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Butterscotch Cake

13 INGREDIENTS • 9 STEPS • 30MINS

Butterscotch Cake

Recipe
5.0
2 ratings
Its Birthday time, so also cake time. Birthday wishes to my dearest Husband!
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Anju's Recipe Book
Hi, I'm Anjali. Though I wish to cater to all kinds of palates, you’ll mainly find the Indian cuisine here, especially Malabari (North Kerala) style, as that’s where my roots, trunk and branches are.
http://anjusrecipebook.blogspot.com/
Its Birthday time, so also cake time. Birthday wishes to my dearest Husband!
30MINS
Total Time
$2.05
Cost Per Serving
Ingredients
Servings
6
us / metric
Powdered Confectioners Sugar
1 cup
Powdered Confectioners Sugar
Butter
3/4 cup
Butterscotch Extract
1 tsp
Butterscotch Extract
or Plus optionally 2-3 tablespoon of butterscotch sauce
Baking Powder
1 tsp
Baking Powder
Baking Soda
as needed
Baking Soda
Milk
1/2 cup
Whipping Cream
2 cups
Whipping Cream
Vanilla Essence
as needed
Praline Nut
1/2 cup
Praline Nut
Cherry
to taste
Cherries
Simple Syrup
to taste
Nutrition Per Serving
VIEW ALL
Calories
728
Fat
56.2 g
Protein
7.7 g
Carbs
50.2 g
Add to plan
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Butterscotch Cake
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author_avatar
Anju's Recipe Book
Hi, I'm Anjali. Though I wish to cater to all kinds of palates, you’ll mainly find the Indian cuisine here, especially Malabari (North Kerala) style, as that’s where my roots, trunk and branches are.
http://anjusrecipebook.blogspot.com/
Cooking InstructionsHide images
step 1
Preheat the oven to 325 degrees F (160 degrees C).
step 1 Preheat the oven to 325 degrees F (160 degrees C).
step 2
Prepare a cake tin by spreading some butter on all sides and then dusting it with some of the all-purpose flour, then remove the excess flour from the cake tin.
step 3
Combine the remaining All-Purpose Flour (1 1/2 cups), Baking Powder (1 tsp), and Baking Soda (as needed). Sieve it and keep aside. To a bowl, add Butter (3/4 cup) and Powdered Confectioners Sugar (3/4 cup). Beat well until soft.
step 3 Combine the remaining All-Purpose Flour (1 1/2 cups), Baking Powder (1 tsp), and Baking Soda (as needed). Sieve it and keep aside. To a bowl, add Butter (3/4 cup) and Powdered Confectioners Sugar (3/4 cup). Beat well until soft.
step 4
Add the Eggs (2), one at a time and beat until light and fluffy. Add Butterscotch Extract (1 tsp) and combine well. Now add the sieved all-purpose flour and Milk (1/2 cup) in batches and combine well. The batter should be a smooth, ribbon consistency batter.
step 4 Add the Eggs (2), one at a time and beat until light and fluffy. Add Butterscotch Extract (1 tsp) and combine well. Now add the sieved all-purpose flour and Milk (1/2 cup) in batches and combine well. The batter should be a smooth, ribbon consistency batter.
step 5
Pour the batter to the prepared cake tin and bake it for 25 to 30 minutes. Once done insert a tooth pick to the center of the cake and if it comes out clean then the cake is done. Take it out of the oven and let it cool down. Trim the crust from top and cut the cake horizontally into 2 layers.
step 5 Pour the batter to the prepared cake tin and bake it for 25 to 30 minutes. Once done insert a tooth pick to the center of the cake and if it comes out clean then the cake is done. Take it out of the oven and let it cool down. Trim the crust from top and cut the cake horizontally into 2 layers.
step 6
Pour the Whipping Cream (2 cups) into a bowl. Add Powdered Confectioners Sugar (4 Tbsp) and Vanilla Essence (as needed), and beat until it forms soft peaks. To assemble the cake, keep all the things ready, whipped cream, Simple Syrup (to taste) an optional one-fourth cup of butterscotch sauce and Praline Nut (1/2 cup).
step 6 Pour the Whipping Cream (2 cups) into a bowl. Add Powdered Confectioners Sugar (4 Tbsp) and Vanilla Essence (as needed), and beat until it forms soft peaks. To assemble the cake, keep all the things ready, whipped cream, Simple Syrup (to taste) an optional one-fourth cup of butterscotch sauce and Praline Nut (1/2 cup).
step 7
Place a layer of cake on the setting plate. Drizzle some sugar syrup on the cake. Put four to five tablespoons of whipped cream on the cake. Spread well.
step 7 Place a layer of cake on the setting plate. Drizzle some sugar syrup on the cake. Put four to five tablespoons of whipped cream on the cake. Spread well.
step 8
Drizzle on some butterscotch sauce, if using, and praline nuts. Place on the second layer of cake, drizzle and sugar syrup.
step 8 Drizzle on some butterscotch sauce, if using, and praline nuts. Place on the second layer of cake, drizzle  and sugar syrup.
step 9
Apply whipped cream and spread all around the cake. Put some of the whipped cream in a piping bag and garnish. Sprinkle the praline nuts and garnish the cake with some Cherries (to taste). Keep in the fridge for some time. Cut and serve chilled.
step 9 Apply whipped cream and spread all around the cake. Put some of the whipped cream in a piping bag and garnish. Sprinkle the praline nuts and garnish the cake with some Cherries (to taste). Keep in the fridge for some time. Cut and serve chilled.
Tags
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Asian
Shellfish-Free
Vegetarian
Dessert
Indian
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