I can never resist a vintage-inspired cake that ends with a thick blanket of butterscotch frosting. This easy butterscotch cake is the kind of dessert that disappears fast and has everyone asking for the recipe.
I’m obsessed with this Easy Butterscotch Cake because it tastes like the best kind of old-school dessert, rich, bold, and unapologetically sweet. I love how the brown sugar brings that deep caramel flavor without being fussy, and the buttermilk keeps every bite soft and tender.
But the frosting? That’s where I lose all self-control.
Thick, buttery, butterscotch-loaded, and made for sneaking extra swipes from the bowl. And yes, I absolutely go back for a second slice.
Maybe a third. No regrets.
This is the cake I crave when plain vanilla just will not cut it at all.
Ingredients
- All-purpose flour gives the cake its soft, sturdy crumb without getting too fussy.
- Baking powder and baking soda help it rise so it’s not dense or heavy.
- Fine salt keeps the sweetness in check and makes everything taste brighter.
- Soft butter brings richness and that tender, bakery-style bite we all want.
- Light brown sugar adds cozy caramel notes and keeps the cake nice and moist.
- Eggs hold it together and give the cake a little extra richness.
- Vanilla makes the whole thing warmer, sweeter, and just more homemade.
- Molasses brings deep, sticky sweetness.
Basically, it’s butterscotch’s best friend.
- Buttermilk keeps the crumb soft, tender, and a little tangy.
- Dark brown sugar in the frosting gives that bold butterscotch flavor.
- Evaporated milk or cream makes the frosting smooth, creamy, and super spreadable.
- Powdered sugar thickens it up and gives you that classic fluffy frosting feel.
- Plus, a pinch of salt keeps the frosting from tasting too sugary.
Ingredient Quantities
- For the cake:
- 2 1/2 cups (312 g) all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon fine salt
- 1 cup (226 g) unsalted butter, softened
- 1 3/4 cups (375 g) packed light brown sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/4 cup (60 ml) molasses
- 1 cup (240 ml) buttermilk, room temperature
- For the butterscotch frosting:
- 1 cup (226 g) unsalted butter
- 2 cups (430 g) packed dark brown sugar
- 1/2 cup (120 ml) evaporated milk or heavy cream
- 1 teaspoon vanilla extract
- 3 to 3 1/2 cups (360 to 420 g) powdered sugar, sifted
- Pinch of salt
How to Make this
1. Preheat oven to 350 F (175 C). Grease and flour two 9 inch round cake pans or line with parchment; set aside.
2. Whisk together 2 1/2 cups (312 g) all purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1 teaspoon fine salt in a bowl.
3. In a large bowl, cream 1 cup (226 g) softened unsalted butter with 1 3/4 cups (375 g) packed light brown sugar until light and fluffy, about 3 to 4 minutes.
4. Add 3 large room temperature eggs one at a time, mixing well after each, then stir in 1 teaspoon vanilla extract and 1/4 cup (60 ml) molasses.
5. With mixer on low, add the dry ingredients in three additions alternately with 1 cup (240 ml) room temperature buttermilk, beginning and ending with the dry ingredients, and mix until just combined.
6. Divide batter evenly between prepared pans and bake 25 to 30 minutes or until a toothpick inserted in centers comes out clean. Cool in pans 10 minutes, then remove to a wire rack and cool completely.
7. For the butterscotch frosting, melt 1 cup (226 g) unsalted butter in a saucepan over medium heat. Stir in 2 cups (430 g) packed dark brown sugar and 1/2 cup (120 ml) evaporated milk or heavy cream. Bring to a gentle boil, stirring, and simmer 1 to 2 minutes until slightly thickened. Remove from heat and cool 15 to 20 minutes.
8. Once the sugar mixture is warm but not hot, whisk in 1 teaspoon vanilla extract and a pinch of salt, then gradually beat in 3 to 3 1/2 cups (360 to 420 g) sifted powdered sugar until you reach a spreadable frosting consistency. Adjust powdered sugar amount as needed.
9. If frosting is too soft, chill briefly and rewhip until spreadable; if too thick, stir in a teaspoon of milk at a time.
10. Assemble by placing one cake layer on a serving plate, spread a layer of frosting, top with second layer, then frost top and sides. Let set 30 minutes before slicing. Store covered at room temperature for 1 to 2 days or refrigerate for longer storage.
Equipment Needed
1. Oven
2. Two 9 inch round cake pans (or parchment rounds)
3. Mixing bowls (large and medium)
4. Electric mixer or stand mixer with paddle attachment
5. Measuring cups and spoons and kitchen scale
6. Whisk and rubber spatula
7. Saucepan and wooden spoon or heatproof spatula
8. Cooling rack
9. Sifter or fine mesh sieve
FAQ
Easy Butterscotch Cake Recipe Substitutions and Variations
- All purpose flour
- Cake flour: use 1 cup plus 2 tablespoons cake flour per cup AP for a lighter crumb
- White whole wheat or pastry flour: substitute 1:1 for a slightly heartier texture
- Unsalted butter (cake and frosting)
- Salted butter: use as written but reduce added salt in recipe by about 1/4 teaspoon
- Vegan butter or coconut oil: use 1:1 for a dairy free version; expect a slight change in flavor and texture
- Buttermilk
- Milk plus lemon or vinegar: stir 1 tablespoon lemon juice or white vinegar into 1 cup milk, let sit 5 minutes
- Plain yogurt or sour cream: thin with a little milk to reach buttermilk consistency and use 1:1
- Molasses
- Dark corn syrup or maple syrup: use 1:1 for sweetness; maple adds its own flavor
- Light molasses or honey: use slightly less honey and watch baking color and flavor
Pro Tips
1. Let everything come to room temperature first. Warm butter and eggs make the batter smoother and help the cake rise evenly, so plan ahead and pull them out 30 to 60 minutes before you start.
2. Measure flour by weight or spoon and level. Packing flour into a cup adds extra dry ingredients and can make the cake dense. If using cups, gently spoon flour into the cup and level with a knife.
3. Don’t overmix once you add the dry ingredients. Mix just until the streaks disappear to keep the crumb tender. A few small pockets of flour are fine and will disappear during baking.
4. Cool the pans briefly, then run a thin knife around the edges before turning the layers out. Cooling in the pan for about 10 minutes helps the cake hold together, and loosening the edges prevents tearing.
5. When making the frosting, let the hot sugar mixture cool until it is only warm to the touch before adding powdered sugar. If it is too hot you will get a grainy texture. If the frosting becomes too soft after mixing, chill briefly and rewhip for a glossy, spreadable finish.
Easy Butterscotch Cake Recipe
I can never resist a vintage-inspired cake that ends with a thick blanket of butterscotch frosting. This easy butterscotch cake is the kind of dessert that disappears fast and has everyone asking for the recipe.
12
servings
797
kcal
Equipment: 1. Oven
2. Two 9 inch round cake pans (or parchment rounds)
3. Mixing bowls (large and medium)
4. Electric mixer or stand mixer with paddle attachment
5. Measuring cups and spoons and kitchen scale
6. Whisk and rubber spatula
7. Saucepan and wooden spoon or heatproof spatula
8. Cooling rack
9. Sifter or fine mesh sieve
Ingredients
-
For the cake:
-
2 1/2 cups (312 g) all purpose flour
-
2 teaspoons baking powder
-
1/2 teaspoon baking soda
-
1 teaspoon fine salt
-
1 cup (226 g) unsalted butter, softened
-
1 3/4 cups (375 g) packed light brown sugar
-
3 large eggs, room temperature
-
1 teaspoon vanilla extract
-
1/4 cup (60 ml) molasses
-
1 cup (240 ml) buttermilk, room temperature
-
For the butterscotch frosting:
-
1 cup (226 g) unsalted butter
-
2 cups (430 g) packed dark brown sugar
-
1/2 cup (120 ml) evaporated milk or heavy cream
-
1 teaspoon vanilla extract
-
3 to 3 1/2 cups (360 to 420 g) powdered sugar, sifted
-
Pinch of salt
Directions
- Preheat oven to 350 F (175 C). Grease and flour two 9 inch round cake pans or line with parchment; set aside.
- Whisk together 2 1/2 cups (312 g) all purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1 teaspoon fine salt in a bowl.
- In a large bowl, cream 1 cup (226 g) softened unsalted butter with 1 3/4 cups (375 g) packed light brown sugar until light and fluffy, about 3 to 4 minutes.
- Add 3 large room temperature eggs one at a time, mixing well after each, then stir in 1 teaspoon vanilla extract and 1/4 cup (60 ml) molasses.
- With mixer on low, add the dry ingredients in three additions alternately with 1 cup (240 ml) room temperature buttermilk, beginning and ending with the dry ingredients, and mix until just combined.
- Divide batter evenly between prepared pans and bake 25 to 30 minutes or until a toothpick inserted in centers comes out clean. Cool in pans 10 minutes, then remove to a wire rack and cool completely.
- For the butterscotch frosting, melt 1 cup (226 g) unsalted butter in a saucepan over medium heat. Stir in 2 cups (430 g) packed dark brown sugar and 1/2 cup (120 ml) evaporated milk or heavy cream. Bring to a gentle boil, stirring, and simmer 1 to 2 minutes until slightly thickened. Remove from heat and cool 15 to 20 minutes.
- Once the sugar mixture is warm but not hot, whisk in 1 teaspoon vanilla extract and a pinch of salt, then gradually beat in 3 to 3 1/2 cups (360 to 420 g) sifted powdered sugar until you reach a spreadable frosting consistency. Adjust powdered sugar amount as needed.
- If frosting is too soft, chill briefly and rewhip until spreadable; if too thick, stir in a teaspoon of milk at a time.
- Assemble by placing one cake layer on a serving plate, spread a layer of frosting, top with second layer, then frost top and sides. Let set 30 minutes before slicing. Store covered at room temperature for 1 to 2 days or refrigerate for longer storage.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 213g
- Total number of serves: 12
- Calories: 797kcal
- Fat: 32.5g
- Saturated Fat: 19.7g
- Trans Fat: 0.6g
- Polyunsaturated: 1.7g
- Monounsaturated: 9.2g
- Cholesterol: 128mg
- Sodium: 275mg
- Potassium: 83mg
- Carbohydrates: 124g
- Fiber: 1g
- Sugar: 104g
- Protein: 5.4g
- Vitamin A: 325IU
- Vitamin C: 0mg
- Calcium: 42mg
- Iron: 0.7mg
