Butterscotch Cake Recipe

Butterscotch Cake is a soft, moist and delicious cake layered with creamy frosting and crunchy butterscotch praline. The combination of caramel-like butterscotch flavour, fluffy cake and crunchy praline makes this cake perfect for birthdays, celebrations or a special dessert at home.

Recipe Details

• Preparation Time: 25 minutes
• Baking Time: 30–35 minutes
• Cooling Time: 30 minutes
• Total Time: 1 hour 30 minutes
• Servings: 8
• Cuisine: International
• Course: Dessert
• Difficulty: Medium

Ingredients

For the Cake

• 1½ cups all-purpose flour (maida)
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ¾ cup powdered sugar
• ½ cup thick curd
• ½ cup milk
• ½ cup vegetable oil or melted butter
• 1 tsp vanilla extract
• 2 tbsp butterscotch syrup

For the Butterscotch Praline

• ½ cup sugar
• 2 tbsp chopped cashews or almonds
• 1 tsp butter

For the Frosting

• 1½ cups chilled whipping cream
• 3 tbsp powdered sugar
• 2 tbsp butterscotch syrup
• ½ tsp vanilla extract

For Soaking Syrup

• ½ cup water
• 2 tbsp sugar
• 1 tbsp butterscotch syrup

For Decoration

• Prepared butterscotch praline, crushed
• Butterscotch syrup
• Whipped cream
• A few butterscotch chips (optional)

How to Make Butterscotch Cake

Step 1: Prepare the Oven and Cake Tin

Preheat the oven to 180°C for 10 minutes.

Grease an 8-inch round cake tin with butter or oil and line the base with parchment paper.

Step 2: Prepare the Dry Ingredients

In a bowl, sift together all-purpose flour, baking powder, baking soda and salt. Keep aside.

Step 3: Prepare the Cake Batter

In another large bowl, whisk together curd and powdered sugar until smooth.

Add oil or melted butter, milk, vanilla extract and butterscotch syrup. Mix well.

Gradually add the sifted dry ingredients and gently fold until you get a smooth batter. Do not overmix.

Step 4: Bake the Cake

Pour the batter into the prepared cake tin and gently tap the tin to remove large air bubbles.

Bake at 180°C for 30–35 minutes, or until a toothpick inserted into the centre comes out clean.

Allow the cake to cool completely before slicing.

Step 5: Make Butterscotch Praline

Line a plate or tray with parchment paper.

Heat sugar in a heavy-bottomed pan on low-medium heat. Allow it to melt and turn golden amber.

Add butter and chopped nuts. Mix quickly.

Pour the hot caramel mixture onto the prepared parchment paper and allow it to cool completely.

Once hardened, break it into pieces and crush it into small crunchy bits.

Step 6: Prepare the Frosting

Add chilled whipping cream, powdered sugar, vanilla extract and butterscotch syrup to a chilled mixing bowl.

Whip until the cream becomes thick and forms stiff peaks.

Do not overwhip the cream.

Step 7: Prepare the Soaking Syrup

Combine water and sugar in a small pan and heat until the sugar dissolves.

Turn off the heat and add butterscotch syrup. Allow the syrup to cool.

Step 8: Assemble the Cake

Once the cake has cooled completely, carefully slice it horizontally into 2 or 3 layers.

Place the first cake layer on a cake board or serving plate.

Brush it lightly with the prepared soaking syrup.

Spread a layer of whipped cream over the cake and sprinkle some crushed butterscotch praline on top.

Place the next cake layer over it and repeat the process.

Cover the entire cake with a thin layer of whipped cream.

Step 9: Decorate

Pipe whipped cream around the top and bottom edges of the cake.

Drizzle butterscotch syrup over the top and generously sprinkle crushed butterscotch praline.

Add a few butterscotch chips or decorative cream swirls if desired.

Chill the cake for at least 1–2 hours before serving.

Tips for the Perfect Butterscotch Cake

• Always use room-temperature ingredients for the cake batter.
• Do not overmix the batter after adding flour.
• Allow the cake to cool completely before frosting.
• Use chilled whipping cream for a stable frosting.
• Cook the caramel on medium-low heat to prevent it from burning.
• Prepare the praline carefully because hot caramel is extremely hot.
• Chill the assembled cake before slicing for clean layers.

Storage

Store the cake in an airtight container in the refrigerator for up to 2–3 days. Keep it refrigerated because of the whipped cream frosting.

Frequently Asked Questions

Can I make Butterscotch Cake without an oven?

Yes. You can bake the cake in a heavy-bottomed pressure cooker or large covered pot using the appropriate cake-baking method.

Can I use ready-made butterscotch praline?

Yes. Ready-made praline can be used to save time, although homemade praline gives a fresher caramel flavour and crunch.

Why is my butterscotch praline sticky?

The caramel may not have cooked sufficiently, or it may have absorbed moisture. Cook the sugar until it reaches a deep golden amber colour and allow the praline to cool completely before crushing.

Can I make this cake eggless?

Yes. This recipe is already eggless, with curd used to provide moisture and structure.

How do I get neat cake layers?

Cool the cake completely and use a serrated knife to slice the layers evenly. Chilling the cake briefly before slicing can also make the process easier.

Why You’ll Love This Recipe

This homemade Butterscotch Cake is soft, creamy and wonderfully crunchy. The combination of fluffy cake, silky whipped cream, rich butterscotch syrup and homemade praline makes it an irresistible dessert for every celebration.

Try this delicious Butterscotch Cake at home and enjoy a bakery-style dessert with the signature Food by Shalini touch! ❤️

Recipe by Food by Shalini