Butterscotch Bundt Cake

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.

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!

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.

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.

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!

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.

FAQ’s

Happy baking!

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

• Apple Cider Bundt Cake
• Apple Spice Cake
• Pumpkin Pie Bars
• Chewy Pumpkin Snickerdoodles
• Pumpkin Bread Recipe