Preparation: Preheat your oven to 350°F (175°C). Prepare two 9-inch or three 6-inch round pans by greasing and flouring them, or lining with parchment paper.
Creaming: Using an electric mixer, cream the butter and sugar until fluffy. Incorporate the vanilla, then add eggs one at a time on low speed.
Dry Ingredients: Sift the flour, baking soda, baking powder, and salt together. Alternately add this mixture and the buttermilk to the creamed mixture on low speed, ensuring everything is well blended.
Baking: Pour the batter into prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow to cool before frosting.
Caramel Icing Ingredients:
1 ½ cups brown sugar
1 tablespoon flour
¼ cup plus 2 tablespoons butter
¼ cup milk
1 teaspoon vanilla extract
Icing Instructions:
Combining Ingredients: In a saucepan, mix the brown sugar, flour, ¼ cup butter, and milk. Heat over medium to a boil, stirring frequently.
Boiling: Allow the mixture to boil for one minute or until it reaches 238°F (114°C) if using a candy thermometer. This ensures the perfect consistency.
Final Touches: Remove from heat, adding vanilla and the remaining 2 tablespoons of butter. Stir until the mixture thickens but is still warm and spreadable.
Frosting: Apply the icing to the cake swiftly, as it sets quickly, creating a thin, fudgelike layer.
This Butterscotch Cake with Caramel Icing not only brings back the lost flavors of yesteryear but also reintroduces the art of simple, yet profound, baking. Each slice is a nod to the era when desserts were a labor of love, meant to be shared and savored. Whether you're a seasoned baker or a curious culinary explorer, this recipe invites you to celebrate the enduring legacy of home-cooked treats. Enjoy the rich, comforting taste of butterscotch and caramel in a cake that’s perfect for any occasion.
