Butterscotch Pound Cake
Indulge in the warm, golden decadence of this Butterscotch Pound Cake—a dessert that combines rich, buttery flavors with a nostalgic hint of caramel-like sweetness. Perfectly moist and dense, this show-stopping bundt cake is studded with pockets of melty butterscotch chips, creating delightful bursts of flavor in every bite. With just 20 minutes of prep time and a simple buttermilk-enhanced batter, this recipe is as approachable as it is impressive. Finished with a light dusting of powdered sugar, it’s the ideal treat for family gatherings, holiday feasts, or an indulgent slice with your evening coffee. Try this irresistible homemade dessert, and let the buttery butterscotch charm everyone at the table!
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Recipe Information
Ingredients
- 1 cup (softened) Unsalted butter
- 1.5 cups Granulated sugar
- 0.5 cup Packed light brown sugar
- 4 Large eggs
- 2 teaspoons Pure vanilla extract
- 2.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.75 cup Buttermilk
- 1.25 cups Butterscotch chips
- 0.25 cup Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease a 10-inch bundt pan thoroughly with butter or nonstick cooking spray and dust lightly with flour.
In a large mixing bowl, beat the softened butter, granulated sugar, and light brown sugar together using a hand mixer or stand mixer on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the flour mixture to the butter mixture in three additions, alternating with the buttermilk, starting and ending with the flour mixture. Mix just until combined, being careful not to overmix.
Fold in the butterscotch chips evenly using a spatula.
Pour the batter into the prepared bundt pan, spreading it out evenly.
Bake in the preheated oven for 70-75 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely.
If desired, dust the top of the cooled cake with powdered sugar for garnish before serving.
Nutrition Facts
Calories |
4282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.1 g | 233% | |
| Saturated Fat | 115.5 g | 578% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 1012 mg | 337% | |
| Sodium | 2743 mg | 119% | |
| Total Carbohydrate | 647.4 g | 235% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 600.2 g | ||
| Protein | 40.7 g | 81% | |
| Vitamin D | 6.4 mcg | 32% | |
| Calcium | 609 mg | 47% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 876 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
