Ingredients
– 1 cup unsalted butter, softened
– 1 cup brown sugar, packed
– 1 cup granulated sugar
– 4 large eggs
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup buttermilk
– 2 teaspoons vanilla extract
For the caramel icing:
– 1 cup granulated sugar
– 1/2 cup unsalted butter
– 1/2 cup heavy cream
– 1 teaspoon vanilla extract
– A pinch of salt
Equipment Needed
– Mixing bowls
– Electric mixer or whisk
– Measuring cups and spoons
– 9×13 inch baking pan
– Saucepan
– Spatula
– Cooling rack
Step-by-Step Instructions
To kick off this delightful butterscotch cake, I first preheat my oven to 350°F (175°C). I then grab a 9×13 inch baking pan, grease it, and set it aside. In a mixing bowl, I cream together the softened butter, brown sugar, and granulated sugar until it’s light and fluffy. This step is crucial because it incorporates air into the mixture, which helps to make the cake rise beautifully. After that, I add the eggs one at a time, mixing well after each addition. You can feel the batter starting to come together, which is always a satisfying moment! (See the next page below to continue steps…)
