This Salted Caramel Butterscotch Cake is a decadent dessert that combines the rich flavors of butterscotch and caramel with a perfect balance of sweet and salty. With moist cake layers, luscious caramel frosting, and a drizzle of homemade salted caramel sauce, this cake is a showstopper for any occasion.

Why You’ll Love This Recipe

  • Perfectly moist and flavorful cake with butterscotch and caramel notes
  • A delightful balance of sweet and salty flavors
  • Great for birthdays, holidays, or special gatherings
  • Can be made ahead and stored for convenience
  • Customizable with different toppings and fillings

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

  • All-purpose flour
  • Baking powder
  • Baking soda
  • Salt
  • Unsalted butter
  • Brown sugar
  • Granulated sugar
  • Eggs
  • Vanilla extract
  • Butterscotch pudding mix
  • Whole milk
  • Heavy cream

For the Salted Caramel Frosting:

  • Unsalted butter
  • Powdered sugar
  • Heavy cream
  • Vanilla extract
  • Homemade or store-bought salted caramel sauce

For the Salted Caramel Sauce:

  • Granulated sugar
  • Unsalted butter
  • Heavy cream
  • Sea salt

Directions

  1. Prepare the Cake: Preheat the oven to 350°F (175°C). Grease and flour three 8-inch cake pans.
  2. Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. Cream Butter and Sugars: Beat butter, brown sugar, and granulated sugar until light and fluffy.
  4. Add Wet Ingredients: Add eggs one at a time, then mix in vanilla extract and butterscotch pudding mix.
  5. Combine Ingredients: Alternately add the dry ingredients and milk, mixing until just combined.
  6. Bake: Divide batter among cake pans and bake for 25-30 minutes or until a toothpick inserted comes out clean. Let cool completely.
  7. Make the Salted Caramel Sauce: In a saucepan, melt sugar until golden. Add butter, then slowly pour in heavy cream while stirring. Add sea salt and let cool.
  8. Prepare the Frosting: Beat butter until creamy, then gradually add powdered sugar. Mix in heavy cream, vanilla, and salted caramel sauce.
  9. Assemble the Cake: Spread frosting between cake layers and over the entire cake. Drizzle with extra salted caramel sauce.
  10. Serve and Enjoy: Let the cake set before slicing and serving.

Servings and Timing

  • Servings: 10-12 slices
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Cooling Time: 1 hour
  • Total Time: Approximately 2 hours

Variations

  • Nutty Addition: Sprinkle chopped pecans or walnuts between layers for a crunchy texture.
  • Chocolate Twist: Drizzle melted chocolate over the top for an extra indulgent touch.
  • Spiced Flavor: Add a pinch of cinnamon or nutmeg for a warm spice undertone.
  • Different Frosting: Swap the salted caramel frosting for a classic vanilla buttercream if preferred.

Storage/Reheating

  • Room Temperature: Keep covered at room temperature for up to 2 days.
  • Refrigerator: Store in an airtight container in the fridge for up to 5 days.
  • Freezer: Wrap individual slices in plastic wrap and freeze for up to 3 months.
  • Reheating: Let chilled cake sit at room temperature for about 20 minutes before serving.
This Salted Caramel Butterscotch Cake is a decadent dessert that combines the rich flavors of butterscotch and caramel with a perfect balance of sweet and salty. With moist cake layers, luscious caramel frosting, and a drizzle of homemade salted caramel sauce, this cake is a showstopper for any occasion.

FAQs

How do I keep my cake moist?

Use full-fat dairy ingredients, do not overbake, and store properly to retain moisture.

Can I make this cake ahead of time?

Yes, you can bake the cake layers a day ahead and store them wrapped until ready to frost.

What can I use instead of butterscotch pudding mix?

You can substitute with vanilla pudding mix and add extra butterscotch extract.

Can I use store-bought caramel sauce?

Yes, but homemade caramel sauce offers the best flavor and consistency.

How do I prevent my caramel from crystallizing?

Avoid stirring while the sugar is melting, and use a clean, dry pan.

What’s the best way to frost the cake?

Use an offset spatula and apply a crumb coat before fully frosting for a smoother finish.

Can I make this cake gluten-free?

Yes, use a gluten-free all-purpose flour blend.

Can I make this cake dairy-free?

Use dairy-free butter, almond milk, and coconut cream as substitutes.

What pairs well with this cake?

It pairs beautifully with vanilla ice cream or a cup of strong coffee.

Can I make cupcakes instead of a cake?

Yes, divide the batter into cupcake liners and bake for about 18-20 minutes.

Conclusion

Salted Caramel Butterscotch Cake is the ultimate dessert for those who love the rich flavors of caramel and butterscotch with a hint of salt. Whether for a special celebration or simply to satisfy your sweet cravings, this cake is a guaranteed crowd-pleaser. Try it today and enjoy every delicious bite!

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This Salted Caramel Butterscotch Cake is a decadent dessert that combines the rich flavors of butterscotch and caramel with a perfect balance of sweet and salty. With moist cake layers, luscious caramel frosting, and a drizzle of homemade salted caramel sauce, this cake is a showstopper for any occasion.

Salted Caramel Butterscotch Cake

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  • Author: Kimberly
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Salted Caramel Butterscotch Cake is rich, moist, and packed with deep caramel and butterscotch flavors. Layers of soft vanilla cake are filled with silky butterscotch frosting, drizzled with homemade salted caramel sauce, and topped with crunchy sea salt for the perfect balance of sweet and salty. It’s a show-stopping dessert for birthdays, holidays, or any special occasion!


Ingredients

Units Scale

Cake:

  • 2 1/2 cups (315g) all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup (226g) unsalted butter, room temperature
  • 1 3/4 cups (350g) granulated sugar
  • 4 large eggs
  • 1 tbsp vanilla extract
  • 1 cup (240ml) buttermilk

Butterscotch Frosting:

  • 1 cup (226g) unsalted butter, room temperature
  • 3 cups (375g) powdered sugar
  • 1/2 cup (120ml) butterscotch sauce (store-bought or homemade)
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 2 tbsp heavy cream (as needed for consistency)

Salted Caramel Sauce:

  • 1 cup (200g) granulated sugar
  • 6 tbsp (85g) unsalted butter, cut into pieces
  • 1/2 cup (120ml) heavy cream
  • 1 tsp sea salt

Topping:

  • Extra salted caramel sauce
  • Flaky sea salt
  • Butterscotch chips (optional)

Instructions

Make the Cake:

  1. Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat butter and sugar until light and fluffy (about 2-3 minutes).
  4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  5. Alternate adding the dry ingredients and buttermilk, beginning and ending with dry ingredients. Mix until just combined.
  6. Divide batter evenly between the cake pans and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
  7. Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

Make the Salted Caramel Sauce:

  1. In a saucepan over medium heat, melt the sugar, stirring constantly until it turns a deep amber color.
  2. Carefully add butter, stirring until melted. Slowly pour in heavy cream, stirring continuously.
  3. Remove from heat and stir in sea salt. Let cool to room temperature.

Make the Butterscotch Frosting:

  1. Beat butter until creamy. Gradually add powdered sugar, mixing until smooth.
  2. Add butterscotch sauce, vanilla extract, and salt. Beat until fluffy.
  3. Add heavy cream if needed for a spreadable consistency.

Assemble the Cake:

  1. Place one cake layer on a plate. Spread with butterscotch frosting and drizzle with salted caramel sauce.
  2. Repeat with the second layer. Add the final cake layer and frost the entire cake.
  3. Drizzle extra salted caramel sauce over the top and sprinkle with flaky sea salt.
  4. Optional: Garnish with butterscotch chips for extra flavor.

Notes

  • Make ahead: The cake layers can be baked a day in advance and stored wrapped at room temperature.
  • Storage: Store in an airtight container at room temperature for 1 day or in the fridge for up to 5 days.
  • Freezing: Wrap unfrosted cake layers tightly in plastic wrap and freeze for up to 3 months.

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