Butterscotch Bundt Cake Recipe
This butterscotch Bundt cake recipe gets its rich flavor from dark brown sugar, butter, and a touch of vanilla. Sour cream keeps the crumb soft and gives the cake a pleasant tenderness without making it dense.Once baked, the butterscotch Bundt cake recipe is finished with a warm brown sugar icing that adds a smooth, buttery sweetness across the top.
Equipment
- 10- to 12-cup Bundt pan
- Large mixing bowl
- Medium bowl
- Electric hand mixer or stand mixer
- Flexible spatula
- Whisk
- Measuring cups and spoons
- Small saucepan
- Wire cooling rack
- Pastry brush
- Fine mesh sieve
Ingredients
For the Cake
- 2¼ cups all-purpose flour spooned and leveled
- ¾ cup unsalted butter softened
- ½ cup granulated sugar
- ¾ cup packed dark brown sugar
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 3 large eggs room temperature
- ¾ cup full-fat sour cream room temperature
- 1½ teaspoons vanilla extract
For the Butterscotch Icing
- ¼ cup heavy cream
- 3 tablespoons unsalted butter
- ⅓ cup packed light brown sugar
- ⅓ cup powdered sugar sifted
- ⅛ teaspoon fine sea salt
Instructions
Prepare the Bundt pan.
- Set the oven to 350°F and place a rack in the center. Brush the inside of a 10- to 12-cup Bundt pan thoroughly with softened butter, making sure to reach the grooves and center tube. Dust it lightly with flour, then tap out the excess.
Combine the dry ingredients.
- Add the flour, baking powder, baking soda, and kosher salt to a bowl. Whisk them together for several seconds so the leavening is evenly distributed.
Cream the butter and sugars.
- Beat the softened butter with the granulated sugar and dark brown sugar until the mixture looks lighter and creamy, about 3–4 minutes. Scrape the sides of the bowl once or twice so no butter remains underneath the mixture.
Add the eggs.
- Beat in the eggs one at a time. Allow each egg to blend into the batter before adding the next. Mix in the vanilla after the final egg.
Add the sour cream and flour mixture.
- Add the sour cream and about one-third of the dry mixture. Mix on low speed just until incorporated. Continue with another portion of flour, followed by the remaining sour cream and dry ingredients. Stop as soon as the batter looks even; prolonged mixing can make the crumb firmer.
Fill the Bundt pan.
- Spoon the batter into the prepared pan. Use a spatula to push the mixture gently into the deeper grooves, then smooth the surface. Give the pan a light tap on the counter to settle any large air pockets.
Bake the cake.
- Bake for 50–55 minutes, or until a wooden skewer inserted near the thickest part comes out with a few moist crumbs attached. Avoid waiting for the tester to become completely dry, as that can mean the cake has gone too far.
Cool before removing.
- Leave the cake in the pan for about 15 minutes. Run a thin spatula carefully around the outer edge if needed, then turn the cake onto a wire rack. Allow it to cool fully before adding the icing.
Cook the butterscotch icing.
- Place the butter, heavy cream, light brown sugar, and sea salt in a small saucepan. Warm over medium-low heat, stirring until the butter melts and the sugar begins to dissolve. Let the mixture bubble gently for about 2 minutes, then remove it from the heat. Whisk in the sifted powdered sugar until smooth.
Finish the cake.
- Let the icing sit for several minutes until it becomes slightly thicker but still pours easily. Drizzle it over the cooled Bundt cake, allowing some of it to follow the natural ridges down the sides. Let the topping settle before slicing.