Butterscotch cake recipe, Butterscotch fresh cream cake recipe

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 😉

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4.67 from 3 votes

Butterscotch cake recipe

Butterscotch cake recipe with fresh cream frosting.Recipe adapted from here.

Prep Time20 mins

Cook Time40 mins

Total Time1 hr

Course: Dessert

Cuisine: American, Indian

Servings: 8 pieces

Author: Sharmilee J

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:

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 10mins.Sieve it well.Set the flour aside.
   
3. In a mixing bowl take 2 eggs – whisp 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 35-40mins 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.
   
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 palatte 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 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!!

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