Butterscotch cake
Valentines Desserts for two
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 fresh cream. The best part it takes just 5 minutes to prep and 18 minutes bake.
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 tbsp 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 (Save/Pin)
- Preheat the oven at 160 C / 320 F.
- Grease and dust two 8 oz ramekins for baking.
- Combine flour, baking powder, baking soda, and salt - Set aside
- Cream butter and sugar lightly
- Add the egg
- Whisk until sugar is almost dissolved.
- Then add the whipping cream and vanilla
- Finally, add the flour mixture.
- Mix to a smooth batter.
- Divide batter between the two ramekins
- Bake in a preheated oven 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.
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Description
Ingredients
- 4 tbsp Butter unsalted, room temperature
- 4 tbsp Mascovado sugar
- 1 Egg
- 4 tbsp (= ) All purpose flour
- ¼ tsp Baking powder
- ⅛ tsp Baking Soda
- ⅛ tsp Salt
- 2 tbsp Whipping cream
- 1 tsp Vanilla extract
Instructions
- Preheat the oven at 160 C / 325 F
- Grease and dust two 8 oz ramekins for baking.
- Combine flour, baking powder, baking soda, and salt – Set aside
- Cream butter and sugar lightly
- Add the egg
- Whisk until sugar is almost dissolved.
- Then add the whipping cream and vanilla
- Finally, add the flour mixture.
- Mix to a smooth batter.
- Divide batter between the two ramekins
- Bake in a preheated oven 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.
Equipment
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
