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Eggless Butterscotch Cake

Eggless Butterscotch Cake is a buttery soft, yummy cake made by baking a blend of butterscotch flavoured flour, butterscotch cookies, butter and sugar. Eggless Butterscotch Cake is a baker’s joy & taster’s delight that could be made in minutes & gets over in minutes.
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Servings1 loaf cake
AuthorSharmilee J

Ingredients

Mix 1:

  • 1 and 1/2 cups maida
  • 1 teaspoon baking powder
  • 1/2 cup butterscotch chips

Mix 2:

  • 1 cup sugar
  • 1/8 cup oil
  • 1/8 cup melted butter
  • 1 teaspoon butterscotch essence
  • 1/2 cup water

Mix 3:

  • 1/2 cup thick curd
  • 1 tablespoon vinegar
  • 1/2 teaspoon baking soda

Instructions

  • 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 teaspoon of flour and then add. 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 and top with butterscotch chips.
  • 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 at least for 30mins then invert to de-mould. After that leave for 30mins, then slice.
  • Enjoy Butterscotch Cake!

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 teaspoon 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.
Nutrition Facts
Eggless Butterscotch Cake
Amount Per Serving (25 g)
Calories 236 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g13%
Trans Fat 0.1g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 8mg3%
Sodium 156mg7%
Potassium 40mg1%
Carbohydrates 43g14%
Fiber 0.5g2%
Sugar 28g31%
Protein 3g6%
Vitamin A 92IU2%
Vitamin C 0.1mg0%
Calcium 43mg4%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.
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