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You are here: Home / baked / Butterscotch Cake Recipe – Butterscotch Fresh Cream Cake Recipe to Welcome 2017

Butterscotch Cake Recipe – Butterscotch Fresh Cream Cake Recipe to Welcome 2017

January 1, 2017 By Aarthi 13 Comments

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Butterscotch cake is one of the most requested cake recipe in yummy tummy. Finally i decided to make this to celebrate this new year. Each new year i used to share special cakes recipes and this year it is butterscotch.

I WISH YOU ALL A VERY HAPPY NEWYEAR, MAY GOD BLESS YOU WITH JOY, PEACE & HAPPINESS.

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Hope you will give this a try and let me know how it turns out for you..

 



Preparation Time: 30 mins
Baking Time : 30 to 40 mins
Chilling Time: 2 hours
Serves: 6 to 8


Ingredients:

All Purpose Flour / Maida – 3/4 cup
Sugar – 3/4 cup
Baking Powder – 1 tsp
Eggs – 2
Oil – 1/4 cup
Butterscotch Essence – 1 tsp


For Praline:
Sugar – 3/4 cup
Peanuts – 3/4 cup


For Syrup:
Sugar – 1/2 cup
Water – 1/2 cup
Butterscotch Essence – 1 tsp


For Topping:
Fresh Cream – 2 cup
Icing Sugar – 3 tblspn
Butterscotch Essence – 1 tsp

(My 1 cup measures 240 ml)





Method:

Preheat oven to 180 degree C. Grease a 18 cm cake pan with oil and dust it with flour and coat on all sides. Tap off the excess and set aside.

Take flour, baking powder in a bowl or sieve and sift together. Set aside.

Take eggs in a bowl and use a hand blender and beat till fluffy. Add in half of the sugar and whip till fluffy, add remaining sugar and whip till fluffy.

Add in oil and whip again.

Add in flour and fold gently. Add butterscotch essence and fold gently. Spoon this into the pan and bake for 30 to 40 mins.

Remove it and cool down completely. Chill the cake for 1 hour. Now slice it into three slices and set aside.

Make syrup, by mixing sugar, water and butterscotch essence and mix well.

Whip cream with icing sugar and essence till stiff. Pop this in fridge till needed.

Now take sugar in a sauce pan and cook on medium to high heat till it starts to caramelize. Once it starts to caramelize, add in peanuts and mix well. Let it boil for a min. Now pour this in a parchment paper and set aside to set for 30 mins to 1 hour. Break this into small pieces, take some of it in a blender and crush coarsely. Set aside few chunks for decorating.

Now time to assemble, Take a cake slice in a plate, surround it with strips of parchment paper. Brush the cake with syrup, top with cream and spread evenly. Place a cake slice on top and brush with more syrup. Repeat this and decorate the cake completely with cream.

Sprinkle top with the praline crumbs and decorate with more chunks of praline.

Chill the cake for 2 to 4 hours.

Serve.

Pictorial:

Take all your ingredients for cake
grease a cake pan with oil and dust it with flour, set aside
take flour in a bowl
add baking powder
mix well and set aside
take eggs in a bowl
whip till fluffy
add half of the sugar
whip till fluffy
add remaining sugar
whip till fluffy
add oil
mix well
add in flour
fold gently
add butterscotch essence
fold gently
spoon this in the pan
bake till done
cool it completely and chill for 1 hour
slice it into three slices
now make praline, take sugar in a sauce pan
cook on high heat till it caramelizes
now it carmelized
add in peanuts
mix wel
cook till it is brown
pour it into parchment paper and set aside to cool for 1 hour
now peel off
chop it roughly
take some in a blender
crush coarsely
take sugar in a bowl
add water
add butterscotch essence and mix well
take cream in a bowl, i used frozen cream so it has sugar..
if you use normal cream, add some icing sugar
whip till thick and fluffy
add some butterscotch essence
whip till thick
place a cake slice on a plate, surround with strips of parchment
dip the brush in syrup
soak the cake
soak well
spoon some cream
apply a even layer
top another slice and brush with syrup
top with cream
now place a cake and brush with syrup
top with cream
spread evenly
top with the praline crumbs
top with praline

 

 

Chill for couple of hours, slice and serve
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Filed Under: baked, Birthday Cakes, Butterscotch, Christmas Cakes, Christmas Special Recipes, Fresh Cream Cakes, Recent Recipes

About Aarthi

Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

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Comments

  1. Veni Muthu

    January 1, 2017 at 3:25 pm

    Where do we get that butterscotch essence?

    Reply
  2. Anonymous

    January 2, 2017 at 4:43 am

    Hi Aarthi, This is a really nice recipe and seems to be simple to make. I would like to try it at home.. can you please let me know what brand of frozen cream you have used here?

    Reply
  3. RANJINI PRASAD

    January 3, 2017 at 9:00 am

    Hi Aarathi it looks yummy thank u
    Wish u and ur family a very happy prosperous and healthy new year

    Reply
  4. Anonymous

    March 7, 2017 at 11:31 am

    Hi, can we use Amul fresh cream and and amul butter which is salted? Or should we use unsalted butter?

    Reply
    • Aarthi

      May 4, 2017 at 4:39 am

      unsalted butter is best. amul fresh cream can be used

      Reply
  5. Unknown

    May 2, 2017 at 8:11 am

    Hi can we use wheat flour?

    Reply
    • Aarthi

      May 4, 2017 at 4:40 am

      yes u can use. but it will give little denser cake

      Reply
  6. sush

    July 2, 2017 at 6:19 pm

    hi, i have a morphy richards 40 ltr rc-ss otg oven. can i bake two 8 inch cake pans at the same time? thank you.

    Reply
  7. sush

    July 2, 2017 at 6:19 pm

    hi, i have a morphy richards 40 ltr rc-ss otg oven. can i bake two 8 inch cake pans at the same time? thank you.

    Reply
  8. Aarthi

    November 7, 2017 at 8:07 pm

    Can we use peanut chikki and grind it instead of making praline?

    Reply
  9. Divya

    February 14, 2019 at 4:08 pm

    Baking soda not required

    Reply
  10. Karishma

    November 10, 2019 at 8:37 am

    Yummy 😋

    Reply
  11. Kirti Sharma

    April 13, 2020 at 7:45 am

    This is amazing. I loved this, this is actually helpful. Thank You for sharing this.

    Reply

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Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours! More About Me…

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