Butterscotch Milk Cake (From Leftover Ghee Residue) Recipe

Cooking Directions

• STEP 1.Preheat the oven to 350°F (175°C) and grease a cake pan.
• STEP 2.In a mixing bowl, combine the leftover ghee residue, sugar, and milk. Mix well until smooth.
• STEP 3.Add the all-purpose flour, baking powder, and butterscotch essence to the bowl. Mix until all the ingredients are well combined.
• STEP 4.Pour the batter into the greased cake pan and smooth the top with a spatula.
• STEP 5.Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
• STEP 6.Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes.
• STEP 7.Transfer the cake to a wire rack and let it cool completely before serving.
• STEP 8.You can serve the Butterscotch Milk Cake as is or frost it with butterscotch frosting for an extra indulgence.
• STEP 9.Store any leftover cake in an airtight container at room temperature for up to 3 days.

Cooking Tips

• Make sure to mix the ghee residue, sugar, and milk until smooth to ensure a uniform texture in the cake.
• Do not overmix the batter once the flour and baking powder are added, as it can result in a dense cake.
• If you don't have butterscotch essence, you can substitute it with vanilla essence for a different flavor profile.
• For a richer taste, you can add chopped butterscotch candies or nuts to the batter before baking.
• To check if the cake is done, insert a toothpick into the center. If it comes out clean, the cake is ready.

Storage and Serving

• Once cooled, you can serve the Butterscotch Milk Cake as is or frost it with butterscotch frosting.
• To make butterscotch frosting, combine butter, powdered sugar, butterscotch essence, and milk in a bowl. Beat until smooth and creamy.
• Store any leftover cake in an airtight container at room temperature for up to 3 days.
• You can also refrigerate the cake for longer shelf life, but bring it to room temperature before serving to enhance the flavor and texture.