You Too Can Cook is stepping into the fourth year. Yes its the third blogoversary and it has been a wonderful journey right from the beginning. On March 6, three years back I started blogging and I never knew this journey would bring me so much joy and pleasure. All through the years, 2012 to 2015 I've been completely in love with my work and I find it so satisfying to share the little knowledge I have in cooking. To celebrate this wonderful occasion I made a luscious tasting butterscotch cake which was then distributed to the neighborhood kids and they just loved it, so did my family. For me, there should be a cake should on special days. For the first blogoversary I made a sinfully delicious dark chocolate cake aka bournville cake using a pressure cooker. And for the second blogoversary it was a classic chocolate cake. Both these cakes were a massive hit on blog. Many readers have tried and sent me positive feedbacks about them. This time I wanted a different flavor that is as luscious as those chocolate cakes and made this yummy butterscotch cake. Through all these years I've learnt a lot and I'm still learning too, be it blogging or people. Well there are too many stories to share but lets not steal your time, coming back to the recipe, I used homemade butterscotch sauce that made the cake so special and yummy. The sauce had that deep color which gave the cake the beautiful tint and had the best flavors that contributed lusciousness to the cake. The cake was super moist, soft and tasted so good. I frosted it with buttercream and finally poured some homemade butterscotch sauce on top that paired so well with the cake and cream. I will be soon sharing the recipe of homemade butterscotch sauce here so keep watching this space. The cake on whole was a massive hit. This one is a definitely easy cake that you can prepare without much fuss and the best part of it is you can fetch all ingredients in any store. And homemade butterscotch sauce is not that hard to prepare too. If in case you feel reluctant to try it at home you can get the ready made ones you get in the stores also, I don't prefer them as they are mostly synthetic. So now lets see how to bake this up.
INGREDIENTSMakes a 500 gram cake
Total Preparation Time - 40 minutes baking time + 10 to 30 minutes for frosting
- Maida / All Purpose Flour - 200 grams
- Egg - 1
- Sugar - 100 grams to 150 grams
- Baking soda - 1/2 tsp
- Baking powder - 1 tsp
- Custard powder - 2 tbsp
- Salt - 1/4 tsp
- Vanilla essence - 1 tsp
- Butterscotch essence - 1 tsp
- Milk - 250 ml
- Butter - 75 grams
- Butterscotch sauce - 1/3 cup i.e. 80 ml or 100 ml (I used homemade; if your butterscotch sauce does not have the deep flavor use 1/2 a teaspoon of butterscotch essence along with sauce)
Oven / OTG Settings
- Heater / Rod select - Both
- Shelf / Tray placement - Center
- Temperature - 170°C or 180 °C
- Baking time - 30 to 40 minutes
- Preheat Oven - 10 minutes
- Grease two small pans with butter (I used 5 inches diameter pan) and line them with parchment paper or butter paper. If you do not have any butter paper just grease them well and dust some maida over butter. Then tap off the excess flour. Set the pans aside.
- Mix together flour, sugar, baking soda, baking powder, salt, custard powder and set aside.
- Now beat an egg until frothy and keep aside.
- Melt butter along with milk and set aside until it cools down.
- Mix egg along with the butter and milk mixture, add vanilla essence, butterscotch essenceand stir well.
- Add flour little by little and stir well so that there are no lumps. Add water (about 50 ml) and mix well.
- Now add the butterscotch sauce and stir well.
- Then pour it into the lined and greased cake pans. (I used two small 5 inch*2 inch pans. You can use an 8 inch pan also)
- Place inside the preheated oven in the center rack.
- Bake at 170 degrees Celsius for 30 to 40 minutes (depends on the size of the cake pans and also changes with every oven, so check after 20 minutes to see if it has risen up and browned as well)
- Now insert a skewer or a wet knife in the center to see if the cake is done. If the cake is ready the skewer would come out clean, if you find any batter sticking to it then bake for some more minutes.
- When done, remove from oven and set aside until it cools down well.
- Then slide a knife around the cake and invert the pan, tap to remove the cake off from the pans.
- Place on a wire rack until it completely cools down. Then you can frost it with buttercream or just drizzle some homemade butterscotch sauce and serve!!
How I frosted the cake
- Trim off the dome shaped tops using a knife evenly.
- Drop a little buttercream over a cake board and place one of the cakes over it. Then spread some buttercream on top and spread well with a spatula. Now place the other cake over it like stacking and press gently. Then crumb coat the cake and decorate with buttercream.
- I used vanilla buttercream to fill and also to frost the cake. Then I poured butterscotch sauce over the buttercream frosting on the top. It made a luscious combo!! Click here to know more on how to frost the cake using buttercream.
TIP 1: You can also use store bought butterscotch sauce. But some of them are synthetic and do not have the deep color and taste. So it is better to prepare homemade butterscotch sauce.
TIP 2: I just gave a thin crumb coating on the sides of the cake. You can fill and frost more if you wish. For me for the whole cake 200 grams of buttercream was enough.
Thank You so much Readers & Friends who have been supporting You Too Can Cook in all ways possible! These 3 years of successful blogging wouldn't have been possible without all of you!