Butterscotch Pound Cake

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This moist and rich Butterscotch Pound Cake is so flavorful with butterscotch chips and a simple butterscotch glaze.

Prep Time20

Cook Time1 5

Total Time1 25

Course: Dessert

Cuisine: American

Servings: servings

Calories: 328kcal

3 sticks unsalted butter, softened (339g)
1 cup light brown sugar, packed into cup (200g)
1¾ cup white sugar (350g)
5 large eggs, room temperature (If in a hurry, place them in a bowl of warm water.)
3 cups all purpose flour (375g)
½ teaspoon baking powder (2g)
1 teaspoon salt (6g)
1 cup sour cream (242g)
½ cup whole milk (to combine with melted butterscotch) (121g)
¾ cup butterscotch chips /morsels(for melting) (4oz)(We used Nestle Toll House brand)
2 teaspoon vanilla extract (8g)
¾ cup butterscotch chips (for folding into batter) (4oz)
(The total amount of butterscotch morsels in our cake and glaze equals one 11 oz bag)

Preheat the oven to 325 degrees. Grease and flour a 10 inch tube or bundt pan. (You can use smaller or larger pans but it will effect bake time)
In a medium bowl whisk the flour, baking powder and salt to combine, set aside for later
Combine ¾ cup of butterscotch chips with ½ cup of milk in a small microwave-safe bowl. Heat for 30 seconds and then stir until smooth. (If it needs additional time, heat a 5 more seconds as a time as needed). Set aside.
Add the butter to the bowl of your mixer and mix on medium speed until smooth. Gradually add the white and brown sugar and mix on medium speed 3 to 5 minutes or until the mixture has lightened in color and is fluffy.
Add the eggs one at a time, mixing after each until the yellow of the yolk is blended.
In a medium bowl, combine the wet ingredients: sour cream, melted butterscotch mixture, and vanilla extract.
With the mixer on low speed, add the flour mixture alternately with the sour cream mixture to the mixture of butter, sugar and eggs. Begin and end with the dry ingredients. That will be three additions of dry and two additions of wet. Mix just until combined.
Fold in ½-3/4 cup butterscotch chips. (We used ¾ cup)
Bake at 325 degrees for 1 hour and 10 minutes. Peek in as the time approaches 1 hour and adjust as needed. Baking times may vary. The cake is ready when a toothpick can be inserted and comes out clean or with just a few moist crumbs attached.
Allow to cool in the pan on a wire rack for 10 minutes before turning out.

Combine ¾ cup butterscotch chips with 1 ½ teaspoons milk. Heat in microwave for 30 seconds and stir until smooth. (Heat for a few additional seconds if needed.)
Allow to cool to desired consistency- it thickens fairly quickly. Spoon into a disposable piping bag or a ziplock bag with the corner snipped away. Pipe drizzles over the cake, or you can even spoon the glaze over the cake if you'd like.

Store the cake at room temperature in an airtight container or under a cake dome. The cake can also be wrapped and frozen for up to three months!

Baking times may vary depending on a number of factors, including the size of bundt or tube pan you are using for this recipe. If you are using a pan that is smaller than 10 inches, be careful not to overfill. There should be a minimum of 1 ¼ inch space from the top of the cake batter to the top of the pan.

This cake can be frozen for up to three months. Wrap tightly with plastic wrap followed by foil. Don't forget to write the date on the foil ;0) You can freeze leftover slices individually as well. To thaw the whole cake, leave wrapped on the counter for 30-45 minutes before removing the wrapping (this ensures that any condensation will form on the wrapping rather than the cake).