How To make Mom's Yellow Cake with Butterscotch Frosting
CAKE:
1 1/2 c Butter (3 sticks), divided
6 lg Eggs, separated
1 1/2 ts Baking soda
1 1/2 c Buttermilk
1 t Vanilla extract (or more)
1/2 ts Salt
1 c Sugar, granulated
2 1/2 c Confectioner's sugar (4x)
2 1/2 c Flour
Shortening (to prepare FROSTING:
1 c Light brown sugar, packed
1/2 c Butter
1/2 c Cream (or canned milk)
Confectioner's sugar, -as needed
Separate eggs; place all the whites in a large bowl, place 3 yolks in one small container, and the other 3 in another. Prepare 3 8-inch cake pans with brown-paper rounds (for bottoms) greased with shortening. Preheat oven to 350 degrees F. Soften 1/2 C butter in a large bowl; add confectioner's sugar and beat until thoroughly mixed. Add 3 egg yolks, one after another, and continue beating. Add vanilla and mix till thoroughly blended, scraping sides with spatula if necessary. Measure flour into a small bowl and stir in baking soda. Add to butter/sugar mixture alternately with buttermilk in 4 steps, beginning and ending with the flour. Sprinkle about 1/2 t salt on egg whites. Beat till stiff, but not dry. Fold egg whites into batter. Divide batter between pans and bake at 350 degrees F. about 30-35 minutes, until done. TOPPING: Put 1 stick butter in pot; add sugar and cream. Bring to rolling boil over medium heat for a few minutes and cool. Add confectioner's sugar until you have the right consistency. When cakes are done and cooled, put together with cooled topping.
How To make Mom's Yellow Cake with Butterscotch Frosting's Videos
Butterscotch cake recipe with icing | eggless butterscotch cake | easy butterscotch icing cake
#butterscotchcakerecipewithicing #egglessbutterscotchcake
Written recipe :
-----------------------------------------------------
Music by Adan Vitousky
Butterscotch cake with Butterscotch nuts|Homemade Caramel filling inside|Beautiful Yellow cake.
Subscribe/share and hit the like button...
Instagram - Yumcakes_bakester
Facebook- Twinkle Dewani
Simple Vanilla Cake #shorts #vanillacake
My husband hates CHOCOLATE CAKE but LOVED this one!
RECIPE:
SHOP:
If you’re looking for a rich, fudgy chocolate cake to satisfy your sweet cravings, then this cake IS IT! Paired with an indulgent chocolate fudge frosting, this is by far the best chocolate cake I’ve ever had.
INGREDIENTS:
Chocolate Cake
- 1½ cups (190 g) flour - regular all purpose
- ½ cup (50 g) cocoa powder - unsweetened
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- ¾ cup (170 g) unsalted butter
- 1¼ cups (200 g) dark chocolate (50%)
- ⅓ cup (80 g) milk - room temperature
- 1½ cups (300 g) white sugar
- 1½ tbsp instant coffee powder
- ¼ cup (55 g) unflavoured vegetable oil - I use canola oil
- 1 tsp vanilla essence/extract
- 2 large eggs - room temperature
- ½ cup (110 g) hot water
Bake at 160 °C (320°F) with the fan on. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F). Remember to grease the bottom and sides of two 8 inch cake tins (mine are 3 inch deep), and also line the bottom of the tin with baking/parchment paper.
IMPORTANT: Do not open the oven door too early to check the cake otherwise this can cause the cake to sink in the middle. Enjoy :)
Chocolate Fudge Frosting
- 1 cup (226 g) cream
- 4 tsp cocoa powder - unsweetened
- 2½ cups (400 g) dark chocolate (50%)
- 1 cup (226 g) unsalted butter
- 1 cup (170 g) icing sugar - also known as powdered sugar/confectioners sugar
- ½ tsp instant coffee powder
- ½ tsp salt
- 2 tsp vanilla essence/extract
-------------------------------------------------------------
BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
Glass Mixing Bowls -
Spatulas -
Measuring Spoons & Cups -
Cake Release -
Pastry Brush -
NICE-TO-HAVE:
KitchenAid Stand Mixer -
Cake Stand -
Food Processer -
Immersion Blender -
CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -
-------------------------------------------------------------
SHOP MY COURSES HERE:
= Layer Cake From Scratch: Ultimate Beginners Guide to Cake Decorating -
= How to Make a Professional Wedding Cake From Home -
= Mousse Cake From Scratch: Patisserie Style -
OR
Get access to my COURSES on Skillshare and receive an extended FREE TRIAL by signing up with this link:
-------------------------------------------------------------
Blog:
Instagram:
Facebook:
Music: YouTube Audio Library (Papov - Yung Logos)
If you enjoy my content, then please subscribe and don't forget to turn on the notification bell so that you're updated whenever I upload a new video :)
Disclosure: Some of the links above are affiliate links, meaning, at no additional cost to you, I will earn a small commission if you click through and make a purchase :)
Thanks for watching!
Purple! You gotta trust the process here ????
Eggless Butterscotch cake with caramel sauce at home | Butterscotch frosting | Foodishous
Best butterscotch cake with caramel sauce at home
How to make perfect Caramel Sauce at home
Perfect butterscotch sponge cake recipe without eggs
Ingredients
For the sponge
1&1/2 cup all purpose flour
1 cup sugar powder
1 cup milk
1&1/2 tbsp lemon juice
1/2 cup oil
2 tbsp milk powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp butter scotch essence
For Caramel Sauce
1/2 cup sugar
1/2 cup fresh cream
1/4 cup salted butter
few drops butterscotch essence
For praline
3/4 cup sugar
1/2 cup chopped almonds
1 tbsp butter
(can use readymade buttersoctch)
For whipped cream
2 cup chilled whip cream
2 tsp caramel sauce
few drops yellow food colour (optional)
#BirthdayCake #ButterScotchCake #CaramelSauce #EgglessCake #easycakerecipe #birthdaycake #softandmoistcake
Tips:
* When you’re combining wet and dry ingredients in the cake, make sure you do-not over-mix. Mix only until everything is well combined. If you over-mix, you will end up knocking out all the air, resulting in a dense cake.
* Pat the cake pan on the counter a few times before transferring to the oven to eliminate the air bubbles. Doing so ensures even baking.
* Avoid opening the oven door during baking. The more you open the door to look, the more heat escapes, altering the temperature of the oven and leading to uneven baking. You should make an extra effort not to open the oven door in the first 20 minutes of baking to give the batter a chance to properly set.
*Chill cakes for easier frosting: Never frost a warm cake! The cake will melt the icing. Now, you can frost room temperature cakes, but chilled cakes are easier to frost. Cold cakes are firmer and hold their shape, meaning they won’t budge or break as you go to work.
* Give layer cakes a crumb coat: No one likes crumby frosting. To prevent crumbs from infiltrating your frosting layer, give the cake a crumb coat. To do this, give the cake a very, very thin coating of frosting using an offset spatula, then pop it in the fridge to set for about a half-hour. This will help trap any crumbs.
Once you remove it from the fridge, frost as normal.
Link of my previous videos: Crispy aloo tikki recipe at home
Eggless banana pancake recipe
Eggless Chocolate Chip Cake
If you are new to my channel don’t forget to like comment and subscribe. I’m waiting for your food suggestions if any in the comment box and will try to make it.
Hope you enjoyed watching the video!
THANKYOU
PLEASE SUBSCRIBE
PRESS THE BELL ICON FOR LATEST VIDEOS
DO LIKE AND COMMENT!
Using any photo or content without permission is strictly prohibited.
For any other queries you may send an email
E-mail: foodishous@gmail.com
Follow me on instagram- @_foodishous_