Butterscotch cake is a popular fresh cream cake recipe. This flavour is to die for and this cake is filled with butterscotch goodness and lots of toffee.
Butterscotch Fresh Cream Cake Recipe
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 NEW YEAR, MAY GOD BLESS YOU WITH JOY, PEACE & HAPPINESS.
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Table of Contents
How to Make Butterscotch Cake
- 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.
- Pour 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.
Assembling the cake
- 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.
Check out
Chocolate Roll for 2012
Strawberry Cheesecake for 2013
Glazed Chocolate Cookies for 2015
Rainbow Zebra Cake for 2016
How to Make Peanuts praline
- 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.
Hope you will give this a try and let me know how it turns out for you.
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
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IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!
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Butterscotch Cake | Butterscotch Cake Recipe
Butterscotch cake is a popular fresh cream cake recipe. This flavour is to die for and this cake is filled with butterscotch goodness and lots of toffee.
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Servings: 8 servings
Ingredients
- All Purpose Flour / Maida - ¾ cup
- Sugar - ¾ cup
- Baking Powder - 1 tsp
- Eggs - 2
- Oil - ¼ cup
- Butterscotch Essence - 1 tsp
- For Praline:
- Sugar - ¾ cup
- Peanuts - ¾ cup
- For Syrup:
- Sugar - ½ cup
- Water - ½ cup
- Butterscotch Essence - 1 tsp
- For Topping:
- Fresh Cream - 2 cup
- Icing Sugar - 3 tblspn
- Butterscotch Essence - 1 tsp
Instructions
- 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.
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Butterscotch Cake Step by Step Pictures
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| Take all your ingredients for cake |
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| grease a cake pan with oil and dust it with flour, set aside |
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| take flour in a bowl |
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| add baking powder |
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| mix well and set aside |
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| take eggs in a bowl |
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| whip till fluffy |
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| add half of the sugar |
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| whip till fluffy |
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| add remaining sugar |
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| whip till fluffy |
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| add oil |
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| mix well |
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| add in flour |
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| fold gently |
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| add butterscotch essence |
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| fold gently |
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| spoon this in the pan |
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| bake till done |
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| cool it completely and chill for 1 hour |
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| slice it into three slices |
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| now make praline, take sugar in a sauce pan |
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| cook on high heat till it caramelizes |
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| now it carmelized |
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| add in peanuts |
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| mix well |
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| cook till it is brown |
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| pour it into parchment paper and set aside to cool for 1 hour |
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| now peel off |
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| chop it roughly |
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| take some in a blender |
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| crush coarsely |
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| take sugar in a bowl |
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| add water |
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| add butterscotch essence and mix well |
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| take cream in a bowl, i used frozen cream so it has sugar.. if you use normal cream, add some icing sugar |
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| whip till thick and fluffy |
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| add some butterscotch essence |
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| whip till thick |
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| place a cake slice on a plate, surround with strips of parchment |
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| dip the brush in syrup |
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| soak the cake |
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| soak well |
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| spoon some cream |
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| apply a even layer |
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| top another slice and brush with syrup |
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| top with cream |
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| now place a cake and brush with syrup |
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| top with cream |
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| spread evenly |
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| top with the praline crumbs |
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| top with praline |
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| Chill for couple of hours, slice and serve |
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Veni Muthu
Where do we get that butterscotch essence?
Anonymous
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?
RANJINI PRASAD
Hi Aarathi it looks yummy thank u
Wish u and ur family a very happy prosperous and healthy new year
Anonymous
Hi, can we use Amul fresh cream and and amul butter which is salted? Or should we use unsalted butter?
Aarthi
unsalted butter is best. amul fresh cream can be used
Unknown
Hi can we use wheat flour?
Aarthi
yes u can use. but it will give little denser cake
sush
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.
sush
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.
Aarthi
Can we use peanut chikki and grind it instead of making praline?
Divya
Baking soda not required
Karishma
Yummy 😋
Kirti Sharma
This is amazing. I loved this, this is actually helpful. Thank You for sharing this.