Butterscotch Chips Vanilla Cake

A simple eggless vanilla cake filled with lots of butterscotch chips and choco chips. Soft, fluffy and moist…. perfect for your kid’s tiffin box as a snack or an accompaniment with your evening tea or coffee or to gift to your loved ones. It tastes much better than a store brought fruit cake. Bake it to believe it 🙂

Ingredients:

• All purpose flour 125 gm (1 cup)
• Sugar 75-80 gmm
• Salt a pinch
• Vanilla extract 1 tsp
• Baking powder 1/4 tsp
• Baking soda 1/2 tsp
• Butterscotch chips 1/4 cup
• Chocochips 1/4 cup
• Vinegar 2 tsp
• Milk 1/2 cup (120 ml)
• Butter plus oil 1/4 cup (60 ml)

Method:

• Preheat the oven at 175-180 degree celsius for atleast 10 minutes.
• Grease a six inch round cake tin or 2 small mini loaf pans with butter and dust it with flour and keep it ready.
• Sieve the flour, salt, baking powder and baking soda 2-3 times. Dust the butterscotch chips and choco chips with a spoonful of flour and keep it aside.
• Lightly melt the butter and measure the butter and oil till it is 1/4 th of a cup. You can take half quantity butter and half oil.
• Mix the oil-butter, vinegar and milk till it is a homogeneous mixture. Now add the sugar and and stir it well. Add the vanilla extract to it.
• Gently pour the wet ingredients to the dry ingredients and fold it. Add the butterscotch and choco chips and mix gently. Do not over mix.
• Pour the batter immediately into the cake tin and tap it on the counter to remove the air bubbles.
• Bake the cake for 20-25 minutes or till the top is golden in colour or a toothpick inserted at the centre comes out clean.
• Remove from the oven and cool the cake in the tin for 3-4 minutes.
• Slowly invert the cake onto a cooling rack and cool well.
• Slice and serve it fresh or store in air tight containers after the cake is fully cooled.

Notes:

• Dusting the butterscotch and choco chips with flour ensures that it doesn’t sink to the bottom of the cake.
• I have used less sugar because my family prefers it that way and also I find the butterscotch chips to be over sweet. You can increase the sugar to 1/2 cup i.e. 100 gm if you like your cakes really sweet.
• Store the cake in air tight containers or cling wrap it firmly only after it is fully cooled. Or else the top of the cake will get sticky.
• Also slice the cake carefully with a sharp serrated knife as the cake is too soft and might crumble.
• You can use granulated sugar too in place of powdered sugar.
• You can avoid the butter and use only 1/4 cup oil. But I prefer it with some butter in it.
• Any flavourless oil can be used. I have used Hudson canola oil. Do not use olive oil or any strong flavoured oil.
• I have made 2 mini loaves with the above measurement. Each loaf yields small sized 8-10 pieces. Or you can make a 6 inch round cake.