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Butterscotch Cake Recipe- Homemade Caramel Sauce- Praline- Easy Vanilla Cake- Caramel Cake

One of the scrumptious cakes I’ve baked & is irresistible…

I baked this cake for my birthday & yes I pampered myself by indulging in this cake. I’m glad I baked this cake, this is one of the best tasting cakes. Thanks to my sister for inspiring me to bake this cake.

For making this cake, I’ve baked a simple vanilla cake. Butter cake or pound cake or sponge cake can also be used. Made homemade caramel sauce, homemade praline & whipped cream frosting. It’s not that hard to make these from scratch. Please watch my baking video, I’ve shown all the steps in detail.


Baking Video

Butterscotch Cake Recipe- Homemade Caramel Sauce- Praline- Easy Vanilla Cake- Caramel Cake
Prep time
Cook time
Total time
Serves: 10 wedges
For Making Vanilla Cake
  • All-purpose flour- 1½ cups
  • Baking powder- 1¼ tsp
  • Salt- ¼ tsp
  • White sugar- 1 cup
  • Eggs- 2, at room temp
  • Vanilla extract- 2 tsp
  • Milk- ⅓ cup
  • Oil- ⅓ cup
Making Simple Sugar Syrup
  • White sugar- ¼ cup
  • Water- ½ cup
Making Homemade Caramel Sauce
  • Brown or white sugar- ½ cup
  • Butter, unsalted & softened- ¼ cup
  • Cream- ½ cup
Making Homemade Praline
  • Chopped almonds- ¼ cup
  • Chopped cashew nuts- ¼ cup
  • Brown or white sugar- ¾ cup
  • Butter, unsalted- 2 tbsp
Making whipped cream caramel frosting
  • Cold heavy whipping cream- 2 cups
  • Prepared caramel sauce- 3 tbsp
  1. Note: For making 4 layered cake, double up the recipe for the cake & whipped cream frosting.
Making Vanilla Cake
  1. Preheat the oven to 350 F or 175 C.
  2. Combine flour, baking powder & salt.
  3. In a stand mixer bowl or use an electric hand mixer. Beat sugar, eggs & vanilla extract till creamy & soft for 5 minutes.
  4. Add flour mix in 3 additions, alternating with milk & oil.
  5. Beat till well incorporated.
  6. Pour the batter into a greased 9-inch springform pan.
  7. Bake for 30 minutes, till a fork inserted into the center, comes out clean.
  8. Let the cake cool down completely.
Making Simple Sugar Syrup
  1. Add water to a saucepan placed over medium heat.
  2. Add sugar, let the sugar dissolve in water, and water come to a slight boil.
  3. Keep aside the pan, let cool down.
  4. This can be made ahead of time, the previous day & kept in the refrigerator.
Making Homemade Caramel Sauce
  1. In a saucepan placed over medium heat, add brown or white sugar.
  2. Let sugar melt, add butter; let the butter melt.
  3. Add cream, combine well.
  4. Let the sauce turn thick & smooth.
  5. Keep aside the caramel sauce, let cool down completely.
Making Homemade Praline
  1. Place a non-stick pan over medium heat.
  2. Add the sugar, let it start to melt.
  3. Add butter, combine well. Let it melt.
  4. Add the chopped nuts, combine well.
  5. Immediately, pour on a parchment paper or greased plate.
  6. Spread evenly.
  7. Let cool down and set well.
  8. After the praline cools down, it will solidify.
  9. Break some into bigger chunks and crush the remaining praline. Keep aside.
Making whipped cream caramel frosting
  1. Into the stand mixer bowl, add the heavy whipping cream & 3 tbsp caramel sauce.
  2. Using the whisk attachment, whip the heavy whipping cream till soft peaks are formed.
  3. Keep the frosting in the refrigerator.
Assembling the cake
  1. Using a serrated knife, cut the cake into two equal halves.
  2. Drizzle the cake halves with the sugar syrup.
  3. Spread frosting over one of the cake halves.
  4. Spead 1 tbsp crushed praline.
  5. Cover with the other cake half.
  6. Cover the cake with the frosting.
  7. Using an angled or offset spatula, clean up the frosting.
  8. On the sides of the cake, over the frosting stick the crushed praline.
  9. Transfer caramel sauce into a piping bag. Snip the tip of the bag, make a small opening.
  10. Get creative and draw patterns on the frosting.
  11. Transfer the remaining whipped frosting into a piping bag, use the star tip.
  12. Pipe star shapes on the edges of the cake and towards the bottom.
  13. Chill the cake in the refrigerator for at least 2 hours.
  14. Cut into wedges & enjoy!
Note: for making 4 layered cake, double up the recipe for the cake & whipped cream frosting.



Thas is the author of Cooking with Thas, a popular food blog with recipes from Indian, American and Fusion Cuisines. She has been blogging since 2009 and been featured in several magazines. Read more...