A classic brown sugar cake with a hint of salt made from scratch and topped with butterscotch frosting, making it perfect, easy and a delicious bake.

Recipe Card

Serves: 12-14     Prep time: 45 minutes   Cook time: 25 minutes     Total time: 1 hour

Ingredients                                                                       Quantity 
All purpose flour 2 1/2 cups
Baking powder 3 1/2 tsp
Salt 1/2 tsp
Butter (at room temp) 3 3/4 cup
Brown sugar 1 1/2 cup
Vegetable oil 3 tbsp
Eggs 3
Butterscotch essence 5 tsp
Milk 1 1/4 cups
Butterscotch Frosting 
Butter (room temp) 1 1/4 cup
Icing/confectioner sugar 3 1/2 cup
Butterscotch essence 2 tsp
Milk 3 tsp
Salt a pinch
Caramel sauce for dripping


Method of Preparation:

For the butterscotch cake:

  • Line 2 8 inch cake tins with parchment paper and grease the sides.
  • In a medium bowl sieve flour, baking powder and salt. Combine all together and keep aside.
  • In a large bowl, add butter, brown sugar and oil, mix it well.
  • Add eggs gradually and butterscotch essence. Mix until completely combined and smooth.
  • Add half of the dry ingredients into the wet mixture.
  • Add milk and mix it well until combined.
  • Add the remaining dry ingredients mixing it well until combined and smooth.
  •  Divide the batter evenly into two 8 inch cake tins. Put it into the preheated oven which is at 180 degrees. Bake for 22-25 minutes or until the toothpick comes out clean.
  • Remove the cakes out of the oven and leave it to cool for 2-3 minutes and then remove them to the cooling racks to cool.
  • To make butterscotch frosting. Add butter, beat the butter until its pale and fluffy in colour.
  •  Add the icing sugar in small batches.
  •  Add the butterscotch essence, milk and salt. Beat all the ingredients together it all combines.

To assemble the cake:

  • Place the cake on a cardboard or a serving plate.
  • Spread about 1 cup of frosting into an even layer on top of the cake.
  • Add the second layer of cake on top of the frosting.
  • Add the rest of the frosting to cover the whole cake creating a crumb coat.
  • With the remaining frosting frost the entire cake.


About the Contributor 

Kalina Shah

Kalina Shah

Qualified Professional Pastry Chef and an aspiring entrepreneur.


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