Why This Recipe Works:
Eggless Butterscotch Bliss Cake combines the buttery sweetness of butterscotch with a moist and tender cake. The use of yogurt and oil ensures the cake remains soft, while the butterscotch sauce and frosting add a rich, caramel-like flavor that is sure to delight.
Ingredients:
Cake:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup vegetable oil
- 1 cup plain yogurt (or dairy-free yogurt), room temperature
- 1/2 cup milk, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup butterscotch chips, melted and cooled
Butterscotch Sauce:
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
Butterscotch Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/4 cup butterscotch sauce (from above)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Garnish (optional):
- Butterscotch chips
- Caramel drizzle
- Chopped nuts
Directions:
Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Grease and flour two 8-inch round cake pans or line them with parchment paper.
Mix Dry Ingredients:
- In a large bowl, sift together the flour, sugar, baking powder, baking soda, and salt.
Mix Wet Ingredients:
- In another bowl, whisk together the vegetable oil, yogurt, milk, and vanilla extract until well combined.
Combine Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the melted and cooled butterscotch chips.
Bake the Cake:
- Divide the batter evenly between the prepared cake pans.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Butterscotch Sauce:
- In a medium saucepan, melt the butter over medium heat.
- Add the brown sugar and cream, stirring constantly until the mixture comes to a boil.
- Reduce heat and simmer for 5 minutes, stirring occasionally.
- Remove from heat and stir in the vanilla extract. Let cool completely.
Prepare the Butterscotch Frosting:
- In a large mixing bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- Add the butterscotch sauce, vanilla extract, and salt. Beat until the frosting is smooth and fluffy.
- Keep the frosting refrigerated until ready to use.
Assemble the Cake:
- Once the cakes are completely cool, place one layer on a serving plate.
- Spread a layer of butterscotch frosting over the cake layer.
- Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
Garnish (optional):
- Garnish the cake with butterscotch chips, a drizzle of caramel, and chopped nuts if desired.
Notes:
- Ensure all ingredients are at room temperature for the best results.
- You can adjust the sweetness of the frosting by adding more or less powdered sugar.
Eggless Butterscotch Bliss Cake
12
servings30
minutes30
minutesIngredients
Cake:
1 1/2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup vegetable oil
1 cup plain yogurt (or dairy-free yogurt), room temperature
1/2 cup milk, room temperature
1 teaspoon vanilla extract
1/2 cup butterscotch chips, melted and cooled
Butterscotch Sauce:
1/2 cup unsalted butter
1 cup brown sugar
1/2 cup heavy cream
1 teaspoon vanilla extract
Butterscotch Frosting:
1 cup unsalted butter, softened
3 cups powdered sugar
1/4 cup butterscotch sauce (from above)
1 teaspoon vanilla extract
1/4 teaspoon salt
Directions
- Preheat your oven to 350°F (175°C).
- Grease and flour two 8-inch round cake pans or line them with parchment paper.
- In a large bowl, sift together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the vegetable oil, yogurt, milk, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the melted and cooled butterscotch chips.
- Divide the batter evenly between the prepared cake pans.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- In a medium saucepan, melt the butter over medium heat.
- Add the brown sugar and cream, stirring constantly until the mixture comes to a boil.
- Reduce heat and simmer for 5 minutes, stirring occasionally.
- Remove from heat and stir in the vanilla extract. Let cool completely.
- In a large mixing bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- Add the butterscotch sauce, vanilla extract, and salt. Beat until the frosting is smooth and fluffy.
- Keep the frosting refrigerated until ready to use.
- Once the cakes are completely cool, place one layer on a serving plate.
- Spread a layer of butterscotch frosting over the cake layer.
- Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
- Garnish the cake with butterscotch chips, a drizzle of caramel, and chopped nuts if desired.
Notes
- The butterscotch sauce can be made ahead of time and stored in the refrigerator.
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