Here is the recipe…
Combine brown sugar and custard powder in saucepan and gradually stir in milk. Stir constantly over heat until mixture boils and thickens, stir in butter…
Cool the mixture for 5 minutes and stir in egg…
Combine butter and sugar, till it's creamy. Add eggs one at a time. Add sifted flours and mix well…
Add milk and V.essence and mix well, until the batter is smooth and lighter in colour…
Spread half the cake batter into greased 20cm ring pan, pour butterscotch filling evenly over mixture…
Top with remaining cake mixture. Bake in preheated oven for 30 to 40 minutes, stand 10 minutes before turning onto wire rack to cool…
Recipe adapted from here
Ingredients
- 125 gms Unsalted Butter - (softened)
- 3/4 cup Castor sugar (refer notes for substitute)
- 2 Eggs (@ room temp)
- 3/4 cup Plain flour
- 1/2 cup Self-raising flour (refer notes for substitute)
- 1/4 cup Milk
- 1 tsp Vanilla essence
Butterscotch Filling
- 1/2 cup Brown sugar (firmly packed)
- 2 tbsp Custard powder
- 1/2 cup Milk
- 2 tsp Unsalted butter (10 gms approx)
- 1 Egg (@ room temp)
Instructions
- Preheat oven at 180 C, 10 mins before baking.
- Butterscotch Filling:
- Combine brown sugar and custard powder in saucepan and gradually stir in milk. Stir constantly over heat until mixture boils and thickens, stir in butter. Remove from fire and cool 5 minutes, stir in egg, use while warm.
- For the Cake
- Combine butter and sugar, till it's creamy. Add eggs one at a time. Add sifted flours and mix well. Add milk and V.essence and mix well, until the batter is smooth and lighter in colour.
- Spread half the cake batter into greased 20cm ring pan, pour butterscotch filling evenly over mixture, top with remaining cake mixture.
- Bake in preheated oven for 30 to 40 minutes, stand 10 minutes before turning onto wire rack to cool. Dust top with sifted icing sugar when cold.
Notes
Substitution for self raising flour - to get 1 cup self-raising flour, add 1½ tsp baking powder+ ¼ tsp salt to 1 cup all purpose flour.
Substitution for caster sugar: to get 1 cup caster sugar. process 1 cup granulated sugar (usual sugar) in a food processor/mixer until fine, but don't powder it like icing sugar.
If you dont have a ring tin, you can use a regular round tin to bake this cake.
Make sure the butterscotch custard is thick, otherwise it will be difficult to spread the top layer of the cake.
You can see in the main picture that custard is at the bottom of the cake, but as per the original recipe, it's supposed to be on the top part. I got a bit impatient while making the custard and didnt wait it to be thick, I guess that's why it got settled on the bottom of the cake.
You can store this cake @ room temp for 2-3 days in an airtight container. My cake was ready in 35 mins.
Substitution for caster sugar: to get 1 cup caster sugar. process 1 cup granulated sugar (usual sugar) in a food processor/mixer until fine, but don't powder it like icing sugar.
If you dont have a ring tin, you can use a regular round tin to bake this cake.
Make sure the butterscotch custard is thick, otherwise it will be difficult to spread the top layer of the cake.
You can see in the main picture that custard is at the bottom of the cake, but as per the original recipe, it's supposed to be on the top part. I got a bit impatient while making the custard and didnt wait it to be thick, I guess that's why it got settled on the bottom of the cake.
You can store this cake @ room temp for 2-3 days in an airtight container. My cake was ready in 35 mins.
Tried this recipe? Let others know by...mentioning @mariasmenu or tagging #mariasmenu
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HI,
CAN I USE NORMAL SUGAR INSTEAD OF BROWN SUGAR FOR MAKING BUTTERSCOTCH FILLING
Hi Raji,
I think it’s better to use brown sugar itself, since that’s what gives the butterscotch flavor to the filling. Btw, I’m really sorry for the delayed reply. I was away for sometime.
Cheers
Maria
What quantity is the cup size please? I really get confused with the measurements. Thanks!
Hi, I use the std measuring cups. 1 cup is approx 232 ml.
Nice recipe! & my butterscotch layer sank too!! :( :D But nonetheless, it tastes very good.
Hi Maria,
The cake looks yumm and am planning to try out soon. Can u suggest a simple icing recipe to frost the cake?
Hi Maria, made this cake… It was delicious and awesome… It was a bit complicated for beginner like me… But luckily, it was perfect. I’ve posted it in my blog…
http://spoonandpaper.blogspot.in/2016/09/butterscotch-swirl-cake.html?m=1
Thanks for the recipe dear.
Hi,
Thank you for trying out this recipe and for sharing it on your blog. Your cake has come out well :)
Cheers
Maria
Hi Maria thank u for ur 5min cake receipe . I firstly bake it during my son ‘s birthday. It comes out well. But on next time it becomes not much well. I wish to know how the batter look like is it watery or ribbon like. When I made it first on seeing it too much watery I reduced milk . So on next time I reduced 1 egg . Is this my mistake.???
Hi Jisa,
You are welcome! The change in the qty of ingredients may affect the texture of the cake. When it comes to baking, I usually follow the recipe as given :)
Cheers
Maria
Hi Maria, Just about to try this cake . I do not have custard powder. Will corn flour do the job? OR what about just using double cream to make the sauce? do let me know. ta xx
Hi Anusha,
Did you get a chance to try out this recipe? I havent tried it without custard powder, so I’m not sure about the alternatives.
Cheers
Maria
Tried this cake.Came out really well.Was able to keep the butterscotch filling at centre. To add on did butterscotch icing which made the cake even better.One suggestion pse include ” For cake” in bold on para 4 of your instructions. I was about to goof up.This would be helpful for those whose toddlers keep peeping in between the process of baking.
Hi Thomas,
Thanks a lot for the feedback. really happy to know that the cake turned out well for you. I’m sure it tasted great with the butterscotch icing :)
Thanks for the suggestion too, I’ve updated the recipe accordingly in the back end.
Cheers
Maria
I made this cake today and it was simply scrumptious. Like you i did not wait for the butterscotch sauce to get too thick, but it came out just fine.
Hi Anna,
Thank you so much for trying this recipe and also for sharing your feedback here. I’m so glad that the cake turned out well for you.
I was wondering why no one has tried this recipe yet, since it’s a really good one :)
Cheers
Maria