Butterscotch Sponge Cake
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
This butterscotch sponge cake is my go to when I want something special without spending hours in the kitchen. With just 20 minutes of prep and 25 minutes in the oven, you'll have a gorgeous dessert ready before dinner is even finished. The beauty of this recipe is how simple it is to throw together using ingredients you probably already have at home. Walnuts add a wonderful crunch and pack in healthy fats and antioxidants, while the butterscotch syrup brings that irresistible caramel flavor that makes everyone ask for seconds. It's the kind of cake that feels fancy but honestly requires very little fuss.
Ella x
Ingredients
- 250all-purpose flour
- 200granulated sugar
- 120unsalted butter
- 3large eggs
- 60 mlbutterscotch syrup
- 1vanilla extract
- 5salt
- 10baking powder
- 120 mlunsalted milk
- 100semi-sweet chocolate chips
- 50walnuts
- 50brown 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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