Butterscotch Chiffon Cake
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
This butterscotch chiffon cake is one of my absolute favorite recipes to make when I want something impressive but don't have hours to spend in the kitchen. The whole thing comes together in just 45 minutes from start to finish, and honestly, most of the ingredients you probably already have sitting in your pantry. I love using eggs in my baking because they're packed with choline, which is wonderful for brain health, and they give this cake that incredibly light and airy texture that makes it so satisfying. The butterscotch syrup gives you that deep caramel flavor without any fuss, and the simple combination of butter and milk keeps everything moist and delicious.
Ella x
Ingredients
- 250all-purpose flour
- 300granulated sugar
- 3eggs
- 150butter, softened
- 120butterscotch syrup
- 10baking powder
- 5salt
- 1½vanilla extract
- 150milk
- 60unsalted butter, melted
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F) and grease a 20cm (8 inch) round cake pan.
- 2
In a medium bowl, whisk together flour, sugar, baking powder, and salt.
- 3
In a large mixing bowl, whisk together eggs, butter, butterscotch syrup, and vanilla extract.
Tip: Make sure to scrape down the sides of the bowl.
- 4
Add the dry ingredients to the wet ingredients and mix until just combined.
- 5
Add the milk and melted butter, and mix until smooth.
- 6
Pour the batter into the prepared cake pan and smooth the top.
- 7
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Tip: Don't overbake!
- 8
Remove from the oven and let cool in the pan for 5 minutes.
- 9
Transfer the cake to a wire rack to cool completely.
- 10
Once the cake is cool, you can dust it with powdered sugar and serve.
Tip: Enjoy!
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