Walnut Butterscotch Cake

Recipe by
Total Time:
1 hour
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Medium

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  • 1 cup (135 g) - maida
  • 3/4 cup (165 g) - granulated sugar
  • 2 tbsp - butter
  • 1 tsp - baking powder
  • 1/2 cup (125 ml) - hot milk
  • 2 - egg
  • 1/4 cup - chopped walnuts
  • 1/4 cup - butterscotch chips
  • 1 tsp - vanilla essence
  • 1 tsp - honey
  • 1/4 tsp - salt

How to Make Walnut Butterscotch Cake

  • Sieve together the maida, salt and baking powder and set aside.
  • Beat the eggs until fluffy and transfer to a mixing bowl.
  • Add sugar, vanilla essence and honey to the eggs and mix well until the sugar completely dissolves. Keep aside.
  • Add butter to the milk. Heat until the butter melts and allow it to cool. Then add to the egg-sugar mixture.
  • Add the maida mixture in portions and mix well until a creamy batter is ready (without any lumps).
  • Fold in the walnuts and butterscotch.
  • Preheat an oven at 180 degrees Celsius for 10 minutes. In the meantime, grease a pan with oil and a little flour.
  • Tap off the excess flour and add the batter till half or three-fourth of the pan.
  • Garnish with walnuts and butterscotch chips on top and bake for 35- 40 minutes or until the top turns golden brown.
  • Cool for 30 minutes to an hour.
  • Cut into slices and serve at tea time.
  • Recipe courtesy: Sharmi's Passions