Butterscotch Sooji Cake Recipe – Easy Indian Tutti Frutti Bake

Last Updated on 4 months by Neha Deshmukh

Butterscotch Sooji Cake Recipe – Easy Indian Tutti Frutti Bake

Hey everyone! If you’re anything like me, you’re always on the lookout for a cake recipe that’s a little bit different, a little bit comforting, and totally delicious. This Butterscotch Sooji Cake is exactly that! It’s a classic Indian bake, packed with the warm flavors of cardamom and butterscotch, and studded with colourful tutti frutti. I first made this for a family birthday, and it was a huge hit – everyone raved about how moist and flavourful it was. Let’s get baking!

Why You’ll Love This Recipe

This Sooji Cake isn’t just a treat; it’s a little slice of nostalgia. It’s wonderfully soft, subtly sweet, and has a lovely texture thanks to the sooji (semolina). Plus, it’s surprisingly easy to make – perfect for beginner bakers or when you just want a fuss-free dessert. It’s a great way to use up any leftover yogurt, too!

Ingredients

Here’s what you’ll need to create this delightful cake:

• 1.5 cups fine sooji (approximately 180g)
• 1/4 teaspoon cardamom powder (about 0.5g)
• 1 cup powdered sugar (approximately 120g)
• 3/4 cup plain yogurt (approximately 180ml)
• 1/3 cup oil (approximately 80ml)
• 1/2 cup milk (approximately 120ml)
• 1/2 teaspoon Indian butterscotch essence (about 2.5ml)
• 1/2 cup + 1 tablespoon tutti frutti (approximately 85g)
• 1 teaspoon baking powder (about 4g)
• 1/4 + 1/8 teaspoon baking soda (about 1.5g total)
• 2 tablespoons chopped cashews (approximately 15g)

Ingredient Notes

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

Sooji (Semolina) – Types & Texture

We’re using fine sooji for this recipe. It gives the cake a lovely, tender crumb. You can find it at most Indian grocery stores. If you only have coarse sooji, you can pulse it in a food processor a few times to refine the texture – just like we do in the recipe!

Cardamom Powder – Fresh vs. Store-Bought

Freshly ground cardamom is always best! The flavour is so much more vibrant. But good quality store-bought cardamom powder works perfectly well too.

Indian Butterscotch Essence – Regional Variations & Substitutes

Indian butterscotch essence has a unique flavour profile. If you can’t find it, you can use a good quality butterscotch extract, or even a combination of vanilla extract and a tiny pinch of brown sugar.

Tutti Frutti – Homemade vs. Store-Bought & Colouring

I often use store-bought tutti frutti for convenience, but homemade is fantastic if you have the time! You can find recipes online. The colourful pieces add a lovely visual appeal. If your tutti frutti seems a little pale, you can toss it with a tiny bit of orange or red food colouring.

Oil – Choosing the Right Oil for Baking

A neutral-flavoured oil like sunflower or canola oil is best. You don’t want anything that will overpower the butterscotch flavour.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, pulse the fine sooji in a food processor to refine the texture even further. This ensures a super soft cake. Transfer it to a bowl and mix in the cardamom powder and powdered sugar.
2. In a separate bowl, whisk together the yogurt, oil, 1/4 cup of the milk, and the butterscotch essence until everything is well combined.
3. Pour the wet ingredients into the dry ingredients and mix gently. Don’t overmix! Let the batter rest for 15-20 minutes. This allows the sooji to absorb the liquid.
4. Preheat your oven to 350°F (175°C). Grease an 8-inch round baking pan. I like to line the bottom with parchment paper for easy removal.
5. Add the remaining 1/4 cup of milk and the tutti frutti to the batter. Give it a good mix.
6. Now, gently fold in the baking powder and baking soda until just combined. Be careful not to overmix, or you’ll lose the fluffiness.
7. Pour the batter into the prepared pan, sprinkle the chopped cashews on top, and bake for 30-35 minutes, or until a toothpick inserted into the centre comes out clean.
8. Let the cake cool in the pan for about 5 minutes before transferring it to a wire rack to cool completely. Then, slice and enjoy!

Expert Tips

• Don’t open the oven door frequently while the cake is baking, as this can cause it to sink.
• For a richer flavour, you can add a tablespoon of melted butter to the batter.
• If you’re worried about the cake sticking, grease the pan generously and dust it with flour.

Variations

This recipe is a great base for experimentation!

Vegan Butterscotch Sooji Cake

Swap the yogurt for a plant-based yogurt (like soy or coconut) and ensure your butterscotch essence is vegan-friendly.

Gluten-Free Butterscotch Sooji Cake (Using Gluten-Free Sooji)

Make sure to use certified gluten-free sooji. It’s becoming more widely available now!

Adjusting Spice Levels

If you love cardamom, feel free to add a little more! A pinch of nutmeg also works beautifully.

Festival Adaptations (Christmas, Diwali)

During Christmas, I sometimes add a sprinkle of mixed spice. For Diwali, I’ve used saffron strands soaked in warm milk for a beautiful colour and flavour.

Serving Suggestions

This cake is delicious on its own with a cup of chai. It also pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.

Storage Instructions

Store the cooled cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

FAQs

Let’s answer some common questions!

What is the best way to refine sooji for this cake?

Pulse it in a food processor in short bursts. You want it to be finer, but not powdery.

Can I use a different essence flavour instead of butterscotch?

Absolutely! Vanilla, almond, or even rose essence would be lovely.

Can I make this cake without tutti frutti? What can I substitute?

Yes, you can! You could use raisins, chopped dates, or even candied ginger.

How can I tell if my sooji cake is baked through?

Insert a toothpick into the centre. If it comes out clean, it’s done!

What is the shelf life of this sooji cake, and how should I store it?

It lasts up to 3 days at room temperature in an airtight container, or up to a week in the fridge.

Can this cake be made in a different size pan? Will baking time change?

You can, but the baking time will need to be adjusted. A smaller pan will require a longer baking time, and a larger pan will require a shorter time. Keep checking with a toothpick!