Butterscotch Cake with Caramel Frosting

Ingredients:

For the cake:
1 ½ cups all-purpose flour
1 cup granulated sugar
¾ cup packed brown sugar
½ cup unsalted butter, softened
2 large eggs
½ cup buttermilk (or milk + ½ tsp vinegar)
¼ cup molasses (for rich butterscotch flavor)
1 tsp baking soda
½ tsp salt
½ tsp ground cinnamon (optional)
For the caramel icing:
½ cup unsalted butter
1 cup packed brown sugar
¼ cup heavy cream
1 tsp vanilla extract
Pinch of salt

Instructions:
Preheat Oven: Set oven to 350°F (175°C). Grease and flour an 8-inch round or square baking pan.
Cream Butter & Sugars: In a mixing bowl, beat together butter, granulated sugar, and brown sugar until light and fluffy.
Add Eggs: Beat in eggs one at a time, ensuring each is fully incorporated before adding the next.
Mix Dry Ingredients: In a separate bowl, whisk together flour, baking soda, salt, and cinnamon (if using).
Combine Wet & Dry: Gradually add dry ingredients to the butter mixture, alternating with buttermilk. Begin and end with dry ingredients.
Stir in Molasses: Gently fold in molasses until evenly distributed throughout the batter.
Bake: Pour batter into prepared pan and smooth the top. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
Cool Completely: Allow cake to cool in the pan on a wire rack for at least 30 minutes before frosting.
Make Caramel Icing: In a small saucepan, combine butter, brown sugar, and cream. Cook over medium heat, stirring constantly, until sugar dissolves and mixture begins to bubble.
Simmer & Finish: Reduce heat and simmer for 2–3 minutes. Remove from heat and stir in vanilla and salt.
Frost Cake: Let the icing cool slightly—just enough so it doesn’t melt the cake. Spread evenly over cooled cake.
Serve & Store: Slice and enjoy! Store leftovers covered at room temperature for up to 2 days or refrigerate for longer freshness.