Butterscotch Eggless Cake

Butterscotch Eggless Cake

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Gradually add the dry ingredients to the butter mixture, alternating with milk. Begin and end with the dry ingredients, mixing well after each addition.
5. Add the vanilla extract, butterscotch extract, and butterscotch chips to the batter and stir until well combined.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake in the preheated oven for about 30-35 minutes or until a toothpick inserted into the center comes out clean.
8. While the cake is baking, prepare the butterscotch sauce. In a small saucepan, melt the butter over medium heat. Add the brown sugar and cook, stirring constantly, until the sugar is dissolved and the mixture is bubbly.
9. Slowly pour in the heavy cream while stirring continuously. Bring the mixture to a boil and cook for an additional 2 minutes. Remove from heat and let the sauce cool.
10. Once the cake is baked, remove it from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
11. Once the cake has cooled, drizzle the butterscotch sauce over the top. You can also reserve some sauce for serving later.
12. If desired, garnish the cake with whipped cream and additional butterscotch chips.
13. Slice and serve the delicious eggless butterscotch cake!

Enjoy your homemade eggless butterscotch eggless cake!