Step-by-Step Guide to Make Award-winning Eggless Butterscotch Cake

Hey everyone, it's Jim, welcome to our recipe site. Today, we're going to make a special dish, Step-by-Step Guide to Make Quick Eggless Butterscotch Cake. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Eggless Butterscotch Cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Eggless Butterscotch Cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Eggless Butterscotch Cake is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Eggless Butterscotch Cake estimated approx 1 hour.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook Eggless Butterscotch Cake using 25 ingredients and 9 steps. Here is how you can achieve that.

Ingredients and spices that need to be Take to make Eggless Butterscotch Cake:

1. Cake Base
2. 1 cup all-purpose flour or maida
3. 1 tsp baking powder
4. 1/4 tsp baking soda
5. Pinch salt
6. 3/4 cup curd
7. 3/4 cup powdered sugar
8. 1/3 cup oil
9. Little less than 1/4 cup milk
10. 1 tsp butterscotch essence
11. Sugar Syrup
12. 2 tbsp sugar
13. 2 tbsp water
14. Butterscotch sauce
15. 1/4 cup brown sugar or normal sugar
16. 2 tbsp salted butter (if unsalted butter, add some salt) at room temperature)
17. 1/4 cup fresh cream
18. Butterscotch Praline
19. 1/4 cup almond
20. 1/3 cup sugar
21. 1 tbsp salted butter (if unsalted, add some salt) at room temperature)
22. Whipped Cream Frosting
23. 3/4 cup heavy whipping cream
24. 2 tbsp sugar
25. 1/4 tsp butterscotch essence

Steps to make to make Eggless Butterscotch Cake

1. Cake Base: Preheat oven at 350 F. In a bowl, add all-purpose flour, salt, baking powder, baking soda and give it a quick mix. Keep aside.
2. In a mixing bowl, add curd and sugar and whisk it together until it is mixed. Add in oil little by little and keep whisking continuously. Add in milk and whisk it. Finally add butterscotch essence and give it a quick whisk. Don’t over whisk. Just do it until everything gets mixed. Transfer it to 6 inch baking pan and bake it in the preheated oven for 30-40 mins.
3. Sugar syrup: Boil water and mix it with sugar. Keep it aside
4. Butterscotch sauce: Heat a pan in medium flame, add sugar. Let the sugar starts melting. Until then do not stir it. When it starts melting, mix it and afterwards stir it a bit often.
5. Once the sugar melted completely add the butter and stir it continuously. Once mixed, add cream little by little and keep stirring. Once it’s mixed switch off the flame and let it cool. Transfer it to a piping bag and keep aside.
6. Butterscotch Praline: Grease a plate with ghee and keep it aside. Dry roast almonds for few mins. Cool it and crush it using a mortar pestle or mixer grinder.
7. Heat a pan and add sugar. Once the sugar melted completely add the butter and stir it continuously. Once it is mixed add crushed almonds and give it a quick mix and switch off the flame. Immediately pour it in the greased plate and flatten it. Let it cool down completely. Once it is cooled break it into pieces and put them into a ziplock. Crush it using a rolling pin.
8. Whipped Cream Frosting: Beat heavy whipping cream along with sugar and butterscotch essence until it becomes creamy. Do not overbeat.
9. Decoration: once the cake base is ready cool it and cut it into 2 pieces. Add some whipped cream on first layer and level it. Add some praline crunches. Cover with other layer and repeat. Pour the sauce on the edges of the cake.

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