Moist Butterscotch Bundt Cake with Caramel Glaze

Butterscotch Bundt Cake is a rich, homemade cake with a tender, moist crumb. This one-pan Bundt cake is simple to prepare yet looks elegant on any dessert table. Finish it with a silky chocolate ganache, a sweet butterscotch glaze, or a classic butter‑rum sauce for a dessert that feels special for holidays, celebrations, or whenever a craving for cake strikes.

Bundt cakes are ideal when you want something impressive with minimal fuss. The pan creates an attractive shape so the finished cake looks professional even when the batter is mixed in one bowl. This Butterscotch Bundt Cake uses sour cream and instant butterscotch pudding mix to keep the texture tender and moist. The flavor is warm and buttery, and the cake pairs well with several glazes depending on how sweet or boozy you want the final dessert to be.

Ingredients

For the cake:

• 1 cup butter
• 2 cups sugar
• 5 large eggs
• 1 cup sour cream
• 1 cup milk
• 3 cups all-purpose flour
• ¾ teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon salt
• 1 (3.75 oz) package instant butterscotch pudding mix
• 1 tablespoon vanilla or rum extract

For the chocolate ganache:

• 2 (4 oz) semi-sweet chocolate baking bars, finely chopped
• 1 cup heavy whipping cream

For the butterscotch glaze:

• 4 tablespoons butter
• ½ cup packed brown sugar
• ¼ cup heavy whipping cream
• ¼ cup powdered sugar, sifted
• Pinch of salt

For the butter rum glaze:

• ½ cup packed brown sugar
• ½ cup butter
• ⅔ cup whipping cream
• ⅓ cup rum (light or dark)

Instructions

Please read the full instructions below and prepare all ingredients and equipment before starting. Preheat the oven to 350°F (180°C).

• Grease a 9-cup Bundt pan thoroughly with cooking spray or butter and flour. Set aside.
• In a large mixing bowl, combine the butter, sugar, eggs, sour cream, milk, flour, baking soda, baking powder, salt, instant butterscotch pudding mix, and the vanilla or rum extract.
• Using a stand mixer or hand mixer, blend on low speed until the ingredients are combined, scraping the bowl as needed. Increase speed to medium and beat for 2 minutes until the batter is smooth and slightly aerated.
• Pour the batter into the prepared Bundt pan and level the top gently.
• Bake at 350°F (180°C) for 55–65 minutes. Start checking at 55 minutes: a toothpick inserted into the center should come out clean or with a few moist crumbs but not wet batter.
• Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack or platter to cool completely.
• Serve plain with a dusting of powdered sugar, or top with one of the glazes below.

Butterscotch Bundt Cake Recipe Variations

Swap vanilla extract for rum extract in the cake batter if you want a subtle boozy note throughout the cake. Either extract works well; vanilla keeps the flavor classic while rum extract or light rum in the glaze highlights a warm holiday profile.

Chocolate ganache provides a darker, less sweet contrast to the butterscotch cake. For a sweeter finish, use milk chocolate instead of semi-sweet. Coarse sea salt sprinkled on top can provide an attractive visual contrast and enhance flavors.

The butterscotch glaze is the sweetest of the options and complements the cake’s buttery character. It’s a great choice for serving children or guests who prefer non-alcoholic desserts.

The butter rum glaze is the most traditional for this cake and makes a festive, crowd-pleasing topping for special occasions. If you prefer to keep things simple, a light dusting of powdered sugar is an elegant finish.

Equipment

• 9-cup Bundt pan
• Stand mixer or hand mixer
• Mixing bowls and spatula
• Wire cooling rack
• Small saucepan for glazes

Tips

Do not overbake. Begin checking for doneness at 55 minutes. If the top feels set and the toothpick comes out with a few moist crumbs, the cake is done. If batter clings to the toothpick, return the cake to the oven and check again in 5–7 minutes.

For the chocolate ganache, use baking bars rather than chips when possible; bars melt more evenly. Chop the chocolate finely so the hot cream can melt it quickly for a smooth ganache. Heat the cream until it is just simmering—do not boil—and let it sit briefly over the chocolate before stirring to combine.

When spooning or brushing the butter rum glaze over the cake, warm glaze so it soaks into the cake slightly and enhances moisture and flavor. If you refrigerate a glazed cake, bring it back to room temperature for 20 minutes before serving to soften the glaze and restore the best texture.

Chocolate Ganache

Place finely chopped semi-sweet chocolate in a heatproof bowl. Heat 1 cup heavy cream in a small saucepan until it begins to simmer (do not boil). Pour the hot cream over the chopped chocolate and let stand 2–3 minutes, then stir until smooth. Pour over the cooled cake and allow the ganache to set for about 2 hours. Optionally finish with a sprinkle of coarse sea salt.

Butterscotch Glaze

Melt 4 tablespoons butter in a small saucepan over medium heat. Add ½ cup packed brown sugar and ¼ cup heavy cream, stirring to combine. Bring to a simmer and cook 4–5 minutes, stirring occasionally. Remove from heat and whisk in ¼ cup sifted powdered sugar and a pinch of salt. Pour over the cake and let set for about 20 minutes.

Butter Rum Glaze

Combine ½ cup brown sugar, ½ cup butter, and ⅔ cup whipping cream in a small saucepan over medium heat. Bring to a boil and cook, stirring constantly, for about 3 minutes. Remove from heat and stir in ⅓ cup rum. Brush or pour warm glaze over the cake while it is still slightly warm, reserving extra sauce to serve alongside slices.

Storage

Store the cake at room temperature, covered loosely, for one to two days for best flavor. For longer storage, wrap loosely in plastic wrap and refrigerate; bring the cake to room temperature for about 20 minutes before serving. Glazed cakes keep well in the refrigerator for several days, but the texture and flavor are best within the first two days.

More desserts

• Pumpkin Chocolate Chip Bundt Cake
• Guinness Dark Chocolate Cake
• Graham Cracker Pralines
• Apple Dump Cake

Recipe