Butterscotch cake!

Hello all! After a lot of thinking and having had conversations with many regarding what special cake should be the birthday cake this year for my toddler who turned 2 over the weekend, I settled for the ever yumm butterscotch cake! There are so many fond memories to this flavour of cake. It once used to be a favorite of mine! I started looking for recipes.. Quite surprisingly this search wasn’t an easy one. There is so little on butterscotch on the internet I felt, and most were rather time consuming and detailed recipes. What I was after was the butterscotch, i.e., the combination of sweet, crunchy vanilla and nutty bits that would just melt away in your mouth – simply the butterscotch that we grew up enjoying !!

After some pretty intense look out over the internet, I managed to find this blog. The writer has very simply demonstrated the cake as well as the butterscotch recipe on her blog and it was very easy to follow, plus there was nothing unusual that I would have had to run to the supermarket for. Here is my version of this beautiful cake. I have had to amend the original recipe to accommodate for 24cm cake tin and used self raising flour instead. The recipe for the butterscotch cupcakes will follow shortly. For now, I give you one of the beautiful and delicious cakes – butterscotch!

Have fun!

Sadaf

 

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Ingredients

For the cake:

Eggs – 5
Sugar – 200g
Vanilla essence – 2 tsp
Oil – 5tbsp
Self raising flour – 200g
Baking powder – 1/2 tsp

For the butterscotch

Granulated sugar – 170g
Butter – 4-5 tsp
Vanilla essence – 1 tsp
Crushed cashewnuts – 2 tbsp
Crushed almonds – 1tbsp

For the butterscotch syrup

Sugar – 4 tbsp
Water – 1 cup
Vanilla essence – 1/2 tsp

For the frosting

Whipped cream – 500ml
Vanilla essence – 2 tsp
Powdered sugar – 5 tbsp
Almond flakes – to cover the sides of the cake (optional)

 

Directions

For the sponge cake

Heat the oven to 160 degrees and line the base and sides of a 24cm spring form tin with baking paper.

Sift the flour and baking powder together thrice and keep aside. This is an important step, as this helps make the batter more airy.

Crack 5 eggs and start beating using electric mix on high speed. Add in the sugar and beat until the mixture turns about triple in volume, pale in color and has attained the ribbon stage. This took me about 10 mins on high.

Add vanilla essence and oil beat for another 1-2 mins.

Fold in the flour and baking powder in three parts very carefully so as not to deflate the batter.

Pour the batter in the prepared tin and bake for about 35 mins. Check the cake by inserting a skewer; if it comes out clean, the cake is done! otherwise let it bake in for another 5 mins and check again.

Remove the cake from the oven and let it sit out for about 5-10 mins. Carefully take it out of the pan and let it cool on rack.

Once the cake is completely cooled, you can wrap it tightly in cling film and refrigerate over night to use the next day. To use the cake on the same day, stick it in the freezer for 15-20 mins at least, so it is just about firm to slice into layers.

For the butterscotch

Now, for the yum crunchy bits!

Grease a baking sheet and keep aside.

In a thick bottom pan on low flame, add sugar and butter.

Gently stir the mixture from time to time. The butter will melt first and then the sugar. I got a bit confused, as the sugar absorbed all the butter and I thought something had gone terribly wrong as I could only see all dried up sugar. But then after waiting for another 2 mins, the sugar now golden (due to all the butter), started melting and soon turned into a beautiful golden brown liquid.

Let this mixture boil for another minute or so and then just about the right time – not too thick nor too runny, take off the flame and quickly mix in the vanilla essence and crushed nuts. Spread it onto the greased sheet.

Let it cool completely and then crush into bits. Keep aside.

For the butterscotch syrup

In a pan, boil water and sugar with the vanilla essence. You can adjust the sugar for the syrup according to your taste.

Remove from heat and let it cool to room temperature.

For the frosting

Chill the beaters, bowl and the whipping cream in the fridge for about 30mins to 1 hr.

Start whipping the cream on high, adding powdered sugar and vanilla essence. Continue beating until soft peaks are formed. Use immediately or cover using cling film and stick the bowl into the freezer for about 10 mins to firm if required.

Assembling the cake

Slice the cake horizontally into 2 layers (or 3 if you can).

Gently place one layer on the serving plate cut side up. With a help of a tablespoon, spread the syrup evenly on the cake.

Spread a layer of whipped cream. Sprinkle a layer of butterscotch generously over the top.

Place the other half of the cake on top,with the cut side facing up.

Spread the syrup,  then the cream evenly on the top and sides of the cake.

Sprinkle butterscotch all over the cake and almond flakeson the sides (optional).

Let the cake cool in the fridge for a few hours before serving.

Done.

 

Some more pics!

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Here is a delicious slice of the cake!

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Here, I stuck a couple of hand made Spider-Men on top of the cake for some childish attraction from my son. …And it worked! :)

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Towards the end of this post, I realise the cake post from last year is still sitting in my drafts.. (booo.. I know. ). But here is a quick view of the cake pics and the cake recipe can be found on my blog here.

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More Recipes…

11. November 2014 by Sadaf Ansari
Categories: Baking, Desert | 3 comments

Comments (3)

  1. Hi Sadaf
    Thank you for sharing the recipe. Delicious cake and beautiful clicks!!

  2. Pingback: Butterscotch Cupcakes | Sadaf's Kitchen

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