Butterscotch is sweet and indulgent, but it’s Christmastime and calories don’t count, so live it up with this Glazed Butterscotch Chip Bundt Cake!
Ever since I can remember, I’ve always been a fan of butterscotch. Even though I’ve never had it in its purest form – butterscotch syrup. I’ve had it in many cookies, donuts, and in ice cream too. So, why not cake also!? Allow me, Dear Reader, to present this gorgeous cake for Day 3 of Lord Byron’s 12 Bundt Cakes of Christmas series!
BUTTERSCOTCH PUDDING CUPS – DO YOU REMEMBER THESE?
When I was a boy, one of my favourite snacks was a pudding cup. I don’t think we called them pudding cups like kids do now, we just called them pudding. And, they were not in those cute little plastic cups with the peel away lid either.
Nope, our pudding cups were actually in cans with a peel back metal lid. Is there anyone in their 40s like me that can remember this? The brand was Hunt’s. I think they’re long gone, because I have not seen those canned puddings since the 1980s.
Needless to say, butterscotch was my favourite, and was closely followed by tapioca and then chocolate. That’s why this Glazed Butterscotch Chip Bundt Cake needed to be made. Because Christmastime always brings back the best of memories, doesn’t it?
DON’T CARE FOR BUTTERSCOTCH? USE CHOCOLATE INSTEAD!
This is one of the easiest cakes to make and you can easily substitute the butterscotch chips for chocolate chips. Use peanut butter chips, or even cinnamon chips if butterscotch is not your thing.
Of course, I went with the butterscotch, because it’s what I love the most. There used to be a butterscotch candy too. They were round and individually wrapped, much like Werther’s, but much better than Werther’s. I will eat a Werther’s once in a while, but it’s just not the same.
What is it about nostalgia that just takes root and shuns the idea of change or the acceptance of it? I think if there’s any time of year where we should all reflect back on the things that make us happy, it’s Christmastime.
And, since butterscotch chips are not exactly known for their high nutritional value, Christmastime is also a time to forgive yourself for making poor food choices. It’s the time to be jolly, after all!
Lord Byron’s 24 Cookies of Christmas – Volume 1 can be found in its entirety by clicking on the following image. All of the recipes can be found on one page!
Lord Byron’s 24 Cookies of Christmas – Volume 2 can be found in its entirety by clicking on the following image. All of the recipes can be found on one page!
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Glazed Butterscotch Chip Bundt Cake
For the Cake:
- 1½ cups sugar
- ½ cup vegetable oil
- 2 tablespoons vanilla extract
- 3 large eggs
- 1 cup buttermilk
- 3 cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 cups butterscotch chips
For the Glaze:
- 1 1/2 cups confectioner's sugar
- 2 tablespoons milk
- 1/4 cup butterscotch chips
- Preheat your oven to 350 degrees. Prepare a bundt pan by lightly coating the interior with cooking spray and lightly sprinkling flour over the entire surface. Tap out the excess flour. Set prepared bundt pan aside.
- In a large mixing bowl, add the sugar, vegetable oil, and vanilla extract. Using a handheld mixer, mix all ingredients together.
- Add the eggs one at a time to the batter and beat well after each addition.
- Next, add the buttermilk and beat into the batter. Just beat to incorporate; do not beat long enough to add volume or frothiness to the batter.
- Add the flour, baking powder, and baking soda. Beat until the dry ingredients are incorporated into the wet ingredients.
- Add the butterscotch chips and fold into the batter.
- Pour the batter into the prepared bundt pan.
- Bake the bundt for 45 minutes. To check for doneness, insert a wooden toothpick into the centre of the cake. If the toothpick comes out clean, the cake is ready. If not, bake for another 2-3 minutes and check again.
- Allow the cake to rest in the pan for 10-15 minutes before inverting onto a wire cooling rack to completely cool.
- When completely cooled, whisk together the confectioner's sugar and milk until smooth. Drizzle over the surface of the cake. Top with extra butterscotch chips. The icing will harden up in about 10 minutes. Slice and enjoy!
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