I found this Butterscotch cake in a collection of my Great-Grandmother’s old recipe cards. I love to try out these vintage recipes, because they are often for goodies that nobody seems to make anymore. I have never heard of Butterscotch cake, so I thought I’d try it out. Pairing it with the caramel icing (a separate recipe found among the old cards) was my idea – I have no idea which frosting she would have put with this cake. I love the icing even more than the cake itself, and I think next time I will try it with a standard butter cake.
Caramel Icing is a wonderful treat and another one of those old things that fell out of favor but now is making a comeback. It actually tastes more like penuche or praline candy than the gooey caramel we think of nowadays. It dries and sets into a coating that is very different from other types of frosting – not fluffy or creamy, but almost like a thin layer of brown sugar fudge on a cake!
This Butterscotch cake is one of the best cakes I’ve ever eaten! The dreamy brown butter frosting is the perfect addition to the rich butterscotch cake. The whole cake is covered with a salted caramel drizzle. You can’t deny the salted caramel and butterscotch flavors in this perfect fall inspired cake Caramel Icing is a wonderful treat and another one of those old things that fell out of favor but now is making a comeback.
To Make this Recipe You’Il Need the following ingredients:
2 Cups Brown Sugar
1/2 Cup Butter
1 teaspoon vanilla
2 Eggs
2 Cups Flour
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1/2 teaspoon salt
1 Cup Buttermilk
Caramel Icing:
1 1/2 cups Brown Sugar
1 Tablespoon flour
1/4 Cup butter (plus 2 tablespoons for later)
1/4 Cup Milk
1 teaspoon vanilla
