Mouth Watering Butterscotch Cake

Any day is a good day to have a piece of cake. This unique eggless delight has the rich butterscotch flavor with sparkling icing on the top.


  • Flour : 140 grams
  • Baking soda : ½ tsp
  • Baking powder : ½ tsp
  • Butter softened : 120 grams
  • Milkmaid : 200 grams
  • Milk : 75 ml
  • Vanilla Essence : 1 tsp

Method :

  1. Sift flour, baking soda, baking powder (mix and set aside)
  2. In another bowl cream the butter and milkmaid. Add vanilla essence and set aside.
  3. Now add the flour mixture to the butter mixture.Add the milk in small quantity (do not over beat)
  4. Pour the batter in greased and lined tin.
  5. Bake in a pre-heated oven at 160 degrees foe 20-25 min. or until a skewer inserted comes out clean.
  6. Allow the cake to cool in the tin for 10 min. De-mold and cool completely on the rack.

Icing  :


  • Whipped Cream: 200 grams
  • Sugar : 50 grams
  • Butter : 1 tsp
  • Dry Fruits : 25 grams (Cashew, Almond, Pistachio)
  • Butterscotch nutties : 25 grams
  • Butterscotch Essence : 1 tsp
  • Vanilla Essence : ½ tsp

Method for Praline :

  1. In a pan add the sugar, caramelize till golden brown. Add the dry fruits and butter. Pour the mixture on parchment paper and with a rolling pin crush it and use.

Method for butterscotch filling :

  1. Fold in the whipped cream, vanilla essence and butterscotch essence.

Assemble and decoration :

  1. Cut the cake into 3 layers and place it in a ring mold.
  2. Soak the cake with sugar syrup or plain water.
  3. Spread the filling on 1st layer along with crushed praline. Repeat the same for 2nd and 3rd
  4. Crumb coat the cake with butterscotch mousse.
  5. Decorate with praline and sugar art.

2 Comments Add yours

  1. annika says:

    Looks gorgeous!

    Liked by 1 person

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