Caramel Butterscotch Layer Cake
A delicious triple-layered cake featuring rich butterscotch and caramel flavors, perfect for any occasion.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cups unsalted butter, softened
- 1 cups buttermilk
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cups butterscotch chips
- 1 cups caramel sauce
Toppings
- 1 cups Whipped cream for topping
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Grease and flour three 9-inch round cake pans.
- In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy for about 3-5 minutes.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry mixture into the creamed mixture, alternating with the buttermilk. Mix until just combined.
- Fold in the butterscotch chips until evenly distributed.
- Evenly divide the batter among the three prepared pans.
Baking
- Bake the cakes in the preheated oven for 25-30 minutes, until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes, then turn them out onto wire racks to cool completely.
Assembly
- Once completely cool, layer the cakes, placing one on a serving plate, spreading caramel sauce between each layer, and repeating.
- Top with another layer and spread whipped cream on top, drizzling with more caramel sauce.
Notes
Store the cake in an airtight container in the refrigerator for up to 5 days or freeze layers for longer storage. Make sure to use fresh ingredients for the best results.