Ultimate Eggless Butterscotch Cake Recipe | Butterscotch Sauce | Praline Recipe – This is another request. I am hoping to make another egg version. So far I have never come across any butterscotch sauce or chips at the store. Good thing we all can make ourselves. It’s so easy to make and not expensive. This sauce is so amazing that you can use it for many ways, for ice creams, pancakes, milk shakes, pies and of course cakes. The cake came out soft and nice and with the sauce, it brings it to another level. It’s like the ones at the cafes or bakery stores. I hope you’re inspired with this recipe. Enjoy!

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Ingredients:

Butterscotch Sauce
210g (1 cup) brown sugar (you can use white sugar, but since it’s a butterscotch, I use brown sugar)
125g (1/2 cup) water
80g (1/3 cup) salted butter
135g (1/2 cup) whipping or heavy cream

Praline
½ cup roasted cashew + almond (you can use either types or both)
100g (1/2 cup) brown sugar

Eggless Butterscotch Cake
250g (2 cups) cake flour
1 ½ tsp baking powder
¾ tsp baking soda
150g (3/4 cup) brown sugar
112g (1/2 cup) vegetable oil
120g (1/2 cup) plain yogurt
1 tsp vanilla extract
120g (1/2 cup) milk
Butterscotch Buttercream Frosting
340g (1 ½ cup) unsalted butter
75g (1/2 cup) butterscotch sauce (that was homemade)
*you may add salt to taste

Instructions:
- Butterscotch Sauce
1. In a pot, add water and sugar.
2. Place over a low heat and bring to a boil. Be patient as this process will take approximately 10-15 min depending on your heat.
CAUTION: this sauce will burn very quickly, so do not leave it unattended.

Once the mixture is thickened up and reduced volume by about half, you may stir to check the consistency. The mixture is much thicker than before. Remove it from the heat to avoid burning it. Then while it is still boiling hot, add in the butter and cream. Stir until they are melted. Put the pot back on the heat and give it a quick boil just to ensure that they are well dissolved. Pour the mixture into a bowl and let it cool for at least 2 hours.

Note: You will notice that this mixture is still very liquid when it’s hot. It will be thickened as it cools down.

- Praline
3. In another pot, add brown sugar. Cook on low heat until it is dissolved and melted. Then add in the roasted nuts. You can use any nuts of your choice.
4. Set aside for later use.
5. Cut the praline into chunks.

- Eggless Butterscotch Cake
6. Preheat oven at 180°C/355°F.
7. In a bowl, add and sift all the dry ingredients.
8. In another bowl, add sugar, oil and yogurt. Mix until well incorporated, sugar almost dissolved.
9. Add vanilla extract.
10. Add in the sifted dry ingredients in 2 batches. Add the milk in few batches. Switch to an electric mixer to mix it well, however, do not over mix.
11. Grease 3 7-inch pans and line parchment paper.
12. Divide the batter into the 3 prepared pans. I used a weighing scale so to get even layers. You can eye ball the division.
13. Bake in preheated oven at 180°C/355°F for 20-25 min.
14. Let the cake cool completely on the cooling rack.

- Butterscotch Buttercream Frosting
15. In a bowl, add butter. Mix until creamy, fluffy and pale.
16. Add the homemade butterscotch sauce. Continue mixing on medium speed until well incorporated.

Assembling the cake.
17. Get ready the butterscotch, praline and cake.

Ready to serve.

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