Butterscotch sponge cake with cream cheese frosting

Butterscotch sponge cake with cream cheese frosting
  • Serves icon Serves 8
  • Time icon Hands on time 50 mins, plus 25 mins baking time

Indulge your friends and family with this luscious butterscotch cake recipe.


  • 225g softened butter
  • 125g Billington’s Light Muscovado Sugar
  • 100g Billington’s Golden Caster Sugar
  • 4 large eggs
  • 225g self-raising flour
  • 2 tsp vanilla extract
  • 2 tbsp milk, if needed
  • 400g full-fat cream cheese

For the butterscotch sauce

  • 50g butter
  • 75g Billington’s Light Muscovado Sugar
  • 50g Billington’s Golden Granulated Sugar
  • 150g runny honey
  • 120ml double cream
  • 1 tsp vanilla extract


  1. Preheat the oven to 190°C/fan170°C/gas 5. Grease and line the bases of 2 x 20cm sandwich tins with non-stick baking paper.
  2. Make the sauce. Put the butter, both sugars and the honey in a pan and stir over a low heat for 10-15 minutes until smooth. Stir in the cream and vanilla extract and cool.
  3. Meanwhile, make the cake. Beat the butter with a wooden spoon until soft. Add the sugars and beat together until pale and fluffy. Beat in the eggs, one at a time, adding a dessertspoonful of flour with each egg. Beat in the vanilla. Fold in the remaining flour and a little milk, if necessary, to give a mixture that drops reluctantly off the spoon.
  4. Divide the mixture between the tins and bake for about 25 minutes until they start to shrink from the sides and a skewer inserted into the centres comes away clean. Sit on a wire rack for 10 minutes, then turn out onto the rack and leave until completely cold.
  5. Beat the cream cheese in a bowl until smooth, then beat in 8 tablespoons of the sauce. Place 1 cake on a serving plate and spread with half the frosting. Place the other cake on top and cover with the rest of the frosting. Drizzle another 2-3 tablespoons of the sauce over the top of the cake.


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