I've been having so much fun creating beautiful layered cakes in my kitchen lately and these are truly some of the most classic flavours. Today, we're making yet another classic, an eggless bakery style butterscotch cake which is very soft and delicious. Let's get started!

Written recipe - [ Ссылка ]


Ingredients -
Cake:
2 +1/4 cup (270gms) maida
3/4 cup (180ml) oil
1 cup (200gms) brown sugar
1 + 1/2 cup (427gms)yogurt
1tsp (5ml) vanilla
3/4 tsp (4.5gms) baking soda
1 + 1/2 tsp (6gms) baking powder
1/2 cup (70gms) butterscotch nuts

Butterscotch sauce:
1/4 cup (50gms) butter
1/2 cup (115gms) fresh cream
1/2 cup (100gms) brown sugar

For buttercream
2 cups (450gms) butter
4 cups (520gms) icing sugar
3 tbsp (45ml) butterscotch sauce

How to make praline/ caramelised cashews for homemade butterscotch cake :
¼ cup cashews
¼ cup granulated sugar
1tbsp water

Process:
In a saucepan over low medium heat add sugar and water in a pan and cook till the sugar reaches a nice golden brown colour.
Immediately add in cashews and use a spatula to coat them in the sugar completely.
Transfer the coated cashews onto a parchment paper or silicone sheet. Let it cool down.
Once cooled, chop the cashews and add them in between the cake layers.

PRODUCT LINKS-

Butterscotch chips - [ Ссылка ]
Brown sugar - [ Ссылка ]
Turn table - [ Ссылка ]
Induction stove - [ Ссылка ]
Glass jars - [ Ссылка ]
Piping bags - [ Ссылка ]
Offset spatulas - [ Ссылка ]


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how to make butterscotch cake at home without eggs and condensed milk

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