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Salted Caramel Butterscotch Cake

Salted Caramel Butterscotch Cake

Rich, decadent, and irresistibly gooey!
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Prep Time 30 minutes
Cook Time 28 minutes
Servings 8 people
Calories 450 kcal

Equipment

  • Mixing bowls

Ingredients
  

Cake Layers:

  • 3 cups flour
  • 1½ cups dark brown sugar
  • 1 cup browned butter cooled
  • ½ cup sour cream
  • 4 eggs

Salted Caramel Drizzle:

  • 1 cup granulated sugar
  • 6 tbsp unsalted butter
  • ½ cup heavy cream
  • 1 tsp sea salt

Cream Cheese Frosting:

  • 8 oz cream cheese
  • ½ cup caramel
  • 3 cups powdered sugar

Instructions
 

Brown Butter Cake Layers:

  • Brown butter until golden and nutty; cool.
  • Cream sugar with butter; add eggs, sour cream, and vanilla.
  • Fold in dry ingredients.
  • Divide into greased pans and bake at 350°F for 25–28 minutes.

Salted Caramel Drizzle:

  • Melt sugar until amber.
  • Off heat, whisk in butter, then cream (watch for bubbling).
  • Stir in sea salt and let cool for 15 minutes.

Frosting & Assembly:

  • Whip cream cheese, caramel, and powdered sugar until silky.
  • Brush cake layers with butterscotch syrup for extra moisture.
  • Stack layers with frosting and caramel drizzle between each.
  • Chill 20 minutes before serving.

Notes

  • Moisture Boost: Brush layers with butterscotch syrup before assembly.
  • Caramel Consistency: If too thin, add a cornstarch slurry.
  • Storage:
    • Room Temp: 2 days (covered)
    • Fridge: 5 days (wrap layers in parchment)
    • Freezer: 3 months (unfrosted)

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 50gProtein: 3gFat: 25gSaturated Fat: 15gCholesterol: 80mgSodium: 300mgFiber: 1gSugar: 35gCalcium: 50mgIron: 1mg
Keyword Easy Caramel Drizzle Cake, Homemade Salted Caramel Cake, Moist Butterscotch Cake Recipe, Salted Caramel Butterscotch Cake
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