Butterscotch Cake with Caramel Frosting

Ingredients:

For the Cake:

• 1½ cups all-purpose flour
• 1 cup granulated sugar
• ¾ cup dark brown sugar, packed
• ½ cup unsalted butter, softened
• 2 large eggs
• ½ cup buttermilk (or milk + ½ tsp vinegar)
• ¼ cup molasses (unsulphured)
• 1 tsp baking soda
• ½ tsp salt
• ½ tsp ground cinnamon (optional)

For the Caramel Frosting:

• ½ cup unsalted butter
• 1 cup dark brown sugar, packed
• ¼ cup heavy cream
• 1 tsp pure vanilla extract
• Pinch sea salt

Instructions:

1. Prep:

   • Preheat oven to 350°F (175°C).

   • Grease and flour 8″ pan.

2. Make Cake Batter:

   • Cream butter, granulated sugar, and brown sugar in mixer until fluffy (3 mins).

   • Beat in eggs one at a time.

   • Whisk flour, baking soda, salt, and cinnamon in separate bowl.

   • Alternately add dry mix and buttermilk to butter mixture.

   • Fold in molasses.

3. Bake:

   • Pour batter into pan. Bake 30-35 mins until toothpick clean.

   • Cool in pan 10 mins, then transfer to cooling rack.

4. Make Caramel Frosting:

   • Melt butter in saucepan. Add brown sugar and cream.

   • Boil 3 mins (soft-ball stage: 235°F) – use thermometer.

   • Off heat, stir in vanilla and salt.

   • Cool 10 mins until thick but pourable.

5. Frost:

   • Pour warm caramel over cooled cake. Let set 20 mins.