Butterscotch Cake
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  • 1 cup Icing sugar
  • 2 tbsp Butter
  • 1 tsp Yellow food color
  • 1. Grease and line a
  • 5. Add the milk and beat just until it
  • 7. Remove from the oven and let it cool
  • 2. In a pan, add the sugar. Cook the sugar by stirring often until the sugar melts.
  • 3. Add the butter and mix quickly.
  • 4. Add the chopped cashews and mix well
  • 1. Add the butterscotch essence to the whipping cream and whip until soft peaks are formed.
  • 2. Add the icing sugar and yellow food color and whip until stiff peaks are formed
  • 6. Add more frosting and spread on top and sides of the cake
  • 7. Add more praline on top of the cake and decorate as you wish.
  • 1. I prefer a rolling pin to crush the praline as a blender makes it powdery
  • 3. I used pre sweetened whipping cream to frost the cake, hence added only
  • 4. You can make some butterscotch sauce and drizzle it around the edges of the cake
  • 6. I had some left over praline and ended up making butterscotch ice cream



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