Butterscotch cake | Homemade butterscotch/Caramel sauce & Praline

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:

  1. Preheat the oven at 180-degree Celcius. Grease a cake tin with butter and place a parchment paper.
  2. To make buttermilk, mix a cup of milk with 2 teaspoons of vinegar. Leave it for 5 to 10 minutes.
  3. Sift the flour with baking powder, baking soda, and salt. Keep it aside.
  4. 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.
  5. Immediately pour batter into prepared pan and smooth the top.
  6. 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.
  7. Cool in pan for 10 minutes. Remove and cool completely on wire rack.
To make the praline:
  1. Dry roast cashew nuts and almonds. Allow cooling completely.
  2. Crush or chop the nuts after it is cool down.
  3. Heat a pan and add sugar to it. Let the sugar melt on a medium flame. Continue heating until it turns a golden colour.
  4. Add butter and crushed nuts and mix it immedietly.
  5. Pour into a greased surface or to a butter paper. 
  6. Press it with a spatula(don't make it too thin)
  7. Let it cool completely. Remove from the sheet after it is cool down. then break into pieces.
  8. 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
  1. Heat a pan and add sugar to it. Let the sugar melt on a medium flame. Continue heating until it turns a golden colour.
  2. Add butter and cream and mix it well.
  3. The sauce will thicken after it is cooled.
To whip the cream
  1. Chill the whipping bowl with the cream and the whisk/ beaters in the freezer for 4 hours
  2. Add the colour and butterscotch essence.
  3. Beat until you get firm peaks. Keep chilled until use.

To make the syrup

  1. Heat the water with sugar and water in a saucepan over medium heat.
  2. Let the sugar dissolve and water boil.
  3. Simmer on low heat for 5 minutes until syrup thickens.
  4. Remove off heat. Let cool to room temperature.
To assemble the cake
  1. Remove the dome from the top of the cake so that they are flat.
  2. Slice the remaining cake horizontally into two or three layers using a knife.
  3. Apply a little cream to the cake board. Place one layer on a cake board/serving plate.
  4. 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.
  5. Soak and fill in the same way. Smoothen the whipped cream using a spatula.
  6. Chill the cake for 15 minutes.
  7. Apply another coat of whipped cream or pipe decorations as desired.
Thank you
Jesni Siraj
Watch video for more clarity.