Butterscotch Cake with Caramel Icing

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans, or line with parchment paper.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Beat 2 cups brown sugar and ½ cup butter in a bowl with an electric mixer on medium speed until fluffy. Beat in 1 teaspoon vanilla extract, then beat in eggs, one at a time, beating on low speed until just mixed in.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Sift 2 cups flour, baking soda, baking powder, and salt together in a separate bowl. Beat in flour mixture in 2 batches, alternating with buttermilk, on low speed until well mixed, scraping down the bowl as needed. Divide batter between the prepared pans.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Bake in the preheated oven until a toothpick inserted into centers comes out clean, 25 to 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen cake; invert carefully onto a serving plate or cooling rack. Cool, about 30 minutes.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Meanwhile, combine 1 ½ cups brown sugar, ¼ cup butter, milk, and 1 tablespoon flour in a small saucepan over medium heat; bring to a boil. Continue to boil, stirring frequently to prevent burning, for 1 minute. Off heat, stir in 2 tablespoons butter and 1 teaspoon vanilla extract. Cool icing, stirring occasionally, until it is still warm (but not hot) and has thickened enough to spread.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Spread icing over cake, moving fairly quickly because it will set as it cools. It will be a thin coating, not a thick layer. Set aside for icing to set completely before slicing.'}

📊 Nutrition Facts

Per serving (12 servings total)