Even If you HATE Butterscotch you need to try this Eggless Butterscotch Cake Recipe

Homemade Butterscotch Recipe:    • This is the only BUTTERSCOTCH SAUCE R...  

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Recipe:

Ingredients:
For Sponge:
All-Purpose Flour: 246g
Corn flour: 21g
Baking Soda: ¼ + 1/8tsp
Baking Powder1+ ½ tsp
Icing Sugar: 180g
Vanilla Essence: 1 tsp
Melted Butter: 145g
Milk: 393 ml
Apple cider vinegar (for buttermilk): 2 tsp
Method:
• Preheat the oven to 180C (OTG mode: upper rod + lower rod + fan). Grease two 6-inch round cake tins with oil and line them with butter paper.
• Sift together all-purpose flour, corn flour, baking powder, and baking soda in a bowl.
• In another bowl, cream together melted butter and icing sugar.
• Add vanilla essence to the creamed mixture and mix.
• Add in the sifted dry ingredients and mix well.
• Now add buttermilk in parts. Combine everything well and make a smooth batter.
• Pour the batter into the prepared tins equally.
• Bake in preheated oven at 180C (OTG mode: lower rod only) for 30-40 minutes or until a toothpick inserted in the center comes out clean.

For butterscotch sauce:
Brown sugar:160 g
Salted butter:120 g
Fresh cream:200 g
Vanilla essence:2 tsp
Salt: 1/8 tsp
Method:
• Add all the ingredients in a heavy-bottom saucepan, i.e., brown sugar, salted butter, fresh cream, salt, and vanilla essence.
• Bring the mixture to a boil and keep stirring.
• Let the sauce simmer until it starts to thicken.
• Butterscotch sauce may take a few minutes to thicken, but to check for thickness, dip the back of a spoon in the sauce, and if it sticks to the spoon, it’s ready to be removed from heat.
• Transfer it to a bowl and let it cool down.
For frosting:

Ingredients:
whipping cream: 450 g
butterscotch sauce: 100 g

method:
• In a bowl add whipping cream and butterscotch sauce together then beat them until soft peak is achieved.
• Transfer it to piping bags and keep it aside for further use.


For Garnishing:

Butterscotch nuts: accordingly.

Assembly:
• De-mold the cake from the tin with the help of a bent palette knife.
• Divide the sponges into 2 parts using a cake leveler.
• Now on cake base spread a little bit of frosting so that our cake doesn’t budge while layering or frosting.
• Now place a layer of sponge and soak it with soaking syrup using a pastry brush.
• Pipe frosting on top and smooth it out. Now spread some butterscotch sauce and sprinkle butterscotch nuts on top.
• Place another layer of sponge and repeat the same process as before until we get 4 layers of sponges. Soak the top layer as well.
• For crumb coating, pipe thin layers of frosting all over the cake and smooth out using palette knife and remove the excess with a scrapper.
• Keep it in the freezer for about 15-20 minutes.
• After 15 minutes, take the crumb coated cake out of the fridge and start piping frosting all over the cake for final coating.
• now spread butterscotch sauce on top and give drip effect,
• using 1M nozzle pipe spirals on the top edge of the cake.
• Lastly, sprinkle crushed butterscotch nuts on top.
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