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Butterscotch Bundt Cake with Easy Glaze

A comforting bowl of Irish potato leek soup, garnished with fresh herbs.
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A moist, show-stopping Bundt cake with deep butterscotch flavor and a simple, glossy glaze, perfect for gatherings and make-ahead desserts.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 1 cup packed light brown sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups buttermilk
  • 1/2 cup butterscotch chips (optional)
  • For the Glaze:
  • 1 cup powdered sugar
  • 2–3 tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan thoroughly.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  6. If using, gently fold in the butterscotch chips.
  7. Pour the batter into the prepared Bundt pan and spread evenly.
  8. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
  10. While the cake cools, prepare the glaze: Whisk together the powdered sugar, 2 tablespoons of milk, and vanilla extract until smooth. Add more milk, a teaspoon at a time, if needed to reach desired drizzling consistency.
  11. Once the cake is completely cool, drizzle the glaze over the top.

Notes

  • For an extra moist cake, ensure your buttermilk is at room temperature.
  • If you don’t have buttermilk, you can make a substitute by mixing 1 1/2 tablespoons of white vinegar or lemon juice with 1 1/2 cups of milk and letting it sit for 5-10 minutes.
  • This cake is delicious made a day ahead and stored at room temperature, covered.

Nutrition

Find it online: https://delishsymphony.com/irish-potato-leek-soup/