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butterscotch bundt cake

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Butterscotch Bundt Cake

Recipe by Rose Atwater

If you love buttery, caramel flavors, this Butterscotch Bundt Cake is about to become your new favorite dessert. It’s both simple and satisfying with a moist, tender crumb and rich butterscotch flavor. The bundt pan creates a beautiful shape, making this cake perfect for any occasion without the need for fancy decorating. Finished with the glaze of your choice, it’s an easy-to-make treat that is perfect for home, church or holidays!

  • Total Time1 hour
  • Yield20 1x

Ingredients

Units Scale
  • 1/2 cup salted butter, room temperature
  • 1 cup white granulated sugar
  • 1/2 cup light brown sugar
  • 4 large eggs
  • 1 1/4 tsp vanilla extract
  • 1/4 cup whole milk
  • 1/2 cup sour cream
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 3 cups all-purpose flour
  • 1 1/2 cups butterscotch chips

Instructions

  1. Preheat your oven to 350°F and coat a 10-inch Bundt pan in butter.
  2. In a large mixing bowl, use an electric hand mixer to beat the butter and sugars together until smooth and creamy.
  3. Whisk in the eggs and vanilla extract until they are homogenous with the creamed sugar mixture.
  4. Add the milk and sour cream and whisk the mixture again until it is smooth.
  5. Gently whisk in the baking powder, baking soda, and flour until it is fully incorporated into the mixture and no clumps of flour remain at the bottom of the mixing bowl.
  6. Fold in the butterscotch chips until they are evenly distributed throughout the cake batter.
  7. Pour the batter into the Bundt pan and bake the cake for 45 minutes.
  8. Allow the cake to cool before toping with your choice of frosting, serve, and enjoy!

Equipment

Notes

  • You can use a variety of glazes or frostings with this recipe. Some of our favorites are a classic vanilla glaze, chocolate ganache, brown sugar frosting, chocolate buttercream, etc.
  • You can store this cake on the counter or in the fridge for up to five days in an airtight container. After that the cake starts to dry out.
  • If you are a real sweet tooth, you can use dark brown sugar instead. This has more molasses in it and will make this sweet cake even sweeter.
  • Prep Time: 15
  • Cook Time: 45
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://rosebakes.com/butterscotch-bundt-cake/

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