Butterscoth Receipe

[Sussan Estela Olaya]

Hi Sahmini.

Welcome to the Scoolinary community!

I see you’re taking several pastry courses. Could you tell me which course this preparation is from?
That way, I can review the material and provide you with a better answer.

I’ll be waiting for your response.
Best regards.

[Sahmini A/P Sandra Lingam]

Hi Susan,

Good day

Actually I ask the receipe in general. I couldnt get the receipe in any course.

thank you

[Sussan Estela Olaya]

Hi Sahmini.

Here’s a butterscotch recipe that’s perfect for cake filling:

Butterscotch Recipe for Cake Filling

Ingredients

200 g brown sugar (light or dark)

120 g unsalted butter

200 ml heavy cream, at room temperature

1 tsp vanilla extract

1/2 tsp salt

15 ml whiskey or rum (optional, for a deeper flavor)

Instructions

1. Melt the butter: In a saucepan over medium heat, melt the butter along with the sugar. Stir constantly until the mixture looks smooth and starts to bubble.

2. Add the cream: Slowly pour in the heavy cream, stirring continuously to prevent sugar crystallization. Let it simmer gently for 3-5 minutes until it thickens.

3. Add vanilla and salt: Remove from heat and stir in the vanilla extract, salt, and whiskey/rum (if using). Mix well.

4. Cool down: Transfer to a glass jar and let it cool to room temperature before refrigerating.

Storage

Refrigerator: Up to 2 weeks in an airtight jar.

Freezer: Up to 3 months.

To reuse, warm it in a double boiler or microwave in short intervals, stirring

well.

Hope this helps!

Best regards.

[Sahmini A/P Sandra Lingam]

Hi Susan, can I get Butterscotch cake receipe also.

thank you

[Sussan Estela Olaya]

Hi Sahmini

You can try this basic Butterscotch Cake recipe with an intense caramel and butter flavor.

Ingredients:

For the cake:

200 g unsalted butter

200 g brown sugar

3 large eggs

1 teaspoon vanilla extract

250 g all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

120 ml whole milk

80 ml butterscotch sauce (recipe below)

For the butterscotch sauce:

100 g brown sugar

50 g unsalted butter

120 ml heavy cream

½ teaspoon salt

1 teaspoon vanilla extract

Instructions:

Butterscotch Sauce:

1. In a saucepan over medium heat, melt the butter with the brown sugar.

2. Add the heavy cream and stir constantly until the sauce thickens (about 3-4 minutes).

3. Remove from heat, add the salt and vanilla, mix well, and let it cool.

Cake:

1. Preheat the oven to 175°C (350°F) and grease a cake pan.

2. Beat the butter and brown sugar until light and fluffy.

3. Add the eggs one at a time, beating well after each addition.

4. Mix in the vanilla and butterscotch sauce.

5. Sift the flour, baking powder, and salt, then gradually add them to the batter, alternating with the milk.

6. Pour the batter into the prepared pan and bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.

7. Let it cool and drizzle with extra butterscotch sauce.

This recipe is ideal for a 20 cm (8-inch) round cake pan or a 22 x 12 cm (9 x 5-inch) loaf pan.

This cake is moist and rich in caramel and butter flavor. As a suggestion, you could try making half the recipe first to see if the flavor and texture suit your preference.

We hope this information is helpful!