Hey, there today I a sharing a butterscotch cake recipe. I am not an expert cake maker and I don't have any cake frosting tools. I just try this cake for my family. Especially for my kids. My kids loved it. It was a long process, I start making in the morning and finish the cake frosting at night. Because taking videos and making a cake was very difficult for me. Anyways the cake was super yummy...
Watch my youtube video here :
Ingredients for Butterscotch cake:
For the cake base:
Milk-1 Cup
Vinegar-2 Teaspoons.
All-purpose flour- 2 Cups.
Baking Powder-1 Tablespoon.
Baking soda-1/2 Teaspoon
Salt-1/4 Teaspoon.
Butter/Margarine- 1/2 Cup at room temperature.
Egg-3 eggs at room temperature.
Powdered sugar-1/2 Cup.
Butterscotch essence-1 teaspoon.
For making praline:
Cashew nuts-1/4 Cup.
Almonds-1/4 Cup.
Sugar-1/2 Cup.
Butter-2 Tablespoons. (Salted)
For butterscotch sauce:
Sugar-1/2 Cup.
Butter-3 Tablespoons. (Salted)
Cream-1/2 Cup.
For whipped cream frosting:
Whipping cream-2 Cups, Non-dairy whipping cream which is already sweetened.
Butterscotch essence-1 teaspoon.
Yellow food color-few drops(Optional)
For Sugar syrup:
Sugar-3 tablespoons
Water-1/4 Cup.

Method of preparation:
For the cake base:
To make the syrup
Watch my youtube video here :
For the cake base:
Milk-1 Cup
Vinegar-2 Teaspoons.
All-purpose flour- 2 Cups.
Baking Powder-1 Tablespoon.
Baking soda-1/2 Teaspoon
Salt-1/4 Teaspoon.
Butter/Margarine- 1/2 Cup at room temperature.
Egg-3 eggs at room temperature.
Powdered sugar-1/2 Cup.
Butterscotch essence-1 teaspoon.
For making praline:
Cashew nuts-1/4 Cup.
Almonds-1/4 Cup.
Sugar-1/2 Cup.
Butter-2 Tablespoons. (Salted)
For butterscotch sauce:
Sugar-1/2 Cup.
Butter-3 Tablespoons. (Salted)
Cream-1/2 Cup.
For whipped cream frosting:
Whipping cream-2 Cups, Non-dairy whipping cream which is already sweetened.
Butterscotch essence-1 teaspoon.
Yellow food color-few drops(Optional)
For Sugar syrup:
Sugar-3 tablespoons
Water-1/4 Cup.
Method of preparation:
For the cake base:
- Preheat the oven at 180-degree Celcius. Grease a cake tin with butter and place a parchment paper.
- To make buttermilk, mix a cup of milk with 2 teaspoons of vinegar. Leave it for 5 to 10 minutes.
- Sift the flour with baking powder, baking soda, and salt. Keep it aside.
- In a large bowl beat the butter, sugar, eggs until soft and creamy. Add butterscotch essence and mix well. Add flour little by little and mix it well. Using a spatula, gently fold in the flour until you can't see flour anymore.
- Immediately pour batter into prepared pan and smooth the top.
- Bake at 180 C / 350 F for 35-40 minutes until the cake springs back when touched and the edges are coming away from the pan sides.
- Cool in pan for 10 minutes. Remove and cool completely on wire rack.
To make the praline:
- Dry roast cashew nuts and almonds. Allow cooling completely.
- Crush or chop the nuts after it is cool down.
- Heat a pan and add sugar to it. Let the sugar melt on a medium flame. Continue heating until it turns a golden colour.
- Add butter and crushed nuts and mix it immedietly.
- Pour into a greased surface or to a butter paper.
- Press it with a spatula(don't make it too thin)
- Let it cool completely. Remove from the sheet after it is cool down. then break into pieces.
- Set aside few pieces for decoration. Put the other pieces in a plastic bag and crush it with a rolling pin. Praline crunchies are ready. Keep it aside.
To make the butterscotch/ Caramel sauce
- Heat a pan and add sugar to it. Let the sugar melt on a medium flame. Continue heating until it turns a golden colour.
- Add butter and cream and mix it well.
- The sauce will thicken after it is cooled.
To whip the cream
- Chill the whipping bowl with the cream and the whisk/ beaters in the freezer for 4 hours
- Add the colour and butterscotch essence.
- Beat until you get firm peaks. Keep chilled until use.
To make the syrup
- Heat the water with sugar and water in a saucepan over medium heat.
- Let the sugar dissolve and water boil.
- Simmer on low heat for 5 minutes until syrup thickens.
- Remove off heat. Let cool to room temperature.
To assemble the cake
- Remove the dome from the top of the cake so that they are flat.
- Slice the remaining cake horizontally into two or three layers using a knife.
- Apply a little cream to the cake board. Place one layer on a cake board/serving plate.
- Sprinkle some sugar syrup. Spread a big dollop of whipped cream on top and sprinkle some praline crunchies and sauce. Make sure the edge is free of praline . You could also pipe a ring whipped cream around the edge. Place the second layer on top, press gently.
- Soak and fill in the same way. Smoothen the whipped cream using a spatula.
- Chill the cake for 15 minutes.
- Apply another coat of whipped cream or pipe decorations as desired.
Enjoy..
Thank you
Jesni Siraj
Watch video for more clarity.
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