butterscotch cake

This moist Butterscotch Cake has so much flavor! We&#x27;ve paired it with an easy and deliciously light Butterscotch Cream Filling as well as Cream Cheese Frosting for a dessert that is sure to please!

Butterscotch Cake 

(170 grams) Unsalted Butter, Slightly Softened

l(320 grams) Light Brown Sugar

Large Eggs

(342 grams) Cake Flour (Substitution in Note below)

(8 grams) Baking Powder

(3 grams) Baking Soda

(3 grams) Salt

(242 grams) Milk

Tablespoon (8 grams) Vegetable Oil

Tablespoon (12 grams) vanilla

(156 grams) Butterscotch Chips, melted (see method below)

Tablespoons Vegetable Oil (16 grams)

c. (464 grams) heavy cream

(1/2 cup 112 grams) unsalted butter, slightly softened

(8 oz 226 grams) cream cheese, slightly softened

(4 grams) vanilla extract

salt (optional)

(345 to 402 g) powdered sugar

Add 1 cup (156g) butterscotch chips and 2...

Add 1 cup (156g)  butterscotch chips and 2 Tablespoons oil to a microwave-safe bowl.  Microwave for 20 seconds, remove and let sit for a minute, stir, another 10 seconds, let sit and stir, and a final 10 seconds .

Stir until the chips are completely melted. It...

Stir until the chips are completely melted.  It may take a bit of stirring.  Be careful not to over microwave, the chips can burn easily.

Preheat the oven to 325 degrees

Grease and flour three 8x2 inch round pans, ...

Grease and flour three 8x2 inch round pans,  you could also use two 9 inch round pans

In a medium size bowl, whisk the flour,...

In a medium size bowl, whisk the flour, baking powder, baking soda, and salt for 30 seconds.  Set aside.

In a measuring cup add the milk, 1...

In a measuring cup add the milk, 1 Tablespoon oil and 1 Tablespoon vanilla.  Set aside.

In the bowl of your mixer, add the...

In the bowl of your mixer, add the butter and mix at medium speed until smooth.  Gradually add the brown sugar and mix  for 3 to 5 minutes until well blended and lightened in color.

Mix in 1/2 cup of the melted butterscotch...

Mix in 1/2 cup of the melted butterscotch morsels (as described above) 

Add the eggs one at a time mixing...

Add the eggs one at a time mixing until the yellow of the yolk disappears.

Alternately add the flour mixture and the milk...

Alternately add the flour mixture and the milk mixture,  beginning and ending with the  dry ingredients - 3 additions of dry ingredients and 2 of liquid.  

Bake at 325 degrees for 22 - 25...

Bake at 325 degrees for 22 - 25 minutes or until a toothpick inserted in the center comes out clean or with just a few crumbs attached.  Let cool 5 to 10 minutes and turn out.

Combine the pudding mix and heavy cream in...

Combine the pudding mix and heavy cream in a mixing bowl. I prefer to mix with a hand held mixer, but a whisk is just fine too. If using a mixer, start on low speed until well combined. Then, switch to high speed and whip the pudding until thick and fluffy.

If butterscotch mousse/cream is too thick, mix in...

If butterscotch mousse/cream is too thick, mix in small amounts of heavy cream to reach desired consistency.

If mixing by hand, simply whisk rapidly for...

If mixing by hand, simply whisk rapidly for a couple of minutes or until mixture is nice and thick.

Refrigerate until ready to use. Cakes with this...

Refrigerate until ready to use. Cakes with this filling should be chilled until close to serving time.

Cut the butter into slices and add to...

Cut the butter into slices and add to the bowl of your mixer, mix on low to medium speed until the butter is softened and smooth.

Cut the cream cheese into pieces and add...

Cut the cream cheese into pieces and add to the butter, mixing at low to medium speed  until incorporated.  If you are using a hand mixer, you may need to soften the cream cheese a bit longer.

Add the vanilla.  Gradually add the powdered sugar...

Add the vanilla.  Gradually add the powdered sugar beating on low speed until blended.  Don't over mix or it will become too soft.  If it becomes too soft, just refrigerate a short while to firm it up a bit.

This frosting is perishable and will need refrigeration....

This frosting is perishable and will need refrigeration.  

Moist and delicious, Indian bakery style Butterscotch cake with homemade praline and butterscotch flavored whipped cream frosting.

Butterscotch Cake {Indian Bakery Style}

all-purpose flour, (spooned & leveled, 213 grams)

sugar, (210 grams)

eggs yogurt

baking powder

tsp baking soda

unsalted butter, (113 grams)

milk/buttermilk, (125 ml)

tsp butterscotch essence

tbsp butterscotch syrup

tsp salt

heavy whipping cream, (35 % fat)

confectioner's sugar (sifted, (add more if you want it sweeter))

yellow gel food color

tsp unflavored gelatin, (for stabilizing the cream (optional))

1:1 :: sugar:water (you can take about 2-3 tablespoons each of sugar

sugar

water

tbsp butter

nuts

Preheat the oven to 350 F, position a rack in the middle of the oven. Grease a 7-inch  cake tin with little butter and dust with flour to coat the pan, or you may use parchment paper.

In a medium mixing bowl, sift the flour, baking powder &amp; baking soda. Add salt, whisk the dry ingredients until well combined. Set aside.

In the bowl of your stand mixer fitted with the paddle attachment,  beat the butter and sugar on medium-high speed until light and creamy, scraping down in between, should take about 2-3 minutes. Or you can use an electric hand mixer/beater.

Add in the eggs next, one at a time, continue beating on medium-high speed.

In goes the butterscotch essence, followed by butterscotch syrup. Continue mixing on medium speed.

Now reduce to the lowest possible speed, alternately add the dry ingredients and milk, starting with flour and ending with flour. ( DO NOT OVER MIX ). Transfer the batter to the prepared baking tin.

Bake in the middle rack, for about 35 - 45 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool the cake on a rack in the tin for 15 minutes, then remove from the tin and cool on the rack completely.

For the cake base

Whilst the cake is baking, you can prepare the butterscotch. Take sugar and water in a heavy-bottomed saucepan, switch on medium heat. Do not stir. Let the sugar start melting.

Once the sugar starts bubbling, keep swirling the pan, until the sugar begins to caramelize and turn a nice amber color.

Switch off the heat, add in butter and cashew nuts. Mix well until the butter has incorporated well in the caramel.

Transfer to the preparing baking sheet, and spread it quickly and evenly. Let it cool ( be careful as it is very hot, do not touch iIt will take about 15-30 minutes to cool.

Once it has cooled, break roughly into pieces.

Transfer to a ziplock bag and crush roughly with a rolling pin, or put it in the mixer and pulse a few times to crumble it down. It's ready to use as toppings for cakes, ice creams or anything you wish. Store in an airtight container in the refrigerator. Use as required.

For the praline preparation

In a small saucepan, add gelatin and cold water; let it stand until it thickens. Place over low heat, stirring constantly, just until the gelatin dissolves.

Remove from heat and let it cool, make sure it doesn't set.

In the bowl of your stand mixer fitted with the whisk attachment, add the cream, icing sugar, butterscotch essence and yellow food color.

Whip the cream with the sifted icing sugar, until slightly thick.

While slowly beating, add the gelatin to whipping cream.

Whip at high speed until it forms stiff peak. Do not overbeat or else it will turn into butter. Another method to check if your cream is ready is by inverting bowl if the cream stays intact without showing signs of slipping from the bowl, it's done. Transfer the cream to a zip log bag. Refrigerate the cream in the meanwhile. Snip off the edge when you are ready to use.

For the whipped cream frosting

Once the cake has completely cooled down, divide it into 3 layers with the help of a long serrated knife

Brush each layer with sugar syrup.

Pipe out the whipped cream in circular motions starting from the outer circumference towards the center. Flatten and smooth the cream with an offset spatula.

Sprinkle 2 tablespoons of butterscotch granules and 1 tablespoon butterscotch syrup on 2 layers.

Finally assemble the layers on a platter that you can rotate, for easier frosting (Simply put a bowl and a flat plate over the bowl, place a parchment paper on the plate, and assemble the layers over it). Finally, place the last cake layer, and coat the cake with a rough crumb coating. Refrigerate it for 30 minutes.

Finally frost the cake, smooth out edges. Sprinkle some more butterscotch on top of the cake and the sides. You will require approx 3/4 cup of butterscotch granules. You can add more or less as you desire. Refrigerate the cake for 2-3 hours before serving. You can drizzle some more butterscotch syrup before serving!

Assembling the cake

Butterscotch sundae topping isn&#x27;t just for ice cream - it makes AWESOME poke cakes!! Along with the irresistibly crunchy toffee bits, this is a perfect fast and EASY cake everyone will love!! 

Toffee Butterscotch Cake 

15.25-ounce box yellow cake mix

eggs

vegetable or canola oil

jar butterscotch sundae syrup or ice cream topping

sweetened condensed milk

topping,

toffee bits

Preheat oven to 350F, line a 9x13-inch pan...

Preheat oven to 350F, line a 9x13-inch pan with foil for easier cleanup, and spray with cooking spray; set aside.

To a large bowl, add the cake mix,...

To a large bowl, add the cake mix, eggs, water, oil, and mix on high-speed with a handheld electric mixer for about 2 minutes. Turn batter out into prepared pan and bake the cake for about 23 to 25 minutes, or a toothpick that's inserted in the center comes out clean.

After taking the cake out of the oven,...

After taking the cake out of the oven, using the blunt end of a wooden spoon, poke about 75 holes evenly over the surface of the cake, poking nearly to the bottom of the cake; set aside.

To a medium bowl, add the butterscotch topping,...

To a medium bowl, add the butterscotch topping, sweetened condensed milk, whisk to combine, and slowly and evenly pour over the surface of the cake. Run a spatula back and forth as necessary over the surface of the cake to encourage the mixture to sink down into the holes.

Cover cake and place it in the fridge...

Cover cake and place it in the fridge for at least 2 hours, or until chilled. For a make-ahead option, note that the cake will keep in the fridge for a couple of days before serving it.

Before serving, evenly spread the whipped topping over...

Before serving, evenly spread the whipped topping over the cake, evenly sprinkle with the toffee bits, and serve.

Top 3 butterscotch cake recipes from across the web

The most viewed butterscotch cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Butterscotch Cake

Butterscotch Cake {Indian Bakery St...

Toffee Butterscotch Cake

Top 3 butterscotch cake recipes from across the web

The most viewed butterscotch cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Butterscotch Cake

Butterscotch Cake {Indian Bakery St...

Toffee Butterscotch Cake

The most viewed butterscotch cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine