Butterscotch Cake: A Cake To Die For

Butterscotch Cake…

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Butterscotch flavour has always tempted me, especially in ice creams this is my favourite. Many years back, when I started making chocolates even then this flavour was a hit. Crunchy butterscotch in soft chocolate tastes too good.

So, few days back, when I was thinking as to which cake to bake for my sister in law’s birthday then out of many flavours, butterscotch popped up in my mind and I immediately started planning for it.  Last cake, I baked for her, was Rasmalai Cake, and it was a big hit so even this time I wanted something different n unique.

And today when she, saw the cake, her joy was unparalleled.  Both of them, my sister in law and brother in law, liked it wholeheartedly. They said that the taste was super awesome with the flavour of butterscotch all over. My brother in law also complimented me that it was a ‘cake to die for”(and from that only I got the title for this cake). I think this itself says everything.

And all this with wheat flour! Yes, like my other cakes even this is made with wheat flour only. Wheat cakes do turn out soft n spongy if certain steps are followed.

When you prepare butterscotch cake, you need butterscotch granules and caramel sauce too. I even used some caramel decorations but that is entirely optional. I had thought of making these two things in advance,may be a day earlier but couldn’t. But not an issue. While my cake was in the oven, I made these and was ready with all the ingredients. Its just that the process became slightly hectic. Therefore, I suggest, that you do these things in advance for the simple reason that mentally you are at ease. And once you have these things ready then making butterscotch cake is a breeze. I would say, simplest of all the frosted cakes as more than half the cake is covered with butterscotch granules.

For the cake, I followed my own tried and tested recipe only. But this time I baked it in a 7” cake pan instead of 2 pans of 6”. I then divided the cake in 3 equal parts. For the first time, I tried a new trick for dividing it and it was  too good. Of course, I will share that trick with you too.

So, if you are planning to make this cake then the recipe is quite lengthy so be patient and read each section carefully. Actually this cake has 5 parts, namely:

  1. The base cake
  2. Whipped cream
  3. Butterscotch granules which is nothing but praline
  4. Butterscotch Sauce or Caramel Sauce
  5. Caramel Decorations

Last two parts are totally optional but since I used it in my cake so mentioned about it. Butterscotch granules and sauce you can make in advance. Cream can be whipped when the cake is in the oven or is resting to cool down.

Related Posts

Rasmalai Cake

Chocolate Cake in Microwave

Chocolate Walnut Brownie

Tips For Making Perfect Whipped Cream

So, lets begin with our recipe of Butterscotch Cake…A cake to die for…:)-

Butterscotch Cake; A Cake To Die For

This butterscotch cake is a perfect blend of health, taste and looks. Made with wheat flour but without any compromise on sponginess and taste.

Course Dessert
Cuisine Baked
Keyword Birthday Cake, Eggless Butterscotch Cake, Wheat Cake
Prep Time 15 minutes
Cook Time 35 minutes
Decoration 1 hour
Total Time 50 minutes
Servings 2 Kg
Author Samira Gupta

Ingredients

For The Cake

  • 1.25 Cups (160 g) Wheat Flour
  • 1/4 Cup ( 25 g) Corn Flour
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1/4 Teaspoon Salt
  • 1/4 Cup Oil
  • 2 Tablespoon Butter, at room temperature
  • 3/4 Cup Curd
  • 3/4 Cup Sugar, granulated
  • 1 Teaspoon Butterscotch essence
  • 1/2 Cup (approx) Milk
  • 1 Tablespoon Vinegar

For Butterscotch Granules

  • 1/4 Cup Almonds
  • 1/2 Cup Brown sugar
  • 2 Tablespoon Water

For Butterscotch sauce

  • 1 Tablespoon Butter
  • 1/4 Cup Brown Sugar
  • 2 Tablespoon Cream
  • 1 Teaspoon Vanilla Essence

Caramel Decorations

  • 1/4 Cup White Sugar

For Frosting

  • 250 ml Non-Dairy whipping Cream

Instructions

For The Cake

  1. Preheat oven at 170 degrees for 15 minutes. In the mean time do the following preparations.
  2. Grease a 7" cake pan and dust it with flour. Keep it aside.
  3. Sift wheat flour, corn flour, baking powder, baking soda and salt atleast 3 to 4 times. Sifting aerates the flour which in turn makes the cake soft. A very important step,especially in wheat cakes, so do not under estimate it.
  4. Take curd, sugar, milk (1/4 cup) butterscotch essence and oil in a bowl and whisk for 4 to 5 minutes till the mix becomes creamy. The more you beat at this stage the more porous the cake will be.
  5. Fold dry ingredients into the wet mix in 2 or 3 instalments. Do not mix it vigourously. Be gentle and use cut and fold method.
  6. Adjust consistency using more milk, if required. The batter should be slightly thick forming a ribbon consistency.
  7. Mix vinegar in the batter.
  8. Pour the cake batter in the greased cake pan. Tap the pan 3 to 4 times so that bubbles if any are removed which helps in even baking of the cake.
  9. Keep the cake pan in the middle rack of the oven, with only bottom rod on. Do not use the upper rod, this is because the heat from the top cracks the cake.
  10. Check after 30 minutes by inserting a tooth pick, though by this time your house will be filled with wonderful aroma of butterscotch. Take out or continue for some more time as the case may be.
  11. After 5 minutes or so, invert the cake and keep it on a wire rack. This is done so that the cake does not soggy from the bottom.
  12. When cools down completely then before frosting, wrap it in cling film and keep it in the refrigerator, atleast for an hour. Better, if make it previous day. This is done so that the cake does not crumble while dividing into 2 or 3 parts.

For Butterscotch Granules

  1. Roast almonds, either in oven or air fryer or in skillet.
  2. When cools down completely, then crush these using a rolling pin.
  3. Grease the back of a steel plate or a small portion of the kitchen counter
  4. Heat sugar with water. Do not stir it, just shake the pan occasionally. When it dissolves fully and the liquid changes to amber colour then add roasted and crushed almonds. Toss nicely and spread the mix on greased plate/top.
  5. After few minutes, when it cools down and sets then remove it and crush into small pieces. You can keep few big pieces and use them for decorating the cake. Keep these in an air tight container. Remains good up to a week, provided it is not the rainy season.

Caramel Sauce

  1. Take butter in a pan. When it starts melting add brown sugar and let it caramelise on mrdium heat, shaking the pan off and on.
  2. When sugar dissolves completely and the liquid changes to amber colour then lower the flame and very carefully add cream. Pour cream from one hand and keep stirring from the other hand. Be very careful as the syrup is extremely hot and may even splash when cream is added to it.
  3. Boil the sauce for 3 to 4 minutes. It thickens on cooling so do not try to thicken it athis stage.
  4. When it cools down completely, add vanilla essence. Store it in the refrigerator. You can also use it as a topping on your ice creams.

Caramel Decorations

  1. Heat sugar in a pan. Shake the pan off and on. Do not add water. When the sugar melts, let it caramelise by turning into amber colour. You will have a thin syrup now. Switch off the flame. Wait for 5 minutes.
  2. During this time, take almonds/roasted peanuts. Insert a tooth pick into each of these.
  3. When the sugar syrup is warm (not hot) and is slightly thicker also then coat the nuts into it. As you remove you will see a string falling from it. Now stick the toothpick at a place. I used a boiled potato. Keep[ the boiled potato on a shelf or container and stick caramel dipped toothpicks.
  4. When completely set, remove the toothpick carefully and use the decorations.
  5. Whipped Cream
  6. Keep the bowl and the beaters in the freezer for at least 30 minutes. This will save your time later on.
  7. Take the chilled cream in the bowl and whip it. Within 3 to 4 minutes, cream will have soft peaks.
  8. Add butterscotch essence and a dash of yellow colour. Beat again 2 to 3 minutes till you get stiff peaks.

Assembly

  1. Divide the cake into 2 or 3 parts. For dividing, make cuts all around the cake, just on the edges and do not go deep inside the cake. Now take a long thread (from your sewing box), place it between the cuts  and hold it as shown below.
  2. Now keep a hand on the cake and pull both the edges of the thread together. Very smoothly you will have 2 pieces. Similarly, divide it one more time.
  3. Mix 2 tablespoon powdered sugar in 2 tablespoon water. Put this sugar syrup on all the parts, a tablespoon on each part. After 5 minutes, repeat the process. This makes the cake moist and soft.

  4. Take the cake board, put a dollop of whipped cream on it and then place the bottom layer. This is done so that cake does not move and stays there easily.
  5. Put a dollop of whipped cream and spread it.
  6. Sprinkle some butterscotch granules.
  7. Place second layer. Repeat the process.
  8. Finally, place the third layer.
  9. Cover the whole cake with cream. This is called the crumb coat. Do not try for finishing at this stage.
  10. Keep it in the refrigerator for half an hour or so.
  11. Again apply whipped cream.
  12. Decorate with butterscotch granules, caramel sauce and caramel decorations.

Recipe Notes

  1. You can use all purpose flour in place of wheat flour, but use milk sparingly in that case.
  2. Salt enhances the taste of sugar so go ahead.
  3. Use any flavourless oil like groundnut, olive etc.
  4. Quantity of milk may vary from 1/4 cup to 1/2 cup depending upon flour and consitency of curd used.
  5. Vinegar makes wheat cake extra spongy and porous so add it.
  6. For butterscotch granules, instead of almonds, you can take cashews or peanuts or mixed nuts also.

For the Cake

 

Preheat oven at 170 degrees for 15 minutes. In the mean time do the following preparations.

Grease a 7″ cake pan and dust it with flour. Keep it aside.

Sift wheat flour, corn flour, baking powder, baking soda and salt atleast 3 to 4 times. Sifting aerates the flour which in turn makes the cake soft. A very important step,especially in wheat cakes, so do not under estimate it.

 

Take curd, sugar, milk (1/4 cup) butterscotch essence and oil in a bowl and whisk for 4 to 5 minutes till the mix becomes creamy. The more you beat at this stage the more porous the cake will be.

Fold dry ingredients into the wet mix in 2 or 3 batches. Do not mix it vigourously. Be gentle and use cut and fold method.

Adjust consistency using more milk, if required. The batter should be slightly thick forming a ribbon consistency.

Mix vinegar in the batter.

Pour the cake batter in the greased cake pan. Tap the pan 3 to 4 times so that bubbles if any are removed which helps in even baking of the cake.

Keep the cake pan in the middle rack of the oven, with only bottom rod on. Do not use the upper rod, this is because the heat from the top cracks the cake.

Check after 30 minutes by inserting a tooth pick, though by this time your house will be filled with wonderful aroma of butterscotch. Take out or continue for some more time as the case may be.

After 5 minutes or so, invert the cake and keep it on a wire rack. This is done so that the cake does not soggy from the bottom.

 

When cools down completely then before frosting, wrap it in cling film and keep it in the refrigerator, atleast for an hour. Better, if make it previous day. This is done so that the cake does not crumble while dividing into 2 or 3 parts.

For Butterscotch Granules

Roast almonds, either in oven or air fryer or in skillet.

When cools down completely, then crush these using a rolling pin.

Grease the back of a steel plate or a small portion of the kitchen counter

Heat sugar with water. Do not stir it, just shake the pan occasionally. When it dissolves fully and the liquid changes to amber colour then add roasted and crushed almonds. Toss nicely and spread the mix on greased plate/top.

After few minutes, when it cools down and sets then remove it and crush into small pieces. You can keep few big pieces and use them for decorating the cake. Keep these in an air tight container. Remains good up to a week, provided it is not the rainy season.

Caramel Sauce

Take butter in a pan. When it starts melting add brown sugar and let it caramelise on mrdium heat, shaking the pan off and on.

When sugar dissolves completely and the liquid changes to amber colour then lower the flame and very carefully add cream. Pour cream from one hand and keep stirring from the other hand. Be very careful as the syrup is extremely hot and may even splash when cream is added to it.

Boil the sauce for 3 to 4 minutes. It thickens on cooling so do not try to thicken it at his stage.

When it cools down completely, add vanilla essence. Store it in the refrigerator. You can also use it as a topping on your ice creams.

Caramel Decorations

Heat sugar in a pan. Shake the pan off and on. Do not add water. When the sugar melts, let it caramelise by turning into amber colour. You will have a thin syrup now. Switch off the flame. Wait for 5 minutes.

During this time, take almonds/roasted peanuts. Insert a tooth pick into each of these.

When the sugar syrup is warm (not hot) and is slightly thicker also then coat the nuts into it. As you remove you will see a string falling from it. Now stick the toothpick at a place. I used a boiled potato. Keep[ the boiled potato on a shelf or container and stick caramel dipped toothpicks.

When completely set, remove the toothpick carefully and use the decorations.

 

Whipped Cream

Keep the bowl and the beaters in the freezer for at least 30 minutes. This will save your time later on.

Take the chilled cream in the bowl and whip it. Within 3 to 4 minutes, cream will have soft peaks.

Add butterscotch essence and a dash of yellow colour. Beat again 2 to 3 minutes till you get stiff peaks. I have not added sugar as it is already sweet and we prefer less sweet only. You can add 1 or 2 tablespoon icing sugar if feel the need for it.

Assembly

Divide the cake into 2 or 3 parts. For dividing, make cuts all around the cake, just on the edges and do not go deep inside the cake. Now take a long thread (from your sewing box), place it between the cuts  and hold it as shown below.

Now keep a hand on the cake and pull both the edges of the thread together. Very smoothly you will have 2 pieces. Similarly, divide it one more time.

Put sugar syrup on all the parts, a tablespoon on each part. After 5 minutes, repeat the process. This makes the cake moist and soft.

Take the cake board, put a dollop of whipped cream on it and then place the bottom layer. This is done so that cake does not move and stays there easily.

Put a dollop of whipped cream and spread it.

Sprinkle some butterscotch granules.

Place second layer. Repeat the process.

Finally, place the third layer.

Cover the whole cake with cream. This is called the crumb coat. Do not try for finishing at this stage.

Keep it in the refrigerator for half an hour or so.

Again apply whipped cream.

Decorate with butterscotch granules, caramel sauce and caramel decorations.

So, how did you like it. Yes, lot of work. Agreed. But do the preparations beforehand and then simply assemble everything and get ready to recieve lots of compliments.

I would love to have your comments and feedback as you know your feedback fuels my enthusiasm to post more good content. If you post your creation’s pic on Instagram then remember to tag me #samirasrecipediary. You may like my FB page to know about my latest recipes.

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Happy baking…

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