ButterScotch is a flavour which I love to have in form of ice cream or cake. Preparing ButterScotch Cake is at home from scratch required too many preparation like sauce, praline. But the advantage here is, it is not necessary to prepare all at same day. You can prepare sauce, praline already, as these things will stay good for many days. Whenever you feel like you want to have ButterScotch Cake, prepare cake and enjoy. This cake I prepared for my daughter’s 2nd Birthday.
I have provided the recipe of Praline here.
- Sponge Cake without Oven
- Eggless Rava Cake
- Coffee Bread Pastry
- Biscuit Cake
- Chocolate Truffle Cake
- Eggless Chocolate Brownie
- Bajra Cake -Mini Cake for Kids
- Marble Cake
Preparation time: 10mins
Cook time: 40mins
Decoration time: 30mins
Total time: 1hr 20mins
Serve: 6
Cuisine: continental
Type: Cake
Author: Nivi Marshal
For cake preparation
Dry Ingredients:
Maida- 1cup
Sugar- 2 ½ tbsp
Salt- a pinch
Baking powder- ½ tsp
Baking soda- ⅓ tsp
Cocoa powder- 1tsp
Wet ingredients:
Curd- ½ cup
Milk- ¾ cup
Oil- 2tbsp
Vanilla or ButterScotch essence- ¼ tsp
*1cup=120ml
For ButterScotch sauce
Serve: 180ml
Ingredients:
Sugar-1 cup
Soft butter- 2tbsp(room temperature)
Fresh cream- ½ cup (can be increased to enhance
taste)
Milk- ½ cup (increase to 1cup if fresh cream not
used)
Salt- ⅛ tsp
*1cup-120ml
For toppings:
Sugar syrup
Whipping cream
How to prepare ButterScotch Cake:
- To prepare ButterScotch sauce take a heavy bottom pan add sugar and heat in low flame.
- Let the sugar melt and and start to change color, now keep stirring continuously.
- At one point the colour will completely changed to golden brown and all the sugar crystals have been melted completely, immediately Switch off the flame and add the butter and mix quickly to combine well.
- The add the salt, fresh cream and milk mixture, mix quickly. Now place the pan in low flame till the sauce thickens little.
- Remove from flame bring to room temperature and store in an airtight container, refrigerate for a month.
- Double boil the sauce before using, if it is very thick.
- To prepare cake base take a mixing bowl sieve maida, salt, baking soda and baking powder. Mix and combine the flour mixture and keep aside.
- In another bowl add curd, oil and sugar, mix well till sugar dissolves.
- Add the flour mixture and milk gradually and mix well without lumps.
- Finally add the essence and mix it. In a kadai place a stand, gently place the cake mould on the stand. Cook in high flame for 5mins, then in low flame for 20-25mins.
- If the cake is ready it will start to leave the sides and you will get the aroma. You can also insert the skewer or knife and check. Remove the mould from kadai, allow to cool, demould and slice the cake horizontally, poke as many holes using toothpick which helps to absorb sugar syrup.
- Place some whipping cream, then a layer of cake on it, apply sugar syrup, then grease whipping cream all over the cake, sprinkle praline and drop butterscotch sauce here and there. Repeat the same for all layers and decorate as your wish.
Tips:
- You can also use brown sugar instead of sugar for preparing ButterScotch sauce. Leftover ButterScotch sauce can be used as a toppings for fruit salad, ice cream or mix with milk and have.
- Here I used same measurements and prepared 3 cake totally to get of cake of 5inch height. I prepared batter seperately three times and baked three cakes.
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