The Ultimate Moist Butterscotch Bundt Cake Recipe with Homemade Glaze

Step into a world of comforting nostalgia with this incredible Butterscotch Bundt Cake. Imagine a fluffy, incredibly moist cake infused with the warm, inviting flavors of cinnamon and rich brown sugar, all crowned with a luscious, homemade butterscotch glaze that adds the perfect amount of extra sweetness and a touch of elegance. This isn’t just a cake; it’s a hug in dessert form, promising to bring back cherished memories with every delicious bite.

A Sweet Trip Down Memory Lane with Every Slice

Do you remember those simpler times, perhaps visiting your grandparents’ house, and they’d always have a bowl of classic hard candies? The rich, golden butterscotch drops or the little strawberry candies with a delightful filling inside? This Butterscotch Bundt Cake is designed to transport you straight back to those sweet, innocent moments, evoking the pure joy and warmth of those beloved butterscotch treats.

While those strawberry candies hold a special place in our hearts too, it’s the distinctive, buttery caramel notes of butterscotch that truly shine in this recipe. This cake is a heartfelt tribute to the classic butterscotch candy, transformed into a sophisticated yet comforting dessert that your Granny would undoubtedly approve of.

What Makes This Butterscotch Bundt Cake So Special?

This isn’t just any bundt cake. It’s a carefully crafted recipe designed to deliver maximum flavor and an irresistible texture. The base is a tender, cinnamon-spiced brown sugar cake that remains incredibly moist, even days after baking. The true star, however, is the homemade butterscotch glaze. Unlike many store-bought alternatives, our glaze is made from scratch, ensuring a deep, authentic butterscotch flavor that perfectly complements the cake without being overly sweet. The beautiful bundt shape also makes for an effortlessly elegant presentation, perfect for any occasion from a casual family gathering to a festive holiday celebration.

Key Ingredients for Your Perfect Butterscotch Bundt Cake

Creating a truly exceptional cake starts with understanding the role of each ingredient. Here’s a closer look at what you’ll need and why it matters:

For the Cake:

2 1/4 cups All-Purpose Flour: Provides the structure for our moist cake. Ensure it’s measured correctly by spooning it into the measuring cup and leveling off.
1/2 teaspoon Baking Soda: A leavening agent that helps the cake rise, contributing to its light and fluffy texture.
1/2 teaspoon Salt: Essential for balancing the sweetness and enhancing all the other flavors in the cake. Don’t skip it!
1 teaspoon Cinnamon: A warm spice that beautifully complements the brown sugar and butterscotch, adding depth and a comforting aroma.
2 sticks (1 cup) Softened Unsalted Butter: Using unsalted butter allows you to control the total salt content. Softened butter creams beautifully with sugar, incorporating air for a light crumb.
1 cup Packed Brown Sugar: Contributes to the cake’s moistness and provides a deeper, caramel-like sweetness compared to granulated sugar. Make sure to pack it firmly when measuring.
1 cup Granulated Sugar: Adds sweetness and helps create a tender crumb. The combination of both sugars gives the cake its unique flavor and texture.
2 teaspoons Vanilla Extract (or measure with your heart): Vanilla is crucial for flavor enhancement. While the recipe suggests a quantity, don’t be afraid to add a little extra if you love that rich vanilla aroma.
3 Large Eggs: Bind the ingredients together, add richness, and contribute to the cake’s structure and moisture. Ensure they are at room temperature for optimal emulsification.
1 cup Sour Cream: This is the secret ingredient for an incredibly moist and tender bundt cake. The acidity in sour cream reacts with the baking soda, while its fat content keeps the cake rich and luscious.

For the Homemade Butterscotch Glaze:

Half a stick (4 tablespoons) Unsalted Butter: The base for our rich, buttery glaze.
1/2 cup Packed Brown Sugar: Provides the distinct butterscotch flavor and a deep, golden hue.
1/4 cup Heavy Whipping Cream: Creates a smooth, creamy texture for the glaze and adds richness.
1/2 cup Powdered Sugar: Helps thicken the glaze to the perfect drizzling consistency and adds extra sweetness without grittiness.
1 teaspoon Vanilla Extract (or measure with your heart): Enhances the butterscotch flavor.
1/8 teaspoon Salt: A pinch of salt is vital to cut through the sweetness and highlight the caramel notes of the butterscotch.

Step-by-Step Guide to Baking Your Butterscotch Bundt Cake

Let’s get baking! Follow these detailed instructions to create your show-stopping Butterscotch Bundt Cake.

Preparing the Cake Batter

Preheat Oven & Prep Pan: Begin by preheating your oven to 325°F (160°C). Generously grease and flour a 10-12 cup bundt pan. Don’t skip this step, as it’s crucial for easy release!
Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set this mixture aside for later.
Cream Butter & Sugars: In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened unsalted butter with both the packed brown sugar and granulated sugar. Beat for a full 5 minutes on medium-high speed until the mixture is light, fluffy, and pale in color. This step incorporates essential air into your batter, contributing to a light cake texture.

Add Wet Ingredients: Reduce the mixer speed to low. Add the vanilla extract, large eggs (one at a time, beating well after each addition), and the sour cream. Beat until just combined.
Incorporate Dry into Wet: With the mixer still on low speed, slowly add the flour mixture to the wet ingredients, about 1/2 cup at a time. Mix until just combined, being careful not to overmix. Scrape down the sides of the bowl as needed to ensure everything is well incorporated. The finished batter should be light and fluffy. Overmixing can lead to a tough cake, so mix only until no dry streaks of flour remain.

Baking to Perfection

Fill the Pan: Gently scoop the batter into your prepared bundt pan. Use a spatula to spread it evenly around the pan, ensuring it’s level.
Bake: Place the bundt pan in the preheated oven and bake for 50 to 60 minutes. Baking times can vary, so start checking at 50 minutes. The cake is done when a wooden skewer or cake tester inserted into the center comes out clean. For my oven, it typically bakes perfectly at 55 minutes.

Cooling Process: Once baked, remove the cake from the oven. Let it cool in the bundt pan for at least 30 minutes. This is a critical step for bundt cakes, as it allows the cake to firm up and prevents it from breaking when inverted. After 30 minutes, carefully invert the cake onto a wire cooling rack to cool completely.

Crafting the Silky Butterscotch Glaze

Melt & Simmer: While the cake cools, prepare your glaze. In a small saucepan, combine the 4 tablespoons of unsalted butter and 1/2 cup of packed brown sugar. Melt them together over medium-low heat, stirring until the sugar is dissolved.
Whisk & Thicken: Whisk in the heavy whipping cream and vanilla extract. Bring the mixture to a gentle simmer and let it cook for about 3-4 minutes, stirring occasionally. This allows the flavors to meld and the glaze to thicken slightly. Remove from heat.
Sift & Finish: Sift the powdered sugar directly into the hot glaze mixture. Whisk vigorously until the powdered sugar is fully incorporated and the glaze is smooth and free of any clumps. Stir in the 1/8 teaspoon of salt.
Glaze the Cake: Once the cake has fully cooled on the rack, immediately drizzle the warm butterscotch glaze generously over the entire cake. The glaze will set as it cools, creating a beautiful and delicious coating. Let the glazed cake stand for about 20 minutes to allow the icing to set before slicing and serving.

Essential Tips for Bundt Cake Success

Grease and Flour Your Bundt Pan Properly: This is arguably the most important step for bundt cakes. Use a baking spray specifically designed for baking (with flour), or thoroughly grease every nook and cranny with softened butter or shortening, then dust with flour, tapping out the excess.
Room Temperature Ingredients: Ensure your butter, eggs, and sour cream are all at room temperature. This allows them to emulsify better, creating a smoother, more uniform batter and a finer crumb.
Do Not Overmix: After adding the dry ingredients, mix only until just combined. Overmixing develops the gluten in the flour, leading to a tough, dry cake.
Cooling is Key: Resist the urge to flip the cake out of the pan too soon. The 30-minute cooling period in the pan allows the cake to firm up and prevents it from breaking apart when inverted.
Warm Glaze, Cool Cake: For the best application, the glaze should be warm and pourable, while the cake should be completely cool. This helps the glaze set beautifully without soaking too much into the cake.

Serving and Storage Suggestions

This Butterscotch Bundt Cake is absolutely divine on its own, but here are a few ideas to elevate your serving experience:

Serve with a scoop of vanilla bean ice cream or a dollop of fresh whipped cream for an extra decadent treat.
Pair with a warm cup of coffee or tea for a cozy afternoon delight.

To store your cake, keep it covered tightly at room temperature for up to 3-4 days. For longer storage, you can freeze individual slices, wrapped tightly in plastic wrap and then aluminum foil, for up to 3 months. Thaw at room temperature before serving.

Variations & Customizations

Feel free to get creative with your Butterscotch Bundt Cake!

Nutty Crunch: Add 1/2 cup of chopped pecans or walnuts to the batter for a delightful textural contrast.
Spiced Up: Increase the cinnamon to 1.5 teaspoons or add a pinch of nutmeg or allspice for a richer spice profile.
Chocolate Swirl: For a chocolate-butterscotch fusion, swirl in 1/2 cup of melted milk chocolate into half of the batter before pouring into the pan.
Caramel Drizzle: A light drizzle of store-bought or homemade caramel sauce over the set butterscotch glaze adds another layer of flavor.

Frequently Asked Questions (FAQ)

What exactly is butterscotch?

Butterscotch is a type of confectionery made primarily from brown sugar and butter, often with cream, vanilla, and salt. It’s similar to caramel but traditionally uses brown sugar instead of granulated sugar, giving it a slightly different, richer, and often butterier flavor profile.

Can I use a different pan instead of a bundt pan?

Yes, you can. You could use two 8 or 9-inch round cake pans, or a 9×13 inch baking pan. Adjust the baking time accordingly; flatter cakes will bake faster (start checking at 30-35 minutes). The glaze quantity might need slight adjustment to cover the different surface area.

Why did my bundt cake stick to the pan?

This is a common issue! The most likely culprits are insufficient greasing and flouring of the pan, or not allowing the cake to cool long enough in the pan before inverting. Ensure you thoroughly coat every crevice with shortening/butter and flour or use a baking spray with flour. Also, resist the urge to remove it before the recommended 30-minute cooling time.

Can I make this Butterscotch Bundt Cake ahead of time?

Absolutely! This cake keeps beautifully at room temperature for 3-4 days when covered tightly. You can bake the cake a day in advance, let it cool completely, and then glaze it a few hours before serving. The flavors often deepen overnight.

What can I use if I don’t have sour cream?

You can substitute the sour cream with plain full-fat Greek yogurt or buttermilk. If using buttermilk, you might need to adjust the liquid slightly to maintain batter consistency. For a homemade buttermilk substitute, combine 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5-10 minutes until it curdles.

Yield: 16 servings

Butterscotch Bundt Cake

Prep Time
20 minutes

Cook Time
1 hour

Additional Time
30 minutes

Total Time
1 hour 50 minutes

Ingredients

For the cake :
2 1/4 all-purpose flour
1/2 teaspoon of baking soda
1/2 teaspoon of salt
1 teaspoon of cinnamon
2 sticks of softened unsalted butter
1 cup of packed brown sugar
1 cup of granulated sugar
2 teaspoons of vanilla (or measure with your heart)
3 large eggs
1 cup of sour cream
For the Icing :
half a stick of unsalted butter (4 tablespoons)
1/2 cup of packed brown sugar
1/4 cup of heavy whipping cream
1/2 cup of powdered sugar
1 teaspoon of vanilla (or measure with your heart)
1/8 teaspoon of salt

Instructions

Preheat the oven to 325 degrees and grease a bundt pan. Set it aside for now.
In a bowl, combine the flour, baking soda, salt, and cinnamon. In a large mixing bowl using a hand mixer or a stand mixer, beat the beat and sugars together for about 5 minutes until light and fluffy. Add in the vanilla, eggs, and sour cream. Slowly add in the flour mixture, about 1/2 cup at a time until its all well incorporated. The batter should be light and fluffy.
Spoon the batter into the bundt pan and use a spatula to spread it evenly around the pan. Bake in the oven for 50-60 minutes until a cake tester comes out clean. Let cool in the pan for at least 30 minutes before transferring to a cooling rack.
In a small pot, melt the butter and sugars together. Whisk in the heavy cream and vanilla, and let simmer for about 5 minutes. Remove from heat and sift in the powdered sugar, then whisk until fully incorporated. Immediately pour onto the cake. Let cake stand for about 20 minutes until the icing is set before serving.

Nutrition Information:

Yield:

Serving Size:

1

Amount Per Serving:
Calories: 401Total Fat: 21gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 89mgSodium: 281mgCarbohydrates: 51gFiber: 1gSugar: 36gProtein: 4g

Did you make this recipe?

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Conclusion: Your New Favorite Butterscotch Delight Awaits!

This Butterscotch Bundt Cake is more than just a recipe; it’s an invitation to create something truly special, a dessert that speaks of home, comfort, and sweet memories. With its tender, flavorful cake and its irresistible homemade glaze, it’s sure to become a beloved staple in your baking repertoire. Gather your ingredients, follow these simple steps, and prepare to delight your family and friends with a taste of pure butterscotch bliss. Happy baking!

Golden Butterscotch Bundt