- 246g All-Purpose Flour
- 21g Corn Flour
- 1/4 + 1/8 Tsp Baking Soda
- 1 + 1/2 Tsp Baking Powder
- 180g Icing Sugar
- 1 Tsp Vanilla Essence
- 145g Melted Butter
- 393 ml Milk
- 2 Tsp Apple Cider Vinegar
For Butterscotch Sauce:
- 160g Brown Sugar
- 120g Salted Butter
- 200g Fresh cream
- 2 Tsp Vanilla Essence
- 1/8 Tsp Salt
- 450g Whipping Cream
- 100g Butterscotch Sauce
- Butterscotch Nuts As Required
- 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 centre comes out clean.
For Butterscotch Sauce:
- 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.
Add whipping cream and butterscotch sauce in a bowl, then beat them until a soft peak is achieved.
Transfer it to piping bags and keep it aside for further use.
- De-mould the cake from the tin with the help of a bent palette knife.
- Divide the sponges into two parts using a cake leveller.
- Now on the cake base, spread some frosting so that our cake doesn’t budge while layering or frosting.
- Now place a sponge layer 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 until we get four layers of sponges. Soak the top layer as well.
- For crumb coating, pipe thin layers of frosting all over the cake, smooth out using a palette knife and remove the excess with a scrapper.
- Keep it in the freezer for about 15-20 minutes.
- After 15 minutes, remove the crumb-coated cake from the fridge and start piping frosting all over the cake for final coating.
- Now spread butterscotch sauce on top and give a drip effect, using 1M nozzle pipe spirals on the top edge of the cake.
- Lastly, sprinkle crushed butterscotch nuts on top.
- Prep Time: 15 minutes
- Assembly Time: 30-40 minutes
- Cook Time: 30 to 40 minutes