Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, butterscotch cake. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
This Butterscotch Cake is a moist, from-scratch brown sugar cake topped with butterscotch buttercream made with melted butterscotch chips! Butterscotch flavour is the king of flavours. When you melt sugar it becomes caramel.
Butterscotch cake is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It is simple, it’s quick, it tastes yummy. Butterscotch cake is something which I have loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook butterscotch cake using 22 ingredients and 14 steps. Here is how you can achieve that.
The ingredients needed to make Butterscotch cake:
- Take For Cake
- Prepare 1/2 Cup Sugar
- Take 1/4 Cup Condensed Milk
- Prepare 1 Cup Milk
- Make ready 4 Tbsp Salted Butter
- Take 1/4 Cup Water
- Prepare 1 Cup Maida
- Prepare 1 Tsp Baking Powder
- Prepare 1/2 Tsp Baking Soda
- Get 1 Tsp Lemon Juice
- Take 1/4 Cup Amul Cream
- Take For Decoration
- Prepare 1/2 Cup Whipping Cream
- Prepare as needed Butterscotch Crunch
- Get As needed Caramel Nest
- Take As required Caramel Hearts
- Prepare For Butterscotch Crunch
- Get 1/2 Cup Sugar
- Take 1 Tsp Butter
- Take 1-2 Tbsp Almond Chopped
- Make ready 1-2 Tbsp Cashews Chopped
- Make ready 1-2 Tbsp Peanuts Chopped
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Instructions to make Butterscotch cake:
- 1st Start with the Butterscotch sauce. - Take a non-stick pan and sugar, keep the flame low. In sometime sugar will start melting, stir a bit in between until we get golden amber Colour. Now add butter, mix it well until butter melts in sugar, stir it for 2 mins. Now pour ½ cup of milk in it and mix well. - Note: keep the flame low.
- Now add almost 2tsp Amul Cream and mix well. Caution: Sugar should not harden or stick at the bottom. Now add condensed milk into it and stir nicely for 2-3 mins at low flame. Now add water so that sugar doesn't harden and we will get a thick butterscotch sauce. Now turn off the flame and take off the pan from gas, and let it get cool.
- Till our sauce cools down let's grease the mould and keep thick bottom Wok with salt and wired stand for pre-heating with lid at the low-medium flame.
- After sauce cools down completely add sieved maida with baking powder and mix well until the flour gets mixed with butterscotch without any lumps. Now add 1.5 tsp more Amul Cream and remaining ½ cup milk slowly and mix it properly.
- Now take baking soda into a bowl and add lemon juice so that it reacts and bubbles will start to appear upon reacting with lemon juice. Pour the mixture into the butterscotch batter and mix well. So the batter turns fluffy.
- Pour the batter in greased mould. Tap it down twice and settle it and remove air bubbles if any. Bake it for 35-40 mins. At low-medium flame. Before taking out don't forget to give a Toothpick test.
- Now take out the cake from wok and let it cool down completely and then unmold it. Then cut into half and cool down from inside also completely.
- Till that let's make butterscotch crunch. Take a thick bottom wok to add sugar and let it melt keep flame low. Once sugar melted and get golden amber Colour, add Butter and Chopped dry fruits and mix well fast.
- Pour ready butterscotch crunch on greased Foil paper and let it cool down at least for ½ hour or till it sets and make crunch of it by crushing it.
- Now mean while let's get back to our cake, place cake in a plate or rotating table and spread Whipped Cream on first layer, then place second layer of cake and repeat the process of whipping cream. When covered all over with cream place cake in refrigerator for sometime.
- Now let's start making our decoration. Again take a thick bottom wok to add sugar and let it melt at low flame. Till that take a Foil paper and grease it and take 2 rolling pins and grease them too. Now our sugar has melted turn off the flame and leave it for 1 min. Then take a spoon and pour Caramel on rolling pin edges fastly from the top with many layers and be quick in the process. It should look like a very thin thread.
- Once you achieve the desired layers of caramel threads then stop the process there and pick from rolling pin safely and turn it into the circle as shown. And keep aside. And from rest caramel make hearts or any shapes you like. And if caramel gets thick then heat it again little and turn off the flame and work with it.
- Now take out your cake from refrigerate and decorate it with butterscotch crunch which we made before and place all around the cake. Then take the whipping cream in a Piping bag and with your favourite nozzle and give a boundary and sprinkle little crunch on it too. At the last place, our nest in the centre and insert hearts in between of nest.
- Our butterscotch cake is ready to serve.
Add a pop of flavor to your pumpkin bread, carrot cake cupcakes or even on. Cooking Channel serves up this Old-Fashioned Butterscotch Cake recipe plus many other recipes at CookingChannelTV.com. Recipe courtesy of Kelly L Madey. Buttery Bundt Cake Coated in Rich Homemade Butterscotch Sauce. The problem I'm having right now is that I actually made this butterscotch bundt cake last week and there is none left.
So that is going to wrap this up with this exceptional food butterscotch cake recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
