Butterscotch Bundt Cake

If you love cozy desserts with rich, buttery flavor, this Butterscotch Bundt Cake is going to steal your heart. It’s the kind of cake that feels like a warm hug on a chilly evening, with swirls of golden butterscotch baked into every moist bite.

This recipe is equal parts nostalgic and indulgent.

The soft, tender crumb is loaded with butterscotch chips and infused with brown sugar and vanilla, giving it that classic, caramel-like depth.

Drizzled with a buttery butterscotch glaze, it’s a cake that feels fancy enough for guests but cozy enough to enjoy with a cup of coffee on a quiet afternoon.

I love this cake because it’s simple, satisfying, and always brings a smile to the table.

And the best part?

It’s made with pantry staples and comes together easily, even if you’re not a seasoned baker.

Growing up, my grandma always had a bundt cake cooling on the counter.

One day it would be chocolate swirl, the next maybe lemon. But my favorite was always her butterscotch version.

The smell alone made the whole house feel warmer.

She used to say it was “dessert and a hug rolled into one,” and I couldn’t agree more.

This version is inspired by her recipe, with a few tweaks for modern kitchens.

It’s one of those cakes that feels like home no matter where you are.

Why You’ll Love This

1. Rich Butterscotch Flavor in Every Bite
This cake is bursting with sweet, buttery butterscotch goodness. We use both brown sugar and real butterscotch chips to bring in those deep caramel tones. Every slice has a warm, toasty flavor that makes it hard to stop at just one piece.

2. Moist and Tender Texture
Thanks to sour cream and a touch of oil in the batter, this bundt cake turns out incredibly moist. The crumb is soft without being overly dense, and it stays that way for days. It’s the kind of cake that tastes even better the next day.

3. Easy to Make, Beautiful to Serve
Bundt cakes have that wow-factor presentation built in. With the glaze drizzled over the top and those golden ridges shining through, it’s a total showstopper without needing any frosting skills. Just mix, pour, bake, and enjoy.

4. Perfect for All Occasions
This cake is just as welcome at a birthday brunch as it is at a fall potluck or a Thanksgiving dessert table. It travels well, slices neatly, and pairs beautifully with coffee, milk, or a scoop of vanilla ice cream.

Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Cuisine Type: American, Dessert
Servings: 12
Estimated Cost: $10–$12

Equipment Needed:

• 10-cup bundt pan
• Electric mixer or whisk
• Mixing bowls
• Rubber spatula
• Cooling rack
• Small saucepan (for glaze)
• Measuring cups and spoons
• Nonstick baking spray with flour

Ingredients

For the Cake:

• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ¼ cups packed light brown sugar
• ¾ cup granulated sugar
• 3 large eggs
• 1 cup sour cream (can substitute plain Greek yogurt)
• 2 teaspoons vanilla extract
• 1 cup butterscotch chips
• 2 tablespoons all-purpose flour (to toss with chips so they don’t sink)

For the Butterscotch Glaze:

• ½ cup butterscotch chips
• 2 tablespoons unsalted butter
• 2 tablespoons milk or cream
• ½ cup powdered sugar
• Pinch of salt
  Optional: Additional chips or chopped toffee bits for topping

Step-by-Step Instructions

Step 1: Preheat and Prep the Pan
Preheat your oven to 350°F. Grease your bundt pan generously with nonstick spray that contains flour, or grease and lightly flour the pan. This helps the cake release cleanly after baking.

Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution and keeps lumps out of your batter.

Step 3: Cream Butter and Sugars
In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes. This adds air to the batter, which helps give the cake its soft texture.

Step 4: Add Wet Ingredients
Beat in the eggs one at a time, mixing well after each. Then add in the sour cream and vanilla extract. The batter might look a little curdled at this stage, but it will smooth out when you add the dry ingredients.

Step 5: Combine and Fold in Chips
Gradually add the dry ingredients to the wet, mixing on low speed just until combined. Toss the butterscotch chips with 2 tablespoons of flour, then fold them gently into the batter. This keeps them from sinking to the bottom of the pan.

Step 6: Bake and Cool
Pour the batter into the prepared bundt pan and smooth the top. Bake for 50–55 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10–15 minutes, then carefully invert onto a cooling rack to cool completely.

Step 7: Make the Glaze
In a small saucepan over low heat, melt the butterscotch chips and butter together, stirring often. Once smooth, remove from heat and whisk in the milk and powdered sugar until glossy. Let it cool slightly before drizzling over the cooled cake.

Nutrition Facts (Per Serving – Approximate)

• Calories: 450
• Protein: 5g
• Carbohydrates: 52g
• Fiber: 1g
• Fat: 25g
• Sodium: 240mg
• Calcium: 60mg
• Iron: 1.8mg
• Vitamin A: 450IU
• Vitamin C: 0mg

Tips for Success

Use room temperature ingredients.
This helps everything blend smoothly and evenly. Cold eggs or sour cream can cause the batter to seize or separate.

Don’t overmix the batter.
Once the dry ingredients are added, mix just until combined. Overmixing can lead to a dense or tough cake.

Grease the bundt pan thoroughly.
Bundt pans have lots of curves, so make sure every nook and cranny is coated. A baking spray with flour works best, but you can also grease and flour by hand.

Let the cake cool before glazing.
If the cake is too warm, the glaze will melt right off. Cool completely for the best drizzle effect.

Common Questions

Can I use a different type of chip?
Absolutely. You can substitute white chocolate, caramel, or even cinnamon chips for a fun twist. Just keep the measurement the same.

How do I make it nut-free?
This recipe is naturally nut-free, but if you’re adding toppings like toffee bits, be sure they are nut-free varieties.

Can I make this ahead?
Yes, this cake actually tastes better the next day as the flavors develop. Store covered at room temperature for up to 3 days or in the fridge for 5 days.

Can I freeze the cake?
You sure can. Wrap it tightly in plastic wrap and foil (without glaze) and freeze for up to 3 months. Thaw overnight and glaze before serving.

Variations and Substitutions

• Make it chocolatey: Add ½ cup mini chocolate chips along with the butterscotch chips for a “chocolate-butterscotch swirl.”
• Add crunch: Stir in chopped pecans or walnuts for added texture.
• Lighter version: Swap sour cream for low-fat Greek yogurt and reduce sugar slightly if desired.
• Gluten-free: Use a 1:1 gluten-free flour blend in place of all-purpose flour. Make sure your butterscotch chips are certified gluten-free too.

Serving and Pairing Suggestions

• Serve warm slices with a scoop of vanilla or butter pecan ice cream.
• Pair with a latte or hot caramel cider for the coziest fall dessert moment.
• Turn leftovers into an indulgent breakfast by warming a slice and topping with whipped cream.
• Add to your holiday dessert table alongside pumpkin pie and spiced cookies for variety.

There’s something so comforting about a good bundt cake, and this Butterscotch Bundt Cake hits all the right notes.

It’s sweet, nostalgic, and perfect for sharing.

Whether you’re baking it for a birthday, brunch, or just a quiet weekend treat, I hope it brings as much joy to your kitchen as it does to mine.

Thanks for stopping by and baking with me today.

I can’t wait to hear what you think!

Let me know in the comments if you give it a try, and be sure to share it with someone who could use a little butterscotch bliss in their life.

Happy baking!