Monday, December 18, 2023



Christmas is fast approaching and cake lovers the world over look forward to enjoying the festive season with cakes of different kinds.

A couple of years ago, we had a Guest Post for Plum Cake ( Christmas Fruit Cake) in this blog by my friend, Manju G. Rao. Manju is an accomplished baker and runs a bakery of her own. She has developed her passion for baking to a home business called "The Cakery by Manju". 

This time we have a guest post for Christmas by Manju where she shares her recipe for her delicious Eggless Choco Butterscotch Cake. I am sure you will enjoy making it to add to the Christmas gaiety for your family and friends!! 

Thanks for this Guest Post, Manju.... and over to you!!!! 

 From : Manju G. Rao, The Bakery By Manju" 

Let me start by wishing all of you - wherever you are in the world- A Very Merry Christmas !!!

I am delighted to present my recipe for Eggless Choco Butterscotch Cake, a melt in the mouth cake, which is liked by kids and elders alike. It's a perfect fusion of chocolate and butterscotch. There are 4 steps in this recipe:- 

  1. Baking a chocolate sponge
  2. Whipping the cream
  3. Making the praline
  4. Preparing the butterscotch sauce
It's a slightly lengthy process- but believe me, it is fully worth it! 

For Chocolate Sponge:-
  • Maida, (All Purpose Flour),  1 and 1/4 cup
  • Cocoa Powder, 1/4 cup
  • Sugar Powder, 1 cup
  • Curd, 1/2 cup
  • Salt, a pinch
  • Baking Powder, 1 tsp
  • Baking Soda, 1/2 tsp
  • Sunflower Oil, 1/2 cup
  • Milk, 1/2 cup 
In a bowl add curd and sugar powder, mix well then add oil and again whisk until the mixture combines well. Next add the dry ingredients ( maida, baking soda and baking powder should be sifted well 2-3 times). Mix gently, add 1/2 cup milk to get a proper ribbon consistency.
Pour this mix into a well greased baking pan and bake for 30 minutes at 160 degrees Celsius temperature. Take 1 and 1/2 cup of non-dairy whipping cream ( any brand like Tropolite or Fiona), beat it well using an electric blender until a stiff peak is formed. Refrigerate until it is time to use it. 

For Butterscotch Praline:-

In a thick bottomed pan, add 1/4 cup sugar, caramelise it in a low flame. When sugar gets caramelised add 1/2 tsp of butter, switch off the gas, add 3 tbsp of cashew bits, mix well and quickly pour into a greased plate. Let it cool, then crush it into small bits using a mortar and pestle. Keep aside. 

For Butterscotch Sauce:-

Take a thick bottomed pan, add 1/4 cup sugar, let it caramelise on slow flame 
When sugar turns brownish, mix it well and add 1 tbsp butter and 1/4 cup whipping cream ( at room temperature) , add 1 tsp butterscotch essence too to enhance the flavour. Mix well and switch off the gas when the sauce turns a little thick

To wet the cake layers take 1 tbsp of butterscotch sauce, add 3 tbsp of water, mix well and keep aside.

Now to assemble the cake:- Cut the cake into 3 layers, place a cake board on the turn table, place the first cake layer, wet the layer fully with 1 tbsp of syrup, spread the whipping cream on the layer, then spread butterscotch sauce and praline on the layer.

Then place the second layer and repeat the process.

After placing the third layer, wet the cake and spread cream fully, and slowly cover the whole cake with cream until you get a decent finishing.

You can decorate the cake with chocolate ganache or butterscotch sauce or both if you wish. 


  • It's always better to use a piping bag to spread the cream. It makes the work easy
  • Be very careful while caramelising the sugar. Keep a proper distance during the process as it gets too hot!
  • For pouring consistency chocolate ganache, take 1/2 cup grated compound chocolate, pour 1/4 cup hot whipping cream and 1/2 tsp butter, mix well and sieve using a strainer. Pour the mild hot ganache on the chilled cake
  • Refrigerate the cake for at least 4-5 hours for it to set properly before serving.
This is what my Eggless Choco Butterscotch Cake looks like!! 

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