Butterscotch Cake with caramel hazelnut whisps

Another birthday in the house and The Birthday book by Fiona Cairns comes out to play again this time chosen by charlie is a Butterscotch cake with caramel wisps looks so elegant but scary as well with the tall spikes of caramel. The mascarpone frosting is really good and would also go great on a cupcake.


Butterscotch Cake with caramel hazelnut wisps


  • 175g unsalted butter
  • 175g self raising flour
  • 1tsp baking powder
  • 3 eggs
  • 100g golden caster sugar
  • 75g light muscovado sugar
  • 1tsp vanilla extract
  • Frosting
  • 500g mascarpone
  • 1 tbsp black treacle
  • 1 tbsp golden syrup
  • 2 tbsp light muscovado
  • Caramel Wisps
  • 30 blanched hazelnuts
  • Wooden skewers
  • 110g caster sugar


  • Pre heat your oven to 180c/170c fan/gas 4 and prepare two 20cm sandwich tins by buttering the sides and lining the bottom. The cake is then easy to make, Add the flour and baking powder together before adding the remaining ingredients. Mix well then divide between the tins and cook for 20-25 minutes before cooling on a wire rack.
  • To make the frosting all you need to do is beat all the ingredients together. Mr yummy bakes was not too keen on this buttercream
  • For the wisps, put the sugar and water into a heavy based saucepan and then put over a low heat, stir with a metal spoon until all the sugar crystals have dissolved and then turn up the heat so the sugar mixture is boiling, at this stage who should not stir it at all. Leave to boil until the caramel turns a deep amber colour. During this process just pop your hazelnuts onto a baking tray and put them in the oven for 5 minutes on 170c.
  • When cooled, insert a skewer into each hazelnut. Make sure to cover the floor with some newspaper as you don’t want to be scrapping caramel off the floor for the next week πŸ™‚ When the caramel is ready you can then dip each one in and ensure all the Hazelnut is covered. Place the end of the skewer under a heavy board and a long whisp should form which will take about 5 minutes to harden. I had a nice row of them in the kitchen under chopping boards. i did personalise this with melted white chocolate writing charlie’s name on the cake and his age.
  • I found the cake really straight forward and would make a great tea time treat on a Sunday afternoon without the caramel hazelnuts. Would definitely make this one again.

By Claire Smith

Adapted from Fiona Cairns


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