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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.