Butterscotch Cake Recipe

Butter Scotch Cake Recipe

Prep time

20 mins
Cook time
40 mins

Total time

1 hour

Author: Neha Sharma

Ingredients-

For Sponge Base:

• Maida/All-purpose flour- 1 1/2 Cups
• Homemade condensed milk- 1/2 Cup
• Milk- 1 Cup
• Baking powder- 1 tbsp
• Baking soda- 1/2 tbsp
• Vinegar- 1 tbsp
• Sugar- 1/3 Cup
• Butter- 1/3 Cup
• Butterscotch essence- 1 tbsp
• Yellow food color- 1/4 tbsp

For Sugar Syrup-

• Sugar- 5 tbsp
• Water- 5 to 6 tbsp
• Butter scotch Essence- 1/4 tbsp

For Pralin-

• Almonds- 1/2 Cup
• Sugar- 3/4 Cup
• Butter- 2 tbsp

For Frosting-

• Whipping Cream- 600 ml
• Caramel Sauce- 1 cup
• Yellow food colour- 1/4 tbsp

Method-

To make Sugar Syrup:

1. In a small bowl mix 5 tbsp sugar with 5-6 tbsp water and 1/4 tbsp of utter scotch essence, let it dissolve completely. Sugar syrup is ready. Keep aside.

To make praline:

1. In a pan dry roast almonds on medium flame for 5 mins. Crush the almonds and keep it aside.
2. In a pan, add sugar and keep the flame on medium and let the sugar melt (Do not stir until it starts melting).
3. Meanwhile keep a butter paper or a plate greased with butter ready.
4. Once the sugar melts, add butter and crushed almonds. Quickly mix it and pour it on the butter paper or greased plate.
5. Spread it nicely on the paper/plate and let it set for atleast 10 to 15 mins.
6. Once it is set, using a rolling pin crush it in to very tiny pieces. Keep it aside (Reserve some bigger pieces for decoration). 

To make Sponge Cake:

1. Pre-heat pressure cooker with 2 cups of salt and place a wire stand in it.
2. In a bowl sift the flour, baking soda and baking powder.
3. In another bowl, add butter and sugar beat it until soft and fluffy then add condensed milk and beat again.
4. Add butterscotch essence, yellow food color and mix well.
5. Now add half of the sifted flour mixture, half milk and fold well, then add in the remaining flour, milk and mix well.
6. Apply butter to a cake tin or a steel/aluminium container of 7 inch diameter. Then place a butter paper (for smooth and perfect cake) and apply butter on butter paper.
7. Transfer the batter to cake tin and place it into the preheated cooker and bake for 35 to 40 mins. Insert a toothpick in the middle to check if it is baked perfectly.
8. After Baking, remove the butter paper, place it on a wire stand and let it cool down completely.

Assembling:

1. Add the chilled whipping cream (if using non dairy whipping cream do not add sugar, if not add sugar in the next step) to a bowl and whisk until soft and fluffy.
2. Add yellow food color, butterscotch essence and 1 tbsp caramel sauce and beat until stiff peaks. Refrigerate it until you are ready to use it. Whipped Cream is ready!

Frosting:

1. Take 3-5 bowls and keep a plate over it or simply use a turn table!
2. Cut cake into three layer horizontally by turning the table. Transfer the layers to a plate.
3. Touch the turn table/plate with a drop of cream in center to ensure safe decoration and then add the bottom sponge layer to it.
4. Spread 3-4 tbsp of prepared sugar syrup to it (be generous). Spread a good ½ inch layer of cream to it.
5. Sprinkle praline crunch on the cream and cover it with whipped cream.
6. Place the second layer and spread the syrup, cream, praline crunch, cream then the third layer.
7. For the final layer, spread syrup! Take 2-3 big portion/spoon of stiff cream and then spread it on top as well as on sides. Then make it smooth with the help of a palette or back side of a knife! (please be extremely careful and be gentle to the cake otherwise you will ruin it).
8. If you see any crumbs or cracks, do a crumb coat by applying more cream.
9. Place the cake in the freezer for 30 mins to 1 hr. Crumb coat have been set, now for the final icing, take a dollop/big portion of cream and spread it.
10. Give finishing to the cake and clean the cake board with a paper napkin.
11. Now add the remaining cream to a piping bag fitted with a star nozzle. Make rosettes or show your creativity and make a border.
12. Cover cake sides with praline crunch and fill center of the cake with caramel sauce.
13. Place big praline crunch pieces in the center of the cake.
14. Refrigerate for an hour before serving. Eggless butterscotch cake is ready!! 

Don't forget to try Rasmalai Cake, White forest Cake, Pineapple Cake.

Follow Pinterest