Celebrate the holidays in style with this minimal butterscotch bundt cake! Bursting with rich, nutty butterscotch flavor, but understated and elegant in appearance, this cake will elevate your holiday dessert table without a doubt.
This butterscotch bundt cake is fluffy and flavorful with a sweet maple icing on top! The flavor is just sweet enough without being overbearing, and the slight taste of maple in the glaze is the perfect compliment to the brown sugar in the cake. I love the look of Bundt cakes drizzled with glazes and icings for the holidays, and this is a perfect recipe to ease your way into the holidays without going overboard with the peppermints and candy canes and gingerbread. It's also simply a gorgeous cake to serve any time of year!
Here are some other holiday cake and cupcake recipes you might enjoy: Salted Caramel Cake with Orange Buttercream, Black Forest Cake, and Red Velvet Cupcakes with Cream Cheese Frosting.
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Ingredients & Equipment
You’ll need the following ingredients and equipment to make this butterscotch bundt cake:
- Bundt pan
- flour
- baking soda
- salt
- cinnamon
- ground nutmeg
- butter
- light brown sugar
- dark brown sugar
- vanilla extract
- eggs
- milk
- maple syrup
- cream
- powdered sugar
Customize This Recipe!
There are a few different ways you can customize this recipe:
- Use festive food coloring. No matter the time of year, you can use food coloring in the maple icing to match any holiday vibes.
- Add a toffee topping. For even more nutty flavor, add a sprinkle of crushed toffee or chopped candy bar!
Kitchen Tips:
- Utilize mise en place! Make sure you have all of your ingredients prepped and ready before you begin making this recipe - it will help save you time and keep you organized.
- Grease your bundt pan. To avoid any cake sticking to the sides of your bundt pan, be sure to grease it liberally with butter, shortening, or flour!
More cake and cupcake recipes:
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Butterscotch Bundt Cake
Ingredients
For the cake:
- 2 ¼ cup flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 ½ sticks butter room temp
- 1 cup light brown sugar
- 1 cup dark brown sugar
- 1 ½ teaspoon vanilla extract
- 3 eggs
- 1 ¼ cup milk
For the glaze:
- 4 tablespoon butter
- ½ cup light brown sugar
- 2 tablespoon maple syrup
- ¼ cup cream
- ⅓ cup powdered sugar sifted
- pinch of salt
Instructions
For the cake:
- Preheat oven to 325ºF and prepare a Bundt pan with cooking oil.
- Mix together flour, baking soda, salt, cinnamon and nutmeg in a large mixing bowl and set aside.
- In a standard mixer, cream together the butter and brown sugars until fully mixed.
- Add in add in eggs and vanilla and beat until fully combined.
- Alternate adding milk and dry mixture to the wet ingredients, making sure not to over-mix.
- Pour batter into the Bundt pan and bake for about 50 minutes, or until your a toothpick or knife comes out clean.
For the glaze:
- Melt the butter over a saucepan on medium heat. then add the brown sugar and cream and whisk until combined, letting simmer for about 5 minutes.
- Remove from heat and add in the sifted powdered sugar and salt, mixing until smooth. If you don’t sift the sugar, you’ll get clumps in your glaze!
- Add in your maple syrup at the end for the finishing touch of flavor.
- Let the glaze cool slightly and pour over your cake.
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