Butterscotch Cake - A Delicious Treat For A Special Occasion
Birthday cake 
14th Anniversary cake 
Engagement cake 
Drenched in delicious butterscotch sauce and generously sprinkled crunchy Praline on top of the subtly sweet cream frosting, make this cake absolutely heavenly! There is no doubt that the sensational butterscotch sauce and the butterscotch Praline contribute to the glorious taste of this cake and make sure you get the taste and the consistency right while making them both.
You might find the recipe quite daunting with a long list of ingredients and an equally long list of instructions. However, if you get organized in advance, it is not a cumbersome task to assemble everything together. To make the whole procedure easy to follow, I have given the recipe in steps along with relevant pictures.
You just need to read through the recipe and jot down all the ingredients needed. Once the ingredients are gathered, it’s just a matter of organizing the whole process and getting to baking!
Happy Baking!
Important tips :
- Make the Praline and butterscotch sauce a day or two in advance and place in the fridge
- Make the cakes on the previous day and store in an air-tight box or wrap in a cling film
- Make the frosting on the previous day and store in the fridge
- Wash the fruits and keep ready on a side
- Place the mixer pins in the freezer and make sure the mixing bowl is dry
- Everything is ready in advance means, the remaining tasks are super easy for you!
Make two round cakes 
Make Butterscotch sauce 
Make Praline 
Make whipping cream frosting 
Start assembling all
Step1. Make the Butterscotch sauce
Ingredients needed:
| Double cream | 1/2 cup |
| Sugar | 1/2 cup / 100g |
| Butter/Margarine | 1/4 cup / 50 g |
| Milk | 1 tbsp |
| Salt | 2 pinches |
- Heat sugar in a pan until golden brown
- Add butter gradually while stirring continuously
- Add cream little by little and add salt
- Keep stirring until the sauce is thick and runny (10-15mins)
- Pour into a glass jar and let it cool
- Tip: If the sauce goes too thick either microwave for 30 seconds or a little more or pour 1 tbsp of hot water and mix thoroughly
Step 2. Make the two round cakes – diameter 20cm or 8 inches
Always bake two cakes and sandwich them which gives a considerable height and a prominent look to the finished cake.
Ingredients needed:
| Caster sugar | 250 g |
| Margarine / Butter | 250 g |
| Self-raising flour | 250 g |
| Eggs | 4 |
| Milk | 1/4 cup |
| Baking powder | 1 tsp |
| Salt | 3 pinches |
| Lemon juice | 1/2 tsp |
| Butterscotch sauce | 2-3tbsp |
- Set the oven to 180C – Must pre-heat at least 10-15 mins
- Beat Sugar and Margarine together, using an electric hand mixer until creamy – (3 mins )
- Add eggs one by one and beat after each addition (1 min after each egg)
- Pour in butterscotch sauce and beat one round
- Swift flour with baking powder and add. Mix with a wooden spoon
- Add salt and lemon
- Pour in milk
- Combine all together until a creamy batter is formed
- Divide into 2 equal parts and bake in two round trays (Trays must be lined with parchment paper)
- Once baked, let the trays rest for 5 mins and take the cakes out and leave to cool on a wire rack
- Your cakes are ready!
Step 3. Make Praline
Ingredients needed:
| peanuts (no husk) | 100 g |
| Sugar | 160 g |
| Butter | 1 tbsp |
| Salt | 2 pinches |
- Dry roast peanuts until crunchy
- Grind roughly
- Heat sugar until golden brown – Do not stir
- Add butter and let it melt
- Immediately, add peanuts
- Quickly mix with a rubber spatula or a wooden spoon
- Immediately, take off from heat, flatten on a buttered tray and let cool
- Cut a few triangles and keep them for decorating the cake
- Place the rest in a bag and crush using a rolling pin or a bottle
- Store in a jar until needed
- Your Praline is ready!
Step 4. Make the Cream Frosting
Most importantly the mixing bowl and mixer pins should be cold and dry. Double cream should be taken straight from the fridge ( Ideally, place the mixer pins in the freezer for 5 mins for best results)
Ingredients needed:
| Double cream / Whipping cream | 250 ml |
| Icing sugar | 4 tbsp |
| Strawberries or Cherries for decorating |
- Beat double cream until thick (2 mins)
- Add icing sugar gradually (ideally in three steps)
- Beat until snowy peaks foam
- Store in the fridge until needed
Step 5. Assemble the Cakes
Sandwich the cakes 
Cover with frosting 
Pat praline
- Scrape off tops from both cakes
- Stab the cakes in several places and make small holes, using a skewer
- Mix 3 tbsp of butterscotch sauce and 1 tbsp water and pour over cakes
- Drop a spoon of frosting in the middle of a round cake stand and place one round cake on it (this will make the cake stay steady on its place)
- Smear a generous dollop of frosting on the top
- Place the other round cake on top of it and sandwich both cakes
- Smear frosting on the top and sides and flatten
Step 6. Decorating the cake
- Take sauce into a piping bag and make it stand in a tall glass
- Cut the tip of the piping bag
- Pour around the cake making patterns. Let the sauce drip down
- Pat Praline on the bottom ends and sprinkle some on the top
- Decorate the top placing strawberries or cherries or any other suitable fruit
- Stand praline triangles around and sprinkle more crusty praline on the cake
- Place the cake in the fridge until needed
- Always place it back in the fridge after taking out to serve. This cake will last up to 3-4 days in the fridge
- Enjoy!
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