🔧 Instructions
Make the Butterscotch Cake:
Preheat oven to 350°F (175°C). Grease and flour two 8-inch round pans or one 9×13-inch pan.
Whisk flour, baking powder, baking soda, and salt.
In another bowl, cream butter, oil, and brown sugar until fluffy.
Add eggs one at a time, then stir in vanilla.
Mix in dry ingredients, alternating with buttermilk.
Fold in butterscotch chips if using.
Pour into prepared pans and bake 28–32 minutes (round pans) or 35–38 minutes (9×13) until a toothpick comes out clean.
Cool completely.
Make the Caramel Frosting:
Melt butter in a saucepan and stir in brown sugar.
Cook 2–3 minutes until bubbling.
Add milk and salt, bring to a gentle boil, then remove from heat. Cool 5–10 minutes.
Beat in powdered sugar and vanilla until smooth.
Frost cooled cake right away—this sets up fast!
It’s soft, sweet, and sinks into every memory you’ve got of real kitchen comfort. Not fancy. Just flawless.
