Butterscotch Cake {indian Bakery Style}

Moist and delicious, Indian bakery style Butterscotch cake with homemade praline and butterscotch flavored whipped cream frosting.

Hello everyone!

It was my little one’s 3rd birthday on October 11th! To celebrate the occasion, I wanted to make a different flavored cake rather than the conventional chocolate/vanilla cake. I absolutely love butterscotch cake, I remember eating lots of it a kid, from pastries to Swiss rolls, you name it! I was sure my son would love it too! So Butterscotch birthday cake it was!

There were a lot of elements that I had to take care of! For a professional, that would probably be a child’s play, but for a novice like me, I fret frosting cakes.

I’d bake a loaf cake or a flavored sponge cake happily, but honestly, frosting is an unnerving chore for me, as it requires so much patience and concentration.

And with my son around, that’s the last thing I can do really! I was literally up till 2 am on the 11th to get this cake done since I knew I had to do it, coz I’d made up my mind on making this cake for him!

I tried to replicate the butterscotch cake from Monginis , one of Mumbai’s famous bakeries! It’s been years I have had butterscotch cake, but one bite of this homemade butterscotch cake took me down memory lane when I would save up some pocket money and buy this yum pastry!

My kitchen was brimming with an aroma that simply made me really nostalgic! I’m so elated that the cake turned out delicious like the bakery one…. if I say so myself :p

It was so soft & moist, with the caramel-y & buttery, sponge base along with that delicious butterscotch flavored frosting and finally the crunch from all the praline! Oh Yummmmmm!!!

This is the best butterscotch cake recipe you guys, seriously give this one a go. I’d like to add that it has been tried and tested by so many readers, so you have a foolproof recipe here to make one of your favorite cakes.

• This Indian butterscotch cake is divided into 3 parts
• YOU MAY ALSO ENJOY THESE EASY CAKE RECIPES
• STEP BY STEP INSTRUCTIONS TO MAKE BUTTERSCOTCH CAKE
• HOW TO MAKE BUTTERSCOTCH CAKE?
• Butterscotch Cake {Indian Bakery Style}

This Indian butterscotch cake is divided into 3 parts

• The cake base
• The stabilized whipped cream frosting
• Preparation of the butterscotch granules which is nothing but praline.

Once all these components are taken care of then you have to only worry about getting it all together!

YOU MAY ALSO ENJOY THESE EASY CAKE RECIPES

Eggless red velvet cake with cream cheese frosting

Cassata Cake

Eggless Kit Kat Cake

STEP BY STEP INSTRUCTIONS TO MAKE BUTTERSCOTCH CAKE

For the cake base

1.Preheat the oven to 350 F, position a rack in the middle of the oven. Grease a 7-inch cake tin with little butter and dust with flour to coat the pan, or you may use parchment paper.

2.In a medium mixing bowl, sift the flour, baking powder & baking soda. Add salt, whisk the dry ingredients until well combined. Set aside.

3.In the bowl of your stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and creamy, scraping down in between, should take about 2-3 minutes. Or you can use an electric hand mixer/beater.

4.Add in the eggs next, one at a time, continue beating on medium-high speed.

5.In goes the butterscotch essence, followed by butterscotch syrup. Continue mixing on medium speed.

6.Now reduce to the lowest possible speed , alternately add the dry ingredients and milk, starting with flour and ending with flour. ( DO NOT OVER MIX ). Transfer the batter to the prepared baking tin.

7.Bake in the middle rack, for about 35 – 45 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool the cake on a rack in the tin for 15 minutes, then remove from the tin and cool on the rack completely.

For the praline preparation

1.Whilst the cake is baking, you can prepare the butterscotch. Take sugar and water in a heavy-bottomed saucepan, switch on medium heat. Do not stir. Let the sugar start melting.

2.Once the sugar starts bubbling, keep swirling the pan, until the sugar begins to caramelize and turn a nice amber color.

3.Switch off the heat, add butter and cashew nuts. Mix well until the butter has incorporated well in the caramel.

4.Transfer to the preparing baking sheet, and spread it quickly and evenly. Let it cool (be careful as it is very hot, do not touch it) It will take about 15-30 minutes to cool.

5.Once it has cooled, break roughly into pieces.

6.Transfer to a ziplock bag and crush roughly with a rolling pin, or put it in the mixer and pulse a few times to crumble it down. It’s ready to use as toppings for cakes, ice creams or anything you wish. Store in an airtight container in the refrigerator. Use as required.

For the stabilized whipped cream frosting

1.In a small saucepan, add gelatin and cold water; let it stand until it thickens. Place over low heat, stirring constantly, just until the gelatin dissolves.

2.Remove from heat and let it cool, make sure it doesn’t set.

3.In the bowl of your stand mixer fitted with the whisk attachment, add the cream, icing sugar, butterscotch essence and yellow food color.

4.Whip the cream with the sifted icing sugar, until slightly thick.

5.While slowly beating, add the gelatin to whipping cream.

6.Whip at high speed until it forms stiff peak. Do not overbeat or else it will turn into butter. Another method to check if your cream is ready is by inverting bowl if the cream stays intact without showing signs of slipping from the bowl, it’s done. Transfer the cream to a zip log bag. Refrigerate the cream in the meanwhile. Snip off the edge when you are ready to use.

Assembling the cake

1.Once the cake has completely cooled down, divide it into 3 layers with the help of a long serrated knife

2.Brush each layer with sugar syrup.

3.Pipe out the whipped cream in circular motions starting from the outer circumference towards the center. Flatten and smooth the cream with an offset spatula.

4.Sprinkle 2 tablespoons of butterscotch granules and 1 tablespoon butterscotch syrup on 2 layers.

5.Finally assemble the layers on a platter that you can rotate, for easier frosting ( Simply put a bowl and a flat plate over the bowl, place a parchment paper on the plate, and assemble the layers over it). Finally, place the last cake layer, and coat the cake with a rough crumb coating. Refrigerate it for 30 minutes.

6.Finally frost the cake, smooth out edges. Sprinkle some more butterscotch on top of the cake and the sides. You will require approx 3/4 cup of butterscotch granules. You can add more or less as you desire. Refrigerate the cake for 2-3 hours before serving. You can drizzle some more butterscotch syrup before serving!

NOTES

1.You can skip the gelatin for the frosting, but I added it to stabilize the cream. As whipped cream frosting is pretty unstable if left out for a long time, I like to use it sans the gelatin when I’m making a simple rustic frosted cake. I wanted this frosting to stay well and hold its shape and hence added gelatin.

2.You may use agar agar powder, use the same quantity and add it directly to the cream when it has thickened, and continue beating until it forms stiff peaks.

3.For an eggless butterscotch cake, you can follow my eggless rasmalai cake base recipe, another tried and tested cake recipe by many readers. Simply flavor the cake base with butterscotch essence and syrup. The rest of this cake recipe remains the same. Skip the gelatin to keep it vegetarian-friendly.

HOW TO MAKE BUTTERSCOTCH CAKE?

Butterscotch Cake {Indian Bakery Style}

Ingredients1x2x3x

Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml, Make sure all ingredients are at room temperature.

• 1 & 1/2 cups all-purpose flour, spooned & leveled, 213 grams
• 1 cup sugar, 210 grams
• 2 large eggs + 1 egg yolk or 1/2 cup yogurt for an eggless version
• 1 & 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 cup unsalted butter, 113 grams
• 1/2 cup milk/buttermilk, 125 ml
• 1 tsp butterscotch essence
• 2 tbsp butterscotch syrup
• 1/2 tsp salt

For the whipped cream frosting

• 2 cups of heavy whipping cream, 35 % fat
• 1/4 cup confectioner’s sugar sifted, (add more if you want it sweeter)
• 1 tsp butterscotch essence
• 5-6 drops yellow gel food color
• 2 tsp unflavored gelatin, for stabilizing the cream (optional)

For the sugar syrup

• 1:1 :: sugar:water you can take about 2-3 tablespoons each of sugar and water, mix until it dissolves

For the praline

• 1 cup granulated sugar
• 1/4 cup water
• 3 tbsp butter
• 1/4 cup finely chopped nuts I used cashew nuts, you can use almonds too.

Instructions

For the cake base

• Preheat the oven to 350 F, position a rack in the middle of the oven. Grease a 7-inch cake tin with little butter and dust with flour to coat the pan, or you may use parchment paper.
• In a medium mixing bowl, sift the flour, baking powder & baking soda. Add salt, whisk the dry ingredients until well combined. Set aside.
• In the bowl of your stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and creamy, scraping down in between, should take about 2-3 minutes. Or you can use an electric hand mixer/beater.
• Add in the eggs next, one at a time, continue beating on medium-high speed.
• In goes the butterscotch essence, followed by butterscotch syrup. Continue mixing on medium speed.
• Now reduce to the lowest possible speed, alternately add the dry ingredients and milk, starting with flour and ending with flour. ( DO NOT OVER MIX ). Transfer the batter to the prepared baking tin.
• Bake in the middle rack, for about 35 - 45 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool the cake on a rack in the tin for 15 minutes, then remove from the tin and cool on the rack completely.

For the praline preparation

• Whilst the cake is baking, you can prepare the butterscotch. Take sugar and water in a heavy-bottomed saucepan, switch on medium heat. Do not stir. Let the sugar start melting.
• Once the sugar starts bubbling, keep swirling the pan, until the sugar begins to caramelize and turn a nice amber color.
• Switch off the heat, add in butter and cashew nuts. Mix well until the butter has incorporated well in the caramel.
• Transfer to the preparing baking sheet, and spread it quickly and evenly. Let it cool ( be careful as it is very hot, do not touch iIt will take about 15-30 minutes to cool.
• Once it has cooled, break roughly into pieces.
• Transfer to a ziplock bag and crush roughly with a rolling pin, or put it in the mixer and pulse a few times to crumble it down. It’s ready to use as toppings for cakes, ice creams or anything you wish. Store in an airtight container in the refrigerator. Use as required.

For the whipped cream frosting

• In a small saucepan, add gelatin and cold water; let it stand until it thickens. Place over low heat, stirring constantly, just until the gelatin dissolves.
• Remove from heat and let it cool, make sure it doesn’t set.
• In the bowl of your stand mixer fitted with the whisk attachment, add the cream, icing sugar, butterscotch essence and yellow food color.
• Whip the cream with the sifted icing sugar, until slightly thick.
• While slowly beating, add the gelatin to whipping cream.
• Whip at high speed until it forms stiff peak. Do not overbeat or else it will turn into butter. Another method to check if your cream is ready is by inverting bowl if the cream stays intact without showing signs of slipping from the bowl, it’s done. Transfer the cream to a zip log bag. Refrigerate the cream in the meanwhile. Snip off the edge when you are ready to use.

Assembling the cake

• Once the cake has completely cooled down, divide it into 3 layers with the help of a long serrated knife
• Brush each layer with sugar syrup.
• Pipe out the whipped cream in circular motions starting from the outer circumference towards the center. Flatten and smooth the cream with an offset spatula.
• Sprinkle 2 tablespoons of butterscotch granules and 1 tablespoon butterscotch syrup on 2 layers.
• Finally assemble the layers on a platter that you can rotate, for easier frosting (Simply put a bowl and a flat plate over the bowl, place a parchment paper on the plate, and assemble the layers over it). Finally, place the last cake layer, and coat the cake with a rough crumb coating. Refrigerate it for 30 minutes.
• Finally frost the cake, smooth out edges. Sprinkle some more butterscotch on top of the cake and the sides. You will require approx 3/4 cup of butterscotch granules. You can add more or less as you desire. Refrigerate the cake for 2-3 hours before serving. You can drizzle some more butterscotch syrup before serving!

Notes

Stabilized whipped cream frosting recipe, slightly adapted from here

I would love to hear from you, please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com

You can also follow me on :

Facebook @ Aromaticessence

Pinterest @ Aromatic Essence

Instagram @ aromatic_essence77

Thanks for stopping by!

Regards,

Freda

Butterscotch Cake {Indian Bakery Style}

Ingredients

Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml, Make sure all ingredients are at room temperature.

• 1 & 1/2 cups all-purpose flour, spooned & leveled, 213 grams
• 1 cup sugar, 210 grams
• 2 large eggs + 1 egg yolk or 1/2 cup yogurt for an eggless version
• 1 & 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 cup unsalted butter, 113 grams
• 1/2 cup milk/buttermilk, 125 ml
• 1 tsp butterscotch essence
• 2 tbsp butterscotch syrup
• 1/2 tsp salt

For the whipped cream frosting

• 2 cups of heavy whipping cream, 35 % fat
• 1/4 cup confectioner’s sugar sifted, (add more if you want it sweeter)
• 1 tsp butterscotch essence
• 5-6 drops yellow gel food color
• 2 tsp unflavored gelatin, for stabilizing the cream (optional)

For the sugar syrup

• 1:1 :: sugar:water you can take about 2-3 tablespoons each of sugar and water, mix until it dissolves

For the praline

• 1 cup granulated sugar
• 1/4 cup water
• 3 tbsp butter
• 1/4 cup finely chopped nuts I used cashew nuts, you can use almonds too.

Instructions

For the cake base

• Preheat the oven to 350 F, position a rack in the middle of the oven. Grease a 7-inch cake tin with little butter and dust with flour to coat the pan, or you may use parchment paper.
• In a medium mixing bowl, sift the flour, baking powder & baking soda. Add salt, whisk the dry ingredients until well combined. Set aside.
• In the bowl of your stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and creamy, scraping down in between, should take about 2-3 minutes. Or you can use an electric hand mixer/beater.
• Add in the eggs next, one at a time, continue beating on medium-high speed.
• In goes the butterscotch essence, followed by butterscotch syrup. Continue mixing on medium speed.
• Now reduce to the lowest possible speed, alternately add the dry ingredients and milk, starting with flour and ending with flour. ( DO NOT OVER MIX ). Transfer the batter to the prepared baking tin.
• Bake in the middle rack, for about 35 - 45 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool the cake on a rack in the tin for 15 minutes, then remove from the tin and cool on the rack completely.

For the praline preparation

• Whilst the cake is baking, you can prepare the butterscotch. Take sugar and water in a heavy-bottomed saucepan, switch on medium heat. Do not stir. Let the sugar start melting.
• Once the sugar starts bubbling, keep swirling the pan, until the sugar begins to caramelize and turn a nice amber color.
• Switch off the heat, add in butter and cashew nuts. Mix well until the butter has incorporated well in the caramel.
• Transfer to the preparing baking sheet, and spread it quickly and evenly. Let it cool ( be careful as it is very hot, do not touch iIt will take about 15-30 minutes to cool.
• Once it has cooled, break roughly into pieces.
• Transfer to a ziplock bag and crush roughly with a rolling pin, or put it in the mixer and pulse a few times to crumble it down. It’s ready to use as toppings for cakes, ice creams or anything you wish. Store in an airtight container in the refrigerator. Use as required.

For the whipped cream frosting

• In a small saucepan, add gelatin and cold water; let it stand until it thickens. Place over low heat, stirring constantly, just until the gelatin dissolves.
• Remove from heat and let it cool, make sure it doesn’t set.
• In the bowl of your stand mixer fitted with the whisk attachment, add the cream, icing sugar, butterscotch essence and yellow food color.
• Whip the cream with the sifted icing sugar, until slightly thick.
• While slowly beating, add the gelatin to whipping cream.
• Whip at high speed until it forms stiff peak. Do not overbeat or else it will turn into butter. Another method to check if your cream is ready is by inverting bowl if the cream stays intact without showing signs of slipping from the bowl, it’s done. Transfer the cream to a zip log bag. Refrigerate the cream in the meanwhile. Snip off the edge when you are ready to use.

Assembling the cake

• Once the cake has completely cooled down, divide it into 3 layers with the help of a long serrated knife
• Brush each layer with sugar syrup.
• Pipe out the whipped cream in circular motions starting from the outer circumference towards the center. Flatten and smooth the cream with an offset spatula.
• Sprinkle 2 tablespoons of butterscotch granules and 1 tablespoon butterscotch syrup on 2 layers.
• Finally assemble the layers on a platter that you can rotate, for easier frosting (Simply put a bowl and a flat plate over the bowl, place a parchment paper on the plate, and assemble the layers over it). Finally, place the last cake layer, and coat the cake with a rough crumb coating. Refrigerate it for 30 minutes.
• Finally frost the cake, smooth out edges. Sprinkle some more butterscotch on top of the cake and the sides. You will require approx 3/4 cup of butterscotch granules. You can add more or less as you desire. Refrigerate the cake for 2-3 hours before serving. You can drizzle some more butterscotch syrup before serving!

Notes

Kachori, a popular Indian deep-fried snack is a flaky pastry stuffed with spicy moong dal filling. Learn how to make some lip-smackingly delicious kachoris with this step-by-step recipe

Today’s post is a guest post, by my dear friend and an amazing home chef, Ujjaini Majumdar. If you have been following my blog, then you have probably come across the name, as I’ve already tried some of her recipes and shared them with you guys here.

I figured it was about time I request her to do a guest post for me, to which she gladly obliged. I connected with Ujjaini through a foodie group on Facebook. Even though we haven’t met, we struck a chord through each other’s post and thus this beautiful friendship began. We chat so much, that I feel like I’ve already met her in person, which I hope I do someday 🙂

She prepared these sumptuous moong dal kachori for the guest post.

• WHAT IS KACHORI?
• TYPES OF KACHORI
• If you liked this moong dal kachori recipe, you may also enjoy these delicious Indian snacks,
• How to make kachori | khasta kachori | moong dal ki kachori
• HOW TO MAKE KHASTA KACHORI?
• Kachori | Khasta Kachori | Moong Dal Kachori

WHAT IS KACHORI?

Kachoris are kind of a flaky pastry made with flour & ghee, filled with a number of stuffings and deep-fried.

TYPES OF KACHORI

There are so many varieties of kachoris like,

• Aloo kachori
• Matar kachori
• Urad dal kachori
• Pyaaz kachori or aloo pyaz kachori
• Dahi kachori
• Keema kachoris etc. and many more

While there are so many varieties of savory kachoris, even the sweet ones filled with mawa and dried fruits are quite popular and absolutely delicious!

These kachoris are stuffed with a spicy moong dal filling, and deep-fried. They are addictive and make for a delicious tea time snack.

I love having kachoris, and I devoured them during my India trip earlier this year along with a lot of other street food like paani puri, dabeli , sev puri, pav bhaji, Mumbai toast sandwich etc! I’m salivating as I type just thinking of these tangy, sweet, and spicy Mumbai street food 😀

I have never tried making kachoris at home, now since I have Ujjaini’s recipe and that too a detailed one, which she was kind enough to share, I will definitely be preparing some soon. Why don’t you try this easy kachori recipe too? You can also bake these in case you are watching your calories 🙂

You can also enjoy these kachoris as kachori chaat topped with some sweet and spicy chutneys along with curd.

If you liked this moong dal kachori recipe, you may also enjoy these delicious Indian snacks,

• Keema Samosa (air-fried)
• Bread potato rolls (air-fried)

How to make kachori | khasta kachori | moong dal ki kachori

For the moong dal filling

1.In pan dry roast the moong dal till it turns light brown. Let it cool down. Transfer the dal and the fennel seeds into a blender and grind to a coarse powder. If you have fennel powder, then add it along with other spices in the next step.

2.Heat the pan put the coarsely ground dal and add the spices. Mix and cook for about a minute over low heat. Then add 3 tbsp of water or as required to make a slightly moist filling.

For the dough

1.Mix the maida, semolina, salt, oil, and ghee well.

2.Add water and knead a dough that is neither too soft or nor too hard. Cover with a wet cloth and keep it aside for half an hour.

3.Take some dough and start spreading it around your palm, until it’s the size of your palm. Put the filling in and make a ball out of it by closing the dough. Meanwhile, heat oil in a kadai/wok.

4.Flatten the ball in your hand till all the sides are equally thin. Repeat the same with the rest of the dough and filling to make the kachoris.

5.Deep fry in medium flame for 3-4 minutes, then lower the heat and fry for another 4-5 minutes until they are golden brown. Transfer the kachoris with a slotted spoon onto a plate lined with an absorbent kitchen napkin to drain off excess oil.

NOTE

To bake the kachoris–

Brush the prepared kachoris with oil. Bake at 375 degrees F, for about 25-30 minutes. Flip midway and bake until both the sides are golden brown. You may add a pinch of baking powder to the dough.

HOW TO MAKE KHASTA KACHORI?

Kachori | Khasta Kachori | Moong Dal Kachori

Ingredients1x2x3x

Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml

• 1/2 cup moong dal split skinless green gram

For the Filling

• 1/2 tsp coriander powder
• 1/4 to 1/2 tsp red chilli powder
• Pinch of hing asafoetida
• Salt to taste
• 1/2 tsp fennel seeds / 1 tsp fennel powder
• 1/2 tsp sugar
• 1/2 tsp garam masala powder
• 1/2 tsp chaat masala
• 1/2 tbsp amchur powder, dry mango powder
• 3 tbsp of water or as required

For the dough

• 1 & 1/4 cup all-purpose flour
• 1 & 1/2 tsp semolina, sooji/rava
• 2 tbsp of ghee
• 1 tbsp oil
• Salt, to taste
• Water, to knead the dough
• Oil to deep fry, as required

Instructions

For the moong dal filling

• In pan dry roast the moong dal till it turns light brown. Let it cool down. Transfer the dal and the fennel seeds into a blender and grind to a coarse powder. If you have fennel powder, then add it along with other spices in the next step.
• Heat the pan put the coarsely ground dal and add the spices. Mix and cook for about a minute over low heat. Then add 3 tbsp of water or as required to make a slightly moist filling.

For the dough

• Mix the maida, semolina, salt, oil, and ghee well.
• Add water and knead a dough that is neither too soft or nor too hard. Cover with a wet cloth and keep it aside for half an hour.

Making the kachoris

• Take some dough and start spreading it around your palm, until it’s the size of your palm. Put the filling in and make a ball out of it by closing the dough. Meanwhile, heat oil in a kadai/wok over medium heat..
• Flatten the ball in your hand till all the sides are equally thin. Repeat the same with the rest of the dough and filling to make the kachoris.
• Deep fry in medium flame for 3-4 minutes, then lower the heat and fry for another 4-5 minutes until they are golden brown. Transfer the kachoris with a slotted spoon onto a plate lined with an absorbent kitchen napkin to drain off excess oil.

Notes

I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com

You can also follow me on :

Facebook @ Aromaticessence

Pinterest @ Aromatic Essence

Instagram @ aromatic_essence77

Twitter @ freda_dias

Regards,

Freda