Butterscotch Cake Bars

Simple butterscotch cake bars baked from scratch.

Eggless Butterscotch Cake Bars Recipe by Foodomania.com

Sometimes, chocolate is not what you need to feed your soul. Yes, that happens. What about those minor cravings when you want something airy and aromatic but not chocolate? Butterscotch is perfect for those subtle cravings for something sweet. Making these cake bars practically involves dumping a bunch of easily available ingredients in a bowl, mixing into a smooth batter, pouring in a pan and baking it to spongy perfection. 

Also side note – My sincere apologies for slacking off over the past few months. The truth is, I’ve been extremely busy embracing and adjusting to all the crazy career changes that have been happening since the beginning of 2016. Rest assured, I’ll be back to posting content regularly (read: 6-10 times a month) from January 2017. I don’t have step-by-step pictures for this recipe (right now). That probably gives you an idea of how I developed the recipe. One day, midnight cravings struck and I decided to see what brown sugar and flour could do. Presenting the easiest butterscotch cake bars recipe ever!

Eggless Butterscotch Cake Bars – Printable Recipe

Butterscotch Cake Bars
 
Prep time
Cook time
Total time
 
Simple butterscotch cake bars from scratch
Author:
Recipe type: Dessert
Cuisine: American
Serves: 6 or 7 inch Cake
Ingredients
  • 1 and ¼ cup All Purpose Flour
  • ⅓ cup Powdered Brown Sugar (adjust to taste)
  • 1 teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • a pinch of Salt
  • ¼ cup Oil
  • ¼ cup Yogurt
  • 1 teaspoon Butterscotch Extract (or use vanilla)
Instructions
  1. Mix together the powdered sugar and yogurt.
  2. Add baking powder, baking soda and mix well. Let the mixture rest for 3-5 minutes. You will see air bubbles appearing.
  3. Add the oil and butterscotch extract and mix well.
  4. Sift in the flour and salt and mix to form a smooth batter. (do not overmix or you will end up with a chewy texture)
  5. Pour into a prepared and line cake pan (6 or 7 inch)
  6. Bake at 160 C for 30 minutes or until it is fully cooked through.
  7. Remove the pan and and let it cool completely before un-molding and slicing.
  8. If you want, you cake frost with your choice of chocolate or vanilla frosting
This stays fresh in the refrigerator for up to 3 days

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6 Comment

  1. Varinda says: Reply

    Hi kavitha…ur recipes are so easy n looks delicious.. Will definitely try dem soon…😋
    Wanted to know the settings for convection microwave to make the above cake…
    And how to always set the convection microwave according to the normal oven..

    1. Thank you. 🙂 I have a post on Preheating in a convection oven. You can check it out @ http://foodomania.com/setting-oven-temperature/

  2. Dear Kavita, thank you for the bars. On my to do list 🙂 have a pleasant day !

    1. thank you 🙂

  3. Vinita says: Reply

    Does anyone know any Indian online shop from which i can buy
    caramel loaf/chips/squares for making desserts?

    1. You can try amazon. Arife @ Bombay carries some butterscotch chips.

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