Fudgie Butterscotch Ring
Indulge in pure dessert decadence with the Fudgie Butterscotch Ring, a rich and chocolatey Bundt cake that's as visually stunning as it is delicious. Featuring a perfectly balanced blend of unsweetened cocoa powder, butterscotch chips, and semi-sweet chocolate chips, this cake delivers layers of sweetness and texture in every bite. Topped with a luscious homemade butterscotch glaze and a light dusting of powdered sugar, it’s the ultimate treat for chocolate and caramel lovers alike. Whether you're hosting a gathering or satisfying a sweet tooth, this easy-to-follow recipe will make your kitchen the center of compliments. Ready in under an hour, this show-stopping dessert combines simple ingredients with gourmet flair. Perfect for special occasions or as a decadent everyday indulgence!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1.5 cups granulated sugar
- 0.5 cup packed light brown sugar
- 3 pieces large eggs
- 2 teaspoons pure vanilla extract
- 2.5 cups all-purpose flour
- 0.75 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 cup butterscotch chips
- 0.75 cup semi-sweet chocolate chips
- 0.5 cup heavy cream
- 2 tablespoons powdered sugar (optional for garnish)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 10-inch Bundt pan with butter and dust it with cocoa powder. Tap out any excess cocoa to ensure the batter won't stick.
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar using a hand or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt until evenly combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed. Scrape down the sides of the bowl with a spatula as needed until fully combined. Do not overmix.
Fold in the butterscotch chips and semi-sweet chocolate chips with a spatula until distributed evenly in the batter.
Spoon the batter evenly into the prepared Bundt pan. Smooth the top with the spatula for even baking.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs (but not wet batter).
Remove the pan from the oven and allow the cake to cool in the pan for 15 minutes. Then carefully invert the Bundt pan onto a wire rack to release the cake. Let the cake cool completely before glazing.
For the glaze, heat heavy cream in a small saucepan over low heat until it begins to steam (do not boil). Remove from heat, then stir in butterscotch chips and mix until smooth. Allow the glaze to cool slightly until it thickens but is still pourable.
Drizzle the butterscotch glaze over the cooled cake. Allow the glaze to set for 10-15 minutes.
Optionally, dust with powdered sugar for garnish before serving. Slice, serve, and enjoy your Fudgie Butterscotch Ring!
Nutrition Facts
Calories |
5894 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 261.0 g | 335% | |
| Saturated Fat | 160.5 g | 802% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 926 mg | 309% | |
| Sodium | 2381 mg | 104% | |
| Total Carbohydrate | 905.8 g | 329% | |
| Dietary Fiber | 80.9 g | 289% | |
| Total Sugars | 515.3 g | ||
| Protein | 102.0 g | 204% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 523 mg | 40% | |
| Iron | 50.2 mg | 279% | |
| Potassium | 3431 mg | 73% | |
*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.
