adds flavor
- 2 teaspoons baking powder, to give your cake that perfect rise
- 1 teaspoon baking soda, for extra fluffiness
- 1 teaspoon vanilla extract, because every cake needs a little warmth
- 1 teaspoon salt, to enhance all those wonderful flavors
- 1 cup salted caramel sauce, for drizzling and layering
- 1 cup butterscotch chips, adding delightful pockets of sweetness
How to Prepare Salted Caramel Butterscotch Cake
Step 1: Preheat and Prepare
First things first—let’s get that oven preheating to 350°F (175°C). This is super important because a hot oven helps your cake rise beautifully! While that’s warming up, grab your two 9-inch round cake pans and grease them well with butter or non-stick spray. Then, dust a little flour in there, tapping out the excess. This step is key to ensuring your cake comes out without a hitch!
Step 2: Mix Wet Ingredients
Now, in a large mixing bowl, it’s time to cream together the softened butter, brown sugar, and granulated sugar. I like to use an electric mixer for this—it makes it so much easier and fluffier! Beat them together until the mixture is light and fluffy, about 3-4 minutes. Next, add the eggs one at a time, mixing well after each addition. Then pour in that luscious buttermilk and vanilla extract, stirring until everything is combined. Your batter should look creamy and delicious!
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This is where the magic happens! Make sure to mix them well so they’re evenly distributed. Sifting the flour is a great idea, too, as it keeps the cake light and airy.
Step 4: Combine Mixtures
Now comes the fun part! Gradually add the dry mixture to your wet ingredients, mixing gently until just combined. Be careful not to overmix—it’s okay if there are a few lumps! Finally, fold in the butterscotch chips and half of that glorious salted caramel sauce. You want to distribute those sweet pockets of flavor evenly throughout the batter.
Step 5: Bake the Cake
Divide the batter evenly between your prepared pans and pop them in the oven. Bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them, and if you notice they’re browning too quickly, you can cover them loosely with foil. This way, they’ll cook through without burning!
Step 6: Cool and Assemble
Once they’re done, remove the cakes from the oven and let them cool in the pans for about 10 minutes. After that, gently transfer them to wire racks to cool completely. This is crucial—if you layer them while they’re still warm, the caramel sauce might just melt away! Once cooled, stack those layers high, drizzling the remaining salted caramel sauce between the layers and on top. It’s going to be a sight to behold!
Tips for Success with Salted Caramel Butterscotch Cake
Alright, let’s make this cake the best it can be! First, make sure your butter is truly softened; it should be creamy but not melted. This helps create that perfect fluffy texture. Also, don’t skip the buttermilk—it’s the secret to keeping your cake moist and tender. If you can, let your eggs sit out for a bit before using them; room temperature eggs blend better! And here’s my favorite tip: once the cake layers are cool, you can chill them in the fridge for a bit before frosting. It makes assembly so much easier and neater!
Storage & Reheating Instructions
To keep your salted caramel butterscotch cake fresh and delicious, store any leftovers in an airtight container at room temperature for up to 3 days. If you need to keep it longer, you can pop it in the fridge for up to a week. Just remember to let it come to room temperature before serving for the best flavor experience! If you want to freeze it, wrap each slice tightly in plastic wrap and store it in a freezer-safe container for up to 3 months. When you’re ready to enjoy, simply thaw it overnight in the fridge—no reheating needed! Just drizzle with a bit more salted caramel if you like, and indulge!
Nutritional Information
Wondering about the numbers? Here’s a rough estimate of the nutritional values for one slice of this scrumptious salted caramel butterscotch cake: it packs in about 450 calories, with 20g of fat (12g of which is saturated), and 4g of protein. You’ll also find around 60g of carbohydrates and 35g of sugar, which is what gives it that irresistible sweetness! And let’s not forget the sodium content—about 300mg per slice. Keep in mind, these values can vary based on specific ingredients used, but this should give you a good idea of your indulgent treat! Enjoy every bite!
FAQ about Salted Caramel Butterscotch Cake
Can I substitute the buttermilk? Absolutely! You can use regular milk mixed with a tablespoon of vinegar or lemon juice to mimic buttermilk’s acidity. Just let it sit for about 5 minutes before using.
What if I don’t have butterscotch chips? No worries! You can swap them out for chocolate chips or even toffee bits for that same delicious sweetness. It’ll still be amazing!
Can I make this cake ahead of time? Definitely! This cake actually tastes better the next day after the flavors have had time to meld. Just store it properly, and you’ll be good to go!
Is there a way to make it gluten-free? Yes! You can substitute the all-purpose flour with a 1:1 gluten-free baking flour. Just check that your baking powder is gluten-free, too!
Can I add nuts to the cake? For sure! Chopped pecans or walnuts would add a lovely crunch and complement the flavors beautifully.
Why You’ll Love This Recipe
- Rich, decadent flavor that perfectly balances sweet and salty
- Moist and fluffy texture that melts in your mouth
- Simple steps make it easy to whip up, even for beginners
- Perfect for celebrations, holidays, or just because!
- Versatile enough to customize with your favorite add-ins
- Impressive presentation that will wow your guests
- Pairs wonderfully with coffee or a scoop of ice cream
- Leftovers (if there are any!) taste even better the next day
Learn more about salted caramel desserts and indulge in more delicious recipes!
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Salted Caramel Butterscotch Cake: 7 Reasons to Indulge
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A rich and decadent salted caramel butterscotch cake with layers of flavor.
Ingredients
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1 cup granulated sugar
- 4 large eggs
- 1 cup buttermilk
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1 cup salted caramel sauce
- 1 cup butterscotch chips
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a large bowl, cream the butter, brown sugar, and granulated sugar together.
- Add eggs one at a time, mixing well after each addition.
- Stir in buttermilk and vanilla extract.
- In a separate bowl, combine flour, baking powder, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture, mixing until just combined.
- Fold in butterscotch chips and half of the salted caramel sauce.
- Divide the batter between the prepared pans.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Once cooled, layer the cakes and drizzle with remaining salted caramel sauce.
Notes
- Store leftovers in an airtight container.
- This cake can be frozen for up to 3 months.
- Top with whipped cream for extra indulgence.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: salted caramel butterscotch cake, dessert, cake, caramel, butterscotch
