Eggless Butterscotch Cake Bakery Style | Soft Caramel Cake Recipe| Homemade Butterscotch Sauce
I've been having so much fun creating beautiful layered cakes in my kitchen lately and these are truly some of the most classic flavours. Today, we're making yet another classic, an eggless bakery style butterscotch cake which is very soft and delicious. Let's get started!
Written recipe -
Ingredients -
Cake:
2 +1/4 cup (270gms) maida
3/4 cup (180ml) oil
1 cup (200gms) brown sugar
1 + 1/2 cup (427gms)yogurt
1tsp (5ml) vanilla
3/4 tsp (4.5gms) baking soda
1 + 1/2 tsp (6gms) baking powder
1/2 cup (70gms) butterscotch nuts
Butterscotch sauce:
1/4 cup (50gms) butter
1/2 cup (115gms) fresh cream
1/2 cup (100gms) brown sugar
For buttercream
2 cups (450gms) butter
4 cups (520gms) icing sugar
3 tbsp (45ml) butterscotch sauce
How to make praline/ caramelised cashews for homemade butterscotch cake :
¼ cup cashews
¼ cup granulated sugar
1tbsp water
Process:
In a saucepan over low medium heat add sugar and water in a pan and cook till the sugar reaches a nice golden brown colour.
Immediately add in cashews and use a spatula to coat them in the sugar completely.
Transfer the coated cashews onto a parchment paper or silicone sheet. Let it cool down.
Once cooled, chop the cashews and add them in between the cake layers.
PRODUCT LINKS-
Butterscotch chips -
Brown sugar -
Turn table -
Induction stove -
Glass jars -
Piping bags -
Offset spatulas -
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Butterscotch cake, eggless butterscotch cake, layered cakes, frosted cakes, butterscotch cake from scratch, Shivesh Bhatia, bake with Shivesh, butterscotch sauce, buttercream, eggless cakes, festive cakes, eggless recipes, butterscotch sponge, eggless sponge cake, butterscotch nuts
how to make butterscotch cake at home without eggs and condensed milk
Amazing Caramel Cake Recipe | Caramel Cake | Caramel Icing
Hey foodies!
In this video I have got an amazing and super delicious caramel cake recipe for you.
This moist, soft, and amazing caramel cake has a sponge cake covered in homemade caramel.
Recipe :
Sponge for caramel cake:
Eggs = 4 (beat for about 1-2 mins)
Icing Sugar = 100g (add in portions and beat for about 5-6 mins)
Vanilla essence = 1tsp (beat till the batter gets off white)
All-purpose flour = 100g (cut fold with the spatula)
Baking soda = 1tsp (mix it properly)
Grease the mold with tbsp oil, pour the batter slowly and bake for about 20-25 mins at 180 degrees; make sure the oven is preheated at 150 degrees.
Sponge cake is ready.
Caramel Icing:
Sugar = 200g (heat till it melts)
Butter = 90g (Add to the melted sugar)
Mix it properly till it gets thick then add
Cream = 20g (mix well)
Corn flour = 2tbsp (disssolved in water)
Add slowly while mixing and heating
Now add butter again about 200g gram without heating
Mix well and fill the tasty caramel in the piping bag, decorate your cake, chill in the refrigerator for 9-10mins and ENJOY!
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Caramel Frosting/Icing by Diane Lovetobake
The video and photo is owned by Diane Lovetobake shown on YouTube only . No Pinning, posting or copying....
This is a easy frosting to make use it for frosting and when its still warm pour it over and its similar to a poured fondant....
Sorry about the smoke alarm in the background.....
Please read the instructions when making this recipe.....
1/2 cup butter or margarine
1 cup brown sugar
1/4 teaspoon salt
6 Tablespoons milk
3 cups powdered sugar
Melt butter in pot stir in brown sugar stir till blended add salt
Bring to a hard boil for 2 minutes take pot off heat.
Add milk put back on heat and boil 1 minute then take off heat and wait till lukewarm then add powdered sugar stir till smooth if lumpy beat with hand mixer till smooth.
Let frosting completely cool down it will start to thicken.
If frosting is to thick add a few drops of milk...
Yield : enough for a 8 cake
You can double recipe if you want a larger batch...
Caramel Cake: Yellow Chiffon, Caramel Icing & Italian Buttercream Roses | Cooking with Kurt
Learn how to make this popular design of a Caramel Cake - it's an 8 yellow chiffon cake, covered with shiny caramel icing, and decorated with Italian meringue buttercream roses, leaves, and elaborate borders. The moist velvety texture of this cake and elaborate design make it perfect for celebrations and family gatherings! Enjoy!
RECIPE:
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Ingredients:
Yellow Chiffon Cake:
Dry Ingredients:
2 1/4 cups cake flour [254 g]
1 tbsp baking powder [12 g]
1/2 cup granulated sugar [100 g]
1 1/2 tsp salt [8.5]
Wet Ingredients:
8 egg yolks [160 g]
2/3 cup vegetable oil [160 mL]
1 cup milk [240 mL]
1 1/2 tbsp vanilla extract [22 mL]
1 tsp finely grated lemon zest [2 g]
1 tsp finely grated orange zest [2 g]
Meringue:
8 egg whites [240 g]
1 tsp cream of tartar [3.4 g]
3/4 cup granulated sugar [150 g]
Caramel Icing:
3 tbsp cornstarch [22.5 g]
3 tbsp water (for dissolving cornstarch) [44 mL]
1 packet (1/4 oz or 1 tbsp) powdered gelatin [7 g] - equivalent to 4 sheets
1/4 cup ice-cold water (for dissolving and blooming gelatin) [60 mL]
1 1/4 cup granulated sugar [250 g]
3 tbsp water (for caramelizing sugar) [44 mL]
2 cups heavy cream [480 mL]
1/2 cup water [120 mL]
1/2 tsp table salt [2.8 g]
2 tsp vanilla extract [10 mL]
Italian Meringue Buttercream
4 large egg whites (room temperature) [120 g]
1/4 tsp cream of tartar [0.85 g]
1/2 cups granulated sugar (for egg whites) [100 g]
1/3 cup water [80 mL]
1 cup granulated sugar (for water) [200 g]
2 cups (4 sticks) unsalted butter (room temperature) [454 g]
1 tbsp vanilla extract [15 mL]
1/2 tsp table salt [2.8 g]
1 drop sky blue food coloring gel paste
1 tsp matcha powder (for leaves) [2 g]
NOTE: To make the caramel icing darker, the melted sugar needs to be kept under heat for a longer time during the caramelization process, until it reaches a deeper caramel color. But you have to be careful, because if it gets too dark, the caramel will take on a more bitter flavor. An approximate guide with specific temperatures is the following: for a medium/pale brown color, allow caramel to reach 355 to 360 F (180 to 182 C). For a slightly darker brown/amber color (like the caramel shown in the video), allow caramel to reach 365 to 380 F (185 to 193 C). Be careful not to let the caramel heat much passed 380 F (193 C). By the time it reaches 400 F (204 C), your caramel will start to take on a more bitter flavor, which doesn't work for this cake.
How To Make A Homemade Cake Recipe | 1234 Cake Recipe Easy
This is a homemade cake from scratch recipe. Simple easy 1234 cake recipe that and one can do. Beginner friendly cake recipe.
Ingredients:
1 cup of butter
2 cups of sugar
3 cups of self rising flour
4 large eggs
2 teaspoon of vanilla extract
2 teaspoon of almond extract
Batter:
Mix 1 cup of room temperature unsalted butter with 2 cups of sugar for at least 22 minutes.
Next mix the 4 large eggs in one at a time. Eggs should be room temperature as well.
Mix in 3 cups of self rising flour one cup of flour at a time until we’ll combine. Mix for at least 4 minutes.
Pre heat oven to 350 and 375 degrees
Spray baking pan with non stick baking spray
Put cake batter into baking pan
Bake until a tooth pick comes out clean or for 30 minutes. If using a Bundt pan it may take up to 45 minutes to cook depends on the cake pan you use.
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The Help Caramel Cake
After reading the book The Help for the 5th or 6th time I figured it was time to give Minny Jacksons cooking a try. She is said to be the best cook in Jackson, Mississippi and I wanted a chance to try.
The book and the movie are both amazing, but they never mention Minnys Caramel Cake in the movie....I suppose her special pie was that much more interesting. But my stomach was set on trying caramel cake and hopefully this is what Kathryn Stockett had in mind.
*Hey ya'll!! So the amount of cake flour I mentioned in the video is incorrect, it's 2 cups of flour not 1.5 cups!!
Here is the recipe I used:
Buttermilk Cake
1.5 Sticks Butter
1.5 c. Granulated Sugar
4 Eggs
1 T. Vanilla Extract
2 c. Cake Flour
2.5 t. Baking Powder
1/2 t. Salt
1 c. Buttermilk
Caramel Icing
1.5 Sticks Butter
2 c. Granulated Sugar
12 oz. Evaporated Milk
1 t. Vanilla Extract
1 T. All-purpose Flour
Pinch of Salt
-Just follow the steps in my video and enjoy!! :-).
I'd love to read some other great stories so if there are any other fellow bookworms out there that have a novel idea for me to try please leave a comment below! Did you try the recipe? What did you do to make it your own? Let me know, I love hearing how people experiment...
Caramel Icing Recipe: