How To Make Butterscotch Caramel Cake


 Butterscotch caramel cake is a delicious dessert that is sure to satisfy anyone's sweet tooth. It typically consists of layers of moist cake that are filled with creamy butterscotch and caramel filling and topped with decadent frosting. The cake is usually made with ingredients such as flour, sugar, eggs, butter, milk, and baking powder. The butterscotch and caramel filling are made by combining butter, brown sugar, heavy cream, and vanilla extract over low heat until it thickens into a smooth, rich sauce. The frosting can vary but is often a creamy buttercream or cream cheese frosting that is flavored with butterscotch and caramel. The resulting cake is a mouthwatering combination of sweet, creamy, and indulgent flavors that is perfect for special occasions or as a sweet treat anytime.

How To Make Butterscotch Caramel Cake


Butterscotch is a type of confectionery made primarily from brown sugar and butter. It has a rich, creamy, and sweet taste with a subtle caramel-like flavor. Traditional butterscotch is made by heating brown sugar and butter together until the mixture reaches a temperature of around 290°F (143°C), which causes the sugar to caramelize and turn a golden brown color. Other ingredients, such as cream or vanilla, can also be added to enhance the flavor and texture of the butterscotch. Butterscotch can be enjoyed on its own as a candy or used as a flavoring in desserts, such as ice cream, pudding, and cakes.

Here are some tips and variations that you can try to make your butterscotch caramel cake even more delicious:


Use high-quality ingredients for the cake batter, including butter, flour, sugar, and eggs, to ensure a moist and tender texture.

Use a candy thermometer to accurately measure the temperature of the caramel sauce. It should reach 350°F for a smooth and silky texture.

Use a non-stick or well-greased cake pan to prevent the cake from sticking.

Allow the cake to cool completely before adding the caramel sauce to prevent it from becoming too soggy.

Store the cake in the refrigerator to keep it fresh and maintain its texture.


Add chopped nuts, such as pecans or walnuts, to the batter for added texture and flavor.

Use brown sugar instead of white sugar to give the cake a deeper, richer flavor.

Top the cake with whipped cream or ice cream for a refreshing contrast to the sweet butterscotch caramel sauce.

Drizzle additional caramel sauce over the top of the cake for a more decadent dessert.

Add a sprinkle of sea salt to the caramel sauce for a sweet and salty flavor combination.


How To Make Butterscotch Caramel Cake

It's generally recommended to wait until a bundt cake has cooled down before attempting to remove it from the pan. Once the cake has cooled for about 10-15 minutes, use a butter knife or rubber spatula to gently loosen the edges of the cake from the pan. Then, place a wire rack or serving plate upside down over the top of the pan and carefully flip the pan over so that the cake falls onto the rack or plate.

It's important to note that if you try to flip a bundt cake while it's still hot, it's more likely to break apart or stick to the pan. So, it's best to allow the cake to cool slightly before attempting to remove it.


There are a few differences between a Bundt cake and a regular cake.

Shape: Bundt cakes are typically baked in a Bundt pan, which gives them a distinctive ring shape with a hole in the center. Regular cakes can be baked in a variety of pans and come in many shapes.

Texture: Bundt cakes are often denser and moister than regular cakes, as they typically contain more butter and eggs. The shape of the pan also affects the texture, as it allows the cake to cook more evenly.

Flavors: Bundt cakes can come in a variety of flavors, but they often have a more pronounced flavor than regular cakes. This is because the shape of the pan allows for more surface area to be exposed to the flavors.

Serving: Bundt cakes are often served without frosting or with a simple glaze, while regular cakes are typically frosted with a more elaborate frosting.

Overall, while Bundt cakes and regular cakes share many similarities, the differences in shape, texture, flavor, and serving style make them unique.


  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup buttermilk
  • 1/2 cup caramel sauce

  • For the frosting:

  • 1/2 cup unsalted butter, softened
  • 1/2 cup brown sugar
  • 1/4 cup heavy cream
  • 2 cups powdered sugar

How To Make Butterscotch Caramel Cake


Preheat the oven to 350°F (175°C) and grease a 9-inch cake pan with butter or cooking spray.

Salt, baking soda, baking powder, and flour should all be combined in a medium bowl.

In a large mixing bowl, cream together the butter and brown sugar until light and fluffy, about 2-3 minutes.

One at a time, add the eggs, completely combining after each addition. Stir in the vanilla extract.

Gradually add the flour mixture to the butter mixture, alternating with the buttermilk and mixing until just combined.

Pour the mixture into the prepared cake pan and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.

The cake should be taken out of the oven and allowed to cool for ten minutes in the pan before being moved to a wire rack to finish cooling.

While the cake is cooling, make the frosting. In a medium saucepan set over medium heat, melt the butter and brown sugar.

Stir in the heavy cream and bring the mixture to a boil, stirring constantly.

After turning off the heat, let the visage cool for five twinkles.

Add the powdered sugar gradually while stirring to create a smooth, spreadable frosting.

Once the cake is cooled, spread the caramel sauce evenly over the top of the cake.

Frost the cake with the butterscotch frosting, spreading it evenly over the top and sides of the cake.

Serve and enjoy your delicious butterscotch caramel cake!