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.
Servings8 pieces
Ingredients
For the cake :
- ¾ cup maida
- ¾ cup sugar
- 2 nos eggs
- 1 teaspoon baking powder
- ¼ cup cooking oil
- 1 teaspoon butterscotch essence
For the frosting:
- 1 and ½ cups whipped cream
- ½ teaspoon butterscotch essence
- ¼ cup butterscotch chips
- ¼ cup butterscotch sauce
For the sugar syrup:
- ⅓ cup sugar
- ⅓ cup water
- ¼ teaspoon butterscotch essence
Instructions
Cake Preparation:
- 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 180 deg C for 10 minutes. 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 35-40 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.
Sugar Syrup:
- In a small bowl add sugar, water and butterscotch essence mix well, set aside.
Frosting Preparation:
- 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.
Icing the cake:
- Now slice the cake horizontally in the middle to get 2 pieces.
- 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 palette 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. Enjoy Butterscotch Cake!
Notes
- 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.
Nutrition Facts
Butterscotch Cake Recipe
Amount Per Serving (100 g)
Calories 328
Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 5g31%
Trans Fat 0.03g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 10mg3%
Sodium 87mg4%
Potassium 38mg1%
Carbohydrates 50g17%
Fiber 0.3g1%
Sugar 41g46%
Protein 2g4%
Vitamin A 84IU2%
Vitamin C 0.01mg0%
Calcium 48mg5%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.
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