Glazed Butterscotch Chip Bundt Cake

Butterscotch is sweet and indulgent, it’s a flavour combination that combines that of browned butter, molasses, and caramelized sugar. That’s a lot of sugar, but for this Glazed Butterscotch Chip Bundt Cake, I’m willing to make the exception. Besides, calories don’t count at Christmastime!

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 Glazed Butterscotch Chip Bundt Cake for Day 3 of Lord Byron’s 12 Bundt Cakes of Christmas series!

Remember butterscotch pudding? I’ve used the pudding mix in cookies before. Remember these Pistachio Pudding Cookies from my second Christmas countdown series? And, I also used pudding mix in these Butterscotch Gingerbread Cookies in the third installment of Lord Byron’s 24 Cookies 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?

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? Is it just me who hangs onto those simple things and finds it hard to accept change?

INGREDIENTS NEEDED TO PREPARE THIS RECIPE

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

• Sugar – Sugar will caramelize when baked, which will help to brown the cake. 
• Vegetable Oil – Oil if often present in cakes to replace butter. It will keep a cake super moist!
• Vanilla Extract – Probably the most common extract and the most common flavouring used in cakes and cookies. 
• Eggs – Whenever you set out to bake, make sure your eggs are at room temperature too – just like your butter!
• Buttermilk – This will make a wet batter, making it easier to mix through the flour, but the tanginess of the buttermilk will balance out the sweetness, while adding a soft, delicious crumb factor to your cake.
• Flour – No need for anything special. Just use regular all-purpose flour. I have not tried this recipe with any other type of flour.
• Baking Powder and Baking Soda
• Butterscotch Chips – Butterscotch chips are warming and sweet, which makes them great in baked goods.
• Confectioner’s Sugar – This superfine sugar is sometimes called powdered sugar.  It is used in frostings quite often.  When dusted lightly onto cakes and cookies, it adds just a touch of sweetness, but more importantly, it looks very visually appealing!
• Milk – When a baking recipe requires milk, I always use whole milk, unless otherwise stated. 

HOW TO MAKE THIS BUTTERSCOTCH CHIP BUNDT CAKE

Begin by preheating your oven to 350 degrees.  Prepare a bundt pan by lightly coating the interior with non-stick cooking spray and lightly sprinkling flour over the entire surface. Tap out the excess flour. Set the 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!

SUBSCRIBE NOW SO THAT YOU NEVER MISS OUT ON NEW RECIPES!

So, welcome, Dear Reader, to Lord Byron’s 12 Christmas Bundt Cake series! I’m updating this paragraph right here to let you know that even though this original cake series was published in 2019, there have been many holiday recipes shared since then. Some of my favourite recipe collections from previous years are my 75 Homemade Gifts from Your Kitchen, my 50 Make Ahead Freezer Friendly Christmas Recipes, and my 30 No-Bake Christmas Recipes post.

You really don’t want to miss one of these recipes, so if you have not yet subscribed to Lord Byron’s Kitchen, I encourage you to do so. That way, a new recipe will be emailed to you every day. You won’t have to bother to come looking for it! Like in previous holiday recipe countdowns, I like to mix up the recipes in the series so that there is something for everyone. Are you ready!!??

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 when we should all reflect 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!

STORING, PACKAGING, & FREEZING

When it comes to most cakes, they taste best at room temperature, but they don’t hold up well to being left out on your countertop for long periods of time. Cakes will stay fresh in a covered cake stand or food-safe container with a lid for 3-5 days if left to sit on your kitchen countertop. You can store them in a food-safe container in your fridge. When you want to serve the cake, take it out of the fridge and let it sit at room temperature for 30-60 minutes.

If you plan to freeze your Glazed Butterscotch Chip Bundt Cake, you certainly can! I would not recommend adding the drizzle of glaze or the decorative butterscotch chips until you take the cake out of the freezer to thaw. To freeze almost any cake, wrap the completely cooled cake well in two layers of plastic wrap. Then, wrap it tightly in a layer of aluminum foil. This helps to create a better seal. The goal is to keep all of that freshness locked in!  

QUESTIONS?

If I have not answered all of your questions in the text above, don’t hesitate to reach out to me! You can contact me by sending me a message in the comments section further down the page. I will try my best to answer as soon as possible! You might reach me even faster by following me on Facebook and sending me a private message. Scroll down below the recipe card to find my Follow Me on Social Media box and never miss another recipe!

Finally, as I stated previously, every day I will be posting a new recipe. If you miss one, don’t fret. You can find my entire collection of Christmas Recipes right here! There are over 200 Christmas recipes and counting. There’s something for everyone! Cheers!