Butterscotch Sponge Cake Recipe

Cooking Directions

• STEP 1.Preheat the oven to 350°F (175°C) and grease a round cake pan.
• STEP 2.In a mixing bowl, cream together the butter and brown sugar until light and fluffy.
• STEP 3.Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
• STEP 4.In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk.
• STEP 5.Pour the batter into the prepared cake pan and smooth the top with a spatula.
• STEP 6.Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
• STEP 7.Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
• STEP 8.Once the cake is cooled, you can frost it with butterscotch frosting or serve it plain.
• STEP 9.Store any leftovers in an airtight container at room temperature for up to 3 days.

Cooking Tips

• Make sure all the ingredients are at room temperature before starting.
• To make the cake extra moist, you can brush it with a simple syrup before frosting.
• For a stronger butterscotch flavor, you can add a teaspoon of butterscotch extract to the batter.

Storage and Serving

• Serve the butterscotch sponge cake as a dessert or for afternoon tea.
• If frosted, keep the cake refrigerated until ready to serve.
• Bring the cake to room temperature before serving for the best texture and flavor.