Bake With Kriti

Eggless Butterscotch Cake is a dessert that combines the flavors of rich caramel, and Nuts. This cake is light in texture and a moist cake. This eggless version is perfect for those who avoid eggs, so that they can also enjoy the cake too

Some basic Ingredients:

  • 1+ ½ Cup of all purpose flour
  • 1 Cup of brown sugar
  • ½ Cup of powdered sugar
  • 1 Cup of milk
  • ½ Cup of softened butter
  • ¼ Cup of oil
  • 1+ ½ Teaspoon of baking powder 
  • ½ Teaspoon of baking soda
  • ½ Teaspoon of salt
  • 1 Teaspoon of butterscotch extract
  • ½ Cup of butterscotch nuts

For butterscotch Sauce:

  • ½ Cup of brown sugar
  • ¼ Cup of softened butter
  • ¼ Cup of heavy cream
  • 1 Pinch of salt
  • 1 Teaspoon of vanilla extract

Instructions for baking butterscotch cake:

For the cake:

  • Preheat your oven at 180 degree celsius.
  • Grease your cake tin with melted butter.
  • In a mixing bowl, add flour, brown sugar, powdered sugar, baking soda, baking powder, and salt mix them together.
  • In another mixing bowl add melted butter, oil, milk, and vanilla extract together. 
  • Pour the wet ingredients into dry ingredients, then mix them gently.
  • Add butterscotch nuts into the batter and fold gently.
  • Pour the batter in the cake tin greased with butter.
  • Bake it for about 25-30 minutes or until the cake completely sets.
  • After the cake gets baked, remove the cake from the oven and let it get cool for another 10 minutes. 

       For the Sauce:

  • In a saucepan, add butter, brown sugar, heavy cream, and salt, heat them in medium heat and stir continuously.
  • Once it starts boiling, reduce the heat level, and simmer until it gets thicker.
  • Stir the sauce with adding vanilla extract, then remove from the heat.
  • You can use this sauce while decorating your butterscotch cake.


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