Eggless Surprise Inside Butterscotch Cake

For this month’s Daring Baker’s Challenge, Ruth of The Crafts of Mommyhood challenged the members with Surprise! cakes. Just look at the cake below. It looks like an ordinary loaf cake with glazing. And where is the surprise element? That is the surprise. You need to read this with patience to know about the surprise cakes. The surprise cakes gives you a surprise when you slice into it. Ruth shared with us so many ideas on surprise cakes and only then I knew zebra cake is a surprise cake. I had so many ideas for the surprise cake but finally this is what came out of oven.

Want to know about the surprise inside? Scroll down below to see the inside of the cake. The cake is my eggless vanilla cake recipe, topped with butterscotch chips and the inside cake is an eggless red velvet cake. After baking, I glazed it with a simple glaze and topped with more butterscotch chips. The chips I added before baking melted and seeped inside the batter and made the cake extra delicious. The glaze and the nuts added some crunch and punch to the cake. Overall the cake was super hit. We just loved it. I didn’t make any shapes for the red velvet cake. As I was feeling quite tired after two weeks of non stop classes and orders, I just wanted to make a simple cake and post it on reveal date. So no sophisticated designing. But still the cake was so cute to look at because of the contrast coloured cakes. 

Makes 2 Surprise Loaves

Ingredients:

For The Eggless Red Velvet Cake:

Cream together butter, sugar and vanilla.

Mix together food colour and cocoa powder.

Add it to the creamed butter.

Add curd.

Cream until incorporated.

Mix buttermilk and vinegar.

Sift together flour, baking soda and salt.

Add it to the butter mixture.

Pour into a loaf tin.

Bake and cool.

Trim sides and cut into two.

Cream butter and sugar.

Add curd.

Cream.

Add milk.

Sift flour, baking powder and soda.

Beat until incorporated.

Pour a cup of batter in the loaf tin and spread.

Place a red velvet cake block on it.

Top with batter and spread it out evenly.

Top with butterscotch chips.

Bake until done.

Pour glaze on top and add some butterscotch chips.

Slice it up.

It was very fluffy, moist and delicious…

Eggless Surprise Inside Butterscotch Cake

A soft and moist butterscotch cake with a surprise red velvet square inside..

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Ingredients

  

For The Eggless Red Velvet Cake

• Flour-1 1/4 cups
• Salt-1/2 tsp
• Sugar-1/2 cup
• Butter-1/2 cup
• Curd-1/4 cup
• Cocoa Powder-1/2 tbs
• Liquid Red Food Colour-3/4 tbs
• Buttermilk-1/2 cup
• Vanilla Essence-1/2 tsp
• Baking Soda-1/4 tsp
• Apple Cider Vinegar-1/2 tbs

For The Butterscotch Cake

• Flour-2 1/2 cups
• Butter-1cup
• Curd-1cup
• Milk-1cup
• Baking Powder-2tsp
• Baking Soda-1tsp
• Vanilla Essence-1tsp
• Granulated Sugar-1 1/2 cups
• Butterscotch Chips-1/2 cup

For The Glaze

• ICing Sugar-1/4 cup
• Milk-1 tsp
• Butter Scotch Chips-2-3 tbs

Instructions

 

Red Velvet Cake

• 1. In a bowl cream together butter, sugar and vanilla.
• 2. In another small bowl mix together cocoa powder and food colour.
• 3. Add the cocoa paste to butter.
• 4. Now add curd in the cocoa paste mixed bowl and beat with a spoon. The remaining colour and cocoa powder infuses into the curd.
• 5. Now add it to the butter and beat until creamy.
• 6. Mix butter milk and vinegar, add it to butter mixture and beat.
• 7. Grease a loaf tin and dust with flour.
• 8. Sift together flour, baking soda and salt.
• 9. Add it to the bowl and beat until combined.
• 10. Pour it into the greased tin.
• 11. Bake in a preheated oven of 175°C for 25-30 minutes.
• 12. Cool on a wire rack.
• 13. Trim ends and cut the loaf into two long slices. Set aside.

For The Butterscotch Cake

• 1. Cream together butter, sugar and vanilla.
• 2. Add curd and beat until creamy.
• 3. Add milk and beat until incorporated.
• 4. Grease and dust two loaf pans.
• 5. Sift flour, baking powder and baking soda, add it to the bowl and beat until mixed.
• 6. Now pour a cup of batter inside both tins.
• 7. Place the red velvet cake in the centre of the tin.
• 8. Divide the remaining batter between both the tins, covering the red velvet cake.
• 9. Top with butterscotch chips.
• 10. Bake in a preheated oven of 175ºC for 25-30 minutes or until a skewer inserted comes out clean.
• 11. If the crust browns fast, cover with a foil and bake.
• 12. Remove from oven, allow it to cool, transfer to a wire rack and let it cool completely.

Glazing

• 1. Mix together icing sugar and milk until it is of thick pourable consistency.
• 2. Pour the glaze on the cool cake. Let it slightly drizzle on the sides.
• 3. Top with butterscotch nuts.
• 4. Slice it and serve.