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 –
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

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.


Butterscotch chips –
Brown sugar –
Turn table –
Induction stove –
Glass jars –
Piping bags –
Offset spatulas –

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how to make butterscotch cake at home without eggs and condensed milk

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