Butterscotch cake recipe with icing | eggless butterscotch cake | easy butterscotch icing cake | butterscotch cake with praline and cream

28 Apr Butterscotch cake recipe with icing | eggless butterscotch cake | easy butterscotch icing cake | butterscotch cake with praline and cream

Last Updated on May 16, 2021 by blessmyfoodbypayal

Butterscotch cake recipe with icing | eggless butterscotch cake | easy butterscotch icing cake | butterscotch cake with praline and cream with step wise pictorial and video method.

Eggless butterscotch cake  is one of our favourite flavoured cake and very special to us for the reasons elaborated below.

Not just because it is my favourite flavor makes it special to me but there are few facts more.

One, this is the first ever cake i have made with icing.

Two, it is made on the occasion of my birthday.

Three, i made it during lockdown and i had no proper tools, which are must in making an icing cake.

Yes, my birthday falls on 17 April and I am very fussy about celebrating it. When it comes to my birthday, I forget everything & behaves as a child. New clothes, party, gifts, phone calls, wishes and big pump & show. I want all attention on my side. Lol.

This year and that particular day, it is needless to mention that we are in the lockdown. Everything is shut down so it was weird to think of buying cake.

Though I have baked cakes 100 times but never done icing on them as I was never confident. Always used to buy cake from outside on birthday’s in the family.

Lockdown left no choice but to make trials on my own because for me, as said, my Birthday is always precious and I never wanted to let it suffer due to present situation.

Though it may be a task of 1 or 2 hours for some professional, but for me, it was a continuous tiresome hard work of 5 hours from beginning to end to make this BUTTERSCOTCH CAKE.
Please excuse me for the flaws as it was my first attempt. Undoubtedly it boosted me up and I can do a better job next time.

As butterscotch ice cream recipe is related to it, so see to it too..

Also have a look at few of the easy and eggless/vegan cake recipes such as No bake fresh fruits and nuts christmas cake,  Vegan mango semolina cake, Mawa cake recipe, Eggless almond cake recipe, vegan banana whole wheat walnut cake, coffee cake, semolina coconut cake, jam cake, simple eggless vanilla sponge cake, banana upside down cake, vegan orange cake, custard powder cake, Eggless Whole wheat Carrot cake recipe, Eggless pillow marble cake in sandwich maker, cucumber cake in steamer, Mini eggless semolina chocolate cake in appam pan, Rice cooker eggless banana cake, eggless lemon cake without oven. and tutti fruity cake.

Step wise pictorial recipe of Butterscotch cake recipe with icing

MAKING OF CAKE BREAD

1. Take a bowl, add curd , sugar and oil. Whisk it to mix everything well. Not necessary that sugar should be dissolved.
2. Sieve all purpose flour, baking powder, baking soda & pinch of salt in it. Also add butterscotch essence.
3. Mix it by adding milk. Make sure it should be lump free.
4. Transfer it to the greased oil tin and tap it so that air releases if any.
5. Bake in a preheated oven @ 180 degree for 40 – 45 minutes.Then check it by inserting tooth pick , if it comes out clean your cake is properly baked. Let it turn cool completely. In the mean time, let’s prepare few more requirements.

FOR PRALINE

1. Add sugar into  the pan & cook it on low flame. Keep stirring.
2. After few minutes, it will begin to melt and start turning brown.
3. Once the sugar melts and turns completely brown, add butter.
4. Mix so that butter melts and mixes well. Then add cashews and almonds and mix again.
5. Immediately transfer the mixture on a greased butter paper. Instead, you can use steel plate after greasing it.
6. Level it with spatula and let it cool down completely.
7. Now remove from the butter paper and crush it coarsely with some heavy weight object.
8. Keep aside in a air tight container.

FOR CARAMEL SAUCE

1. Add one cup of sugar into the pan and cook it on low flame. Keep stirring.
2. After few minutes it will begin to melt and start turning brown.
3. Once the sugar melts and turns completely brown add butter.
4. When butter melts and mixes well, add warm milk and butterscotch essence. Mix. At this stage few lumps of caramel will be formed. Don’t get panic. Keep cooking and stirring on low flame.
5. Cook until it becomes uniform and slightly thick. Switch off the heat and let it turn cool completely.

FOR ICING

1. In a bowl add whipping cream which must be chilled.
2. Whip it until it become fluffy.
3. Add Butterscotch essence and yellow food color. You can add food colour as much deep colour you want to give to your icing.
4. Again whip it till soft peaks are created. Keep aside.

ASSEMBLING CAKE

1. By now, cake is cooled down completely. Remove it from the cake tin and place it in a plate. As earlier said, this is our first cake with icing & made during lockdown, so had no proper tools to make it.
2. Cut the cake in three equal sized layers. We used thread to divide it. You may use knife.
3. We had a cardboard and we wrapped it with aluminium foil to make it a base board. Instead of revolving cake table (which we don’t have), we placed butter paper underneath so that it will be easy to move the cake round while icing.
4. Apply bit of cream on board so that cake places firm on it.
5. Place one part of cake. Brush it with sugar syrup which is made just by boiling some sugar and water together and cooled down.
6. Spread some cream over it. We have used wooden spatula for this purpose as we don’t have palatte knife.
7. Also pour some caramel sauce and sprinkle praline all over.
8. Then place the second cake piece, again apply sugar syrup, cream, sauce and praline.
9. Now place the third layer of cake and brush it with sugar syrup and spread cream on it.
10. Cover the sides of cake too with cream.
11. Smoothen the surface and sides of cake.
12. Now how to decorate the cake further is one’s personal choice. We decorated the lower border of cake. Then poured caramel sauce on the upper borders of cake which drizzled down and created a design on its own.
13. Lastly created flowers on the border of cake and sprinkled praline in the middle of cake.
14. Once done, place the cake in refrigerator for few hours before cutting. Enjoy.

NOTES

1. Heart, flower and pearls seen on the cake are made with the caramel sugar.
2. For making flower, we had flower shaped silicon moulds, so poured little caramel in it.  When the caramel turned hard, took it out from the silicon mould.
3. For making heart, we have heart shaped cookies cutter, so placed the cutter on greased butter paper, poured caramel inside the cutter, and when it sets, caramel heart was ready.
4. Likewise, for making pearls. when the caramel was slightly hot so that it could be touched, we just rolled into small balls.
5. If you don’t have whipping cream for making frosting, you can use unsalted butter, powdered sugar, essence and very less milk to make cream. Take about 1 or little more cup of butter which should be soft (neither melted nor hard) and whisk it till fluffy. its good and time saving if you have electric beater, but otherwise spoon or wire whisker will also work. Then add roughly about 1.5 cup of powdered sugar, not at once but gradually and keep whipping. Also add 1 tsp of essence and few drops of yellow food colour too. Milk needs to be added just 2 to 3 tablespoon to make the butter spreadable. If you realize that more sweetness in cream is required, simply add more powdered sugar. use this frosting like a whipped cream frosting in case of emergency.

Butterscotch cake recipe with icing – recipe card

Butterscotch cake recipe with icing | eggless butterscotch cake | easy butterscotch icing cake | butterscotch cake with praline and cream

blessmyfoodbypayal

Butterscotch cake recipe with icing is an easy to make cake recipe worth trying in family functions and birthdays.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 2 hours hrs

Cook Time 1 hour hr 30 minutes mins

Total Time 3 hours hrs 30 minutes mins

Course Cake

Cuisine world

Servings 6

Ingredients

  

FOR CAKE BREAD

• 2 cup all purpose flour / maida
• 1 tsp baking soda
• 1.5 tsp baking powder
• Pinch of salt
• 3/4 cup sugar
• 1 cup curd at room temp.
• 1/2 cup oil plus few more for greasing
• 1/2 cup milk at room temp.
• 1 tsp butterscotch essence

FOR PRALINE

• 1 cup sugar
• 1 tbsp butter
• 2 tbsp almonds Roughly Chopped
• 2 tbsp cashews Roughly Chopped
• Little oil for greasing

FOR CARAMEL SAUCE

• 1 cup sugar
• 1/4 cup butter
• 1/2 cup warm milk
• 1/4 tsp Butterscotch essence

FOR ICING

• 1.25 cup whipping cream (chilled) see notes below if you don't have cream
• 1 tsp Butterscotch essence
• Few drops of yellow Food Colour

FOR ASSEMBLING CAKE

• Sugar syrup sugar & water boiled & cooled
• Baked bread
• Praline
• Caramel sauce
• Whipped cream

Instructions

 

MAKING OF CAKE BREAD

• Take a bowl, add curd , sugar and oil.
• Whisk it to mix everything well. Not necessary that sugar should be dissolved.
• Sieve all purpose flour, baking powder, baking soda & pinch of salt in it. Also add butterscotch essence.
• Mix it by adding milk. Make sure it should be lump free.
• Transfer it to the greased oil tin and tap it so that air releases if any.
• Bake in a preheated oven @ 180 degree for 40 - 45 minutes.Then check it by inserting tooth pick , if it comes out clean your cake is properly baked
• Let it turn cool completely. In the mean time, let's prepare few more requirements.

FOR PRALINE

• Add sugar into the pan & cook it on low flame. Keep stirring.
• After few minutes, it will begin to melt and start turning brown.
• Once the sugar melts and turns completely brown, add butter.
• Mix so that butter melts and mixes well. Then add cashews and almonds and mix again.
• Immediately transfer the mixture on a greased butter paper. Instead you can use grased steel plate.
• Level it with spatula and let it cool down completely.
• Now remove from the butter paper and crush it coarsely with some heavy weight object.
• Keep aside in a air tight container.

FOR CARAMEL SAUCE

• Add one cup of sugar into the pan and cook it on low flame. Keep stirring.
• After few minutes it will begin to melt and start turning brown.
• Once the sugar melts and turns completely brown add butter.
• When butter melts and mixes well, add warm milk and butterscotch essence. Mix.
• At this stage few lumps of caramel will be formed. Don't get panic. Keep cooking and stirring on low flame.
• Cook until it becomes uniform and slightly thick.
• Switch off the heat and let it turn cool completely.

FOR ICING

• In a bowl add whipping cream which must be chilled.
• Whip it until it become fluffy.
• Add Butterscotch essence and yellow food color. You can add food colour as much deep colour you want to give to your icing.
• Again whip it till soft peaks are created. Keep aside.

ASSEMBLING CAKE

• By now, cake is cooled down completely. Remove it from the cake tin and place it in a plate. As earlier said, this is our first cake with icing & made during lockdown, so had no proper tools to make it.
• Cut the cake in three equal sized layers. We used thread to divide it. You may use knife.
• We had a cardboard and we wrapped it with aluminum foil to make it a base board. Instead of revolving cake table (which we don't have), we placed butter paper underneath so that it will be easy to move the cake round while icing.
• Apply bit of cream on board so that cake places firm on it.
• Place one piece of cake. Brush it with sugar syrup which is made just by boiling some sugar and water together and cooled down.
• Spread some cream over it. We have used wooden spatula for this purpose as we don't have palette knife.
• Also pour some caramel sauce and sprinkle praline all over.
• Then place the second cake piece, again apply sugar syrup, cream, sauce and praline.
• Now place the third layer of cake and brush it with sugar syrup and spread cream on it.
• Cover the sides of cake too with cream.
• Smoothen the surface and sides of cake.
• Now how to decorate the cake further is one's personal choice. We decorated the lower border of cake. Then poured caramel sauce on the upper borders of cake which drizzled down and created a design on its own.
• Lastly created flowers on the border of cake and sprinkled praline in the middle of cake.
• Once done, place the cake in refrigerator for few hours before cutting. Enjoy.

Notes

1. Heart, flower and pearls seen on the cake are made with the caramel sugar.
2. For making flower, we had flower shaped silicon moulds, so poured little caramel in it.  When the caramel turned hard, took it out from the silicon mould.
3. For making heart, we have heart shaped cookies cutter, so placed the cutter on greased butter paper, poured caramel inside the cutter, and when it sets, caramel heart was ready.
4. Likewise, for making pearls. when the caramel was slightly hot so that it could be touched, we just rolled into small balls. 
5. If you don't have whipping cream for making frosting, you can use unsalted butter, powdered sugar, essence and very less milk to make cream. Take about 1 or little more cup of butter which should be soft (neither melted nor hard) and whisk it till fluffy. its good and time saving if you have electric beater, but otherwise spoon or wire whisker will also work. Then add roughly about 1.5 cup of powdered sugar, not at once but gradually and keep whipping. Also add 1 tsp of essence and few drops of yellow food colour too. Milk needs to be added just 2 to 3 tablespoon to make the butter spreadable. If you realize that more sweetness in cream is required, simply add more powdered sugar. use this frosting like a whipped cream frosting in case of emergency.

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Regards

Payal bali sharma