Eggless Butterscotch Cake with Butterscotch Buttercream and Sauce – Video Recipe

When I chose to make recipes for the Kid’s Delight – Anniversary party, I had some recipes in mind. But when I got a mail from a reader asking for a certain recipe for which I posted video in YouTube, I found that there were some cake recipes for which I haven’t even updated in the blog. So I will post three amazing cakes this week which I missed posting earlier. The first cake is this eggless butterscotch cake.

Usually people add butterscotch essence in vanilla cake batters to make butterscotch cakes. But I did some reading on original butterscotch cakes and developed my version of eggless cake. The cake is so soft and moist and perfect for any celebration. Combined with a sinful butterscotch frosting and a thick butterscotch sauce, this cake screams butterscotch. I also added some butterscotch chips to amp the flavour.

The flavour of the cake comes from butter and brown sugar. Please don’t ask whether you can use normal sugar. If you want the flavour, use only brown sugar. It is amazing. My photos don’t do much justice to the cake. Whenever I make a video, I become so tired at the end of the day and it totally reflects on the photos too. But if you love butterscotch, then do try this.

Ingredients:

For The Sauce:
Butter – 50 gm
Brown sugar – 100 gm
Amul cream – 150 ml
Vanilla – 1 TSP
Salt a pinch
Lemon juice – 1 TSP

For The Cake:
Butter – 70 gm
Vanilla – 1tsp
Brown sugar – 100gm
Butterscotch sauce – 2tbs
Curd – 50ml
Maida – 180gm
Baking powder – 1tsp
Baking soda – 1/2tsp
Milk – 150ml

For The Butterscotch frosting:
Butter – 70 gm
Butterscotch sauce – 1/3 cup
Icing sugar – 200 gm

Procedure:

For The Sauce:

In a sauce pan melt butter.

Add brown sugar and cream.

Mix well and allow it to boil.

Add lemon juice and mix until combined.

Remove from flame and add vanilla and salt.

Mix well and allow it to cool.

For The Cake:

Preheat oven to 180°C.

In a bowl mix together maida, baking powder and baking soda and set aside.

In another bowl cream butter.

Add in vanilla essence and brown sugar and beat until light and creamy.

Add butterscotch sauce and beat well.

Add yogurt and beat.

Finally add the flour mix and milk until all the ingredients are combined to form a thick batter.

Line, grease and dust two 6″ round pans and transfer the batter to them.

Bake in the oven for 30 – 35 minutes or until a tooth pick inserted comes out clean.

Allow it to cool a little, flip it on to the wire rack, remove the tin and klining paper and cool them completely.

For The Frosting:

Beat butter and vanilla until fluffy.

Add in the sauce and beat until they are combined well.

Add icing sugar in three portions, mixing every time with a spoon and then with a beater until well incorporated.

Once the whole frosting is creamier, set it aside until assembling.

Eggless Butterscotch Cake with Butterscotch Buttercream and Sauce - Video Recipe

5 from 1 vote

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Course Cakes

Cuisine International

Servings 6 Persons

Ingredients

  

• For The Sauce:
• Butter - 50 gm
• Brown sugar - 100 gm
• Amul cream - 150 ml
• Vanilla- 1 tsp
• Salt-a pinch
• Lemon Juice - 1 tsp
• For The Cake:
• Butter - 70 gm
• Vanilla - 1tsp
• Brown sugar - 100gm
• Butterscotch sauce - 2tbs
• Curd - 50ml
• Maida - 180gm
• Baking powder - 1tsp
• Baking soda - 1/2tsp
• Milk - 150ml
• For The Butterscotch frosting:
• Butter - 70 gm
• Butterscotch sauce - 1/3 cup
• Icing sugar - 200 gm

Instructions

 

• For The Sauce:
• In a sauce pan melt butter.
• Add brown sugar and cream.
• Mix well and allow it to boil.
• Add lemon juice and mix until combined.
• Remove from flame and add vanilla and salt.
• Mix well and allow it to cool.
• For The Cake:
• Preheat oven to 180°C.
• In a bowl mix together maida, baking powder and baking soda and set aside.
• In another bowl cream butter.
• Add in vanilla essence and brown sugar and beat until light and creamy.
• Add butterscotch sauce and beat well.
• Add yogurt and beat.
• Finally add the flour mix and milk until all the ingredients are combined to form a thick batter.
• Line, grease and dust two 6" round pans and transfer the batter to them.
• Bake in the oven for 30 - 35 minutes or until a tooth pick inserted comes out clean.
• Allow it to cool a little, flip it on to the wire rack, remove the tin and klining paper and cool them completely.
• For The Frosting:
• Beat butter and vanilla until fluffy.
• Add in the sauce and beat until they are combined well.
• Add icing sugar in three portions, mixing every time with a spoon and then with a beater until well incorporated.
• Once the whole frosting is creamier, set it aside until assembling.