Eggless Butterscotch Cake Recipe | No Butter, No Condensed Milk
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Eggless Butterscotch Cake Recipe | No Butter, No Condensed Milk

Eggless Butterscotch Cake is one of my favourite cakes if I had to choose something other than chocolate. What is butterscotch actually? Its an emulsion of butter and brown sugar traditionally to which more ingredients are added. Brown sugar is not very commonly used in India so you can use white granulated sugar as well. Cooking white sugar eventually turns it to amber colour. I also have a homemade caramel/butterscotch sauce recipe on the blog. You can check it out.

Butterscotch is a popular flavour in India,be it butterscotch cakes, cupcakes or ice-cream, people prefer it here. So today I’m going to share my recipe for a very easy to make and delicious butterscotch cake recipe.This cake consists of two layers of eggless butterscotch flavoured sponge and is frosted with butterscotch flavoured cream and caramel sauce.

Eggless Butterscotch Cake Recipe | No Butter, No Condensed Milk
 
Prep time
Cook time
Total time
 
Eggless Butterscotch Cake is a butterscotch flavoured cake filled and frosted with butterscotch sauce and butterscotch flavoured cream.
Author:
Recipe type: Dessert
Serves: 1 Half kg cake
Ingredients
  • All purpose flour - 1¼ cup
  • Cornflour - 2 Tbsp
  • Baking Powder - 1 Tsp
  • Baking Soda - ½ Tsp
  • Salt - a pinch
  • Fine Caster Sugar/Powdered Sugar - ¾ cup
  • Oil (any neutral flavoured) - ⅓ cup
  • Buttermilk - 1 cup (1/2 cup milk + ½ cup curd)
  • Butterscotch Essence - 1 Tsp
  • For the frosting:
  • Sweetened Heavy Whipping Cream - ¾ cup
  • Butterscotch Essence - 1 Tsp
  • Butterscotch Chips - 3 Tbsp
  • Caramel/Butterscotch Sauce - as required
Instructions
  1. Line and grease tow 6 inch round pans with baking paper or simply grease with oil. Keep aside.
  2. Preheat oven at 180 degree celsius for 10 minutes.
  3. In a mixing bowl, sift in all the dry ingredients, flour,cornflour, baking powder, baking soda, salt and sugar.
  4. Mix well with a hand whisk and make a well in the centre. Start adding the wet ingredients, pour in oil, buttermilk, butterscotch essence and whisk everything together until batter looks smooth and lumpfree.
  5. Immediately transfer the batter into the greased pans, equally divide them into both the pans.
  6. Keep them for baking in the preheated oven for 20 to 25 minutes at 180 degree celsius.
  7. Once the cakes are baked check them for doneness using a skewer, prick into the centre and it should come out clean.
  8. Let the cakes cool down completely. Meanwhile start making the frosting.
  9. In a mixing bowl, add in chilled heavy whipping cream, if possible chill the bowl as well.
  10. It is also a good idea to chill the electric beater blades.
  11. Start beating the cream with electric beater and beat them till stiff peaks are formed.
  12. Add in butterscotch essence and keep beating.
  13. Optionally you can also add 1 teaspoon caramel sauce.
  14. Once cream is whipped you can start frosting.
  15. Demould the cakes from pan and place one layer on a cake board on top of a turntable which makes frosting easier.
  16. Stick the first layer of cake on the board using a little bit of cream.
  17. If the cake has risen in a round form, use a serrated knife to cut it off so that you get a flat top.
  18. Then you can soak the cake with sugar syrup, to make it moist but for this recipe you can skip the step because the cake is already very moist.
  19. Using an offset spatula start spreading cream on top of the first layer of cake and then sprinkle some butterscotch chips from top.
  20. For the second layer too, remove the bulged top with serrated knife and place it upside down on the cream.
  21. Press it down gently to make sure it does not slide down.
  22. You can then soak this layer too with sugar syrup optionally.
  23. Start the spreading cream on top and sides using the offset spatula first.
  24. Make a thin coating of frosting first, this is called crumb coating and then place the cake in fridge for half an hour.
  25. This process ensures that the crumbs wont disturb or peep out in the final layer for frosting.
  26. But again it optional, to make thing easy use a piping bag and nozzle and pipe cream all over the cake and simply use bench scraper to smoothen the sides.
  27. If crumb coating, then after the cake is chilled, start applying a thick layer of cream on top and sides, and smoothen using a bench scraper.
  28. To make drips I ve used caramel sauce, you can simply use a spoon to do it.
  29. Pipe roses on the sides of the cake and top each rose with one butterscotch chip.
  30. Chill the cake for minimum 2 hours before serving.

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