A butterscotch cake makes the perfect valentine's day dessert for two. Rich and buttery with the flavor of butterscotch from the dark brown sugar and whipping cream. The best part it takes just 5 minutes to prep and 18 minutes to bake.
Table of Content
One of my absolute favorite flavors is Butterscotch. You probably already know that because I have shared a few good butterscotch recipes already - Homemade Butterscotch Sauce, Butterscotch buttercream, Butterscotch Cupcakes as well as my butterscotch cake
About this cake
Muscovado sugar, butter, and cream when combined give us that butterscotch flavor. The molasses from the sugar has a unique flavor that's not to be missed.
The recipe is a small batch for just two but you can certainly double this recipe. If you need to make many servings then I recommend using my butterscotch layer cake recipe instead.
Ingredients and substitutes
- Muscovado Sugar - You want to use a good quality muscovado sugar not just any brown sugar. The depth of flavor and intense flavor from the muscovado is what gives this cake that flavor and aroma of butterscotch!!
- Egg - I have always made this rich and flavorful. If you need to make this eggless you can substitute 2 tablespoon yogurt instead of the egg.
- Unsalted Butter - I always use soft unsalted butter so it's easy to cream with the sugar. You can use salted too just omit salt in the recipe.
- Fresh Cream - this adds a nice richness to the cake. If you don't have cream, use milk or yogurt but not sour cream.
Step by step instructions
- Preheat the oven at 325 °F/ 165 °C / Gas Mark 3
- Grease and dust with flour 2 x 6 oz ramekins for baking.
- In a bowl, combine flour, baking powder, baking soda, and salt – Set aside.
- In a bowl, cream butter and sugar until light and fluffy. Add the eggs followed by the whipping cream and vanilla extract.
- Finally, add the flour mixture and combine well but do not overmix.
- Divide batter between the two ramekins. Smooth the top.
- Bake for about 18 to 20 mins until a skewer inserted in the center comes clean.
- Serve warm or at room temperature.
- This cake is delicious on its own but a dollop of ice cream or butterscotch on the side would work wonderfully too.
- Enjoy!
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Printable Recipe
Butterscotch Cake for Two
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Ingredients
- 4 tablespoon Butter (unsalted, room temperature)
- 4 tablespoon Mascovado sugar
- 1 Egg
- 4 tablespoon All purpose flour
- ¼ teaspoon Baking powder
- ⅛ teaspoon Baking Soda
- ⅛ teaspoon Salt
- 2 tablespoon Whipping cream
- 1 teaspoon Vanilla extract
Instructions
- Preheat the oven at 325 °F/ 165 °C / Gas Mark 3
- Grease and dust with flour 2 x 6 oz ramekins for baking.
- In a bowl, combine flour, baking powder, baking soda, and salt – Set aside
- In a bowl, cream butter and sugar until light and fluffy. Add the eggs followed by the whipping cream and vanilla extract.
- Finally, add the flour mixture and combine well but do not overmix.
- Divide batter between the two ramekins. Smooth the top.
- Bake for about 18 to 20 mins until a skewer inserted in the center comes clean
- Serve warm or at room temperature.
- This cake is delicious on its own but a dollop of ice cream or butterscotch on the side would work wonderfully too.
- Enjoy!
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
clare
I can't find Imperial measurement option - is that still available please?
Veena Azmanov
Clare it is difficult to get accurate gram measurements for tablespoons so this one has only tablespoons.
Kelsey
I am a notoriously bad baker but I made these little cakes for Valentine’s Day tonight and they were delicious! Best thing I have ever baked! The directions were so easy to follow which is always a good thing for me! Thanks for the recipe, I’ll be making again soon!!
Veena Azmanov
Thank you, Kelsey. I am so happy to hear you enjoyed this.
Cathryn
Which muscovado sugar, light or dark? Any particular brand you recommend? Really want to try this as it sounds delicious.
Veena Azmanov
Hey Cathryn, I used dark brown sugar. It so delicious!