Mary Berry Butterscotch Cake

Mary Berry’s Butterscotch Cake is made with margarine, light muscovado sugar, eggs, self-rising flour, and baking powder. This easy Butterscotch Cake recipe creates a delicious dessert that takes about 45 minutes to prepare and can serve up to 24 people.

This Butterscotch Cake Recipe Is From Fast Cakes Cookbook by Mary Berry

Mary Berry Butterscotch Cake Ingredients:

• 225g/8 oz (1 cup) margarine, from fridge
• 225g/8 oz (1 cup) light muscovado sugar
• 4 large eggs
• 225g/8 oz (2 cups) self-rising flour
• 1 level tsp baking powder

For The Icing:

• 114g/4 oz (½ cup) butter, softened
• 175g/6 oz (1½ cups) confectioners’ sugar
• 1 tsp vanilla extract
• 25g/1 oz (1 tbsp) light muscovado sugar
• 2 tbsp milk

How To Make Mary Berry Butterscotch Cake?

1. Preheat the oven: to 180°C/350°F (160°C Fan/320°F Convection). Grease a 30×23 cm (12×9 in) traybake tin and line with nonstick baking paper.
2. Prepare the batter: Measure all the traybake ingredients into a bowl and beat with an electric mixer until light and fluffy.
3. Bake the cake: Turn the mixture into the tin, level the top, and bake in the preheated oven for about 30 minutes, or until well risen and golden brown. The cake will have shrunk slightly from the sides of the tin.
4. Cool the cake: Cool completely in the tin.
5. Make the icing: Measure all of the icing ingredients into a bowl and whisk together until light and creamy. Spread over the surface of the cake.
6. Serve: Cut into 24 pieces to serve

Recipe Tips

• Keep the margarine cold: Using cold margarine helps the cake get the right texture.
• Mix the batter well: Make sure to beat the mixture until it’s light and fluffy so the cake rises nicely.
• Smooth the batter: Even out the top of the batter in the tin so it bakes evenly.
• Let the cake cool down: Wait until the cake is completely cool before icing to avoid melting.
• Cut into equal pieces: Use a sharp knife to cut the cake into 24 even pieces for a nice, tidy look.

What to Serve With Butterscotch Cake?

This moist Butterscotch Cake pairs well with whipped cream, vanilla ice cream, fresh berries, or a drizzle of caramel sauce. It can also be served alongside a cup of tea, coffee, hot chocolate, or a glass of milk for a delicious dessert.

How To Store Leftovers?

• Refrigerate: First, let the leftover Butterscotch Cake cool to room temperature. Once cooled, place the cake in an airtight container and refrigerate it. The cake will stay fresh for up to 5 days.
• Freeze: Allow the Butterscotch Cake to cool completely, then wrap individual pieces in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 3 months. When ready to eat, thaw the cake at room temperature. This cake does not need reheating.

Mary Berry Butterscotch Cake Nutrition Facts

Serving Size: 1 piece (based on 24 servings)

• Calories: 451
  Total Fat: 27g
  Saturated Fat: 16g
  Cholesterol: 105mg
  Sodium: 33mg
  Potassium: 89mg
  Total Carbohydrate: 49g
  Dietary Fiber: 2g
  Sugars: 34g
  Protein: 5g

Try More Mary Berry Recipes:

• Mary Berry Dundee Cake
• Mary Berry Madeira Cake
• Mary Berry Butterfly Cakes
• Mary Berry Coconut Meringue Slices
• Mary Berry Malted Chocolate Cake