Butterscotch Cake Recipe – Easy Homemade Butterscotch Layer Cake

Last Updated on 2 months by Neha Deshmukh

Butterscotch Cake Recipe – Easy Homemade Butterscotch Layer Cake

Hey everyone! If you’re anything like me, the aroma of butterscotch instantly transports you to a happy place. I remember the first time I made this cake – it was for my niece’s birthday, and she absolutely loved it! It’s become a family favourite ever since, and I’m so excited to share this easy butterscotch layer cake recipe with you. It’s surprisingly straightforward, even for a layered cake, and the result is a moist, flavourful treat that’s perfect for any celebration (or just a cozy afternoon!).

Why You’ll Love This Recipe

This butterscotch cake isn’t just delicious; it’s also wonderfully versatile. It strikes that perfect balance between being special enough for birthdays and easy enough for a weeknight bake. The butterscotch flavour is rich and comforting, and the creamy frosting takes it over the top. Plus, I’ve included tons of tips and variations to make it your own!

Ingredients

Here’s what you’ll need to create this butterscotch masterpiece:

• ¾ cup maida (all-purpose flour) – about 90g
• ¾ cup sugar – about 150g
• 2 eggs
• 1 teaspoon baking powder – about 4g
• ¼ cup cooking oil – about 60ml
• 1 teaspoon butterscotch essence
• 1.5 cups whipped cream – about 360ml
• 0.5 teaspoon butterscotch essence
• 0.25 cup butterscotch chips – about 30g
• 0.25 cup butterscotch sauce – about 60ml
• 0.33 cup sugar – about 67g (for syrup)
• 0.33 cup water – about 80ml (for syrup)

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Maida (All-Purpose Flour) – Choosing the Right Flour
Maida is the standard for a tender crumb. Make sure yours isn’t too old, as it can affect the rise.

Sugar – Types and Substitutions
Granulated sugar works best here. You could experiment with brown sugar for a slightly deeper caramel flavour, but it will change the texture a bit.

Eggs – Quality and Temperature
Using room temperature eggs helps them whip up fluffier, which is key for a light cake. I always take mine out about 30 minutes before I start baking.

Baking Powder – Ensuring Freshness
This is so important! Old baking powder won’t give you the lift you need. Test it by adding a teaspoon to hot water – if it fizzes, it’s good to go.

Cooking Oil – Best Oils for Baking
A neutral-flavoured oil like sunflower or canola is ideal. You don’t want anything that will compete with the butterscotch.

Butterscotch Essence – Regional Variations & Quality
Butterscotch essence can vary in strength. Start with 1 teaspoon and adjust to your preference. Some brands have a more artificial flavour, so try to find a good quality one.

Whipped Cream – Stabilizing for Decoration
For a stable whipped cream that holds its shape, make sure your cream is very cold and consider adding a tablespoon of powdered sugar and a teaspoon of vanilla extract while whipping.

Butterscotch Chips – Types and Melting Considerations
You can find butterscotch chips at most baking supply stores. Be careful not to melt them completely when pressing them onto the sides – you want some texture!

Butterscotch Sauce – Homemade vs. Store-Bought
Store-bought is perfectly fine for convenience! But if you’re feeling ambitious, homemade butterscotch sauce is divine.

Sugar & Water (for Syrup) – Achieving the Right Consistency
The syrup is what keeps the cake layers moist. You want it to be dissolved sugar, not grainy. Heat gently until clear.

Step-By-Step Instructions

Alright, let’s get baking!

1. Preheat and Prep: Preheat your oven to 180°C (350°F). Grease and flour an 8-inch round cake tin. This prevents sticking and ensures easy removal.
2. Dry Ingredients: Sift the maida and baking powder together into a mixing bowl. Sifting helps to aerate the flour and remove any lumps.
3. Whip the Eggs: In a separate bowl, whip the eggs until they’re frothy. Gradually add the sugar and beat until the mixture is light and fluffy. This takes a bit of patience, but it’s worth it!
4. Add Wet Ingredients: Mix in the cooking oil and butterscotch essence.
5. Combine Wet & Dry: Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix, or your cake will be tough.
6. Bake: Pour the batter into the prepared tin and bake for 35-40 minutes, or until a toothpick inserted into the centre comes out clean.
7. Cool: Let the cake cool completely in the tin before slicing it horizontally into two layers.
8. Make the Syrup: While the cake cools, prepare the sugar syrup by mixing equal parts sugar and water with butterscotch essence in a small saucepan. Heat gently until the sugar dissolves.
9. Whip the Cream: Whip the cream with butterscotch essence until thick peaks form. Crush the butterscotch chips.
10. Assemble: Brush each cake layer with the sugar syrup. Spread a generous layer of whipped cream between the layers and stack them on top of each other.
11. Frost & Decorate: Frost the entire cake with the remaining whipped cream. Press the crushed butterscotch chips onto the sides.
12. Final Touch: Drizzle butterscotch sauce over the top. Refrigerate for at least 3-4 hours before serving to allow the flavours to meld.

Expert Tips

Here are a few things I’ve learned over the years to make this cake even better:

Achieving the Perfect Cake Texture
Don’t overmix the batter! Overmixing develops the gluten in the flour, resulting in a tough cake.

Preventing a Dry Cake
The sugar syrup is your friend! It keeps the cake layers beautifully moist.

Making Stable Whipped Cream
Chill your bowl and beaters before whipping the cream. This helps it whip up faster and hold its shape better.

Creating Even Cake Layers
Use a serrated knife to slice the cake layers evenly. A long knife works best.

Tips for a Smooth Frosting Finish
Chill the cake slightly before frosting. This makes it easier to spread the cream evenly.

Variations

Want to switch things up? Here are a few ideas:

Vegan Butterscotch Cake Adaptation
Use a vegan egg replacer and plant-based whipped cream. You can find great vegan butterscotch chips online too! My friend, Priya, swears by this version.

Gluten-Free Butterscotch Cake Adaptation
Substitute the maida with a gluten-free all-purpose flour blend.

Adjusting Spice Levels (Butterscotch Intensity)
Add a pinch of salt to the batter to enhance the butterscotch flavour. You can also increase the amount of butterscotch essence slightly.

Festival Adaptations (Birthday, Anniversary)
Decorate with sprinkles, candles, or fresh fruit for a festive touch!

Serving Suggestions

This cake is delicious on its own, but it’s even better with a scoop of vanilla ice cream or a cup of hot chai. It’s perfect for afternoon tea or a special occasion.

Storage Instructions

Store leftover cake in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed cold!

FAQs

What is the best way to store leftover butterscotch cake?
In an airtight container in the fridge! It’ll stay fresh for about 3 days.

Can I make this cake ahead of time?
Yes! You can bake the cake layers a day in advance and store them wrapped tightly in plastic wrap. Assemble the cake on the day you plan to serve it.

Can I use a different type of essence instead of butterscotch?
You can, but it won’t be the same! Vanilla or caramel would be the closest substitutes.

What can I substitute for butterscotch chips?
Chopped butterscotch candies or toffee bits would work in a pinch.

How can I tell if my cake is baked through?
Insert a toothpick into the centre of the cake. If it comes out clean, it’s done!

Is it necessary to use butterscotch sauce, or can I skip it?
You can skip it, but the sauce adds an extra layer of flavour and richness. It’s totally worth it, in my opinion!

Enjoy baking (and eating!) this delicious butterscotch cake. Let me know how it turns out in the comments below!