Eggless Butterscotch Layered Cake
 
 
Eggless Butterscotch Layered Cake
Ingredients
For cake
  • 2 +1/4 cup (270gms) maida
  • ¾ cup (180ml) oil
  • 1 cup (200gms) brown sugar
  • 1 + ½ cup (427gms)yogurt
  • 1tsp (5ml) vanilla
  • ¾ tsp (4.5gms) baking soda
  • 1 + ½ tsp (6gms) baking powder
  • ½ cup (70gms) butterscotch nuts
For Butterscotch sauce
  • ¼ cup (50gms) butter
  • ½ cup (115gms) fresh cream
  • ½ cup (100gms) brown sugar
For buttercream
  • 2 cups (450gms) butter
  • 4 cups (520gms) icing sugar
  • 3 tbsp (45ml) butterscotch sauce
For sugar syrup
  • ¼ cup granulated sugar
  • ¼ cup water
Instructions
  1. Preheat your oven at 180 degree Celsius and line two round 6 inch baking pans with parchment paper.
  2. To make the cake, in a small bowl add yogurt and baking soda. Give it a good mix and let it sit for 5 minutes till it gets foamy.
  3. In a large bowl add oil and brown sugar and whisk till the sugar dissolves.
  4. Add in the foamy yogurt mixture in the same bowl, along with vanilla extract.
  5. Put a sieve over the bowl and sift in all purpose flour and baking powder.
  6. Use a spatula to combine the batter. Add butterscotch nuts and fold them in as well.
  7. Pour in your prepared baking pans.
  8. Bake at 180 degree Celsius for 25-30 minutes.
  9. While the cakes are baking, to make the butterscotch sauce, add brown sugar and butter in pan set over low medium heat. Let the sugar and butter melt completely.
  10. Add in fresh cream and let it cook for 5-7 minutes till the sauce comes to a boil and becomes thick.
  11. Take it off the heat and set aside to cool.
  12. To make the buttercream frosting, in a bowl add softened butter and beat it for 4-5 minutes at high speed until it becomes pale and fluffy.
  13. Add in half of your sifted icing sugar. Turn the mixer on at low speed first and then beat it for a minute or so at high speed. Make sure all the sugar is nicely combined.
  14. Add in the remaining icing sugar, and repeat the same process.
  15. Scrape the sugar from the sides of the bowl and make sure everything is well incorporated.
  16. Add in the butterscotch sauce and give it a final mix.
  17. To make a simple sugar syrup, take sugar and water in a saucepan set over medium heat. Let it cook until the sugar is completely melted.
  18. Once the cakes have baked and cooled completely, demould the sponges and place one on the base of your cake base. Soak the sponge with some simple sugar syrup.
  19. Spread some buttercream frosting on the top and the edges of the cake.
  20. Drizzle some butterscotch sauce on top and add in some
  21. Place the second layer of sponge and soak it in sugar syrup. Add the buttercream frosting and frost the cake completely.
  22. For final touches, add some butterscotch sauce on top of the cake and push it to the sides to create a drip effect, Pipe some more of the buttercream frosting on top and garnish with butterscotch nuts.
  23. Refrigerate the cake till you need to cut it.
  24. Enjoy!
Recipe by Bake with Shivesh at https://bakewithshivesh.com/eggless-butterscotch-layered-cake/