Butterscotch Bundt Cake is a delicious homemade cake with a tender crumb. Top it with chocolate ganache or a butter rum glaze for an elegant, addicting dessert that’s great anytime the cake cravings hit!
Bundt cakes are my favorite cakes to make. They are the ultimate one pan recipe (hello easy!) and can look elegant or fun, but always decadent!
Ingredients at a glance
For the cake:
- Butter
- Sugar
- Sour cream
- Milk
- All purpose flour
- Baking powder, baking soda, salt
- Instant butterscotch pudding mix
- Vanilla or rum extract
For the chocolate ganache:
- Semi-sweet chocolate baking bars
- Heavy whipping cream
If you prefer a sweet butterscotch flavored glaze:
- Butter
- Brown sugar
- Heavy whipping cream
- Powdered sugar
If you want a rum flavored glaze:
- Butter
- Brown sugar
- Whipping cream
- Rum
How to make Butterscotch Bundt Cake
Please see recipe card below for complete instructions.
I recommend having all of your ingredients and equipment ready to go before beginning the recipe process. Begin by pre-heating the oven to 350 degrees F or 180 degrees C.
- Add all cake ingredients to a large mixing bowl.
- Using a stand mixer or hand held blender, mix on low speed to combine then beat on medium speed for 2 minutes.
- Pour into prepared bundt pan that’s been coated with cooking spray.
- Bake at 350ºF/180ºC for about an hour, or until toothpick inserted into center of cake comes out clean (a few moist crumbs are ok).
- Cool in pan for 10 minutes then on a wire rack or platter.
Butterscotch Bundt Cake Recipe Variations
Use vanilla extract or rum extract in the cake interchangeably, depending on how you want the final product to taste. I usually make this with vanilla, but around the holidays, I like to make the rum version.
I’ve included 3 glazes that taste great on this bundt cake. The chocolate ganache is the least sweet and is a lot like dark chocolate. Substitute the semi-sweet baking bars with milk chocolate ones if more sweetness is desired. Sea salt flakes are totally optional, but add another layer of flavor.
The butterscotch flavored glaze is the sweetest and is a great with this cake because the cake itself isn’t cloyingly sweet. It’s also a great version to make for kids or anyone who doesn’t enjoy alcohol flavored desserts.
The butter rum sauce is the most traditional glaze for this cake. It’s a real crowd pleaser around the holidays!
You can skip the glazes and just dust some powdered sugar over the cake if you want to keep it simple.
Equipment needed for the recipe
- 9 cup bundt pan
- Stand mixer or hand mixer
- cooling rack
Tips for making Butterscotch Bundt cake
Don’t over bake the cake. Check for doneness at the 55 minute mark. If the top feels set and a few moist crumbs stick to the toothpick, the cake is done. However, if the top is jiggly and the toothpick comes out with wet batter on it, then it needs more time to cook. Check back in another 5-7 minutes.
When making the chocolate ganache, it’s best to use chocolate baking bars rather than chocolate chips. Be sure to chop the the bars finely and evenly for the smoothest melting process. If you must use chocolate chips, be sure they are the highest quality, such as Ghirardelli brand. You can check out the post by Sally’s Baking Addiction for more information about chocolate ganache.
More yummy dessert recipes
- Pumpkin Chocolate Chip Bundt Cake
- Guinness Dark Chocolate Cake
- Graham Crakcer Pralines
- Apple Dump Cake
Are you ready for a slice?
Butterscotch Bundt Cake
Ingredients
For the Cake
- 1 cup butter
- 2 cups sugar
- 5 large eggs
- 1 cup sour cream
- 1 cup milk
- 3 cups flour all purpose
- ¾ tsp baking soda
- ½ tsp baking powder
- 1 tsp salt
- 1 3.75 pkg instant butterscotch pudding mix
- 1 tbsp vanilla or rum extract
Chocolate Ganache
- 2 4 oz. semi-sweet chocolate baking bars finely chopped
- 1 cup heavy whipping cream
Butterscotch Glaze
- 4 tbsp butter
- ½ cup brown sugar packed
- ¼ cup heavy whipping cream
- ¼ cup powdered sugar sifted
- pinch salt
Butter Rum Glaze
- ½ cup brown sugar packed
- ½ cup butter
- ⅔ cup whipping cream
- ⅓ cup rum light or dark
Instructions
For the Cake
- Heat oven to 350 degree F. Coat a 9 cup bundt cake pan with cooking spray. Set aside.
- Combine butter, sugar, eggs, sour cream, milk, flour, baking soda, baking powder, salt, pudding mix, and extract in a large mixing bowl. Blend on low until combined, scraping the sides of the bowl down. Beat at medium speed for 2 minutes.
- Pour batter into prepared pan and bake at 350 degrees F for 55-65 minutes.
- Cool in pan for 10 minutes.
- Invert onto platter or wire cooling rack.
- Serve with a dusting of powdered sugar or one of the following sauces.
Chocolate Ganache
- Place chopped chocolate in a medium heat proof bowl. Heat cream in a small saucepan until simmering (don’t boil). Pour heated cream over chocolate and let sit for 2-3 minutes. Stir chocolate mixture with a spatula or spoon until smooth and incorporated. Pour ganache over cake. Top with coarse sea salt, if desired. Ganache will set when completely cooled, about 2 hours.
Butterscotch Glaze
- Melt butter over medium heat in a saucepan. Add sugar and cream. Stir to combine. Bring to simmer and let cook for 5 minutes, stirring occasionally. Remove from heat and stir in the powdered sugar. Pour over cake and let set for 20 minutes.
Butter Rum Glaze
- Add all ingredients to a small sauce pan over medium heat. Boil for 3 minutes, stirring constantly. Remove from heat. Using a spoon or pastry brush, pour or brush some of the sauce over the cake while it’s still warm. Serve cake with additional sauce.
Notes
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