This Indian butterscotch cake is made with an eggless sponge cake base, crunchy cashew caramel praline, and whipped fresh cream frosting. This cake is pure nostalgia for me!!
Growing up in India, we had very limited cake options available in the bakeries back then. The popular ones were eggless black forest cake, chocolate cake, and this butterscotch cake. I am reliving my childhood by eating these nowadays.
The butterscotch cake recipe that I am sharing with you today is an Indian version of the classic that I can’t seem to find anywhere else in the world.
The ultimate Indian Butterscotch Cake
Firstly, what makes this cake stand apart from the other ones is that it does not use just caramel alone or the butterscotch chips that you find in American stores.
Secondly, the flavor of the cake that cake comes from the butterscotch essence.
Thirdly, the most exciting highlight of this cake is the crunch that comes from the cashew caramel praline.
Finally, I frost it with light and airy whipped fresh cream and not buttercream.
This cake is made up of 3 elements
Eggless sponge cake
Filling and frosting
Butterscotch
First comes the cake base
I have used my master eggless vanilla cake recipe here. It is so fluffy that I use it for making different types of flavored cakes. The only change here is that I have swapped vanilla with butterscotch essence.
Then comes the frosting
This Indian butterscotch cake uses whipped cream frosting. I have used Pastry pride that is a non-dairy whipping cream to ice this cake.
Some non-dairy whipped cream topping that I like are Pastry Pride, Tropolite, or Riche.
Look for them in the frozen section of a departmental store. These are evenly available online.
However, if these are unavailable then I like to stabilize whipped cream using mascarpone or white chocolate. Adding these makes whipped cream very stable and sturdy to pipe decorations on a cake.
Stabilizing whipped cream is a good idea especially on hot summer days
I have two fantastic homemade sturdy whipped cream recipes for you-
Mascarpone whipped cream frosting
Stabilized whipped cream frosting with white chocolate
The simple buttercream is my last choice to frost this cake
Lastly the star of the cake that is the butterscotch praline
Butterscotch is nothing but a combination of caramel, butter, and cashews.
It is made by caramelizing sugar and adding cashews to it for the crunch.
It is set to cool down, crushed, and then used to fill the cake.
So, let’s make the Indian version of butterscotch cake –
Step 1 – Bake the cake
- Bake the eggless cake base as directed.
- Cool it completely in the fridge for a few hours before layering and frosting.
- You can make the cake base up to 3 days in advance. Just wrap it in foil and refrigerate until use.
- You can also freeze the cake base up to 3 months ahead of time.
Step 2 – Make the butterscotch flavored frosting
You can make non-dairy ready to use whipping cream frosting up to a week in advance.
Whipped cream can be made a day in advance if you are using my sturdy frosting recipes.
Step 2 – Making butterscotch praline
Make caramel-butterscotch praline a few weeks in advance and store it in an airtight container in your pantry. Please store it away from humidity in a cool and dry place.
Line a dish or flat pan with parchment paper.
Keep it ready before starting the caramel process.
In a wide heavy bottom pan, add sugar.
Switch on the gas on medium flame.
Do not stir or move until the sugar starts melting or sugar will crystalize.
On the first sight of sugar melted, pick up the pan and start swirling.
Lower the flame and let it melt.
Pick up the pan and swirl around frequently for even melting of sugar.
Once all sugar is melted you can use a spoon to mix constantly.
When the sugar turns light golden brown, add butter and a drop of butterscotch essence and mix well.
Be careful as the mixture will bubble rapidly. Keep stirring to avoid burning of the sugar.
Let it cook for 3-5 seconds.
Don’t let it turn too dark or else it will taste bitter.
Once it turns amber in color and caramelized, turn off the flame and take the pan off the gas.
Quickly stir in chopped cashews.
Now work faster before the caramel cools down.
Take out the caramel on the parchment-lined surface and spread it thin.
I use one more parchment paper to cover the praline and roll it thin with a rolling pin.
Once it’s rolled to approx. 1/8th “thickness, take off the top parchment paper.
Let the praline harden at room temperature.
It will harden once it’s cooled completely.
Break the praline in small pieces.
Reserve a few big pieces for decoration.
Crush the rest with a rolling pin as shown in the photos.
Store in in an airtight container, in a cool dry place until use.
Step 3 Assembling the cake
- Lay the cake layer on a cake board or any dish you plan to keep it on.
- Slice it with a leveler or a serrated knife to get even layers.
- Scoop a generous amount of frosting on each layer.
- Spread it evenly with an offset spatula.
- Top it with a good amount of prepared butterscotch praline.
- Repeat this process with another layer.
- Now that the layers are piled up, crumb coat the cake with a thin layer of frosting.
- Place the cake in the refrigerator for at least 30 minutes to set.
- Remove the cake and add one more layer of frosting.
- Pipe borders with the desired piping tip.
- Top it with butterscotch or add decorations your way!
- Refrigerate for 2-3 hours before cutting.
- Always keep this cake refrigerated until serving.
Important tips to keep in mind!
- In any circumstances do not touch the caramel while handling.
- Let the cake completely cool before slicing.
- I like to refrigerate the cake base covered in foil overnight or at least for 6 hours before slicing.
- Crumb coat is optional but recommended. It seals the crumbs and makes the final coat easy so do not skip it.
- Whenever you are working with whipped cream frosting do it in a cool room and work fast.
What pan size to use?
It all depends on whether you like tall cakes or flat cakes.
For standard size cakes –
Two-layer 6” round cake
Two-layer 7” square cake
1.5 times the recipe for two-layer 8″ cake
Easily double the recipe
Double the recipe for a 9” two-layer round cake or a 9*13 quarter sheet pan.
As well as for three-layer 8” round cake
For tall cakes
Three-layer 6 “round cake
Four-layer 6” round cake (Thin pastry-like layers)
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Few cake recipes that will steal your heart –
Salted Caramel Death By Chocolate Cake
No-Bake Eggless Fererro Rocher Mousse Cake
5-minute microwave chocolate cake for two
Here is the eggless butterscotch cake recipe
Indian Butterscotch Cake (Eggless)
Ingredients
- 1 cup 5 tablespoons (184 grams) All-purpose flour / Maida
- 2 tablespoons (22 grams) Cornstarch , see notes
- ½ teaspoon baking soda
- 1 ¼ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup (165 grams) granulated sugar
- 1 cup (242 grams) unflavored yogurt , homemade or store-bought
- ⅓ rd cup (67 ml ) flavorless oil
- 1 teaspoon butterscotch essence
- 2 tablespoons water
For butterscotch praline
- ½ cup granulated white sugar
- 1 tablespoon butter
- A drop of butterscotch essence
- ⅓ cup roasted cashews see notes
For the whipped cream frosting
- 1½ cup non-dairy whipping cream see notes
- ½ teaspoon butterscotch essence
- A drop of yellow food color
For decoration (Optional)
- Few shards of reserved praline
- Some caramel sauce drizzle
- Flowers
Instructions
- Preheat oven to 180C /350 f for at least 15 minutes.
- Preparing the pan for baking
- Brush the pan on the base and side with oil and dust with flour.
- Line one 7" cake pan with parchment paper.
- In a bowl add sugar and yogurt.
- Cream the sugar and yogurt until the sugar is completely dissolved.
- Add flavorless oil, water, butterscotch extract, and whip well until oil is emulsified.
- The oil should completely blend in and not float on the top.
- In another bowl sift all dry ingredients and give it a quick mix.
- Now, slowly add sifted flour fold into the wet ingredients a little at a time.
- Fold the dry ingredients in the liquid ones with a spatula or whip it with a hand blender/stand mixer until lump-free and smooth.
- Do not over mix.
- The batter should be medium consistency.
- As yogurt consistency differs, add 1 tablespoon extra water if needed.
- Bake in a preheated oven at 180 degrees C /350 f for 30 -35 minutes or till a toothpick inserted into the center of the cake comes out clean or with fewer crumbs and not sticky batter.
- (Refer to the notes) for a cooking time in different baking pans.
- Take it out of the oven.
- Let it sit in the pan for 10 minutes undisturbed.
- Now loosen the sides with a butter knife and invert it onto a cooling rack.
- Loosely cover it with muslin or dishcloth and let it cool completely before wrapping and storing it in the fridge.
- If you plan to level, slice, and decorate the cake then refrigerate it overnight or at least for 6 hours before proceeding to the next step.
Butterscotch Praline
- Line a dish or flat pan with parchment paper.
- Keep it ready before starting the caramel process.
- In a wide heavy bottom pan, add sugar.
- Switch on the gas on medium flame.
- Do not stir or move until the sugar starts melting or sugar will crystalize.
- On the first sight of sugar melted, pick up the pan and start swirling.
- Lower the flame and let it melt.
- Pick up the pan and swirl around frequently for even melting of sugar.
- Once all sugar is melted you can use a spoon to mix constantly.
- When the sugar turns light golden brown, add butter and a drop of butterscotch essence and mix well.
- Be careful as the mixture will bubble rapidly. Keep stirring to avoid burning of the sugar.
- Let it cook for 3-5 seconds.
- Don’t let it turn too dark or else it will taste bitter.
- Once it turns amber in color and caramelized, turn off the flame and take the pan off the gas.
- Quickly stir in chopped cashews.
- Now work faster before the caramel cools down.
- Take out the caramel on the parchment-lined surface and spread it thin.
- I use one more parchment paper to cover the praline and roll it thin with a rolling pin.
- Once it’s rolled to approx. 1/8th “thickness, take off the top parchment paper.
- Let the praline harden at room temperature.
- It will harden once it’s cooled completely.
- Break the praline in small pieces.
- Reserve a few big pieces for decoration.
- Crush the rest with a rolling pin as shown in the photos.
- Store in in an airtight container, in a cool dry place until use.
Whipped Cream
- Chill the whisk attachment in the freezer for 10 minutes.
- In the stand mixer, add cream and essence.
- Start the mixer on low speed for a minute.
- Then increase the speed to medium and whip for 8-10 minutes.
- Make sure to stop in between and stir the cream with a spatula.
- Whip until you see stiff peaks.
- Refrigerate until use.
- Alternatively, You can use a big bowl and handheld electric mixer with wire whisk attachment.
- Do not use a beater attachment.
Assembling the cake
- Lay the cake layer on a cake board or any dish you plan to keep it on.
- Slice it with a leveler or a serrated knife to get even layers.
- Scoop a generous amount of frosting on each layer.
- Spread it evenly with an offset spatula.
- Top it with a good amount of prepared butterscotch praline.
- Repeat this process with another layer.
- Now that the layers are piled up, crumb coat the cake with a thin layer of frosting.
- Place the cake in the refrigerator for at least 30 minutes to set.
- Remove the cake and add one more layer of frosting.
- Pipe borders with the desired piping tip.
- Top it with butterscotch or add decorations your way!
- Refrigerate for 2-3 hours before cutting.
- Always keep this cake refrigerated until serving.
Notes
Useful tips to follow
- In any circumstances do not touch the caramel while handling.
- Roast the nuts for few minutes if they aren’t pre-roasted.
- Let the cake completely cool before slicing.
- I like to refrigerate the cake base covered in foil overnight or at least for 6 hours before slicing.
- Crumb coat is optional but recommended. It seals the crumbs and makes the final coat easy so do not skip it.
- Whenever you are working with whipped cream frosting do it in a cool room and work fast.
- Do not use a beater attachment to whip cream. Use a whisk.
Shelf life and storage
Always keep the whipped cream frosted cake in the fridge until served. Stays good in the refrigerator for 3-4 days.Possible Substitutes
For the cake Use any white sugar of your choice, not confectioner's sugar.Use plain yogurt of your choice.
I have used homemade yogurt here which is not as thick as Greek yogurt.
If using Greek yogurt then increase the water by 2 extra tablespoons and reduce the yogurt by 1 tablespoon.
Cornstarch and white cornflour are the same.
Swap cornstarch with an equal amount of all-purpose flour For the praline You may swap roasted cashews with toasted almonds. Substitute for the frosting I have used Pastry Pride non-dairy whipping cream. The non-dairy frostings are available online or in leading grocery stores. They already have sugar and stabilizers so you do not need any mascarpone. Just whip as directed. For homemade sturdy whipped cream frosting follow my recipe below. Sturdy Mascarpone Frosting
Recommended pan size to make a cake -
It all depends on whether you like tall cakes or flat cakes. For standard size cakes - Two-layer 6” round cake Two-layer 7” square cake 1.5 times the recipe for two-layer 8" cake Easily double the recipe Double the recipe for a 9” two-layer round cake or a 9*13 quarter sheet pan. As well as for three-layer 8” round cake For tall cakes Three-layer 6 “round cake Four-layer 6” round cake (Thin pastry-like layers)Cooking time depends on pan size used
If you are using a single 6”, 7” or 8” or a loaf pan then cooking time will be between 32-45 minutes. If you are dividing the batter between two pans then it will be between 25-30 minutes.Nutrition
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