Oatmeal Butterscotch Caramel Cake
Oatmeal Butterscotch Caramel Cake is what happens when a humble oatmeal cake gets a seriously delicious makeover! Those of you who have been following me for a while know that I have a real weakness for caramel, so naturally, I couldn’t resist making a cake that features it front and center. We’re talking about a tender, cinnamon-scented oatmeal cake, holes filled with homemade salted caramel, and a fluffy butterscotch whipped cream topping. Oh, and there’s butterscotch folded right into the cake, too! Every bite has a little something going on, and I think that’s exactly how cake should be!
This is definitely not your everyday afternoon snack cake, although I wouldn’t turn down a slice with coffee! It’s rich, cozy, and full of those buttery, caramel-y flavors that make you want to sneak just one more bite. The best part is that you can make it ahead, so there’s no last-minute fuss when it’s time for dessert. If you’re a caramel fan like me, I have a feeling we’re going to get along just fine. Ready to give oatmeal cake a whole new personality? Let’s get baking!
The butterscotch whipped cream needs a little advance planning, so start there. Warm the cream, pour it over the butterscotch chips, and stir until everything is smooth and melted. Refrigerate the mixture until thoroughly chilled, preferably overnight. That chilling time is important because the mixture needs to be cold before it will whip into a fluffy topping.
For the cake, you’ll begin by soaking the oats in boiling water until they soften, then letting them cool completely. This gives the cake a lovely, tender texture. Meanwhile, cream the butter and sugars until fluffy, add the eggs and vanilla, and mix in the cooled oats and dry ingredients. Fold in the butterscotch chips, spread the batter into your prepared pan, and bake until the center is set.
While the cake cools, make the salted caramel. Cook the sugar, water, and corn syrup until the mixture turns a deep amber, then carefully stir in the cream, salt, and vanilla. Caramel can be a little dramatic when the cream hits the hot sugar, so take your time! Let it cool before moving on to the fun part.
Once the cake is completely cool, it’s time for the fun part! This is a poke cake, which means we poke holes throughout the baked cake so that the caramel can seep down into every layer. Use the handle of a wooden spoon or a thick skewer to make the holes, then slowly pour the salted caramel over the top, encouraging it into those little pockets. That’s how you get caramel in every bite, rather than just on the surface. And since you know how I feel about caramel, we’re definitely not skimping here!
Finally, whip the chilled butterscotch cream until it holds medium-stiff peaks, then spread it over the caramel-soaked cake. Keep the cake refrigerated until you’re ready to serve.
And there you have it! A tender oatmeal cake with ribbons of salted caramel and a fluffy butterscotch topping. Cut yourself a generous slice, because you won’t be able to stop at one bite! Promise!
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Oatmeal Butterscotch Caramel Cake
Makes: 12-15 servings
Prep Time: 35 minutes
Bake Time: 40-45 minutes
Total Time: 1 hour & 20 minutes plus chill time overnight
Ingredients
Butterscotch Whipped Cream:
- 9 ounces butterscotch chips
- 2 & 1/2 cups heavy whipping cream
Oatmeal Cake:
- 2 & 1/2 cups water
- 2 & 1/2 cups uncooked old-fashioned oats, divided
- 3 cups all-purpose flour
- 2 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp salt
- 1 cup unsalted butter, at room temperature
- 1 cup packed brown sugar
- 3/4 cup granulated sugar
- 2 tsp vanilla extract
- 4 large eggs, at room temperature
- 1 cup butterscotch chips
Salted Caramel Sauce:
- 1 cup granulated sugar
- 1/2 cup water
- 4 tsp light corn syrup
- 3/4 cup heavy cream
- 2 tsp kosher salt
- 2 tsp vanilla extract
Instructions
To make the butterscotch whipped cream, jeat the heavy cream in a saucepan until it just begins to simmer. Remove from the heat. Place the butterscotch chips in a heat-safe bowl and pour the hot cream over them. Let stand for 5 minutes, then stir until smooth. Refrigerate until completely cold, preferably overnight.
Bring the water to a boil in a medium saucepan. Stir in 2 cups of the oats, remove from the heat, and cover. Let stand for 20 minutes, until the oats have absorbed the water. Cool completely.
Preheat the oven to 350°F. Grease a 9-by-13-inch glass baking dish. In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
In a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar for about 2 minutes, until light and fluffy. Add the vanilla and eggs, mixing until combined. Continue beating for another 2 minutes, scraping down the sides of the bowl as needed.
Mix in the cooled oatmeal, followed by the dry ingredients, until just combined. Fold in the remaining 1/2 cup of oats and the butterscotch chips.
Spread the batter evenly in the prepared pan. Bake for 40–45 minutes, or until the center is set and a toothpick inserted into the cake comes out with just a few moist crumbs. Let the cake cool completely in the pan.
To make the caramel sauce, combine the sugar, water, and corn syrup in a saucepan over medium heat. Stir until the sugar dissolves, then allow the mixture to boil without stirring. Watch carefully as it turns from clear to golden and then deep amber, usually in 5–10 minutes. Remove from the heat. Slowly drizzle in the heavy cream a little at a time, stirring carefully as you go. The mixture will bubble vigorously. Once all the cream is incorporated, stir in the salt and vanilla. Let the caramel cool completely before using.
To assemble the cake, use a skewer, straw, or the handle of a thin wooden spoon, and poke holes throughout the cooled cake. Pour the caramel over the surface, spreading it with a spatula and encouraging it into the holes.
Once the butterscotch cream is thoroughly chilled, whip it in a chilled bowl until medium-stiff peaks form. Spread the whipped cream evenly over the caramel-covered cake.
Serve. Serve immediately or refrigerate until ready to enjoy.
Chef’s Notes:
- Make ahead: Prepare the butterscotch cream the day before assembling the cake. The finished cake can be covered and refrigerated for up to 24 hours before serving.
- Oats: Use old-fashioned rolled oats rather than quick oats for the best texture.
- Cooling: The cake and caramel must be completely cool before adding the whipped cream, or the topping may melt.
- Caramel: Watch the sugar carefully as it cooks. The color can change quickly once it begins turning amber.
- Storage: Keep the finished cake covered in the refrigerator because of the whipped cream topping. The cake layer can be frozen separately, but freezing the assembled cake is not recommended.
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