Cakes & Cupcakes Currently Craving Seasonal

Butterscotch Bundt Cake

September 19, 2024

As summer turns to fall I’ve been revisiting a few old favorites which have quickly become regular staples on steady […]

butterscotch bundt glazed with warm butterscotch sauce

As summer turns to fall I’ve been revisiting a few old favorites which have quickly become regular staples on steady rotation. Fall is for comfort food and justifiably so. These days our kitchen table is rarely without a smattering of freshly made goodies baked with apples and pumpkin….sweet indulgences that are yours for the taking whenever the craving strikes. But if you’re not quite ready to dive into all things pumpkin and spice, this easy Butterscotch Bundt Cake is a perfectly cozy and comforting alternative that dessert lovers will find hard to resist.

slices of butterscotch bundt cake on parchment paper

What makes this cake so good?

I love the ease and simplicity of a simple bundt cake. Not only are they easy to make and delicious to eat, but a simple drizzle of shiny glaze turns them into an instant showstopper. This mouthwatering brown sugar butterscotch cake is full of sweet, buttery, caramel flavor that stays moist for days after it’s made. It’s the perfect make-ahead dessert for all occasions!

close up of cross section of butterscotch bundt cake on wire cooling rack

What exactly is butterscotch?

When it comes down to it, caramel and butterscotch, and toffee for that matter, are really all just like cousins from the same family. They are similar in many ways but there are some subtle differences that set them apart. Each of these confections are made with a delicious combination of butter and sugar. While caramel is traditionally made with white sugar, butter and heavy cream, butterscotch is made with brown sugar which gives it a richer, caramelized flavor. Brown sugar contains molasses so the flavor of butterscotch is deeper and more intense. Basically, it’s super delicious and surprisingly easy to make!

slice of butterscotch bundt with fork

Ingredients

You can make this cake with just a handful of basic ingredients you likely already have in your pantry. Here’s a list of ingredients and substitutions that will work in a pinch.

  • Flour Nothing fancy needed here. Just regular all-purpose flour will do. Be sure to spoon and level your flour correctly to avoid adding extra flour which can make your cake dry and dense. Or better yet, measure the dry ingredients using a digital kitchen scale.
  • Butter Butter and brown sugar are the two key ingredients that give this cake the ultimate, rich and caramely butterscotch flavor. Make sure your butter is at room temperature for best results.
  • Eggs This recipe calls for three large eggs to help give the cake rise and add moisture. If you don’t have room temperature eggs ready to go, set them in a bowl of warm water for 10 minutes before mixing your batter.
  • Sugar To get that rich butterscotch flavor, we use a higher ratio of brown sugar to white sugar. Dark brown sugar is best for that irresistable caramel taste, but light brown sugar works too.
  • Baking soda + powder We use both types of leaveners to help give the cake rise and a soft and fluffy crumb that will keep you coming back for seconds (and thirds!).
  • Salt – A pinch of salt helps to balance the sweetness of the brown sugar. I almost always bake with kosher salt for the very best flavor.
  • Sour cream This cake stays moist and delicious for days after baking thanks to a dollop of sour cream. Full fat Greek yogurt works great too so use whatever you have on hand.
  • Vanilla Just a dash of vanilla enhances the flavors of this scrumptious butterscotch bund.

How to make butterscotch cake

I use a stand mixer to make the batter, but you can also use a hand mixer if you prefer. You’ll also need a small saucepan and a whisk to make the butterscotch glaze. Follow this step-by-step guide and check the recipe card below for ingredients and detailed instructions.

Step 1: Cream together the butter and sugars until light and fluffy.

Step 2: Add the eggs, one at a time, mixing after each addition.

Step 3: Add the vanilla and mix to combine.

Step 4: Whisk together the dry ingredients in a separate bowl.

Step 5: Add the dry ingredients to the butter and egg mixture in three additions, alternating with the sour cream. Begin and end with the dry ingredients.

Step 6: Mix on low speed to combine. Do not over mix.

how to make butterscotch cake

Step 7: Transfer the batter to the prepared bundt pan.

Step 8: Bake at 350°F for 45 to 48 minutes. Cool the cake completely before adding the butterscotch glaze.

bundt cake in pan before and after baking

Tips for the best bundt cake

Prep your pan. There’s nothing worse than spending time prepping, mixing, and baking your favorite new dessert only to find out that your cake is stuck to the bottom of the pan. Been there and it’s not fun. For best results, be sure to generously grease your bundt pan with non-stick baking spray. I like this pan or any of the bundt molds from Nordicware. For more tips and tricks on baking the perfect bundt cake, check out this post.

Do not over mix. Less is more when it comes to mixing your batter. Only mix until a few streaks of flour remain and then give the bowl a couple of quick turns with a large spatula to finish it off. Over mixing can lead to a dense, dry crumb.

Keep an eye on the oven. All ovens run differently so I highly recommend using an oven thermometer to double check the temperature. Check the cake for doneness at the 40 minute mark and if the top is browning too quickly, cover it loosely with a piece of aluminum foil. The cake is done when a toothpick inserted into the top of the cake comes out clean or with just a few crumbs remaining. Do not over bake the cake or it will be dry and crumbly. I repeat, do not over bake. 

It’s all in the flip. This is the moment of truth! Remove the cake from the oven and set the timer for exactly 10 minutes. After 10 minutes, invert the cake onto a cooling rack or a cake platter by carefully placing the flat surface on top of the bundt pan. Firmly hold the sides of the bundt and quickly flip the pan and the rack or platter over in one swift motion. If you prepped your bundt pan well, the cake should slide right out. If a few bits of the cake stick to the inside of the pan, do your best to piece them back together. The brown sugar glaze does wonders for hiding any mistakes and the cake will still taste amazing!

Cool completely. It’s tempting, I know. But don’t even think about glazing your bundt cake until it’s cool to the touch or the brown sugar glaze will slide right off the top of the cake. For the prettiest bundts, patience pays off!

butterscotch bundt cake before adding glaze

How to glaze a bundt cake

This bundt cake is positively delicious all on it’s own but a little warm butterscoth glaze never hurt anyone. It’s just the finishing touch that makes you say “ooooh” and “aaahhh” with every bite.

Step 1: Melt the butter in a small saucepan over medium low heat. Once melted, add the brown sugar, maple syrup, heavy cream and salt.

Step 2: Whisk occassionally over medium low heat until it comes to a simmer. Continue stirring and do not walk away from the pot or you may risk burning the butterscotch sauce.

Step 3: Once the glaze thickens (this takes about 4 to 5 minutes), remove the pan from the heat and immediately stir in the powdered sugar until shiny and smooth.

Step 4: Let the glaze cool for about 3 to 4 minutes. Pour the glaze over the top of the cooled cake {emphasis on cooled!} and allow the excess to drip down the sides of the bundt. Pro-tip: don’t wait too long to pour the glaze as it will begin to harden as it cools. If the glaze becomes stiff and difficult to pour, simply reheat it for a minute over low heat while whisking frequently. Once poured over the cake, the glaze will set in about 10 minutes.

drizzling warm butterscotch sauce over slice of cake on a stack of plates

FAQ’s

My cake stuck to the pan. What did I do wrong?

Your bundt pan may not have been greased properly. Be sure to grease the pan generously without adding so much that the spray pools at the bottom of the pan. I like to use a non-stick spray like Baker’s Joy. Make certain you only leave the cake to rest in the pan for 10 minutes after removing it from the oven. Any longer and it’s more likely to stick.

Can I make this cake gluten free?

Yes! Simply substitute your favorite gluten free flour blend for the all-purpose flour. Check that your gluten free flour contains xanthan gum. Keep in mind that the taste and texture will be sligtly different using gluten free flour.

Why did my cake turn out dry?

The most likely reason that your cake turned out dry is that you over baked it. Keep a close eye on your oven and try the toothpick test starting at the 40 minute mark. Measuring the flour with a kitchen scale also helps prevent too much flour going into the batter which will result in a dry, crumbly texture.

slices of brown sugar bundt cake topped with butterscotch sauce

Happy baking!

Looking for more easy and delicious Fall recipes? You’ll love these:

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Butterscotch Bundt Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Heather Mubarak
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 65 minutes
  • Yield: 12 to 14 slices 1x
  • Category: Cakes & Cupcakes
  • Method: Baking
  • Cuisine: American

Description

A rich and buttery brown sugar cake topped with a warm butterscotch glaze. As pretty as it is delicious, this easy butterscotch bundt cake is the perfect Fall dessert!


Ingredients

Units Scale

Cake

  • 3/4 cup (170 g) unsalted butter, room temperature
  • 1 cup (200 g) dark brown sugar, packed
  • 1/2 cup (100 g) granulated sugar
  • 1 1/2 teaspoons vanilla
  • 3 large eggs, room temperature
  • 2 cups + 2 tablespoons (280 g) all-purpose flour, spooned and leveled
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 3/4 cup sour cream or full fat Greek yogurt, room temperature

Glaze

  • 3 tablespoons unsalted butter, cubed
  • 1/2 cup (100 g) light brown sugar, packed
  • 1 tablespoon pure maple syrup
  • 1/4 cup heavy whipping cream
  • 1/2 teaspoon kosher salt
  • 1/2 cup (60 g) powdered sugar, sifted

Instructions

Cake

  1. Lower the oven rack to the bottom third of the oven and preheat to 350˚ F.
  2. To the bowl of a stand mixer fitted with the paddle attachment, add the butter and sugars and mix on low speed to combine. Increase the speed to medium high and mix until light and fluffy, about 3 minutes. Scrape down the sides of the bowl.
  3. Add the eggs, one at a time, mixing to combine well after each addition.
  4. Add the vanilla and mix to combine. Scrape down the sides of the bowl.
  5. In a separate bowl, whisk together the flour, baking powder, baking soda and salt.
  6. Add the flour mixture to the butter mixture in three additions, alternating with the sour cream. Begin and end with the flour mixture. Mix on low speed, stopping when a few streaks of flour remain. Do not over mix.
  7. Coat a 10-12 cup Bundt pan generously with non-stick baking spray. Transfer the batter into the prepared pan. Tap the pan a firm tap on the counter twice to eliminate any air pockets.
  8. Bake for 45 to 48 minutes. The cake is done when a toothpick inserted into the center of the cake comes out clean or with only a few crumbs remaining. If the top of the cake is browning too quickly, loosely cover the bundt with a piece of aluminum foil. Do not over bake or the cake will be dry.
  9. Remove the cake from the oven and set a timer for 10 minutes. After 10 minutes, place a cooling rack or cake platter on top of the pan and invert the cake in one swift motion. The cake should easily release from the pan.
  10. Cool completely before making the glaze.

Glaze

  1. Melt the butter in a saucepan over medium low heat.
  2. Once melted, add the brown sugar, maple syrup, heavy cream and salt. Bring the glaze to a simmer for about 4 to 5 minutes, stirring often. Little bubbles will appear on the sides of the saucepan. The glaze will thicken as it heats.
  3. Remove the pan from heat and immediately stir in the sifted powdered sugar, whisking until fully incorporated and smooth. Let the glaze sit for about 3 to 4 minutes, whisking it every 30 seconds or so. It will continue to thicken.
  4. Drizzle the butterscotch glaze on the top of the cake and let the excess glaze slide down the sides. Note: If the glaze cools too much it will seize up and not pour smoothly. Work quickly once the glaze is ready.
  5. Allow the glaze to set for about 10 minutes before slicing.

Notes

Store cake covered at room temperature for up to 3 days.

May be frozen. Defrost at room temperature. For best results, freeze the cake before adding the glaze.

  • Reply
    Elizabeth T.
    September 20, 2024 at 9:22 am

    This cake looks so beautiful! I can’t wait to try the butterscotch glaze….sounds delicious.






  • Reply
    Suzie
    September 20, 2024 at 5:08 am

    This cake is so delicious and moist. Love the warm, cozy flavor and how easy it is to whip up!






  • Reply
    Camilla
    January 9, 2023 at 7:49 pm

    One of my favorite recipes! So easy to make and tastes amazing 🙂






  • Reply
    Tiffany Edmonds
    September 26, 2022 at 7:32 pm

    Can this be made in a loaf pan?

    • Reply
      Heather Mubarak
      September 27, 2022 at 5:49 pm

      Hi, I don’t recommend using a loaf pan. The recipe was created for a bundt pan or tube pan.

  • Reply
    Lisha
    April 24, 2021 at 6:36 pm

    I recently tried this recipe and the cake was incredibly moist and fluffy. Definitely one of the best cake recipes out there. For the glaze, I used single cream with 25% fat and it worked quite well with the cake. Thanks for sharing this recipe, Heather!






  • Reply
    Mahe
    February 10, 2021 at 5:36 pm

    Hi ! This looks so good ! Can u use dairy cream with 30-35% fat content for the glaze ? Hoping to hear from you

    • Reply
      Heather Mubarak
      February 12, 2021 at 2:11 am

      I’ve only made this glaze as directed in the recipe so I can’t speak to how it will turn out if you swap ingredients. Let me know how it goes if you give it a try!

  • Reply
    Hanna
    November 25, 2020 at 12:20 pm

    Hi just i want to say thank you for your recipes

    • Reply
      Heather Mubarak
      November 25, 2020 at 8:59 pm

      Thanks so much! That’s so kind of you!! Thanks for following along here!

  • Reply
    Roos
    October 13, 2020 at 8:55 am

    Hey, i got a small question, when I was reading the recipe you say mix the flour and the sugars… but in step 2 you say mix the sugars with the butter… do you mean diffrerent sugars or am I reading it wrong?

    Greetings

    • Reply
      Heather Mubarak
      October 13, 2020 at 7:07 pm

      Thanks for catching that typo! Mix the dry ingredients together first. Then you’ll mix the butter and both sugars together for about two minutes before adding eggs and vanilla. Then add the dry ingredients last. Hope you enjoy this butterscotch bundt!

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