Butterscotch Cake

  • Yield : 1.2 kg
  • Servings : 10
  • Prep Time : 30m
  • Cook Time : 60m
  • Ready In : 30m

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  • 2 large eggs (in room temperature)
  • 2 1/2 cups sifted self-raising flour
  • 2 teaspoons baking powder
  • 1 ½  cups light brown sugar
  • ¼  cup sugar
  • 1 ½  cups Evaporated Milk
  • ¾  cup canola oil or Corn Oil
  • 2 teaspoons Vanilla Essence
  • ¼ teaspoon Salt



  • tablespoons, plus 1/2 cup water
  • teaspoons unflavoured powdered gelatine
  • cups light brown sugar
  • 1/2 cup Evaporated Milk
  • 1/2 cup water
  • 550g Butter at room temperature
  • teaspoons vanilla essence



  • tablespoons salted butter
  • cup light brown sugar
  • teaspoon fresh lemon juice
  • ¼ teaspoon Salt
  • ¾  cup heavy cream
  • teaspoons vanilla essence



For the cake:

  • Preheat the oven to 180 degree Celsius. Grease and line the bottom of 2 (9-inch) round cake trays with grease proof paper and set aside.
  • Separate the eggs. Place the egg whites in a medium bowl and yolks in a small bowl.
  • In a Large bowl, Sift together the flour, baking powder, and salt. Add the brown sugar then combine the egg yolks, evaporated milk, oil, and vanilla to the flour mixture. Mix until just combined. Set aside.
  • Whipthe egg whites to soft peaks with an electric mixer. With the mixer running, slowly add 1/4 cup sugar and continue to whip to stiff peaks.
  • Fold the whipped egg whites into the cake batter.
  • Divide the batter among the prepared cake trays and bake for 30 to 45 minutes or until a toothpick inserted in the centre of the cakes comes out clean. Let cool.








  • Put 4 tablespoons of water in a small bowl and sprinkle the gelatine powder. Allow it to bloom for 5 minutes.
  • Put the brown sugar, evaporated milk, and ½ cup water in a medium saucepan. Stir over medium heat until the sugar is dissolved, about 5 minutes. Turn heat to low and add the bloomed gelatine. Stir for about 2 to 3 minutes, until the gelatine has dissolved. Remove from heat to cool to room temperature.
  • Whip the butter in a standing mixeruntil fluffy.
  • Add the cooled gelatine mixture to the butter. Whip until thickened to a creamy frosting. Mix in the vanilla.


Butterscotch sauce:

  • Meltthe butter in a saucepan over low to medium heat. Add the brown sugar, lemon juice, and salt. Cook, stirring occasionally, until the sugar is melted and mixture is bubbling, about 5 minutes.
  • Remove the pan from the heat and add the heavy cream. The mixture will bubble. Whiskuntil incorporated. Return the pan to low heat and cook for 10 minutes without stirring, until slightly thickened. Remove pan from the heat and add the vanilla. Stir.
  • Let it cool to room temperature. Sauce will thicken as it cools.


  • Fill and frost the cooled cakes, drizzle the butterscotch sauce between the cake layers and on top of the frosting.










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