It was my little one’s 3rd birthday on October 11th! To celebrate the occasion , I wanted to make a different flavored cake rather than the conventional chocolate/vanilla cake. I absolutely love butterscotch cake, I remember eating lots of it a kid, from pastries to Swiss rolls, you name it! I was sure my son would love it too! So butterscotch cake it was!
There were a lot of elements that I had to take care of! For a professional that would probably be a child’s play, but for a novice like me, I fret frosting cakes. I’d bake a loaf cake or a flavored sponge cake happily, but honestly frosting is an unnerving chore for me, as it requires so much patience and concentration. And with my son around, that’s the last thing I can do really! I was literally up till 2 am on on the 11th to get this cake done. I knew I had to do it, coz I’d made up my mind on making this cake for him!
I tried to replicate the butterscotch cake from Monginis, one of Mumbai’s famous bakeries! It’s been years I have had butterscotch cake, but one bite of this home baked goodness took me down memory lane, when I would save up some pocket money and buy this yum pastry! My kitchen was brimming with an aroma that simply made me really nostalgic! I’m so elated that the cake turned out delicious like the bakery one…. if I say so myself :p It was so succulent & moist, with the caramel-y & butter-y, sponge base along with that delicious frosting with an added hint of butterscotch , and finally the crunch from all the praline! Oh Yummmmmm!!!
This cake is divided in 3 parts:
- the cake itself
- the stabilized whipped cream frosting
- preparation of the butterscotch granules which is nothing but praline.
Once all these components are taken care of then you have to only worry about getting it all together!
Measuring cup used, 1 cup = 250 ml , make sure all ingredients are at room temperature.
1 & 1/2 cups all purpose flour ( spooned & leveled )
1 cup sugar
2 large eggs + 1 egg yolk or 1/2 cup yogurt for an egg free version
1 & 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 cup ( 1 stick) unsalted butter
1/2 cup milk/ buttermilk
1 teaspoon butterscotch essence
2 tablespoons butterscotch syrup
1/2 teaspoon salt
For the whipped cream frosting:
2 cups of heavy whipping cream (35 %)
1/4 cup confectioner’s sugar, sifted, (add more if you want it sweeter)
1 teaspoon butterscotch essence
5-6 drops yellow gel food color
2 teaspoons unflavored gelatin, for stabilizing the cream ( optional)
For the sugar syrup:
1:1 :: sugar: water ( you can take about 2-3 tablespoons each of sugar and water, mix until it dissolves)
For the butterscotch:
1 cup granulated sugar
1/4 cup water
3 tablespoons butter
1/4 cup finely chopped nuts, I used cashew nuts, you can use almonds too.
1.Preheat the oven to 350 F , position a rack in the middle of the oven. Grease a 7 inch cake tin with little butter and dust with flour to coat the pan, or you may use parchment paper.
2.In a medium mixing bowl, sift the flour, baking powder & baking soda. Add salt, whisk the dry ingredients until well combined. Set aside.
3. In the bowl of your stand mixer fitted with the paddle attachment, beat the butter and sugar on medium high speed until light and creamy, scraping down in between, should take about 2-3 minutes. Or you can use an electric hand mixer/beater.
4. Add in the eggs next, one at a time, continue beating on medium high speed.
5. In goes the butterscotch essence, followed by butterscotch syrup. Continue mixing on medium speed.
6.Now reduce to the lowest possible speed, alternately add the dry ingredients and milk, staring with flour and ending with flour . ( DO NOT OVER MIX ). Transfer the batter to the prepared baking tin.
7.Bake in the middle rack, for about 35 – 45 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool the cake on a rack in the tin for 15 minutes, then remove from the tin and cool on the rack completely .
For the praline/ butterscotch prepration:
1.Whilst the cake is baking, you can prepare the butterscotch. Take sugar and water in a heavy bottomed saucepan, switch on medium heat. Do not stir. Let the sugar start melting.
2. Once the sugar starts bubbling, keep swirling the pan, until the sugar begins to caramelize and turn a nice amber color.
3. Switch of the heat, add in butter and cashew nuts. Mix well until the butter has incorporated well in the caramel.
4. Transfer to the preparing baking sheet, and spread it quickly and evenly. Let it cool ( be careful as it is very hot, do not touch it) It will take about 15-30 minutes to cool.
5.Once it has cooled, break roughly into pieces.
6. Transfer to a zip lock bag and crush roughly with a rolling pin, or put it in the mixer and pulse a few times to crumble it down. It’s ready to use as toppings for cakes, ice creams or anything you wish. Store in an air tight container in the refrigerator. Use as required.
For the whipped cream frosting:
1. In a small saucepan, add gelatin and cold water; let it stand until it thickens. Place over low heat, stirring constantly, just until the gelatin dissolves.
2. Remove from heat and let it cool, make sure it doesn’t set.
3. In the bowl of your stand mixer fitted with the whisk attachment, add the cream, icing sugar, butterscotch essence and yellow food color.
4.Whip the cream with the sifted icing sugar, until slightly thick.
5. While slowly beating, add the gelatin to whipping cream.
6. Whip at high speed until it forms stiff peak. Do not over beat or else it will turn into butter. Another method to check if your cream is ready, is by inverting bowl, if the cream stays intact without showing signs of slipping from the bowl, it’s done. Transfer the cream to a zip log bag. Refrigerate the cream in the meanwhile. Snip off the edge when you are ready to use.
Assembling the cake:
1. Once the cake has completely cooled down, divide it into 3 layers with the help of a long serrated knife
2. Brush each layer with sugar syrup.
3. Pipe out the whipped cream in circular motions starting from outer circumference towards the center. Flatten and smooth the cream with an offset spatula.
4.Sprinkle 2 tablespoons of butterscotch granules and 1 tablespoon butterscotch syrup on 2 layers.
5. Finally assemble the layers on a platter that you can rotate, for easier frosting ( Simply put a bowl and a flat plate over the bowl , place a parchment paper on the plate, and assemble the layers over it). Finally place the last cake layer , and coat the cake with rough crumb coating. Refrigerate it for 30 minutes.
6. Finally frost the cake, smooth out edges. Sprinkle some more butterscotch on top of the cake and the sides. You will require approx 3/4 cup of butterscotch granules. You can add more or less as you desire. Refrigerate the cake for 2-3 hours before serving. You can drizzle some more butterscotch syrup before serving!
- You can skip the gelatin for the frosting, but I added it to stabilize the cream. As whipped cream frosting is pretty unstable if left out for a long time, I like to use it sans the gelatin when I’m making a simple rustic frosted cake. I wanted this frosting to stay well and hold it’s shape, and hence added gelatin.
- You may use agar agar powder, use the same quantity and add it directly to the cream when it has thickened, and continue beating until it forms stiff peaks
- Stabilized whipped cream frosting recipe, slightly adapted from here
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