Butterscotch Sponge Cake
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
This butterscotch sponge cake is a delicious dessert featuring butterscotch syrup, chocolate chips and walnuts. Made with all purpose flour, butter, eggs and brown sugar, it comes together in just 20 minutes of preparation before baking for 25 minutes. The result is a moist, flavourful cake that suits anyone looking for a satisfying treat.
Ella x
Ingredients
- 250 gall-purpose flour
- 200 ggranulated sugar
- 120 gunsalted butter
- 3large eggs
- 60 mlbutterscotch syrup
- 1 teaspoonvanilla extract
- 5 gsalt
- 10 gbaking powder
- 120 mlunsalted milk
- 100 gsemi-sweet chocolate chips
- 50 gwalnuts
- 50 gbrown sugar
Detail level
Instructions
- 1
Preheat your oven to 180°C (350°F). Grease two 20cm round cake pans and line the bottoms with parchment paper.
Tip: Use a gentle touch to prevent the cake from breaking.
- 2
In a medium bowl, whisk together flour, sugar, baking powder, and salt.
- 3
In a large bowl, whisk together butter, eggs, butterscotch syrup, and vanilla extract.
Tip: Make sure to scrape down the sides of the bowl.
- 4
With the dry ingredients, add the wet ingredients and mix until just combined.
Tip: Don't overmix!
- 5
Divide the batter evenly between the prepared pans and smooth the tops.
- 6
Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
Tip: Keep an eye on the cakes after 10 minutes.
- 7
Remove from the oven and let the cakes cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
- 8
Once the cakes are completely cool, you can frost and decorate them as desired.
- 9
Cut the cakes in half horizontally to create a layered cake.
- 10
Sandwich the cake layers together with your favorite frosting.
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