Last Updated on October 19, 2021
Butterscotch cake recipe – A rich and delicious butterscotch cake recipe with fresh cream frosting,butterscotch chips and butterscotch sauce as topping.I always wanted to try layered cake recipes with frosting but a bit reluctant seeing the frosting.It is always a nightmare for me to frost cakes, but happy that I gained courage finally to try this cake.
This butterscotch cake recipe came out perfect, sure going to be a keeper recipe.The only regret was I should have waited for few more hours before cutting the cake to get that neat clean piece but then its ok for a beginner right?! I felt like a big long term task accomplished.Learnt lessons and points noted so can’t wait to frost another cake 🙂
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 🙂 And you know what?! these days I finish all the photoshoots by 8AM before both the monkeys wake up 😉
Butterscotch cake recipe
Ingredients
For the cake :
- 3/4 cup maida
- 3/4 cup sugar
- 2 nos eggs
- 1 tsp baking powder
- 1/4 cup cooking oil
- 1 tsp butterscotch essence
For the frosting:
- 1 and 1/2 cups whipped cream
- 1/2 tsp butterscotch essence
- 1/4 cup butterscotch chips
- 1/4 cup butterscotch sauce
For the sugar syrup:
- 1/3 cup sugar
- 1/3 cup water
- 1/4 tsp butterscotch essence
Instructions
- First grease an 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.
- Preheat oven at 18-0 deg C for 10mins.Sieve flour well it well.Set aside.
- In another mixing bowl take 2 eggs, whip it until frothy.Add half of the sugar.I used my electric hand mixer.
- Whip it again then add remaining sugar and whip until fluffy and lite.
- Now add oil to it and mix well with a hand whisk.Now add flour.
- Mix well so that there are no lumps formed.Add butterscotch essence.
- Whisk well.Bring everything together using a spatula.Now transfer the prepared batter to the greased cake tin.
- Bake in preheated oven at 180 deg C for 35-40mins 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 mins.Cool down the cake atleast for an hour.
- Meanwhile prepare the sugar syrup - In a small bowl add sugar,water and butterscotch essence mix well,Set aside.Whip fresh cream until thick.
- Add butterscotch essence to it.Mix well.Now take the butterscotch chips in a plastic cover.
- 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.
- 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.
- 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 and discard it,I didn't do that.
- Now add remaining cream and spread evenly.Cover the cake full with fresh cream.I used a palate knife for this.Now sprinkle butterscotch crumbs on top and sides of the cake.
- Now the cake is fully covered.Drizzle butterscotch sauce over the cake.Refrigerate at least for 2-3 hours then slice.
Notes
- I used whipped cream powder 2 packs and had some 1/4 cup remaining.
- Give atleast 3-4 hours standing time before cutting the cake.I was in a hurry to click so cut it after an hour itself so had slight crumbs as you can see in the pics.
- When I served it for hubby in the evening the cake pieces came out clean.
- Refrigerate until serving time.It keeps well for 3-4 days in fridge.
- I used homemade butterscotch sauce which I will post the recipe soon.Instead you can use readymade sauce too.
Steps:
- 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.
- Preheat oven at 18-0 deg C for 10mins.Sieve it well.Set the flour aside.
- In a mixing bowl take 2 eggs – whisp it until frothy.Add half of sugar.
- Whip it again then add remaining sugar and whip until fluffy and lite.
- Now add oil to it and mix well with a hand whisk.Now add flour.
- Mix well with a whisk so that there are no lumps.Add butterscotch essence.
- Whisk well.Bring everything together using a spatula.Now transfer the prepared batter to the greased cake tin.
- Bake in preheated oven at 180 deg C for 35-40mins 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 mins.Cool down the cake atleast for an hour.
- Meanwhile prepare the sugar syrup – In a small bowl add sugar,water and butterscotch essence mix well,Set aside.Whip fresh cream until thick.
- Add butterscotch essence to it.Mix well.Now take the butterscotch chips in a plastic cover.
- 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.
- 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.
- 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.
- Now add remaining cream and spread evenly.Cover the cake full with fresh cream.I used a palatte knife for this.Now sprinkle butterscotch crumbs on top and sides of the cake.
- Now the cake is fully covered.Drizzle butterscotch sauce over the cake.Refrigerate atleast for 2-3 hours then cut.
Serve chilled.
The cake is very soft and with the butterscotch sauce and crunchy butterscotch chips as topping yum!!
Are you ready to enjoy a slice of butterscotch cake?!
sathya
Wowww😍😍😍😍😍😍lovely sharmi😃hats off to ur hard work✌if am thre means surely cake wil over by me😃
Sindhuja
Wow
Anchana
HI sharmi,
That looks amazing and it has motivated me to bake one. I was just wondering if I could use caramel extract instead of butterscotch essence. I can’t find butterscotch essence where i live. Can you please suggest ? Thanks
Sharmilee J
I got mine from nilgiris.Try online
Najwan
Hi, thank you so much for all the wonderful recipes! I have been following your blog for a while now. But something went wrong when I tried this particular recipe. The cake rose well quite quickly during baking but then sank badly while it was still in the oven. I tried to make another one too but the same thing happened. I am pretty sure I followed the instructions well. Can you figure out what went wrong?! Thanks
Sharmilee J
Oh not really sure what went wrong..It is really tough to tell without seeing the batter and the cake
Litty Thomas
Sharmi
You mentioned you used whipped cream powder in case I plan to use fresh cream and then whip, what should be the quantity I take.
Thanks
Litty
Sharmilee J
same 1.5 cups
Jyothi A
Suppose in recipes it says 1 cup sugar..do u take 1 cup sugar and powder it???or use directly?
Sharmilee J
If you want 1 cup powdered sugar, then take around 3/4 cup sugar and powder it.
durga
the cake looks lovely , if i want to replace the egg, can i do with curd ? if so , do tell me the quantity
Sharmilee J
You can check my eggless vanilla cake recipe it uses curd
Haji
Hello ma’am,
Can we bake this same amount of batter in an 8×8 inch square pan?
I asked the same question for the eggless version of this cake too 😛
Sharmilee J
Mine is 4 inch pan so its a small cake for this measure
Aastha
Have u used powdered sugar or regular sugar ( coarse granules )
preetha
hai Sharmi,
can you tell me the brand name of whipping cream u used in this recipe?
Sharmilee J
tropolite
Kirti Sharma
You explained very well thank you for sharing this with us.