Easy Butterscotch Cake with Caramel Frosting Recipe

This classic butterscotch cake recipe is designed with seniors in mind, featuring clear instructions, helpful tips, and a rich, nostalgic flavor that brings back wonderful memories. The combination of brown sugar and molasses creates an authentic butterscotch taste that’s simply irresistible.

Why This Recipe Works for Seniors

• Simple mixing method – no complicated techniques
• Common pantry ingredients – likely already in your kitchen
• Clear, step-by-step instructions with helpful timing cues
• Make-ahead friendly – can be prepared over two days
• Soft, moist texture that’s easy to enjoy

Ingredients You’ll Need

For the Butterscotch Cake:

• 1½ cups all-purpose flour
• 1 cup granulated sugar
• ¾ cup packed brown sugar
• ½ cup unsalted butter, softened (leave out 1 hour before baking)
• 2 large eggs, room temperature
• ½ cup buttermilk (or substitute: ½ cup milk + ½ teaspoon white vinegar)
• ¼ cup molasses (gives authentic butterscotch flavor)
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon (optional, but recommended)

For the Caramel Frosting:

• ½ cup unsalted butter
• 1 cup packed brown sugar
• ¼ cup heavy cream
• 1 teaspoon vanilla extract
• Pinch of salt

Equipment Needed

• 8-inch round or square baking pan
• Electric mixer (hand or stand mixer)
• Two mixing bowls
• Small saucepan for frosting
• Wire cooling rack

Step-by-Step Instructions

Preparing to Bake (5 minutes)

1. Heat your oven to 350°F (175°C). This temperature works well for even baking.
2. Prepare your pan: Generously grease an 8-inch baking pan with butter or cooking spray, then lightly dust with flour. Tap out excess flour.

Senior Tip: If you have arthritis, ask a family member to help with the greasing, or use baking spray for easier application.

Making the Cake Batter (10 minutes)

3. Cream butter and sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture looks light and fluffy (about 3-4 minutes with an electric mixer).

Senior Tip: The mixture should look almost white and increase in volume when properly creamed.

4. Add eggs carefully: Beat in eggs one at a time. Make sure the first egg is completely mixed in before adding the second. This prevents the batter from curdling.
5. Prepare dry ingredients: In a separate bowl, whisk together flour, baking soda, salt, and cinnamon. Whisking helps eliminate lumps and ensures even distribution.
6. Combine ingredients gently: Add about one-third of the flour mixture to the butter mixture, mixing on low speed. Pour in half the buttermilk, mix gently, then add another third of flour, remaining buttermilk, and finally the last of the flour. Mix just until combined – don’t overmix.

Senior Tip: Overmixing can make the cake tough. Stop mixing as soon as you can’t see flour streaks.

7. Add molasses: Gently fold in the molasses with a wooden spoon until evenly distributed. The batter will have a beautiful golden color.

Baking the Cake (35 minutes)

8. Pour and smooth: Transfer batter to your prepared pan and gently smooth the top with a spatula.
9. Bake: Place in the preheated oven and bake for 30-35 minutes. The cake is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Senior Tip: Set a timer for 30 minutes, then check. Every oven is slightly different, so checking prevents overbaking.

10. Cool properly: Let the cake cool in the pan on a wire rack for at least 30 minutes before attempting to frost. This prevents the frosting from melting.

Making the Caramel Frosting (10 minutes)

11. Combine frosting ingredients: In a small saucepan, combine butter, brown sugar, and heavy cream.
12. Cook carefully: Place over medium heat and stir constantly with a wooden spoon. The mixture will bubble and foam – this is normal.

Senior Tip: Keep stirring to prevent burning. The mixture should bubble gently, not violently boil.

13. Simmer briefly: Once the mixture starts bubbling, reduce heat to low and simmer for 2-3 minutes, continuing to stir.
14. Finish frosting: Remove from heat and immediately stir in vanilla extract and salt. The frosting will be thin but will thicken as it cools.
15. Cool before frosting: Let the frosting cool for about 10 minutes until it’s warm but not hot. It should coat a spoon but still be spreadable.

Final Assembly and Serving

16. Frost the cake: Pour the slightly cooled frosting over the cake and spread evenly with a spatula. Work quickly as the frosting will continue to thicken.
17. Let frosting set: Allow the frosted cake to sit for at least 15 minutes before cutting to let the frosting set properly.

Storage and Serving Tips

• Serving: Cut into generous squares and serve at room temperature
• Storage: Cover with plastic wrap or store in an airtight container
• Room temperature: Keeps fresh for 2-3 days
• Refrigerated: Stays good for up to 5 days (bring to room temperature before serving for best flavor)

Senior-Friendly Modifications

• Make ahead: Bake the cake one day, make frosting the next
• Easier mixing: If hand mixing is difficult, ask someone to help or use a stand mixer
• Portion control: Cut into smaller pieces for easier handling
• Texture preference: Serve with a glass of milk to soften if preferred

Nutritional Benefits

This cake provides energy from carbohydrates and contains calcium from buttermilk and eggs. The molasses adds trace minerals including iron and potassium.

Recipe History

Butterscotch flavoring has been beloved since the 19th century, combining the rich flavors of brown sugar and butter. This homestyle cake brings back the comfort food memories of traditional American baking.

Prep Time: 20 minutes
Baking Time: 30-35 minutes
Total Time: About 1 hour 15 minutes (including cooling)
Serves: 8-10 people
Difficulty: Easy to Moderate