Marbled Butterscotch Pound Cake
Rich, buttery, and irresistibly swirled, this Marbled Butterscotch Pound Cake is the ultimate treat for dessert lovers. Combining the velvety texture of a classic pound cake with the indulgent sweetness of melted butterscotch, this recipe delivers a stunning marbled finish that’s as delightful to look at as it is to eat. The cake batter is crafted from pantry staples like butter, sugar, and eggs, while butterscotch chips and heavy cream bring a luxurious twist to the flavor. Each slice reveals a perfect harmony of buttery vanilla notes and caramel-like butterscotch swirls. Baked to golden perfection in just over an hour, this decadent pound cake is ideal for everything from a cozy family dessert to an elegant teatime treat. Serve it on its own, or pair it with a scoop of vanilla ice cream for an extra indulgent experience!
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Recipe Information
Ingredients
- 1 cup Unsalted butter (softened)
- 2 cups Granulated sugar
- 4 Large eggs
- 2 teaspoons Vanilla extract
- 2.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.75 cups Whole milk
- 1 cup Butterscotch chips
- 3 tablespoons Heavy cream
Instructions
Preheat the oven to 325°F (165°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a large mixing bowl, beat the softened butter and sugar together using an electric mixer until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
In a microwave-safe bowl, melt the butterscotch chips and heavy cream together in 20-second intervals, stirring until smooth and creamy.
Divide the batter into two portions. Stir the melted butterscotch mixture into one portion of the batter to create the butterscotch layer.
Spoon the plain batter and butterscotch batter into the prepared loaf pan in alternating layers. Use a butter knife to gently swirl the batters together, creating a marbled effect.
Bake in the preheated oven for 65-70 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
585 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.8 g | 36% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 261 mg | 11% | |
| Total Carbohydrate | 76.5 g | 28% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 49.8 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 39 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 84 mg | 2% | |
*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.
