This flavorful spiced butterscotch bundt cake is seriously delish! Made with a moist and aromatic spiced cake that is coated in a rich and buttery butterscotch glaze, each bite of this cake will leave you wanting more. Aside from being absolutely scrumptious, this recipe is so easy to make and is the perfect fall bake!
Why You Will Love This Easy Bundt Cake Recipe
- Incredibility moist spice cake packed with the right balance of aromatic fall spices
- Made from scratch, rich and smooth tasting butterscotch glaze that beautifully complements the spice cake
- Recipe is so easy to make and is great for serving at any gathering
How to Make Spice Cake Recipe
For me, spice cake in the fall is a must! There is just something about the warming spices of cinnamon, allspice, and cloves that evokes the cozy vibes I most look forward to in the fall. Thanks to the use of buttermilk, this spice cake is so moist and comes together quite easily using standard baking ingredients. To make recipe, you will need:
Key Ingredients
- Unbleached All-Purpose Flour
- Baking Powder
- Baking Soda
- Salt
- Dark Brown Sugar
- Granulated Sugar
- Eggs
- Buttermilk
- Unsalted Butter
- Neutral Flavored Oil
- Ground Cinnamon
- Ground Allspice
- Ground Cloves
- Ground Nutmeg
- Vanilla Extract
Tips For Baking Perfect Bundt Cake
- Generously Grease and Flour Bundt Pan – to ensure that bundt cakes come out easily from the pan once baked, it is important that the pan is properly prepared prior to baking. To do so, use a pastry brush to generously grease the bundt pan with softened butter. Next, dust the pan with flour, about 1 tablespoon, making sure that the entire pan is coated in flour. Lastly, tap the bundt pan upside down over the kitchen sink to get rid of any excess flour.
- Tap the Pan Against Countertop – once the cake batter has been poured/spooned into the bundt pan, lightly tap the pan against a countertop 1-2 times. This will help the batter fill into the cavities of the bundt pan and help promote a more uniform bake.
- Bake at a Lower Oven Temperature – most cakes are baked at an oven temperature of 350F(175C). However, given the quantity of cake batter that is baked in a bundt pan, I prefer to bake my bundt cakes at a slightly lower oven temperature, specifically at 325F(165C), for an even bake without an overly brown exterior.
- Rest Baked Cake in Bundt Pan – once the baked bundt cake has been removed from the oven, it should remain in the pan for a minimum of 10-15 minutes. This rest period allows time for the cake to naturally release from the pan before being inverted onto a cooling rack.
Easy Butterscotch Glaze for Bundt Cake
This butterscotch glaze recipe is a keeper for sure! For the longest time, I have always been a caramel kind of gal but this glaze recipe might have converted me over to team butterscotch. I mean, this butterscotch glaze is rich, creamy, buttery, and downright delicious. Here is what you will need to make recipe:
Key Ingredients
- Dark Brown Sugar
- Unsalted Butter
- Heavy Whipping Cream
- Confectioners’ (Powdered) Sugar
- Vanilla Extract
- Salt
To make this glaze recipe, melt the butter in a medium saucepan under medium heat. Next, whisk in the heavy cream, sugar, and salt. Bring the mixture up to a boil and cook for 4-5 while whisking intermittently. Once the sauce has thickened up slightly, remove from heat and whisk in the powdered sugar followed by vanilla extract.
How to Store Cake
Leftover bundt cake that has been sliced and stored in an airtight container will last 2-3 days in the refrigerator and 1-2 months in the freezer. When ready to serve frozen cake slices, simply thaw in the fridge overnight or at room temperature to restore soft texture.
Frequently Asked Questions – Butterscotch Bundt Cake
Can bundt cake be made in advance?
Yes, in fact, this spice cake actually tastes even better the next day as the flavor of the spices develops in the cake. Simply bake the cake following the instructions in the recipe card. Once the cake has been cooled to room temperature, tightly wrap in plastic wrap and keep refrigerated for next day use or store in the freezer for 1-2 months for use at a later date.
Can I prepare the butterscotch glaze in advance?
No, I do not recommend making the glaze in advance. Rather, I suggest making the glaze right before you are ready to pour it on the cake. Butterscotch glaze will thicken as it cools so it is best to use immediately for a smooth pour on cake.
What type of bundt should I use to make recipe?
Any standard 10 or 12 cup bundt cake pan may be used to make this spice cake recipe. I used this swirl bundt pan.
My bundt cake was stuck to the pan even though the pan was properly greased, why did this happen?
Most likely, the cake was inverted too quickly once it was removed from the oven. To prevent the cake from sticking to the bundt pan once baked, I recommend allowing it to rest in the pan for 10-15 minutes before inverting onto a cooling rack. This rest period will allow the cake to naturally release from the sides of the pan reducing the chances of it sticking and/or slitting once inverted.
Looking for More Bundt Cake Recipes, Checkout the Links Below:
If you make this recipe, please make sure to let me know by tagging me @nourishedendeavors on Instagram or by leaving a comment in the comment section down below so I can find out how this recipe turned out for you! If you have any questions, ask away! I would love to answer your questions! Happy baking!
PrintSpiced Butterscotch Bundt Cake
Made with a moist and aromatic spiced cake that is coated in a rich and buttery butterscotch glaze, each bite of this spiced butterscotch bundt cake is seriously delish!
- Prep Time: 45 Minutes
- Cook Time: 70 Minutes
- Total Time: 1 hour 55 minutes
- Yield: 1 Bundt Cake 1x
Ingredients
Spice Bundt Cake
- 2 1/2 Cups (325 g) Unbleached All-Purpose Flour, Spooned and Leveled
- 1 1/2 Teaspoons Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 2/3 Cup (138 g) Dark Brown Sugar, Packed
- 1/3 Cup (67 g) Granulated Sugar
- 3 Large Eggs, Room Temperature
- 1 Cup (240 ml) Buttermilk, Room Temperature
- 1/2 Cup (113 g) Unsalted Butter, Room Temperature
- 1/4 Cup + 2 Tablespoons (90 ml) Neutral Flavored Oil i.e. Vegetable Oil
- 1 1/2 Teaspoons Vanilla Extract
- 1 1/2 Teaspoon Ground Cinnamon
- 3/4 Teaspoon Ground Allspice
- 1/4 Teaspoon Ground Cloves
- 1/4 Teaspoon Ground Nutmeg
Butterscotch Glaze
- 1/4 Cup (57 g) Unsalted Butter
- 1/4 Cup (60 ml) Heavy Whipping Cream
- 1/3 Cup (69 g) Dark Brown Sugar, Packed
- 1/3 Cup (40 g) Confectioners’ (Powdered) Sugar, Sifted
- 1/2 Teaspoon Vanilla Extract
- 1/2 Teaspoon Salt, Adjust to Taste
Instructions
Spice Bundt Cake
- Preheat the oven to 325F(165C). Generously grease and flour a 10 cup bundt pan. Set aside until ready to use.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, spices, and salt. Set aside until ready to use.
- In the bowl of a stand mixer fitted with paddle attachment or in a large mixing bowl with a hand-held mixer, mix together the butter, oil and sugars at medium high speed to combine, about 3-4 minutes.
- Beat the eggs one at a time into the creamed butter mixture followed by the vanilla extract.
- Reduce mixture to low. In an alternating fashion, starting and ending with the dry ingredients, mix half of the dry ingredients into the wet batter followed by all of the buttermilk and ending with the remaining dry ingredients.
- Stop the mixer. With a rubber spatula, scrape the sides and base of the mixing bowl to catch any unmixed ingredients.
- Continue to mix cake batter at medium speed for 1 minute to ensure that you have a smooth cake batter.
- Pour the cake batter into the prepared bundt pan and bake for 60-70 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Cool the cake in the pan for 10-15 minutes before inverting onto a cooling rack to cool completely to room temperature
Butterscotch Glaze
- In a medium saucepan pan over medium heat, melt the butter. Next, whisk in the brown sugar, heavy cream and salt into the melted butter.
- Allow mixture to come to a boil and cook for 4-5 minutes while whisking intermittently.
- Remove butterscotch sauce from the heat and whisk in the powdered sugar followed by the vanilla extract into the glaze. You should end up with a smooth and pourable glaze consistency.
- Immediately pour the glaze over the cooled bundt cake and allow to set for 5-10 minutes before slicing.
Notes
- Spiced butterscotch bundt cake tastes even better the next day as the flavor of the spices develops in the cake.
- Once butterscotch glaze is prepared, it should be used immediately as it will start to thicken the longer it sits.
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