Butterscotch Cake
A rich and moist cake infused with butterscotch flavor and topped with a luscious butterscotch frosting.
Equipment
- 9x13-inch baking pan
- Mixing Bowls:
- Stand Mixer
- Whisk
Ingredients
- 3 cups cake flour (14 oz)
- ¾ cup granulated sugar (6 oz)
- ¾ cup dark brown sugar packed (6 oz)
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. salt
- 1 Tbsp. vanilla extract
- 10 oz. buttermilk divided, at room temperature
- 3 large eggs room temperature
- 8 oz. browned butter room temperature (requires about 19 tablespoons of unsalted butter before browning)
- ½ cup vegetable oil (4 oz)
- 10 Tbsp. unsalted butter softened
- ¾ cup butterscotch sauce plus 1 tablespoon for swirling in frosting
- 5 cups powdered sugar
- Milk or heavy cream as needed to make frosting more spreadable
Instructions
- Preheat the oven to 335°F (170°C) and spray a 9x13-inch baking pan with nonstick spray.
- In a bowl, mix 4 oz of buttermilk with vegetable oil and set aside. In another bowl, whisk together the remaining buttermilk, eggs, and vanilla extract until smooth.
- In a stand mixer, combine cake flour, granulated sugar, brown sugar, baking soda, baking powder, and salt. Mix until blended.
- Add browned butter to the dry mixture, mixing until a coarse texture forms. Slowly mix in the buttermilk and oil mixture for about one minute until thickened.
- Gradually add the egg mixture, mixing until fully combined.
- Pour the batter into the prepared pan and smooth the top. Bake for 32 to 40 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely in the pan.
- To make the frosting, beat softened butter and butterscotch sauce together until smooth. Gradually add powdered sugar, mixing continuously. Adjust consistency with milk or cream as needed.
- Once the cake is cooled, frost generously and drizzle with additional butterscotch sauce.
- Serve and enjoy!
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Notes
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.