Butterscotch Bundt Cake

This easy butterscotch bundt cake is truly the perfect warm fall dessert. It is made with a rich and buttery butterscotch cake and topped with a warm & decadent brown sugar caramel maple glaze. It is packed with cozy flavours and is best enjoyed with a hot cup of tea or coffee. It is very easy to whip up and makes for the most comforting, prettiest fall dessert in no time at all. It requires your most basic pantry ingredients and you will have a showstopper for any occasion whatsoever to enjoy with your friends and family. 

Ingredients you’ll need:

• All-purpose flour: I highly recommend weighing all your ingredients using a kitchen scale for accurate recipe results. If you’re using cups, don’t scoop your cup into the flour. Spoon the flour into your cup and level it off with the back of a knife.
• Leaveners: You will need both baking powder and baking soda to make this cake. They will help the cake batter rise and result in a fluffy cake.
• Unsalted Butter: It is very important to have your butter at room temperature. You can ensure this by lightly pressing your finger on the block of butter. It should slightly leave an imprint. I also prefer to use unsalted butter because salted butters have varying amounts of salt content in them and it is always a good idea to add it on your own and avoid your bakes from being too salty.
• Sugars: You will need both granulated and dark brown sugar to make this cake. Brown sugar helps to add moisture and texture to your bakes and is key to getting the butterscotch flavour.
• Yogurt: Using plain yogurt in your cakes helps to add moisture and softness to them. You can also use greek yogurt or sour cream instead. If using plain yogurt, make sure to let it set on a sieve for around 15 minutes to help drain out any excess water.
• Buttermilk: Buttermilk is more acidic. This helps it to cut through the sweetness of the cake, giving it a better flavour overall. It also helps to add moisture, softness & fluffiness to the cake.
• Eggs: Use large eggs and bring them to room temperature before mixing in. Eggs strengthen the binding of your cakes and also add moisture. Having your eggs at room temperature makes it easier to incorporate them and allow them to mix thoroughly in your cake batter. A good way of doing this is by letting them sit in a bowl filled with room temperature water for around 10 minutes or until they come down to room temperature.
• Vanilla: You must use a high quality pure vanilla extract in your recipes. This helps to add a rich flavor to your baked goods especially when they contain chocolate. Pure vanilla extracts are typically dark brown in color. This enhances the flavour of all ingredients and you should never leave this out.
• Heavy Cream: You will need high-fat heavy cream or heavy whipping cream to make a smooth and silky glaze. If you’re using low-fat cream, make sure to drain out the water content from it before starting. 
• Maple Syrup: You will need around 1 tablepsoon of maple syrup to make this glaze. 
• Powdered Sugar: You will need powdered of confectioners’ sugar to add to your brown sugar maple caramel glaze. It mixes in your glaze like a breeze and leaves no grainy lumps at all! 
• Optional: Stir in some cinnamon and nutmeg for an extra depth of flavour. 

FAQ

Tips to make this recipe:

• Do not over mix. Only mix until a few streaks of flour remain and then give the bowl a couple of quick turns with a large spatula to finish it off. Less is more when it comes to mixing your bundt cake batter. Over mixing can lead to a dense & dry crumb which will in turn not give you a fluffy and soft cake.

• Take time to grease your pan. There’s nothing worse than spending time and energy prepping, mixing, and baking your new favourite dessert only to find out that your cake is stuck to the bottom of the pan. Been there, done that and it’s not at all fun. The cake almost always tastes great but it’s obviously not as pretty. So for the best results, be sure to generously grease a non-stick bundt pan with non-stick baking spray. I like to use sprays which also have flour in them to grease bundt cakes. If your spray doesn’t, then I’d suggest doing a second round of greasing with some amount of flour. I like almost all of the bundt moulds from Nordicware USA. You also want to take care that you don’t want to get pools of oil at the bottom of your bundt pan while pouring the batter into it. 

• Keep an eye on the cake. You should most definitely use an oven thermometer to make sure you are baking at the correct temperature. But also, start checking the cake for doneness at the 40 minute mark and if the top is browning too quickly, cover it loosely with a piece of aluminium foil. The cake is done when a toothpick inserted into the top of the cake comes out with just a few crumbs remaining. Do not over bake the cake or it will be dry and crumbly in texture.

• It’s all in the flip. This is the moment of truth! Take out the bundt cake from the oven and set a timer for exactly 10 minutes. After 10 minutes, invert the cake onto a wire cooling rack or a cake platter by carefully placing the flat surface on top of the bundt pan. Use hot mitts to hold the sides of the bundt and quickly flip the pan and the rack or platter over in one motion. If you greased your bundt pan well, the cake should slide right out. If it doesn’t, you can wait for an additional 5 minutes and try again. However, you should never let your bundt cake sit for more than 15 minutes in the pan. Tap it a few times if it is stuck and it should slide right out. If a few bits of the cake top stuck to the inside of the pan, do your best to piece them back together. The brown sugar glaze does wonders for hiding any mistakes and the cake will still taste amazing!

• Cool completely. It’s tempting to glaze this beautiful cake right away, I know. But don’t even think about it until it’s cool to the touch or the brown sugar maple glaze will slide right off and not stay on top of the cake. Patience at this moment is key to getting a pretty bundt!

HOW TO GET THE BEST RESULTS FROM THIS RECIPE?

All of the recipes on the blog are thoroughly tested multiple times and carefully designed so that anyone can reproduce these delicious baked good in their own kitchen and enjoy them to the fullest. The only way to make this possible is when anyone can exactly replicate the measurements and temperatures.

• In order to standardise the way ingredients are measured, I highly recommend that you weigh them in grams. Volume measurements are nearly not as accurate and have a lot of scope for errors. To precisely be able to replicate the recipes, all you will need is a kitchen scale!
• Every oven heats up differently. Your oven might be over heating or under heating by around 50 degrees or more and you might not even know. In order to ensure that you are baking at the right temperatures, I highly recommend investing in an oven thermometer!

If you would still like to bake using volume measurements, I mentioned those below. However, I primarily test my recipes in grams and cannot promise the best results if you do so. Trust me, once you’ll start using these tools you’d never want to go back!

Happy Fall Baking!

Butterscotch Bundt Cake

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• Author: Shambhavi
• Total Time: 1 hour
• Yield: 1 bundt cake 1x

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Description

This easy butterscotch bundt cake is truly the perfect warm fall dessert. It is made with a rich and buttery butterscotch cake and topped with a warm & decadent brown sugar caramel maple glaze. It is packed with cozy flavours and is best enjoyed with a hot cup of tea or coffee.

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Ingredients

Scale 1x2x3x

Butterscotch Bundt Cake

• 280g (2¼ cup) all-purpose flour, spooned and levelled
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon kosher salt
• 170g (¾ cup) unsalted butter, at room temperature
• 200g (1 cup) dark brown sugar
• 100g (½ cup) granulated sugar
• 120g (½ cup) plain yogurt, at room temperature
• 60ml (¼ cup) buttermilk, at room temperature
• 1½ teaspoons pure vanilla extract
• 3 large eggs, at room temperature

Butterscotch Maple Glaze

• 56g (¼ cup) unsalted butter
• 67g (⅓ cup) dark brown sugar
• 60ml (¼ cup) heavy whipping cream, at room temperature
• 1 tablespoon maple syrup
• ½ teaspoon kosher salt
• 80g (⅓ cup) powdered or confectioner’s sugar, sifted

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Instructions

Butterscotch Bundt Cake

1. Preheat oven to 350°F (177°C). Grease a 10-15 cup bundt cake pan with nonstick spray. Make sure you don’t have pools of spray gathered at the bottom. Set aside.
2. Sift the flour, baking powder, baking soda and salt. Whisk all of them together. Set aside.
3. In another bowl, beat the butter for about 2 minutes until smooth and creamy. Add in the dark brown sugar and granulated sugar and beat until light and fluffy. Add in the eggs one at a time and mix until combined. Stir in the yogurt and vanilla and thoroughly combine. 
4. Add half of the dry ingredients into the wet ingredients along with half of the buttermilk and whisk until combined. Repeat until all dry ingredients and buttermilk are added, starting and ending with the flour. The batter will be thick. Don’t overmix, it’s okay if a few streaks of flour remain. 
5. Pour the batter into the inverted bundt cake pan. Bang it on the kitchen slab a few times down before continuing.
6. Bake for around 45-50 minutes or until a toothpick into the center of the cake comes out clean.
7. Allow cake to cool for 10 minutes inverting it on a wire rack. If the cake doesn’t demould, allow it to sit for another 5 minutes and try again. Never let it sit for any more than 15 minutes.

Butterscotch Maple Glaze

1. While the cake is cooling, add brown sugar to a heavy bottomed saucepan and start melting it on medium-low heat. 
2. Stir continuously until all the sugar has completely melted.
3. Add in cubes of butter, around two at a time and stir vigorously. The mixture will bubble when you do so. Repeat until all the butter is incorporated. 
4. Add in the maple syrup, salt and vanilla. Stir vigorously until thoroughly combined. 
5. Now, add in around half of the cream and stir vigorously again. The mixture will bubble even more at this point. Remove from heat and add in the other half. Stir again until thoroughly combined. The glaze will now be thick. 
6. Lastly, add in the powdered sugar. Mix using a silicone spatula until combined. The glaze will thicken as it cools.

Assembly  

1. The glaze thickens as it cools so you want to move quickly. If it becomes too thick, heat it a bit again and pour. Pour the slightly warm glaze over the cooled bundt cake let the excess slide down the side of the cake.
2. Let it set & cool for 10 minutes on the cake before slicing. 
3. Store bundt cake in an airtight container for upto 5 days at room temperature or 7 days in the refrigerator.

Notes

• Using plain yogurt in your cakes helps to add moisture and softness to them. You can also use greek yogurt instead. If using plain yogurt, make sure to let it set on a sieve for around 15 minutes to help drain out any excess water. 
• If you’re in a pinch and don’t have buttermilk in hand, I have a DIY substitute for this as well. Add 1 teaspoon of lemon juice in half cup. You can double or half this as required. Fill that cup with whole milk to the top. Mix and let it sit for 5 minutes. That’s it, your buttermilk is ready!
• This bundt cake tastes delicious when served warm. You can always reheat the slices for 30 seconds in the microwave before serving if desired. 

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Fall Desserts, Holiday dessert, Bundt Cake
• Cuisine: American

Keywords: butterscotch maple bundt cake, brown sugar bundt cake, easy butterscotch bundt cake, easy maple butterscotch bundt cake, fall bundt cake dessert recipe, holiday warm dessert recipe, butterscotch caramel cake

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