5 from 1 vote
straight image of whole butterscotch cake placed on a cake board and stand
Eggless Butterscotch Cake
Prep Time
1 hr
Cook Time
30 mins
Chilling Time
30 mins
 

This Ultimate eggless butterscotch cake has a soft base with moist and creamy whipped cream filling flavoured with butterscotch essence and topped with praline to give a crunchy texture that just melts your heart with every bite.

Course: Dessert
Cuisine: Indian
Keyword: butterscotch cake, eggless butterscotch cake
Servings: 6 inch cake
Author: sushma iyer
Ingredients
Cake base
  • 1.5 cups Plain Flour/ Maida (refer notes)
  • 2 tbsp Cornflour
  • 1.5 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • pinch of salt
  • 1 cup Yogurt
  • 1 cup Sugar
  • 1/2 cup Oil
  • 1/4 cup Milk
  • 1 tsp Butterscotch Essence
Sugar Syrup
  • 1/4 cup Boiling Hot Water
  • 1/4 cup Sugar
Butterscotch Sauce - refer notes
Whipped Cream Filling
  • 200 gms Whipping Cream
  • 30 gms Icing Sugar
  • half of the prepared butterscotch sauce
  • 1/4 tsp Butterscotch Essence
Almond Praline
  • 20 gms Sugar
  • 5 gms Water
  • 7 gms Almonds chopped
Final Frosting
  • 75 gms Cream Cheese
  • 250 gms Whipping Cream
  • 63 gms Icing Sugar
  • 1/2 tsp Butterscotch Essence
Instructions
Cake Base
  1. Measure out the prepared plain flour in a bowl. Take out 2 tbsp of the flour and then add 2 tbsp cornflour. This is the step to make your own homemade cake flour. (However you can also use 1.5 cups of cake flour directly without doing the additional step if you prefer)

  2. Add in the baking powder, baking soda and salt and sift everything together. Mix using a whisk and set aside.

  3. In a separate bowl, combine together the yogurt and sugar until homogenous. Whisking continuously add in the oil and milk and whisk until everything comes together. Finally add in the essence and give a final mix.

  4. Transfer the dry ingredients in 2 batches and combine until a smooth batter is formed.

  5. Divide evenly between 3 - 6 inch cake tins that has been buttered and floured and pre lined with parchment paper.

  6. Bake in a preheated oven of 180°C for 30-40 mins or until a skewer inserted in the centre comes out clean.

  7. Allow it to rest in the tin for 3 mins and then invert it into a cooling rack to cool completely.

Sugar Syrup
  1. Mix the sugar in the boiling water and stir to dissolve it completely. Let is cool in the refrigerator until ready to use.

Praline
  1. Combine sugar and water in a saucepan. The sugar will start bubbling and melting away and will also start to caramalize which can be indicated by the change of colour that you can observe through.

  2. Once the sugar syrup turns golden brown in colour take it off the flame, add in the chopped almonds give a quick stir and transfer to a cookie tray lined with aluminium foil. Spread it out immediately to form a thin layer and allow it to harden at room temperature.

Whipped Cream Filling
  1. Take all the ingredients mentioned under cream filling tab and whip until stiff peaks form.

To Assemble
  1. Once the cake is cooled completely trim off the top layer to level it even though you have a flat top cake as this step helps the cake to absorb all the sugar syrup you would add and keeps the cake moist for 3 days.

  2. Next soak the cake layer with the prepared sugar syrup especially the corners of the cake

  3. Add in one third of the prepared whipped cream filling and spread it out evenly.

  4. Top it with a swirl of butterscotch sauce

  5. Crush the praline to bite size pieces reserving some for final decoration and top it over the sauce layer.

  6. Repeat the cake layers until you reach the top. With the same leftover cream crumb coat the cake and let it chill in the fridge for 30 mins.

Final Frosting
  1. Take the cream cheese out of the fridge, weigh out the required amount, microwave for 10 sec and then proceed with the recipe.

  2. Beat the cream cheese until smooth and creamy. Whipping continuously add the whipping cream until combined. Finally add the sugar and essence and whip until stiff peaks form

  3. After 30 mins frost the cake completely with the stabilized whipped cream frosting till you get a smooth finish on the sides and top. Refer the video on how to frost your cake for a better understanding. Decorate the way you prefer.

Recipe Video

Recipe Notes
  1. In this recipe we will be using our own homemade Cake Flour. To make that measure out the said amount of plain flour in a bowl. Take out 2 tbsp out of it and replace the same using cornflour. Sift together to form homemade Cake Flour.
  2. You can also choose to make use store bought Cake Flour here. In that case, do not use cornflour mentioned in the recipe, simply use 1.5 cups Cake Flour straightaway.
  3. I have already shared a detailed recipe to make your own homemade Butterscotch Sauce. Here is the link for the same. You can also choose to use store bought if you prefer. Or refer the video tutorial in the recipe card for the same. 
  4. For the whipped cream filling if you are using sweetened cream then simply skip adding icing sugar as butterscotch sauce would have sugar too so ultimately you might end up the icing becoming too sweet so adjust as needed.
  5. Butterscotch essence of certain brands seems to be more powering than others. So always start by using 1/4 tsp, to begin with, taste and gradually increase as per needs. If you use too much essence then the icing would turn bitter in taste. 
  6. Simply follow my stabilized Whipped Cream frosting recipe for a much detailed recipe step to get the perfect smooth frosting.