Tuesday, 18 February 2014

Eggless Butterscotch Cake topped with Butterscotch Sauce

This is a eggless version of butterscotch cake topped with homemade butterscotch sauce. Butterscotch is made of two main ingredients butter and scotch... oops sorry Butter and brown sugar :). It tastes similar to toffee or caramel. This one is a simple easy to make cake but tastes divine !

Preparation Time : 15 Min
Bake Time : 35 Min
Yield : one 8 Inch Cake


  • 1 and 1/4 Cup All Purpose Flour
  • 1 Cup Curd ( make sure the curd is not sour)
  • 1 Teaspoon Baking Powder
  • 3/4 Teaspoon Baking soda
  • 1/2 Cup Brown Sugar ( you can use more if you want the cake sweeter. mine was not very sweet. But it tasted sweet enough with butterscotch sauce topped )
  • 1/2 Cup Oil
  • 1 Teaspoon Butterscotch essence
  • a pinch of salt

For the butterscotch sauce

  • 4 Tablespoon Butter
  • 1 Cup Brown Sugar
  • 3/4 Cup Amul fresh cream ( original recipe uses Heavy cream. Since I do not get heavy cream where I live , I used Amul fresh cream )
  • 1 Teaspoon Vanilla extract
  • salt as required


1. Preheat oven to  160 C. Grease 8 inch round cake pan and set aside ( Note : I baked the cake at a lower temperature. You can bake at 180 C for 25 to 30 Min )
1. In a mixing bowl mix curd and brown sugar together. Mix well until brown sugar is dissolved completely
2. Add baking powder, baking soda, salt to the curd and mix. Set aside for 5 min
3, Curd will slightly froth after 5 min. Now add oil and essence to the curd and mix well
5. Add flour to the curd mixture one tablespoon at a time and mix until there are no lumps
6.Pour the mixture in the pan and bake at 160 C for 35 min or until the toothpick inserted comes out clean
7. Cool the cake for 5 min in the pan and then invert it on a wire rack. Cool completely

Making butterscotch sauce

1. Keep all the ingredients ready before you start making sauce. The process is very quick , so you will burn the sauce if you don't keep all the ingredients measured and readily available
2. In a Heavy bottomed pan, add butter and melt in a medium flame. Add brown sugar when the butter is half melted

3. Stir butter and brown sugar together. When the brown sugar melts completely and reached liquid form ( in about 2 min )  reduce the flame to low. Add heavy cream and stir everything together

4. Let the mixture cook on medium flame for 5 min , keep stirring the mixture once in a min
5. When the sauce is thickened enough , add vanilla extract and salt as required. Give it a good stir and switch off the flame


Serving the cake

1. Apply a generous coat of butterscotch sauce all over the cake top and sides. Decorate the cake with sprinkles and butterscotch chips or as desired



  1. This looks so delicious. .first time on your blog and love it!

  2. Cake looks really very yummy.. just wanna know if i can use condense milk instead of curd.

    1. Hi Disha,

      Yes you can use condensed milk instead of curd. If the batter is too thick, add 1 or 2 tablespoons of milk.

  3. Hi,
    I wud like to knw tht the curd used is with h or without water

    1. Hi Mehak Bhalla, The curd I used is homemade. I did not drain water from the curd. I used full cream milk to make natural plain curd. I boiled milk and left it at room temperature until the milk is warm. Then I added one tablespoon of curd culture to the milk and set aside at room temperature for 4 to 5 hours until the curd is set. Hope I answered your query. Please let me know.

    2. Hi mam,
      Yes thanku so much for ur reply !! Will send u pic once I make it :)