Butterscotch Cake Recipe

Butterscotch Cake is soft creamy cake made with flour, eggs and oil, then layered with fresh cream and butterscotch sauce, chips. This recipe has become quite common at home for birthdays, anniversaries. The taste is mild sweet with a nice caramel like flavor. It has a very comforting taste and tastes really good with hot coffee or even just on its own.

This recipe feels little special because of the butterscotch topping and the sauce drizzle. The cake is not too heavy but it has enough cream to make it filling. The sponge has stayed soft even after refrigeration which makes this recipe good for advance preparation. This looks bakery style but still easy enough to make at home.

Jump to:

• About Butterscotch Cake
• Butterscotch Cake Ingredients
• How to make Butterscotch Cake Step by Step
• Expert Tips
• Serving and Storage
• FAQS
• 📖 Recipe Card

About Butterscotch Cake

Butterscotch Cake is a popular layered cream cake that many people love for its flavor and texture. The base sponge is light and airy which has absorbed the sugar syrup and makes the cake stay moist for long time and does not dry out easily. The butterscotch essence has a gentle aroma and is not very strong.

The texture of this recipe is very pleasing to eat. You get the soft sponge layers along with the smooth cream frosting. The crushed butterscotch chips has added a slight crunch which makes each bite little more interesting. The balance of cream and the sweetness is what has made this cake so enjoyable.

You can try many variations of this recipe at home. You can make this cake as a single layer cake or even convert this recipe into a jar cake version. Some people has liked to add more sauce or even caramelised nuts. You can also reduce the cream little bit if you want the cake to be lighter.

I usually make this recipe on weekends when I have some time for chilling and frosting. It does have few steps but nothing very complicated. 

This butterscotch cake tastes delicious, it was out of the world yes it was such a huge hit among family and neighbours. Mittu was stunned seeing the cake and kept asking amma did u buy this cake or made it as I finished the cake when she was sleeping itself. And that was a huge compliment for a beginner like me.

Butterscotch Cake Ingredients

• Maida - I added this for the soft texture. You can replace part of it with wheat flour also.
• Sugar - I have used sugar for sweetness in cake and syrup. It also helps in whipping eggs nicely.
• Eggs - I have used eggs to give structure and fluffiness to the sponge. Fresh eggs always give better result.
• Baking powder - I have used this for rising the cake properly. Make sure it is fresh else cake may turn dense.
• Cooking oil - I have used oil instead of butter, it keeps the cake moist even after fridge. Any neutral oil works.
• Butterscotch essence - I have added this for flavor in cake, cream and syrup. You can add little more if you like strong flavor.
• Whipped cream - I used for frosting and filling. You can use fresh cream or whipped cream powder.
• Butterscotch chips - I have used this for topping and crunch. You can replace with caramel nuts or choco chips.
• Butterscotch sauce - I have used this for drizzling on top. Homemade or store bought both are fine.

Similar Recipes

• Red velvet cupcakes
• Homemade chocolate
• Chocolate muffins
• Chocolate china grass pudding
• Eggless chocolate cake

How to make Butterscotch Cake Step by Step

1.First grease a 8 inches round tin with oil and then dust flour over it, tap to remove excess flour, Set aside. Keep a sieve over the mixing bowl - add flour and baking powder to it.

2.Preheat oven at 18-0 deg C for 10 minutes. Sieve it well. Set the flour aside

3.In a mixing bowl take 2 eggs - whisk it until frothy. Add half of sugar.

4.Whip it again then add remaining sugar and whip until fluffy and lite.

5.Now add oil to it and mix well with a hand whisk. Now add flour

6.Mix well with a whisk so that there are no lumps. Add butterscotch essence.

7.Whisk well.Bring everything together using a spatula. Now transfer the prepared batter to the greased cake tin.

8.Bake in preheated oven at 180 deg C for 35-40 minutes or until the top turns golden. Check by inserting a tooth pick in the center of the cake, if it comes out clean then your cake is done, if its sticky then you need to bake for few more minutes. Cool down the cake at least for an hour.

9.Meanwhile prepare the sugar syrup - In a small bowl add sugar,water and butterscotch essence mix well, Set aside. Whip fresh cream until thick.

10.Add butterscotch essence to it. Mix well. Now take the butterscotch chips in a plastic cover.

11.Break it roughly using a hand mortar and pestle, transfer to a bowl and set aside. Now slice the cake in the middle to get 2 pieces like shown.

12.Take one slice , place it on strips of butter paper so that its easy to remove the cake after frosting. Dip the brush in the sugar syrup and brush the slice with syrup so that the cake is soaked well. Now add some whipped cream.

13.Spread a even layer. Now brush the other slice with syrup and close it. If you want you can slice off the top domed part from the cake, I didn't do that.

14.Now add remaining cream and  spread evenly. Cover the cake full with fresh cream. I used a palette knife for this. Now sprinkle butterscotch crumbs on top and sides of the cake.

15.Now the cake is fully covered. Drizzle butterscotch sauce over the cake. Refrigerate at least for 2-3 hours then cut.

Serve chilled.

Expert Tips

• Whipping - I whip the eggs and sugar till fluffy. This step gives soft sponge so try not to rush it.
• Sifting - I just shift the maida and baking powder properly, this avoids lumps and helps in even baking.
• Cooling - I let the cake cool completely before slicing them. Warm cake can break and spoil frosting.
• Applying sugar syrup - I brush syrup evenly using a brush. Try not to soak too much else cake may turn soggy.
• Chilling time - I usually refrigerate for at least 3 hours. Proper chilling helps the cake set and slice clean.

Serving and Storage

This goes well served chilled straight from the fridge. You can slice and serve it as dessert after meals. It tastes good even next day. You can store leftover in the refrigerator in an airtight box. It keeps well for 3 to 4 days.

FAQS

1.Can I make this ahead?

Yes you can make it one day earlier and refrigerate. The flavor sets better after few hours.

2.Can I skip butterscotch chips?

Yes you can skip it if not available. But little crunch does add nice texture.

3.Can I use store bought whipped cream?

Yes I have used whipped cream powder many times. Just whip it thick and stable.

4.Why my cake is dry sometimes?

It may be due to over baking or less sugar syrup. Always check oven timing.

5.Can I make this eggless?

This version is egg based. You can use eggless sponge and follow same frosting steps.

If you have any more questions about this Butterscotch Cake Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Butterscotch Cake Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card