Let’s Get Real
Alright folks, we need to talk about something that’s been haunting my dreams, and it’s not a regrettable ex. Nope! It’s the magnificent, decadently rich, and oh-so-addictive Salted Caramel Butterscotch Cake. I mean, who knew that mixing sweet and salty could lead to cake heaven? I didn’t. I thought I’d be satisfied with chocolate for the rest of my life, but then this bad boy came around and threw me into an existential crisis over desserts.
Before this glorious creation waltzed into my kitchen, I would cringe at the thought of butterscotch anything. It just sounded too sweet and unapproachable, like the popular kid in high school that you knew didn’t have your back. But then, I gave it a second chance — a “let’s be friends” kind of chance. And wow, did that gamble pay off!
The weather hasn’t been doing me any favors either. One moment I’m lounging in sunshine, thinking that summer is here to stay, and the next I’m battling a storm that sounds like Thor is auditioning for a Marvel film right outside my window. I needed something comforting. Enter the Salted Caramel Butterscotch Cake to save the day like a dessert hero with a cape made of butter and sugar. Grab a fork and hold on tight; we have a cake to make!
Ingredients, Unfiltered
So, you’re probably wondering what mystery ingredients go into making this scrumptious cake that’s got me singing its praises. Well, grab a comfy seat because we’re diving into ingredient-land!
What’s Really in Salted Caramel Butterscotch Cake
All-Purpose Flour: The backbone of any cake. This little gem holds everything together, kind of like that friend who keeps the chaos at bay when you’re all supposed to be cooking dinner together. Just trust me — it’s not the cause of your gluten-free lifestyle struggles.
Granulated Sugar: Ah, sweet sugar — the reason I smile every day. Sugar not only sweetens the deal but also gives that delightful fluffiness. You could probably put this in your coffee and still make it sweet enough for dessert.
Brown Sugar: These guys are here for that deep, rich flavor — like a cozy blanket wrapped around you during winter. This sweet friend is what infuses our cake with that caramel-like taste. Just make sure it’s packed firmly in the cup so we don’t end up with a sad, under-flavored cake.
Unsalted Butter: You can’t substitute butter. No really, you can’t. If anyone tells you otherwise, throw salt at them and run. Seriously, unsalted butter is our golden child — it lets us control the saltiness of the cake, which is paramount in the saltiness of the caramel topping. If there’s one thing I’ve learned, it’s that in baking, there are no shortcuts!
Eggs: These are the magic elixirs of transformation in our cake. They help bind everything and add richness. And who doesn’t love cracking an egg? It feels like we’re summoning magic if you do it right. A gentle tap of the egg on the edge of the bowl can make you feel like you’re in a cooking show, on the verge of culinary fame!
Heavy Cream: This is what dreams are made of. We use this in both the cake and the glorious salted caramel. No half-and-half nonsense; it has to be heavy cream. It’s like the friend who brings chips to the party — essential and always appreciated.
Salt: My dear friend, salt! It elevates every flavor and turns this cake into a glorious masterpiece. We’re talking tiny, flaky sea salt over the rich caramel that just bursts in your mouth. It’s like a mini explosion of happiness.
Butterscotch Chips: The final touch to bring everything together. These little morsels of love are what originally sold me on the cake. They melt in a way that’s both comforting and nostalgic — like a warm hug that says, “Relax, it’s cake time!”
Let’s Talk Health (or Not)
Is This Even Healthy? Let’s Discuss
Let’s just say that if you think anyone is making this cake for its health benefits, you’re likely misguided. This is not a kale smoothie; this is a lovingly poured, spoonful of indulgence. Sure, there’s butter, sugar, and a whole boatload of deliciousness in here, and yes, I sleep just fine at night. If your cake doesn’t have a bit of “oh my god, that’s heaven” factor, are we even doing it right?
I mean, what’s life without a guilty pleasure every now and then? I won’t even pretend that I’ve mastered moderation — I’m more of a “whole slice, let’s do this” kind of person. But I promise, each bite of this Salted Caramel Butterscotch Cake will have you contemplating why you ever considered health food over cake in the first place.
Your Grocery List
Here’s What You’ll Need
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1 cup packed brown sugar
– 1 cup unsalted butter, softened
– 4 large eggs
– 1 cup heavy cream
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1 cup butterscotch chips
– 2 cups salted caramel sauce (store-bought or homemade – I won’t judge)
– Flaky sea salt for topping (optional, but necessary)
This recipe feeds around 10-12 people, but honestly, if you happen to find yourself alone with the cake, I won’t judge if you take a few more slices for yourself. Cake calories don’t count when you eat in private.
The Actual Cooking Part
Okay, Let’s Make This
Now that we’ve gone through the heartbreaking saga of ingredients, it’s time to take this from a collection of items into a beautiful, scrumptious cake. Preheat your oven to 350°F (175°C) because, honestly, isn’t that where all good things begin? If you don’t do this step, I can’t be held responsible for you not having cake.
1. In a mixing bowl, let’s start creaming that butter and sugar together. Don’t hold back; go hard. You want the mixture to look light, fluffy, and luxurious because we deserve it! Use a hand mixer or stand mixer until it’s creamed into submission — about 4 minutes will do the trick if you’re trying to impress your relatives.
2. Next up, we add those glorious eggs one at a time. Mix well after each addition like it’s a mini celebration. Once combined, it should be light and airy. C’mon, nobody wants a dense cake — we’re not here for that!
3. Toss in the flour, baking powder, and salt. I usually mix the dry ingredients together in a separate bowl first, but let’s keep it fun and wild. Just pour them in and watch the chaos unfold! Do it in three batches, mixing in between so no clumps of flour try to ruin the party.
4. Now, let’s gradually add the heavy cream. This part is where the magic happens, my friends. The batter should be smooth and luxurious, almost like body butter but way more delectable.
5. At this stage, throw in those heavenly butterscotch chips. Feel free to sneak a few into your mouth while you’re at it; I mean, innovation starts in the kitchen, right? Mix it gently after you’ve eaten half the bag — I won’t tell.
6. Grease your 9×13 inch baking pan like you’re prepping for a hot date — get it nice and slick. Pour in your batter, and smooth it out. Now comes the part where it goes into the oven for about 30-35 minutes. Pro tip: Don’t forget the timer! I once forgot it and ended up with some delightful blackened cake edges. Oops.
7. While your cake bakes to perfection, it’s time to make that salted caramel! If you’ve gone the store-bought route, I applaud your life choices. If you’re feeling adventurous, here’s how to make it:
– In a saucepan over medium heat, melt 1 cup of sugar until golden brown. Don’t walk away; stay vigilant!
– Once melted, stir in 6 tablespoons of butter and 1/2 cup of heavy cream. It will bubble violently, so maybe stand back.
– Cook for an additional minute, and then add a pinch of salt (or more, depending on your affinity for salt!).
8. As soon as you pull that cake out of the oven and let it cool for about 10 minutes, drizzle that salted caramel generously on top. Don’t skimp. If you doubt how much caramel is enough, just remember: it’s never too much.
9. Lastly, sprinkle flaky sea salt on top — it adds that gourmet touch. Cut yourself a slice, or three, and let yourself bask in the glory of this creation.
Side Notes & Sassy Hacks
Bonus Tips You Didn’t Ask For
– If you feel like going rogue, try adding some chopped nuts into the batter. Pecans or walnuts would give an extra crunch. Or experiment with different flavored chips; chocolate could add another layer of decadence.
– Need a shortcut? Use a pre-made cake mix and add your butterscotch chips with some caramel drizzled on top. Trust me; it’s practically a crime to not enjoy cake just because you don’t want to drag out all the ingredients. Besides, we’re all about finding joy—low effort, high reward!
– Wanna take it over-the-top? Whip up some cream cheese frosting to slather on top as well. Yes, I wholeheartedly endorse doubling down on deliciousness.
– Always taste your caramel. If you haven’t stuck your finger in the bowl at least once, are you really cooking?
Final Words of (Culinary) Wisdom
Now that you’ve reached the end of this glorious adventure of creating the Salted Caramel Butterscotch Cake, it’s time to celebrate! Share it with friends, or keep it to yourself — I won’t judge.
The joy of watching people take that first bite and explode with happiness? It’s just the cherry on top of this dessert sundae of life. If you try it, tag me in your delicious pictures or just send me a mental high-five! We have a cake to conquer, and the world deserves to know your sweet talent. So, what are you waiting for? Go forth and bake greedily!
