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Butterscotch Bundt Cake
4.8 from 34 votes

Butterscotch Bundt Cake

Butterscotch Bundt Cake features a brown sugar sour cream cake drizzled with a thick butterscotch icing for a simple and beautiful fall dessert.

Prep Time
25 mins
Cook Time
45 mins
Total Time
1 hr 10 mins
Servings: 16 servings
Course: Dessert, Cake

Ingredients

For the cake:
  • 2 1/4 cups all-purpose flour 286 grams
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt fine
  • 1/2 teaspoon ground cinnamon
  • 2 unsalted butter at room temperature, 227 grams, about 2 sticks
  • 1 1/2 cups light brown sugar 300 grams, packed
  • 1/2 cup granulated sugar 100 grams
  • 2 teaspoons vanilla extract
  • 3 egg large, at room temperature
  • 1 cup sour cream
For the icing:
  • 4 tablespoons unsalted butter 57 grams
  • 1/2 cup light brown sugar 100 grams, packed
  • 1/8 teaspoon salt fine
  • 1/4 cup heavy cream
  • 1/4 cup powdered sugar 30 grams, sifted

Instructions

Make the cake:
    Cup of Yum
  1. Preheat the oven to 325°F. Thoroughly grease a ten-inch bundt pan with nonstick cooking spray or melted shortening. To ensure the cake won’t stick, use a pastry brush to spread the grease into all the nooks and crannies.
  2. In a medium bowl whisk together the flour, baking soda, salt, and cinnamon.
  3. In the bowl of an electric mixer, beat the butter and sugars on medium high speed until very light and fluffy, about 4 minutes. Add the vanilla then the eggs, one at a time, until well combined. Add the sour cream and flour mixture in alternating additions, beating between each addition, until just combined.
  4. Pour batter into prepared pan and tap against the counter to release any air bubbles. Bake until golden brown, with a cake tester coming out clean, about 50 minutes to 1 hour. Flip the cake in the pan onto a wire rack and allow to cool for about 30 minutes before removing from the pan entirely.
Make the icing:
  1. In a medium saucepan, melt the butter over medium heat. Add the sugar, salt, and cream and whisk to combine. Bring to a simmer and cook for 5 minutes, whisking occasionally. Remove from heat and stir in the sifted powdered sugar. Drizzle over the cake immediately. Let stand for 20 minutes, or until the icing is set, before serving. Store the cake covered at room temperature for up to 2 days.

Notes

  • Note: Be sure to follow my tips for greasing the pan in the blog post to avoid having this cake stick to the pan!

Nutrition Information

Serving 1piece

Nutrition Facts

Serving: 16 servings

Amount Per Serving

Calories

% Daily Value*

Serving 1piece

* Percent Daily Values are based on a 2,000 calorie diet.