Thursday, August 6, 2015


I made this homemade Butterscotch cream cake for my husband's colleague Katrina as a surprise gift on her birthday. I have uploaded several cream cake recipes earlier like Pineapple cream pastry, Kiwi cream cake, Black forest cake, Mango Cream cake and Strawberry cream cake. But i should admit that this is the best cream cake i have ever made. This whipped cream cake is perfect for a summer birthday party. This time i topped it with hard candies but i had tried with caramelized pecans earlier. Both were hit. 

how to make butterscotch cream cake with homemade butterscotch sauce - to die for 
Ingredients  for the Butterscotch cream pastry :

Sponge cake  : 1, cut into 2 or 3  discs, click here for the recipe(You can use your favorite sponge cake recipe with egg or eggless)
Whipping cream : 2cups
Butterscotch sauce : 1/2cup
Chopped hard candies / Caramelized nuts : 1/2cup
Simple Sugar syrup : 1/2cup

Directions for  Butterscotch Gateau:

Step 1 : Make Simple Syrup / Simple sugar syrup

"Simple Sugar Syrup", also known as sugar syrup or simple syrup, is a solution of sugar and water, which can be in the ratio of 1:2 (Thick and ideal for juices)or 1:3 (ideal for soaking cakes).

Method :  On Medium flame combine 1/3 cup of Sugar and 3/4 cup of water in a sauce pan. When sugar has dissolved completely and the solution reaches the consistency of milk, turn of the flame and allow the syrup to cool completely. Then add 1/2 tsp Vanilla extract for flavoring.

Cake 2 : Topped with caramelized pecans (how to make butterscotch cream cake with homemade butterscotch sauce - to die for )

Step 2 : Make whipped cream frosting with fresh cream :

cold heavy whipping cream : 2cups
Granulated White sugar : 4tbsp
Vanilla extract : 1tsp

Directions to make the perfect, fool-proof Whipped Cream Frosting: Place your mixing bowl and wire whisk in the freezer for about 15-30 minutes. Then place all the ingredients in the cold bowl and beat just until stiff peaks form. Makes about 2 cups (480 ml) whipped cream. Divide the whipping cream into 3parts and keep in refrigerator.(If not using immediately, cover and refrigerate. )

Step 3 : Make the butterscotch sauce

Unsalted butter : 1/4cup / 4 tbsp / 2oz / 1/2stick
Dark brown sugar : 1/2cup / 110g
Heavy cream : 1/2cup _ 1tbsp
Sea salt / Kosher salt : 1/2tsp (or 1/4 teaspoon regular salt)
Vanilla extract : 1tsp

Method : Melt butter in a medium heavy-bottomed saucepan over medium heat. Add the sugar, and combine using a wire whisk. When it is combined well and almost resembles to wet stand , add cream and continue whisking. Allow it to boil and cook for 5 minutes. Now add kosher salt and vanilla extract and turn off flame. It will thicken as it sits but you can microwave or boil again to get the exact consistency .

cake 2 : topped with caramelized pecans, (how to make butterscotch cream cake with homemade butterscotch sauce - to die for )
Step 4 : Assembling the cake

a)I made 2 layers this time. Take the bottom part of the cake and prick it all over with the fine skewer. Now add the half of the simple syrup and allow the cake to soak it. b)Now spread 1 part of the whipping cream evenly, and drizzle butterscotch sauce on it. Sprinkle with crushed hard candies or caramelized nuts. c) Now add the top layer and soak it in remaining sugar syrup.(if the top is crusty, remove a thin layer from top to soak the liquid properly.) d) Spread the cream evenly on the sides and top. Freeze the cake for 15 minutes to set the icing and add the remaining whipped cream and cover it on top of the crumb coat icing.  e) drizzle the remaining sauce on top of the cake and top with crushed candies / caramelized pecans. f)Refrigerate the cake for 3-4 hours and serve chilled.

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