Butterscotch Cake Recipe – Wholewheat & Maple Delight

Last Updated on 2 months by Neha Deshmukh

Butterscotch Cake Recipe – Wholewheat & Maple Delight

Introduction

Oh, butterscotch cake! Is there anything more comforting? I remember the first time I tried making a butterscotch cake – it was a bit of a disaster, honestly! But after a few attempts (and a lot of taste-testing!), I’ve perfected a recipe that’s both incredibly delicious and a little bit healthier. This isn’t your average cake; we’re using wholewheat flour and a touch of maple syrup to balance the sweetness. It’s a delightful treat that feels a little bit special, perfect for a cozy afternoon or a small celebration. Let’s get baking!

Why You’ll Love This Recipe

This butterscotch cake is a winner for so many reasons. It’s wonderfully moist, thanks to the butterscotch sauce that gets swirled right into the batter. The wholewheat flour adds a lovely nutty flavour and a bit more substance, and the maple syrup complements the butterscotch beautifully. Plus, it’s surprisingly easy to make – even if you’re not a seasoned baker. It’s a hug in cake form, really!

Ingredients

Here’s what you’ll need to create this maple-infused butterscotch dream:

• 60gm butter (plus 30gm for the sauce)
• ¼ cup granulated sugar
• 1 large egg
• 1 tsp vanilla essence
• 1 cup all-purpose flour
• ½ cup wholewheat flour
• 2 tsp baking powder
• ¼ tsp salt
• ¾ cup milk
• 1 cup water
• ¾ cup brown sugar
• ½ cup maple syrup

Ingredient Notes

Let’s talk ingredients! Using good quality butter really makes a difference in both the flavour and texture of the cake. I prefer unsalted butter so I can control the salt level.

Now, about that wholewheat flour! Don’t be scared off by it. It adds a lovely depth of flavour and a slightly denser, more satisfying crumb. You can use 100% wholewheat if you like, but I find the blend with all-purpose flour gives the best texture.

And the butterscotch sauce? That’s where the magic happens! We’re making it from scratch, which is easier than you think. The combination of brown sugar, maple syrup, and butter creates a rich, caramel-like flavour that’s simply irresistible. Using maple syrup instead of all refined sugar gives a lovely subtle flavour.

Step-By-Step Instructions

Alright, let’s bake!

1. Preheat your oven to 180°C (350°F). Grease and flour an 8-inch baking pan. This prevents the cake from sticking – trust me, it’s important!
2. In a saucepan, combine the water, brown sugar, maple syrup, and 30gm of butter. Heat on low, stirring until everything is fully melted and combined. This is your gorgeous butterscotch sauce. Set aside to cool slightly.
3. In a large bowl, beat the 60gm softened butter and granulated sugar together until light and fluffy. This usually takes about 3-5 minutes. Then, add the egg and vanilla essence, mixing until everything is well combined.
4. In a separate bowl, whisk together the all-purpose flour, wholewheat flour, baking powder, and salt. This ensures everything is evenly distributed.
5. Now, gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the dry ingredients. Mix until just combined – don’t overmix!
6. Pour the batter into your prepared baking pan. Carefully pour the slightly cooled butterscotch sauce over the batter, spreading it evenly.
7. Bake for 30 minutes, or until a skewer inserted into the centre comes out clean.
8. Let the cake cool in the pan for about 10 minutes before serving.

Expert Tips

• Don’t overbake! Overbaking will result in a dry cake.
• Make sure your butter is properly softened. It should be room temperature, but not melted.
• For an extra flavour boost, add a pinch of cinnamon to the dry ingredients.
• If you don’t have maple syrup, you can substitute it with honey, but it will slightly alter the flavour.

Variations

• Vegan Adaptation: Substitute the butter with a vegan butter alternative and the egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water).
• Gluten-Free Adaptation: Use a gluten-free all-purpose flour blend.
• Adjusting Sweetness: Reduce the amount of brown sugar in the butterscotch sauce if you prefer a less sweet cake.
• Festival Adaptations: During Diwali, add a sprinkle of cardamom to the batter. For Christmas, a dash of nutmeg would be lovely! My aunt always adds chopped nuts during the festive season.

Serving Suggestions

This cake is amazing served warm with a scoop of vanilla ice cream. The contrast between the warm cake and cold ice cream is heavenly! A dollop of whipped cream or a drizzle of extra butterscotch sauce are also fantastic options. A cup of chai alongside is the perfect pairing.

Storage Instructions

Store leftover butterscotch cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. You can also freeze it for up to 2 months.

FAQs

• What is the best way to ensure the cake is moist? Don’t overbake it! And the butterscotch sauce really helps keep it moist.
• Can I use a different type of flour instead of wholewheat? You can, but the texture will be different. You could try spelt flour or even oat flour.
• How can I make the butterscotch sauce ahead of time? Absolutely! You can make the sauce a day or two in advance and store it in the refrigerator. Just warm it up slightly before pouring it over the batter.
• What is the best way to store leftover butterscotch cake? An airtight container is key!
• Can this cake be made in a different size pan? Yes, but you’ll need to adjust the baking time accordingly. A smaller pan will require a longer baking time, and vice versa.