SOFT & MOIST
BUTTERSCOTCH CAKE
​
Soft & Moist Butterscotch Cake – Since I did the eggless version last week, it’s fair I do the egg version this week. The different combinations with 1 egg 1 eggless, 1 round 1 square, 1 with buttercream, 1 with whipping cream. You can mix and match the combination you desire J I made the cake with the butter cake style instead of sponge cake. I hope you’re inspired to try this one out. The taste with the butterscotch and praline is amazing! Enjoy!
Watch my YouTube video for clearer picture and steps for baking. Should you like my video. Kindly subscribe my channel, and give me a "like" if you enjoy my video as there are going to be more recipe video coming up every week. Also, leave your comments or questions if you have any. Thank you.
Ingredients:
​
-
Butterscotch Cake
I am using 7x7x3 inches square pan
185g (1 ½ cup) cake flour
½ tsp baking powder
½ tsp salt
200g (3/4 cup + 2 tbsp) unsalted butter (softened)
130g (2/3 cup) brown sugar
4 eggs (medium size)
1 tsp vanilla extract (I forgot to show in the video)
50g (1/4 cup) milk (room temp)
-
For homemade Butterscotch Sauce recipe, CLICK HERE
-
For homemade Praline recipe, CLICK HERE
-
Butterscotch Whipping Cream Frosting
420g (1 ¾ cup) whipping cream
80g (1/4 cup) homemade butterscotch
Instructions:
Butterscotch Cake
-
Preheat oven at 160°C / 320°F.
-
Sift all the dry ingredients. Set aside.
-
In a large mixing bowl, add softened butter and sugar. Use a spatula to smudge them to avoid the sugar flying, and switch to an electric mixer. Increase speed to medium and mix for at least 10 minutes. This will give a pale, creamy and fluffy batter. (a lot of people asked me why needed so long. This is the key to the success of this cake. If you don’t mix this part right, your cake will sink, that’s why)
-
Add in the eggs, one at a time. (this is another key to this cake)
-
Reduce speed to low speed. Add in the dry ingredients, spoon by spoon. (this is also another key to this cake)
-
Add vanilla extract and milk. Mix until fully incorporated.
-
Grease a 7x7x3-inches pan and line with parchment paper.
-
Bake in preheated oven at 160°C / 320°F for about 50 min
-
Cool the cake completely before assembling.
Butterscotch Whipping Cream Frosting
-
In a bowl, mix the whipping cream until soft peaks form.
-
Add in the homemade butterscotch sauce (for homemade recipe: https://youtu.be/I6NpkHI2l18) and continue mixing until stiff.
Chopped the praline (for homemade recipe: https://youtu.be/I6NpkHI2l18), half fine and half in chunks.
Assemble the cake.
Cake is ready to serve.
