Butterscotch Bundt Cake Recipe

Name: Butterscotch Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray; 2 tablespoons dry breadcrumbs; 7 tablespoons butter, softened and divided; 2 cups packed dark brown sugar; 2/3 cup (6 ounces) 1/3-less-fat cream cheese; 2 teaspoons vanilla extract; 3 large eggs; 1 large egg white; 2 1/4 cups all-purpose flour; 1/2 cup cornstarch; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup 1% low-fat milk; 1 tablespoon powdered sugar

Servings: persons

Cooking spray
2 tablespoons dry breadcrumbs
7 tablespoons butter, softened and divided
2 cups packed dark brown sugar
2/3 cup (6 ounces) 1/3-less-fat cream cheese
2 teaspoons vanilla extract
3 large eggs
1 large egg white
2 1/4 cups all-purpose flour
1/2 cup cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup 1% low-fat milk
1 tablespoon powdered sugar

1
Preheat oven to 325u00b0.
2
Coat a 12-cup Bundt pan with cooking spray; dust with breadcrumbs.
3
Melt 4 tablespoons butter in a large saucepan over medium heat. Add brown sugar, and cook 2 minutes, stirring constantly (sugar will not melt). Pour mixture into a large bowl; cool 20 minutes, stirring occasionally.
4
Add 3 tablespoons butter, cheese, and vanilla to bowl; beat with a mixer at low speed for 1 minute. Beat at high speed 4 minutes (mixture will not be smooth). Add the eggs and egg white, 1 at a time, beating well after each addition.
5
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 3 ingredients (flour through salt), stirring well with a whisk. Add flour mixture to sugar mixture alternately with milk, beginning and ending with flour mixture; mix after each addition.
6
Pour batter into prepared pan. Bake at 325u00b0 for 1 hour and 5 minutes or until a wooden pick inserted an inch from the edge comes out clean. Cool in pan for 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Sift powdered sugar over cake.

1250

kcal

Calories

Fat

188

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Cooking spray, 2 tablespoons dry breadcrumbs, 7 tablespoons butter, softened and divided, 2 cups packed dark brown sugar, and more.

Yes, Butterscotch Bundt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Butterscotch Bundt Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions