Buttery Bundt Cake Coated in Rich Homemade Butterscotch Sauce
Butterscotch Bundt Cake. Tender, moist, buttery bundt cake coated in a thick layer of homemade butterscotch sauce.
Last week I admitted to covering everything in arms reach with this scrumptious Butterscotch Sauce. I really wasn’t joking. We all spent a few days surrounded by butterscotch covered everything.
But, This. Cake. My absolute favorite buttery bundt cake covered in butterscotch sauce is… what is the right word? Really freaking fantastic. (“freaking”, by the way, is not the right word.)
The problem I’m having right now is that I actually made this butterscotch bundt cake last week and there is none left. Which means, I can’t eat a slice while writing about it and am having to restrain myself from abandoning my computer to bake another one. I’m not sure I have that much self-control.
The struggle is real people.
4 Reasons why everyone should bake a butterscotch bundt cake.
#1. There is a lot of butter involved here and butter is awesome. Because, you know, it’s butterscotch poured over butter cake. And, let’s just say it again. Butter is awesome.
#2. Both the cake and the sauce are super fast and easy. This cake batter comes together in about 10 minutes, after which you simply dump it into a bundt pan and let it bake. While it bakes, whip up the butterscotch sauce, which will take you about 15 minutes.
I’m just going to warn you now. The problem you’re going to have here is the gap of time between when the butterscotch sauce is ready and the cake is still baking. You’re going to find yourself eyeing every edible thing in your kitchen and considering whether you should smother it in butterscotch sauce.
#3. Even people who say they don’t like butterscotch will love butterscotch bundt cake. I’m basing this bold claim on a sample of 1, but I feel that’s enough. Upon offering her a slice of freshly baked butterscotch cake, my youngest daughter said, “I don’t really like butterscotch, but I’ll try it.”
After recovering from the shock of anyone, let alone a child of mine, not liking butterscotch (a fact I already knew, but keep forgetting because it’s just so ridiculous that anyone would not like a something made from butter, brown sugar, and cream), I served her a slice without the recommended extra drizzle of butterscotch sauce.
After a couple of bites, she asked if I would pour more butterscotch sauce on her slice. I rest my case.
#4. Bundt cakes are awesome. I love, love, love using a bundt pan for cake baking because you end up with a super simple one layer cake that is gorgeous with or without frosting. Layer cakes are lovely. But, when you want to make a beautiful cake that’s also quick and easy, bundt is where it’s at baby.
I almost always bake my favorite Carrot Cake in a bundt pan. You can even fill a bundt cake if you like. This Ultimate Chocolate Cake is baked in a bundt pan and then filled with amaretto pastry cream.
Baking this butterscotch cake in a bundt pan was a no brainer. The doughnut shape makes it so that each slice is coated on all sides with butterscotch sauce.
Used in this recipe:
Other recipes you might like:
- Carrot Cake with Caramel Rum Sauce
- The Ultimate Chocolate Cake with Almond Praline and Amaretto Cream
- Brown Sugar New York Style Crumb Cake
- Caramel Cake with Salted Caramel Italian Meringue Buttercream
Butterscotch Bundt Cake
- 1 cup (2 sticks or ½ lb) butter, at room temperature
- 2 cups granulated sugar
- 4 large eggs plus 2 large egg yolks, at room temperature
- 3 cups unbleached, all-purpose flour
- 2 tsp salt
- 1 tsp baking powder
- ½ tsp baking soda
- 1 cup buttermilk
- 1 tbsp pure vanilla extract
- 2 cups butterscotch sauce
- Preheat oven to 325 degrees. Thoroughly grease and flour a 10-cup (9 or 10 inch) bundt pan.
- Using an electric mixer, cream the butter and sugar until very light and fluffy, 3-4 minutes.
- Add eggs and egg yolks one at a time, beating on medium-high for 20 for seconds after each addition to incorporate each egg into the batter and scraping down the sides of the bowl as necessary.
- Add the flour, salt, baking powder and baking soda to a bowl and stir with a wire whisk to combine.
- Add the vanilla to the buttermilk.
- Add the flour and buttermilk to the batter in alternating additions: flour, buttermilk, flour, buttermilk, flour. Beat each addition on medium-low speed just long enough to incorporate it into the batter, scraping down the sides of the bowl after each addition.
- Pour batter into prepared bundt pan and bake for 50-55 minutes, until a toothpick inserted into the center comes out clean. (If you haven't already made the butterscotch sauce, make it while the cake is baking.)
- Remove the cake from the oven and let cool in the pan for 5 minutes. Turn the cake out onto a plate and use a pastry brush to coat all sides with approximately 1 cup of butterscotch sauce. I like to do this in several layers, allowing some of the sauce to soak into the cake before coating it with another layer. Some of the sauce will pool around the bottom of the cake. Just scoop this up and pour it over slices as you serve.
- Serve with an additional 1 cup of butterscotch sauce for drizzling.