Last week when I went to Nilgiris I saw packs of Butterscotch chips and that reminded me of mittus sudden craze for butterscotch flavour so with no further thoughts got a pack of it and picked up the essence too.I have already tried Butterscotch Cake that was with eggs so thought to try a eggless version.I wanted to put it simple so repeated the same recipe that I tried already with minor modifications.,the cake came out so soft, I shared it with mittus friend and they loved it too and asked for the recipe.
You can see how soft the cake is.Cool down completely before slicing.
Eggless Butterscotch Cake Recipe – Ingredients
Preparation Time : 20 mins | Cooking Time : 50 mins | Makes : 1 loaf cake
Recipe Category: Main | Recipe Cuisine: World
Recipe Category: Main | Recipe Cuisine: World
Mix 1:
Maida – 1 and 1/2 cups
Baking Powder – 1 tsp
Butterscotch Chips – 1/2 cup
Mix 2:
Sugar – 1 cup
Oil – 1/8 cup
Melted Butter – 1/8 cup
Butterscotch Essense – 1 tsp
Water – 1/2 cup
Mix 3:
Thick Curd – 1/2 cup
Vinegar – 1 tbsp
Baking Soda – 1/2 tsp
Method:
- Measure and take maida and baking powder in a mixing bowl,whisk it well.Set aside.In another mixing bowl take sugar.
- Add water,oil and melted butter.
- Then add butterscotch essence.Whisk it well and stir till sugar dissolves completely, set aside.
- Now take thick curd in another mixing bowl,add baking soda and vinegar to it.
- Wait till it becomes frothy.Now add this to oil-water-sugar mixture(Mix 2).Whisk well.
- Now add flour little by little and keep whisking.
- Whisk well so that there are no lumps, it will form a creamy flowing batter.Now coat butterscotch chips with a tsp of flour and then add(I forgot it but recommend coating with flour to avoid sinking to the bottom).
- Mix once with a spatula.Now grease the loaf pan with oil,then sprinkle flour and tap off the excess flour.Pour the batter into the prepared tin.
- Top with butterscotch chips and Bake in preheated oven at 180 deg C for 45-50 mins or until a tooth pick inserted in the center of the cake comes out clean , you can also see the golden top.Cool down completely atleast for 30mins then invert to demould.After that leave for 30mins,then slice.
Cool down and store in airtight container.
My Notes:
- The only mistake I did was : I forgot to coat the chips with flour so most of the chips sinked to the bottom.So I highly recommend mixing butterscotch chips with a tsp of flour.
- The batter is not advisable to rest, just mix and bake it immediately.So plan it accordingly such that you bake the entire batter in a single batch.
- You can add any chopped nuts of your choice.
- I used homemade yogurt.
- You can replace butterscotch essence with vanilla essence if you prefer.
- Use active baking soda which shows by foaming up immediately when you add it to curd.
faiza razak says
January 25, 2016 at 10:29 pmwhat is active baking soda
Rafeeda AR says
January 26, 2016 at 4:42 amSuch spongy looking cake… delicious!
$ukanya says
January 26, 2016 at 6:49 amHi, want to try this recipe, can I substitute vinegar with anything else?
SHARMILEE J says
January 26, 2016 at 12:16 pmTry with lemon juice
Swarnalatha Jayasankar says
January 26, 2016 at 8:17 amIs vinegar is must??
SHARMILEE J says
January 26, 2016 at 12:15 pmYes!!
Naveena D says
January 26, 2016 at 9:23 amHi sharmi, can i use lemon juice instead of vinegar? Thanks.
SHARMILEE J says
January 26, 2016 at 12:14 pmYou can try..
MASTERCHEFMOM says
January 26, 2016 at 11:40 amAbsolutely delicious looking butterscotch loaf Sharmi.
meigancam01 says
January 26, 2016 at 4:15 pmSimple & delicious!!
Thanks for sharing!
Sowmia pragash says
January 26, 2016 at 6:59 pmLooks so moist and soft. Love to grab some
Traditionally Modern Food says
January 26, 2016 at 11:57 pmLooks moist and yum…I should try this
priyaah says
January 28, 2016 at 5:24 amI stay in niligirs. May I know where you got this butterscotch chips
Dhija Albert says
January 28, 2016 at 11:34 amSharmi
What is the size of the loaf pan you are using here for the above mentioned quantity batter?
From where did u get this alluminium loaf pan?
BTW the loaf pan looks cute and the cake looks yummy…
SHARMILEE J says
January 31, 2016 at 3:34 amI think its 9X4 inches…
vidhya s says
January 28, 2016 at 12:19 pmHi Sharmi,
I have been following your blog for a while now. Really admire you. Your recipes are always a hit at my home. Can I skip vinegar in this recepi? Thanks
SHARMILEE J says
January 31, 2016 at 3:05 amNo vinegar is must, if you don't have try adding lemon juice
sowmya c.k says
January 29, 2016 at 7:14 amSharmee. Your cake looks yumm… just a quicm question, how long would u suggest to whisk the final batter? How important is whisking to get a soft and spongy cake?
SHARMILEE J says
January 31, 2016 at 3:03 amJust for few seconds till the batter comes together without any lumps
Imran Awan says
January 30, 2016 at 10:31 amgood idea to make this recipe.
Madhavi Narayanan says
February 1, 2016 at 4:27 pmWhat if we don't want to use a microwave?
SHARMILEE J says
February 3, 2016 at 2:35 amIf it has convection mode then you can
Nittu says
February 3, 2016 at 2:01 amHi sharmi what can I substitute for butterscotch chips? Can I use semi sweet chocolate chips?
SHARMILEE J says
February 3, 2016 at 2:34 amYes you can
Dhija Albert says
February 3, 2016 at 8:31 amIs this the same loaf pan used earlier for butterscotch cake with eggs?
SHARMILEE J says
February 6, 2016 at 2:17 amNo thats a normal loaf pan very shallow, this is a bread loaf pan
leah mol says
February 7, 2016 at 3:03 amCan u pls share the dimension in L ×B×H of the loaf pan used above?
SHARMILEE J says
February 7, 2016 at 8:15 am9X4X4 bread loaf pan
Priya Magudesh says
February 9, 2016 at 9:54 amhi mam
can u tell me how to prepare in cooker instead of oven
SHARMILEE J says
February 10, 2016 at 9:57 amPlease check my pressure cooker cake recipe
Priya Magudesh says
February 18, 2016 at 9:35 amMam is it the same method to be follow for this butterscotch cake to cook in pressure cooker??As you mentioned in your pressure cooker recipe!!!
i'm asking about baking time and measurements
Priya Magudesh says
February 20, 2016 at 10:09 amHi mam,
Is it the same method to cook this butterscotch cake as u mentioned in your pressure cooker cake receipe???
i'm mean cooking time and measurements mam
SHARMILEE J says
February 22, 2016 at 8:23 amThe batter will be the same for method to bake in pressure cooker please check my pressure cooker cake recipe…Timing may vary
SHARMILEE J says
February 22, 2016 at 8:33 amTiming not sure you need to check..If I try will update it here
priya sadadekar says
February 15, 2016 at 4:16 amHii Sharmi, can I use the same method for making cup cakes?
SHARMILEE J says
February 15, 2016 at 7:16 amYes same but timing alone may vary….bake for 15-20mins for cupcakes
Adesara Sweta says
April 24, 2016 at 11:05 amI m trying it today… my cake is in oven nw…. will let u know how it tastes….
Adesara Sweta says
April 24, 2016 at 4:59 pmyieeeeeeeee… this cake tasted awesome, very soft & spongy….. 🙂 🙂 :)…
Adesara Sweta says
April 24, 2016 at 5:00 pmyieeeeeee…I made this… came out so good… spongy n soft
ANU says
May 23, 2016 at 10:30 amHi sharmi, I don't get butter scotch chips where I live so can i make this cake with out it? In that case should i increase the quantity of sugar, as you suggested for the other butterscotch cake made with eggs?
SHARMILEE J says
June 5, 2016 at 5:51 amNo need to increase sugar it should be ok
Maggy says
August 1, 2016 at 8:24 amHi,
The butterscotch morsels in the cake melted and spread out making he cake sticky..how can this be prevented?
Nikita Agarwal says
November 15, 2016 at 10:32 amJust made this yummy looking cake…
Sheetal says
November 17, 2016 at 5:42 pmwhere would I get butterscotch chips here in USA?
Aimee B. says
May 18, 2017 at 9:29 pmYou can get them at pretty much any grocery store, even Target and Walmart sell them. Nestle is a popular brand, but there are also generic ones.
Apeksha says
February 8, 2017 at 5:24 pmHello I make this cake today
I replace vinegar with lemon juice
The cake taste superb but its not spongy it’s soft only their is no texture
Why this happens??
Anitha RameshKumar says
March 9, 2017 at 2:23 pmHi can i bake this cake in a 6″ round tin?
Sharmilee J says
March 24, 2017 at 6:44 amGuess this measure would be good to go for ur 6inch tin
Pritika says
April 2, 2017 at 3:49 pmCan I make this cake with wheat flour?
Sharmilee J says
April 3, 2017 at 6:59 amYou can try and see
Aimee B. says
May 20, 2017 at 10:15 amI made this yesterday and it was quite lovely. For some reason almost all my butterscotch chips sunk to the bottom and stuck to the pan despite coating them with flour. That said, it was still an amazing cake. I think next time I will use mini chocolate chips. Also, I used caramel extract because I didn’t have any butterscotch essence. Thank you for a great recipe. My whole family is looking forward to me baking it again. 🙂
Janani says
May 29, 2017 at 3:34 pmI don’t have vinegar. What should i replace with that?
Sharmilee J says
July 5, 2017 at 7:56 amYou can try with lemon juice
Jyothi says
September 13, 2017 at 2:16 pmHelloooo mam… Tried this recipe with lemon juice coz I don’t have vinegar…. Though I didn’t get flat top…. But cake came out super moist and taste just awesome…. Thank you sooooooooo much mam sharing such a simple yet awesome recipe….
Haji says
October 20, 2018 at 10:17 pmhello akka,
Can this same amount of batter be baked in 8×8 inch square pan?
Sharmilee J says
November 1, 2018 at 6:57 pmThat will be too big for this measure of batter
Kb says
October 31, 2018 at 11:42 amCan i use granulated sugar instead of crystal sugar ? If yes then what are the measurements? And can i melt the butterscotch chips instead of whole morsel in the recipe?
Thank you
Sharmilee J says
November 5, 2018 at 9:58 amYes you can use but measurements am really not sure but guess the same should work.Yes you can melt the chips and use too.The ones we get here is more like praline with nutty texture.