Can I make Butterscotch Pound Cake with Glaze ahead of time?

Absolutely! This butterscotch pound cake tastes even better the next day. Bake, cool, glaze, and store at room temperature overnight for optimal flavor and moisture.

How do I prevent my Butterscotch Pound Cake from sticking to the pan?

Generously grease and flour your pan, getting into all the crevices. For Bundt pans, a baking spray with flour is often best. Tap out excess flour.

What if I don't have buttermilk for my butterscotch pound cake?

You can easily make your own! Add 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup, then fill with regular milk to the desired amount (e.g., 1 cup). Let it sit for 5 minutes before using.

Why is my Butterscotch Pound Cake dry?

Most likely, it was overbaked. Keep an eye on the baking time and use the toothpick test. Overmixing the batter can also lead to a drier texture.

Can I use different flavored chips in this pound cake?

While this recipe is optimized for a classic butterscotch pound cake, you can certainly experiment with white chocolate, chocolate, or even cinnamon chips for a different twist. Just ensure they complement the base flavor.

How thick should the butterscotch glaze be?

The glaze should be pourable but thick enough to coat the back of a spoon. Add more powdered sugar for a thicker glaze or a tiny bit more milk for a thinner consistency, aiming for a luscious finish on your butterscotch pound cake.

Can I freeze the butterscotch glaze separately?

It's best to make the glaze fresh, as freezing can affect its texture. If you must, freeze it in an airtight container and whisk vigorously after thawing, potentially adding a splash of milk to restore consistency.

What kind of pan is best for this Butterscotch Pound Cake recipe?

A 10-12 cup Bundt pan or a large loaf pan (e.g., 9x13 inch if making a sheet cake version) works perfectly. Ensure it's a non-stick or well-prepared pan for easy release.

Butterscotch Pound Cake Recipe With Glaze

Description

A comforting classic, this Butterscotch Pound Cake with glaze offers a tender crumb and irresistible flavor. Easy to bake, it’s perfect for any occasion.

Ingredients

Scale

3 cups (360g) All-purpose flour
1 cup (200g) Granulated sugar
1/2 cup (100g) Light brown sugar
1 cup (226g) Unsalted butter, softened
4 Large eggs, room temperature
1 cup (240ml) Buttermilk, room temperature
1 teaspoon (5ml) Vanilla extract
1 teaspoon (5g) Baking powder
1/2 teaspoon (2.5g) Baking soda
1/2 teaspoon (3g) Salt
1 cup (170g) Butterscotch chips
1.5 cups (180g) Powdered sugar (confectioners’ sugar)
2–3 tablespoons (30-45ml) Milk (or heavy cream)
2 tablespoons (28g) Melted butter
1/2 teaspoon (2.5ml) Vanilla extract (optional butterscotch extract)

Instructions

Prep Your Pan: Liberally grease and flour a 10-12 cup Bundt pan or a large loaf pan. Preheat your oven to 325°F (160°C).
Cream Butter & Sugars: In a large mixing bowl, beat the softened room temperature butter with the granulated sugar and light brown sugar until the mixture is light, fluffy, and pale.
Add Eggs Gradually: Beat in the large eggs one at a time, mixing well after each addition until fully incorporated. Scrape down the sides of the bowl often.
Alternate Dry & Wet: In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add the flour mixture to the butter mixture, alternating with the buttermilk. Start and end with the flour mixture. Mix just until combined. Gently fold in the butterscotch chips last.
Bake to Perfection: Pour the prepared batter evenly into your greased and floured pan. Bake in the preheated oven for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean. Loosely tent with aluminum foil if browning too quickly.
Cool & Glaze: Let the cake cool in its pan for 15-20 minutes on a wire rack. Then, invert it onto the wire rack to cool completely. While cooling, prepare the glaze: whisk together powdered sugar, milk, melted butter, and vanilla extract until smooth. Once the cake is entirely cool, drizzle the butterscotch glaze generously over the top.
Set & Serve: Allow the butterscotch glaze to set for about 10-15 minutes before slicing and enjoying.

Notes

Optional Add-ins & Smart Swaps:

Fold 1/2 cup of chopped pecans or walnuts into the batter for added crunch.
A pinch (1/4 teaspoon) of ground cinnamon or nutmeg can add a wonderful warmth.
For a dairy-free butterscotch pound cake, use your favorite plant-based butter alternative and plant-based milk.
You can slightly reduce the powdered sugar in the glaze for a less sweet finish.

Notes on Quality & Seasonality:

Always opt for good quality unsalted butter for the very best flavor.
Fresh, room temperature eggs are key for a smooth, well-emulsified batter.
Ensure your baking powder and soda are fresh; stale leavening agents mean a flat cake.

Troubleshooting: If your cake is browning too fast, your oven might be running a bit hot. If it sinks in the middle after baking, it might have been underbaked or overmixed.

Nutrition Note: The nutritional information provided is an estimate based on standard ingredient values and an assumed serving size.

Prep Time: 20 minutes
Cook Time: 70 minutes
Category: Desserts
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450 kcal
Sugar: 50g
Sodium: 300mg
Fat: 25g
Saturated Fat: 15g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 1g
Protein: 5g
Cholesterol: 80mg

Keywords: Butterscotch Pound Cake, Pound Cake, Butterscotch, Cake, Glaze, Dessert, Baked