This is hands down the best butterscotch bundt cake I have ever made. Fine, fine, fine, it’s the only butterscotch bundt cake I have ever made, but it’s so good I don’t have to try another recipe. If you like butterscotch, and who the heck doesn’t, the addition of a package of butterscotch instant pudding mix really packs a butterscotch punch (you cake will actually yell “I’m here and I’m butterscotch!”) while making it really […she pauses to try to think of a different word than “moist” because no one likes that word, but ultimately she can’t find the right synonym] moist.
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Cake
- 2 ½ cups all purpose flour
- 3.4 oz butterscotch instant pudding mix
- 3 ½ tsp baking powder
- ½ tsp salt
- ¾ cup butter, room temperature
- 1 ½ cups light brown sugar
- 3 tablespoons vegetable oil
- 1 tsp vanilla
- 4 eggs, room temperature
- 1 ¼ cup milk, room temperature
- ¾ cup butterscotch chips (for cake batter)
- ¼ cup of butterscotch chips (for decorating), if desired
- Butterscotch Frosting (recipe below)
Butterscotch Frosting
- 1 cup of butterscotch chips
- 2 tablespoons of butter
- 3 cups powdered sugar
- 5 tablespoons milk
- 1 tsp vanilla
Bundt Instructions
Step 1
Preheat oven to 350° and prep your bundt with Bundt Gunk or non-stick spray.
Step 2
Sift the flour, pudding mix, baking powder, and salt with a whisk in a medium-sized bowl.
Step 3
In a larger bowl, because you’ll be adding the dry ingredients, beat the butter, brown sugar, and vegetable oil for four minutes. Four minutes sounds like a lot, but this extended period really makes for a nicer texture of cake.
Step 4
Add eggs, beating them in one at a time, scraping down sides of bowl in between.
Step 5
Add vanilla
Step 6
Alternate adding the dry ingredients and the milk, starting and ending with the dry ingredients. Do not overmix. You still want to see some flour streaks.
Step 7
Mix in the butterscotch chips in as few mixes as it takes to combine them.
Step 8
Pour the batter in the pan and bake until golden brown and set on top. This will take 50 minutes to an hour.
Step 9
Let rest at room temperature for 15 minutes. Flip the cake out of the pan and let it cool completely.
Step 10
Top with frosting and decorate with butterscotch chips.
Frosting Instructions
Step 1
Melt chips and butter in microwave for one minute. Stir. Melt in 10 second increments until smooth.
Step 2
Transfer melted chips and butter to a mixing bowl. Add vanilla.
Step 3
Using a hand-held mixer (you can also use a stand mixer), alternate the powdered sugar and milk until it’s all combined and you have the consistency you want.
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