Food Connection

Eggless Butter Scotch Cake

Eggless Butterscotch Cake Prepared with easily available ingredients in our kitchen pantry.



Preparation And Cooking Time

90 Min.



Cooking Method :   
Stove Microwave

1 Cup = 200ml

 For Sponge - 1+1/2 Cups Maida (All-purpose flour)

  1/3 Cup sugar

  1/3 Cup butter

  1/2 Cup Homemade condensed milk

  1 Cup milk

  1 Tsp baking powder

  1/2 Tsp baking soda

  1 Tsp vinegar

  1 Tsp butterscotch essence

  1/4 Tsp Yellow food color

For Praline-

  3/4 Cup sugar

  1 Tbsp. butter

  1/3 Cup Broken cashews

For decoration of cake-

  1 Cup nondairy whipping cream

  1/4 Tsp yellow food color

  1 Cup salted caramel sauce (recipe link is given in description box.)

Add sugar in a pan. Stir it with a wooden spatula on low flame.

Now sugar has started to melt.

Allow to cook on low flame till it turns light brown in color.

Add cashews and mix well.

Add butter and mix well. Flame should be on low.

Switch off the flame.

Spread it on a butter paper or a greased plate.

Allow to cool for 10-15 minutes.

Now break the praline into small pieces and crush with a rolling pin.

First here I have prepared a 7-inch cake tin with parchment paper, oil and maida.

In a bowl add powdered sugar, butter and beat with a whisker.


Add condensedmilk and beat again.

Add butterscotch essence and yellow food color and mix well.

In another bowl sieve maida, baking powder, baking soda.

Mix dry ingredients in wet ingredients.

Mix with 'cut & fold method'.

Add vinegar and milk and mix again.

The cake batter should be in pouring consistency.

Pour the cake in prepared cake tin.

Flatten it evenly with a spatula and tap for 2-3 times.

Bake in a preheated oven for 30-35 minutes at 180 degrees Celsius.

Take out from the oven and check with a tooth pick.

Allow to cool for 15 minutes and demould on a wire rack.

Remove the parchment paper. Allow to cool completely.

Add cream in a bowl and whip with an electric beater.

Add yellow food color, butterscotch essence and 1tbsp caramel sauce.

Whip it till stiff peaks.

Place a cake board on turntable.

Apply some cream on board so the cake will stick to the board.

Place cake on board's center and remove the extra dome of cake with a sharp knife.

Now slice the cake in two parts.

Mix 1Tbsp water in 1Tbsp caramel sauce for making soaking syrup.

Soak cake sponge with soaking syrup.

Place whipped cream and spread evenly with a offset spatula.

Sprinkle caramel crunch on the cream.

Cover them with whipped cream.

Place another slice of cake and press it gently.

Soak with soaking syrup.

Cover the cake with whipped cream.

Give finishing to the cake and clean the cake board with a paper napkin.

Now cover the cake sides with caramel crunch.

Place a star nozzle in a piping bag and fill with the whipped cream. Make a border on cake's top.

Fill cake's center with salted caramel sauce.

Here I have prepared caramel decoration pieces while making praline.

Place them in the center of the cake.

Homemade eggless butterscotch cake is ready!!

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