Eggless Creamy Butterscotch Cake Recipe - No Oven, No Egg, No Beater

Step 1: Prepare the Cake Batter - Wet Ingredients

In a bowl, add 60g unsalted butter (at room temperature) and stir gently until creamy. Add 3 tbsp Milkmaid and mix them well until fully incorporated. Add 50ml refined oil, 1 tbsp baking powder, and 1/2 tbsp baking soda to the mixture and mix well.

Step 2: Prepare Butterscotch Essence Mixture

In a separate small bowl, add 2 tbsp butterscotch powder. Add a few drops of butterscotch essence and food color (orange/brown) to the butterscotch powder and mix to form a paste.

Step 3: Combine Wet and Dry Ingredients

Sieve 250-300g maida and 150-200g powdered sugar into the wet mixture. Add the butterscotch essence mixture prepared in the previous step. Mix them gently.

Step 4: Form the Cake Batter

Gradually add 100ml boiled milk into the mixture, mixing gently at first, then beating well until a smooth, flowing batter is formed. Use a folding spoon to ensure all ingredients are well combined without overmixing.

Step 5: Bake the Cake Base

Grease a square cake tin with butter and dust it with flour. Pour the cake batter gently into the prepared tin and tap it twice to release any air bubbles. Place a stand in a large vessel for preheating. Place the cake batter in the vessel and bake for 35-40 minutes on a low flame. Check if the cake is ready by inserting a knife or stick; if it comes out clean, the cake is baked.

Step 6: Prepare Butter Cream Frosting

In a bowl, add 200g unsalted butter (at room temperature) and mix gently with a whisk until creamy. Add milk paste (as needed, refer to previous videos for preparation) and mix gently. Gradually add 200g powdered sugar and beat them well until light and fluffy. Add butterscotch essence and food color (orange/brown) to achieve a creamy texture and desired color. Mix well and refrigerate for 1-2 hours.

Step 7: Make Caramel Pops

In a pan, add 4-5 tbsp sugar. Stir continuously on a low flame until the sugar caramelizes and turns into a brown liquid. Do not add water or any other ingredients. Transfer the caramelized sugar onto a greased plate or butter paper. Once cooled and hardened, pop it into small, crunchy pieces using a pestle or by crushing it.

Step 8: Assemble and Frost the Cake

Divide the cooled cake base into two halves. Wet the bottom layer with sugar syrup. Apply a generous layer of the refrigerated butter cream frosting on the bottom cake layer. Place the top layer of the cake over the frosted bottom layer. Apply butter cream frosting evenly on the top layer and all sides of the cake, smoothing it out.

Step 9: Decorate the Cake

Using a piping bag with a star nozzle, create decorative patterns on the top surface of the cake. Gently press the prepared caramel pops onto the sides of the cake. Sprinkle caramel pops generously over the top layer of the cake. Optionally, create a caramel stick design and place it on top for extra decoration.

• Ensure butter is at room temperature for both cake batter and frosting for best results.

• Beat the butter and milkmaid mixture thoroughly to achieve a soft and fluffy cake.

• Mix dry ingredients into wet ingredients gently to maintain the cake's texture.

• For caramel, stir sugar on low flame until it caramelizes, then immediately transfer to avoid burning.

• Refrigerate the butter cream frosting for 1-2 hours to firm it up before decorating.

• Use different essences like vanilla or almond for a varied flavor profile.

• Decorate with chopped nuts (almonds, cashews) instead of or in addition to caramel pops.

• Add chocolate chips or fruit pieces to the cake batter for extra flavor and texture.