Yet another delicious and beautiful cake by Kerala cooking Recipes 😉 This butterscotch cake recipe includes the recipe of base cake, butterscotch/ caramel sauce, praline, and the cake decoration. This cake tastes awesome and is a treat to the eyes as well!

Here goes the recipe!!

Happy Baking!!

Ingredients

Flour- 1 cup

Egg- 4

Sugar- 1 cup, Powder it

Baking Powder- 1tsp

Vegetable oil-1/4 cup

Vanilla essence-1 tsp

Butterscotch essence- 1tsp

Milk-1/2 cup

Whipping cream-1 cup

Sugar syrup- 1/2cup

For Butterscotch sauce:

Sugar- 1/2 cup

Butter-1/4 cup

Cream/1/2 cup

For Praline:

Almonds-1/2 cup

Sugar-3/4 cup

Butter- 2Tbsp

Method

Cake base:

Prepare a 8-inch cake pan and line it with butter/oil and line a butter paper. Preheat the oven for 10 minutes at 150 degrees C.

Sieve the flour and baking powder 2-3 times and keep it aside.

Take a dry bowl and add in the eggs, beat it for a few minutes. Add powdered sugar and beat till it turns creamy and fluffy. Add vanilla and butterscotch essence and mix. Add oil and milk and mix using a spatula.

Now add in flour into the egg mix in two times, fold in using a hand whisk without any lumps.

Pour the batter in the prepared tin and tap the baking tin to release air bubbles if any, and bake in a preheated oven for 30-40 mins or until a toothpick inserted comes out clean. Allow it to cool for 5minutes before de-molding it. Cool the cake completely before frosting.

Sugar syrup:

In a pan add ¼ cup water and 4 tbsp sugar and boil it. Turn off the flame when the sugar completely dissolves in the water. Allow it to cool.

Butterscotch sauce:

Melt sugar. Keep the flame to medium. Add butter when the sugar dissolves completely. Stir continuously. Let the butter dissolves completely. Add cream and mix and turn off the flame. Don’t make it too thick as the sauce tends to thicken as it cools.

Praline:

Dry roast the almonds and crush it using a mortar and pestle.

Melt sugar, Keep the flame to medium. Add butter when the sugar dissolves completely. Stir continuously. Let the butter dissolves completely. Add the almonds and mix it quick. Grease a surface with ghee. Spread the prepared mix in the greased surface and press with a spatula and roll it with a rolling pin. It sets very fast, so do it quickly. Pull out the set praline from the greased surface after a few minutes.

Break it and reserve some for decoration. Put the remaining in a zip lock cover and crush the other using the rolling pin.

Frosting:

Take a bowl and add in the whipping cream. Beat the whipping cream using an electric beater, start with the lowest speed and turn to the highest speed and beat it properly until stiff peaks form.

Cut the cake into three equal layers using a serrated knife.

Apply some whipped cream on top of the cake board and place the first layer cake on it. Soak it in sugar syrup using a silicon brush. Add whipped cream and level it in the middle and sideways as well. Then add Butterscotch sauce and Praline as fillings. Place the next layer on top of this and soak in sugar syrup. Add whipped cream and level it and add in the fillings. Place the last layer as upside down, soak in using sugar syrup and Do the crumb coating by applying little whipping cream and level it using an icing palette, Using a flexible side scrapper level the sides of the cake. Remove the crumbs on the cake board and Keep the cake in the refrigerator for ¼ hr to set before doing the final frosting. When the crumb coat sets add in the remaining whipped cream and level the top and sides using the icing palette and side scrapers. Decorate the cake using butterscotch sauce and praline as per your discretion.

Butterscotch Cake Recipe|Homemade butterscotch sauce and Praline

 

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Prep time

30 mins

Cook time

45 mins

Total time

1 hour 15 mins

 

Author: Neena

Recipe type: Dessert

Serves: 7-8

Ingredients

• Flour- 1 cup
• Egg- 4
• Sugar- 1 cup, Powder it
• Baking Powder- 1tsp
• Vegetable oil-1/4 cup
• Vanilla essence-1 tsp
• Butterscotch essence- 1tsp
• Milk-1/2 cup
• Whipping cream-1 cup
• Sugar syrup- ½cup
• For Butterscotch sauce:
• Sugar- ½ cup
• Butter-1/4 cup
• Cream/1/2 cup
• For Praline:
• Almonds-1/2 cup
• Sugar-3/4 cup
• Butter- 2Tbsp

Instructions

1. Cake base:
2. Prepare a 8-inch cake pan and line it with butter/oil and line a butter paper. Preheat the oven for 10 minutes at 150 degrees C.
3. Sieve the flour and baking powder 2-3 times and keep it aside.
4. Take a dry bowl and add in the eggs, beat it for a few minutes. Add powdered sugar and beat till it turns creamy and fluffy. Add vanilla and butterscotch essence and mix. Add oil and milk and mix using a spatula.
5. Now add in flour into the egg mix in two times, fold in using a hand whisk without any lumps.
6. Pour the batter in the prepared tin and tap the baking tin to release air bubbles if any, and bake in a preheated oven for 30-40 mins or until a toothpick inserted comes out clean. Allow it to cool for 5minutes before de-molding it. Cool the cake completely before frosting.
7. Sugar syrup:
8. In a pan add ¼ cup water and 4 tbsp sugar and boil it. Turn off the flame when the sugar completely dissolves in the water. Allow it to cool.
9. Butterscotch sauce:
10. Melt sugar. Keep the flame to medium. Add butter when the sugar dissolves completely. Stir continuously. Let the butter dissolves completely. Add cream and mix and turn off the flame. Don’t make it too thick as the sauce tends to thicken as it cools.
11. Praline:
12. Dry roast the almonds and crush it using a mortar and pestle.
13. Melt sugar, Keep the flame to medium. Add butter when the sugar dissolves completely. Stir continuously. Let the butter dissolves completely. Add the almonds and mix it quick. Grease a surface with ghee. Spread the prepared mix in the greased surface and press with a spatula and roll it with a rolling pin. It sets very fast, so do it quickly. Pull out the set praline from the greased surface after a few minutes.
14. Break it and reserve some for decoration. Put the remaining in a zip lock cover and crush the other using the rolling pin.
15. Frosting:
16. Take a bowl and add in the whipping cream. Beat the whipping cream using an electric beater, start with the lowest speed and turn to the highest speed and beat it properly until stiff peaks form.
17. Cut the cake into three equal layers using a serrated knife.
18. Apply some whipped cream on top of the cake board and place the first layer cake on it. Soak it in sugar syrup using a silicon brush. Add whipped cream and level it in the middle and sideways as well. Then add Butterscotch sauce and Praline as fillings. Place the next layer on top of this and soak in sugar syrup. Add whipped cream and level it and add in the fillings. Place the last layer as upside down, soak in using sugar syrup and Do the crumb coating by applying little whipping cream and level it using an icing palette, Using a flexible side scrapper level the sides of the cake. Remove the crumbs on the cake board and Keep the cake in the refrigerator for ¼ hr to set before doing the final frosting. When the crumb coat sets add in the remaining whipped cream and level the top and sides using the icing palette and side scrapers. Decorate the cake using butterscotch sauce and praline as per your discretion.

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