Butterscotch Flavored Hazelnut Cake

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A butterscotch cake with the most decadent taste is now easy to make. There’s nothing like butterscotch and hazelnut crunch in a cake to immerse yourself in a rich and unique flavor.


The Easiest Butterscotch Hazelnut Cake – A Mood Twisting Taste

Earlier this week, I had some hazelnuts on hand. I thought they would be perfect for some dessert recipes. What better than a cake?! So, I made this scrumptious butterscotch hazelnut cake. The butterscotch flavor is something I simply love. Growing up, I ate all kinds of them, from pastries to cupcakes, you name it.

Much like this butterscotch cake, the no-bake-mango-cheesecake recipe also reminds me of my childhood days. It is wonderful how a dessert can bring back childhood memories, isn’t it??

If you are throwing a kid party at home, try out the air fryer banana muffins recipe along with the butterscotch hazelnut cake recipe. It is sure to be a hit. This is a favorite of my little nephew. I hope it adds to his childhood experiences.

What Is A Hazelnut?

Nuts harvested from hazel trees are called hazelnuts. Hazelnuts are rich in oil, fiber, protein, and antioxidants. It is used in a variety of desserts and beverages to enhance their flavors.

History Of Butterscotch

The origin of Butterscotch can be traced back to Yorkshire, England, in the town of Doncaster. However, it is not completely clear where the name came from. Though the ‘butter’ portion of the name makes perfect sense, the ‘scotch’ portion is less obvious. As the sugar is heated to such high temperatures, some say the term comes from the word scorched. Some theories suggest that the word ‘scotch’ is derived from its Scottish origins, but that doesn’t stop us from using it in Irish desserts too or rather desserts around the world.

How Butterscotch Is Made

Its amazing taste can be attributed to the fact that butter and brown sugar are the primary ingredients in butterscotch. Salt, vanilla, and heavy cream are other optional additions. Compared to granulated sugar, from which caramel is made, brown sugar has a more complex flavor because of the presence of molasses.

How to Make Butterscotch Hazelnut Cake

Keep all the ingredients ready to bake your cake. Sieve the all-purpose flour and powdered sugar. In a bowl, add an egg and beat it with the help of an electric beater. Then add the sugar gradually when the bubbles will form in the egg white.

Then pour milk, oil, and essence one by one in the egg white mixture bowl. Beat them with the help of an electric beater. Combine the dry ingredients except for the baking powder and baking soda. Combine the ingredients and beat well.

Preheat the microwave for approximately 10 minutes at 180 degrees Celsius. Then bake the batter for 20 minutes at 180 degrees Celsius. Use a toothpick to check if it is done.

Different ingredients used for the recipe placed on the table.
Ingredients for the Hazelnut Butterscotch Cake
Pour batter in the cake tin and spread it evenly.
Pour batter into the cake tin

Make sugar syrup by boiling sugar and water. Your sponge and sugar syrup must be at room temperature before you begin icing.

Vanilla Sponge cake is baked and ready.
Vanilla Sponge

Beat whipping cream with icing sugar and butterscotch or vanilla essence and keep the whipped cream in the refrigerator for it to set.

Whip the cream with the blender for icing.
Whipped cream for the icing

Slice your sponge into two or three layers using a bread knife and spray sugar on both sides with syrup on it.

Cut the vanilla sponge cake into 2 half slices.
Vanilla Sponge sliced into 2

Now, depending on your preference, you can add yellow or any other food color. I used here lemon yellow color for cake icing and orange color for nozzle work and decoration.

Add yellow colour to the white icing and start mixing.
Add yellow colour to the icing
Add essence to the icing and mix that evenly with palette knife.
Add essence to the icing

Using a palette knife, apply the cream on top of each layer. Put some Butterscotch flavored syrup on the top of every cream layer. I used Malas syrup, but you can use any butterscotch syrup of your choice.

Butterscotch crush of Mala's used for the recipe.
Mala’s Butterscotch Crush

Use some crunchy butterscotch nuts chips and butterscotch nuts chips in between the cake layers. On the side edges of the cake layers, spread the cream. Using a scraper, remove the extra amount of cream. Now, level it with the help of a palette knife.

Finally, decorate the cake as desired with different nozzles and piping bags by using whipped cream and hazelnuts or butterscotch nuts chips.

Butterscotch Hazelnut Cake is ready to eat.
Butterscotch Hazelnut Cake

Why Should I Try This Butterscotch Hazelnut Cake At Home?

A butterscotch cake with the most decadent taste is now easy to make. There’s nothing like butterscotch to immerse yourself in a rich and unique flavor. 

You can change the number and quantity of your ingredients as per your taste and the cake cost will be less. In the end, it will be a great experience and fun to make and bake your cake at home.

I love how soft and moist this cake is, with the flavorful sponge base, butterscotch frosting, and hazelnuts for crunch. So delicious! This rich cake has just the perfect blend of taste and texture.

I promise this butterscotch-flavored hazelnut cake recipe is amazing, so give it a try at home and enjoy it with your family. 

Happy Baking Readers!!

Delicious Butterscotch Hazelnut Cake is decorated and ready to eat.
Delicious Butterscotch Hazelnut Cake

Secret Tips And Tricks For Making Butterscotch Hazelnut cake

  • Before using the palette knife for icing, sprinkle or spray some water on it.
  • Add baking powder and baking soda just before baking, or else the activation power will be reduced.
  • You can skip the eggs if you want to make an eggless Butterscotch Hazelnut Cake. Instead of 1 egg, use 100 ml of condensed milk and reduce the half cup of sugar to two tablespoons sugar.
  • At the time of icing, use a turntable to achieve the desired result.
  • Do not overbeat the batter. Mix the batter in a way that there should be no lumps.
  • Avoid repeatedly opening the microwave or oven to check the texture of the cake. The cool air will cause a crack in the cake and an uneven surface if it enters the oven.

FAQ’s about Butterscotch Hazelnut Cake

What is the difference between butterscotch And caramel?

There is a primary difference between the two: butterscotch is made with dark brown sugar (which is white sugar plus molasses) and contains a high percentage of butter. Caramel is made with white sugar and a small percentage of butter. As a matter of fact, you do not have to add any butter at all if you don’t want to.

What is the shelf life of this butterscotch hazelnut cake?

The butterscotch hazelnut cake will last at room temperature for two to three days when properly stored. If stored in the refrigerator, it will last for five to six days.

Could I make this butterscotch hazelnut cake without eggs?

Yes, you can. Just replace 1 egg with 100 ml condensed milk and reduce the ½ cups sugar to 2 tablespoons.

What causes My sponge cake to Crack?

An overly toasty oven will cause the outer layer of the cake to receive more heat than the batter on the inside. Consequently, the interior of the cake will mature more slowly than the exterior. It is because of this that cracks appear in the crust when the cake cooks faster than the inside.

About the Author: poonam Mandal

Poonam of Baking Forever
Poonam of Baking Forever

Poonam Mandal is the founder and owner of Baking Forever. She is a software engineer and a coder in an MNC by profession, and a baking and food blogger, author and cake designer from ‘The city of joy’ indeed Kolkata, India. She wants to help people to learn different types of cuisine filled with informative baking articles, easy and exciting recipes, expert tips and basic techniques in a simple manner. Follow Poonam on Pinterest and Instagram.

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Butterscotch Hazelnut Cake is ready to eat.

Butterscotch Flavored Hazelnut Cake

Guest Writer
A butterscotch cake with the most decadent taste is now easy to make. There's nothing like butterscotch and hazelnut crunch cake to immerse yourself in a rich and unique flavor.
5 out of 5 Stars!

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Prep Time 20 mins
Cook Time 20 mins
Preheat Time, Cooling Time, Assembling Time 30 mins
Total Time 1 hr 10 mins
Course Dessert
Cuisine Fusion
Servings 8 Servings
Calories 534 kcal
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Ingredients
  

Ingredients For Basic Vanilla Sponge Or Cake – For 1 Pound Cake

  • 100 g All-Purpose Flour or ½ cup + 1 tbsp
  • 1 Egg
  • 75 g Powdered Sugar
  • .5 tsp Baking Powder
  • .25 tsp Baking Soda
  • 50 ml Milk
  • 50 ml Oil Flavorless
  • .5 tsp Vanilla Essence

Ingredients For Sugar Syrup

  • 2 Tablespoon Sugar
  • 1.5 Cup Water

Ingredients For Icing Process And Decoration – For 1 Pound Cake

  • 500 g Whipping Cream
  • 1 Tablespoon Icing Sugar
  • .5 teaspoon Vanilla Essence
  • 125 g Hazelnut Crust
  • 125 g Butterscotch Nuts Chips
  • 2 tbsp Butterscotch Syrup I use Mala's syrup.

Instructions
 

Making Of Vanilla Sponge Cake

  • Sieve the all-purpose flour and powdered sugar.
  • Now, in a bowl, add the egg and beat it with the help of an electric beater. Then add the sugar when the bubbles will form in the egg white. Note: Add the sugar gradually and beat continuously.
  • Then pour milk, oil, and essence one by one in the egg white mixture bowl. Beat them with the help of an electric beater.
  • NOTE- Don’t mix all the ingredients at the same time.
  • Combine the dry ingredients except for the baking powder and baking soda.
  • NOTE- The baking powder and baking soda should be added, at last, that is, before putting it in the microwave.
  • Combine the ingredients and beat well.
  • Preheat the microwave for approximately 10 minutes at 180 degrees Celsius. Then bake the batter for 20 minutes at 180 degrees Celsius.
  • Use a toothpick to check if it is done.

For The Icing Process

  • Make sugar syrup by boiling sugar and water.
  • NOTE- Your sponge and sugar syrup must be at room temperature before you begin icing.
  • Beat whipping cream with icing sugar and butterscotch or vanilla essence and keep the whipped cream in the refrigerator for set it up.
  • Slice your sponge into two or three layers using a bread knife and spray sugar on both sides with syrup on it.
  • Now, depending on your preference, you can add yellow or any other food color. I used here lemon yellow color for cake icing and orange color for nozzle work and decoration.
    NOTE- Mix the icing sugar and the essence at the last stage of beating.
  • Using a palette knife, apply the yellow whipped cream on top of each layer. Then pour half tablespoon of butterscotch syrup throughout the top of every cream layer. Use some crunchy butterscotch nuts chips and butterscotch nuts chips in between each of the cake layers. Repeat for the other layers.
  • On the side edges of the cake layers, spread the cream with the help of a piping bag. Then, with the help of a palette knife spread the cream on the side edges of the cake. Using a scraper, remove the extra amount of cream. Now, level it with the help of a palette knife.
    NOTE – After each time you need to remove the excess cream from the palette knife and clean it with the help of a piece of cloth.
  • Finally, decorate the cake as desired with different nozzles and piping bags by using the whipped cream and hazel nuts or butterscotch nuts chips.

Please click to rate the recipe! Left you don’t like it, right you love it!

Notes

  • Before using the palette knife for icing, sprinkle or spray some water on it.
  • Add baking powder and baking soda just before baking, or else the activation power will be reduced.
  • You can skip the eggs if you want to make an eggless Butterscotch Hazelnut Cake. As an alternative to vanilla sponge, instead of 1 egg, use 100 ml of condensed milk and 2 Tbsp of sugar instead of ½ cups sugar.
  • At the time of icing, use a turntable to achieve the desired result.
  • Do not overbeat the batter. Mix the batter in a way that there should be no lumps.
  • Avoid repeatedly opening the microwave oven to check the texture of the cake. The cool air will cause a crack in the cake and an uneven surface if it enters the oven.

*As an Amazon Associate I earn from qualifying purchases.

Stuff You Might Want To Use

Electric Beater
Nozzles – India Only
Piping Bag
Small Turntable with Leaves Print
Cake Baseboard
Oven

Nutrition (Per Serving)

Calories: 534kcal | Carbohydrates: 46g | Protein: 6g | Fat: 42g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 163mg | Potassium: 187mg | Fiber: 2g | Sugar: 21g | Vitamin A: 977IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 1mg

Disclaimer: Nutrition Information per serving is estimated by a third party software based on the ingredients used, and is for informational purposes only. It will vary from product to product, based on methods of preparation, origin and freshness of ingredients. Please consult the package labels of the ingredients you use, or chat with your dietician for specific details.

Pinterest image of Delicious ready to eat Butterscotch Hazelnut Cake.
Pinterest images of Essence added to whipping cream, vanilla sponge cake and ready to eat Butterscotch Hazelnut Cake.

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