Regular Butterscotch Cake


  • 275g of flour
  • 250g of margarine
  • 4 Large eggs
  • 150g sugar
  • 1 tablespoon of butterscotch flavour
  • ½ cup of Whole milk or Evaporated Milk
  • 1¼ tsp of baking powder

– Sift flour and baking powder into a bowl and set aside
– Cream margarine alone for 3 minutes, then add white sugar, butterscotch flavour and cream all together till very light in colour and fluffy in texture
– Whisk the Eggs and Milk a little bit with fork till well blended (don’t allow it to foam)..and set aside
– Finally, Add the dry ingredients(flour+baking powder)with the wet ingredients(eggs +milk) alternating them into the creamed mixture.. (start with flour and end with flour)
– Mix thoroughly or Stir well for extra 2 minutes
– Then bake till its firm to touch

Note – If you like the cake to be sugary, you can increase your sugar to 200g and above…

Hope someone finds this helpful!

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