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Butterscotch Cake

Butterscotch Cake is a delicious delight made by baking a blend of flour, butter, eggs and topped with butterscotch flavoured icing. Butterscotch Cake at home is commonly made for special occasions and Christmas. Butterscotch Cake is worth the effort & time with its taste.
Prep Time20 mins
Cook Time40 mins
Refrigeration Time3 hrs
Total Time1 hr
Servings8 pieces
AuthorSharmilee J


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


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 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 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 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. Enjoy Butterscotch Cake!


  • I used whipped cream powder 2 packs and had some 1/4 cup remaining.
  • Give at least 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, instead you can use readymade sauce too.
Nutrition Facts
Butterscotch Cake
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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