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You are here: Home / Eggless Baking / Eggless Vanilla Paneer Cake Butterscotch Butter Cream

Eggless Vanilla Paneer Cake Butterscotch Butter Cream

December 31, 2014 By Sangeetha Priya 10 Comments

Eggless Vanilla Paneer Cake Butterscotch Butter Cream

I would like to take this opportunity to wish all my dear readers a very happy new year 2015, let us thank god for all we have in our life. Coming to today’s recipe I made this very soft and moist paneer (Indian cottage cheese) based vanilla sponge cake ie eggless vanilla paneer cake, 3 months back for my MIL who stayed with us

few months. We get Puratasi (Tamil month) in September, during that month many of us fast for the whole month and we neither take egg nor non veg during that time. So I preferred to bake an egg less cake for her, also this cake does not contain any egg in the frosting ie purely veg.


Yields :- Two 8 ” inch cake

Ingredients for Eggless Vanilla Paneer Cake

Flour – 3 and 1/4 Cups
Butter – 1 and 1/4 Cup (2 and 1/2 Sticks)
Condensed Milk – 2-3 Tbsp
Sugar – 1 and 1/2 Cup
Milk -6 Cups or Homemade Paneer – 1 Cup
Whey Water – 3/4th Cup to 1 Cup or as needed (Whey water is the liquid extracted in the process of making paneer by curdling the milk, you can replace it with regular milk)
Baking Powder – 2 and 1/2 tsp
Baking Soda – 3/4 tsp
Salt – 1/4tsp

During my first experiment the outer layer of the cake turned bit dark brown so I reduced the temperature to 325 F in later attempts and it turned out perfect. If you are making homemade paneer then boil 6 cups of milk and add lemon juice to get the paneer out of it. For stepwise pictures refer here. Don’t squeeze excess water just keep it soft and moist till you use in cake batter.

Eggless Vanilla Paneer Cake Butterscotch Butter Cream

Eggless Vanilla Paneer Cake Preparation

  • Mix all the dry ingredients in a separate bowl (Pic 1).
  • Keep the other ingredients like paneer, condensed milk ready.
  • In another mixing bowl, beat the room temperature butter and sugar (Pic 1) until it looks creamy (Pic 2).
  • Meanwhile blend paneer in food processor/mixie to smooth paste (Pic 2).
  • Now add smooth paneer and vanilla essence to butter sugar mixture, also add condensed milk and beat till all blends well (Pic 3).
  • Now add the flour mixture in batches alternate with whey water (Pic 4), start and end with flour mixture (Pic 5).
  • Drop in well greased baking cake pans (Pic 6) and bake at 325° F for 25-30 minutes or till cake tester/toothpick inserted at center comes out clean.
  • Cool completely before decorating it (Pic 7).

Notes

  1. Don’t add too much whey water just look the step by step pictures for the cake batter consistency.
  2. If you alter or skip any of the ingredient then the cake texture varies for sure.
  3. If you like to replace paneer with yogurt then go ahead.
How to decorate the cake
  • You can bake the cakes in prior, when cooled completely wrap it and freeze it till use.
  • Bring the cake to room temperature 5-6 hours in advance before frosting the cake.
  • Here i used basic butter cream frosting all over the cake, for the layers and top of the cake i applied butterscotch butter cream frosting.
  • The quantity i have given is enough to decorate 2 – 8 inch cake layers.
  • I already mentioned about frosting in the vanilla cupcakes recipe though I am sharing here again for easy reference.

Butter Cream Frosting

(Adapted from Here)
Ingredients
Unsalted Butter – 1 and 1/2 Cups/3 Sticks (Room Temperature, replace 1/4 cup with shortening)
Icing Sugar – 5-6 Cups
Heavy Cream or Milk – 3 Tbsp or more for frosting consistency
Vanilla Extract – 1tsp

Butterscotch Butter Cream Frosting

(I have halved the quantity that is enough for topping and filling the cake)

Unsalted Butter – 1/2 Cup (1 Stick) + 2 Tbsp (Room Temperature)
Veg Shortening – 2 Tbsp
Icing Sugar – 1 n 1/3 Cups
Heavy Cream or Milk – 1-2 Tbsp or more for frosting consistency
Vanilla Extract – 1/2tsp or any other flavor
*Dark Brown Sugar – 3 Tbsp (Optional you can either increase to get dark color frosting or skip and make sure to adjust icing sugar accordingly)
Butterscotch Chips – 1/4 Cup

* First time I just added the dark brown sugar crystals directly in to the whipped butter cream (Step wise Pic) and cream looked bit grainy so you can just melt the dark brown sugar along with butter scotch chips, that’s what I did next time for the cupcakes.

Eggless Vanilla Paneer Cake Butterscotch Butter Cream

Method

  • Place the butter at room temperature (Pic 1)
  • In a mixing bowl whip room temperature butter with shortening(Pic 2) for 2 minutes approx till it looks creamy (Pic 3).
  • Mean while melt 1/2 cup butterscotch chips with milk/heavy cream(Pic 2) in microwave and keep aside(Pic 3) to cool completely.
  • Add Sugar in batches first add 1 cup sugar and vanilla extract(Pic 4), blend well approx 1 minute.
  • Scrap sides after each addition and in pic 5 above shows the last addition of sugar.
  • Beat till the sugar blends well with butter and makes light and fluffy butter cream(Pic 6), approx 4-6 minutes.
  • Now add the melted chips, dark brown sugar (Pic 1 below) and beat well.
  • Don’t add too much milk to butterscotch while melting then your frosting turns runny.
  • If it happens then you have to add more sugar to bring back to the right consistency.
  • If the cream is very thick and not to spreading consistency then add milk.
  • However the final consistency should be like shown in stepwise pic 2 above.
  • First sandwich the cake layers using butterscotch butter cream and also top the cake with it(Pic 3).
  • Once once apply the already made vanilla butter cream frosting over the sides of the cake(Pic 4) and if you wish you can decorate borders and more.

Related Videos

Look who is at the back to gulp the last few slices 🙂

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Filed Under: Cakes and Bakes, Eggless Baking, Icing and Frosting, Kids and Infant Corner, Tea Cakes, Theme Cakes by NK Tagged With: Baking n Biting, Birthday Cakes, Birthday Party Ideas, Christmas Holiday Bakes, egg less egg free vanilla sponge cakes for beginners, Eggless Baking, Icing and Frosting, Kids n Infant Corner, Nitha Kitchen, Party/Get together Veg Menus, step by step tutorial for baking a cake and decorating with american butter cream frosting recipe, super moist and tasty vanilla sponge cake using paneer indian cottage cheese recipe, the cake form scratch recipe without egg, Vanilla Cake with Butterscotch Buttercream

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Reader Interactions

Comments

  1. Meena Kumar

    January 8, 2015 at 12:20 am

    Loveee butterscotch flavor looks yuummm and u have done it soo neatly.

    Reply
  2. shyni sajith

    January 4, 2015 at 4:26 pm

    Nice cake , perfect for new year…

    Reply
  3. Jayanthi Sindhiya

    January 4, 2015 at 10:33 am

    Lovely cake for a new year

    Reply
  4. Swetha.vysyaraju V

    January 2, 2015 at 4:35 am

    What is whey water?can we replace anything?

    Reply
    • sangeethapriya

      January 2, 2015 at 2:10 pm

      Swetha Whey water is the liquid extracted in the process of making paneer by curdling the milk, you can replace it with regular milk!!!

      Reply
  5. Astha Mahajan

    January 2, 2015 at 3:10 am

    Nice recipe

    Reply
  6. Veena Theagarajan

    January 1, 2015 at 10:40 am

    Way to start 2015! happy new year to u

    Reply
  7. Delectable Flavours

    January 1, 2015 at 10:27 am

    Such a welcoming cake to 2015!

    Reply

Trackbacks

  1. No Churn Eggless Butterscotch Ice Cream Recipe | Nitha Kitchen says:
    August 23, 2021 at 1:16 am

    […] Eggless Vanilla Cake with Butterscotch Buttercream Frosting […]

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  2. 3-In-One Eggless Sponge Cake Batter Video Recipe - Nitha Kitchen says:
    March 8, 2020 at 9:39 pm

    […] Egg Free Vanilla Paneer Cake Recipe HERE. […]

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  3. Eggless Butterless Vanilla Sponge Cake | Basic Cake Using Yogurt - Nitha Kitchen says:
    May 3, 2018 at 9:50 pm

    […] 2) Eggless Cake Using Paneer […]

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