Butterscotch Blondie Bundt Cake
All the flavor of a classic blondie baked into a bundt cake, studded with white chocolate and butterscotch chips and finished with a simple vanilla glaze.
- Prep Time
- 20 min
- Cook Time
- 1 hr 10 min
- Total Time
- 1 hr 30 min
- Servings
- 14 servings
If your house is full of blondie fans, this bundt cake is going to be a home run. My husband's family goes absolutely bananas over his Nana's Butterscotch Brownies, so they were more than happy to see the same flavors show up in cake form with a vanilla glaze drizzled over the top. White chocolate and butterscotch chips together might be my favorite flavor pairing — they're basically soulmates.
Bundt cakes were actually the first cakes I ever learned to make, purely because of how simple they are. Throw everything into a pretty pan, bake, then drizzle some glaze on top as a finishing touch? Sold, every time.
This one disappears fast whenever it's on the counter.
Ingredients
For the Cake
- 3 cups all-purpose flour
- 2 1/2 cups packed light brown sugar
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 4 large eggs
- 8 oz. sour cream
- 1/2 cup unsalted butter, melted
- 1/4 cup vegetable oil
- 1 tablespoon vanilla extract
- 1 cup white chocolate chips
- 1 cup butterscotch chips
For the Glaze
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 1 tablespoon butter, melted
- 2-4 tablespoons milk (depending on desired thickness)
Instructions
- 1Preheat the oven to 350 degrees. Whisk together the flour, brown sugar, baking powder, salt, and baking soda in a large bowl.
- 2Add the eggs, sour cream, butter, oil, and vanilla to the flour mixture. Beat with an electric mixer on medium speed for 1 minute, until blended, then scrape down the bowl and beat on high for 2 minutes.
- 3Gently stir in the white chocolate chips and butterscotch chips. Grease and flour a bundt pan, then spread the batter evenly into it.
- 4Bake for about 1 hour 10 minutes, or until a cake tester comes out clean. Cool in the pan on a rack for 20 minutes, then invert onto the rack to cool completely.
- 5For the glaze, mix all ingredients together until you reach the desired consistency, then spoon over the cooled cake and let set.
Storage & Reheating
Store the cake in an airtight container at room temperature for up to 5 days.
