Butterscotch Pound Cake Recipe is a moist, tender cake with a rich buttery taste and sweet caramel notes. Butter gives the cake its rich texture, while sour cream keeps it moist with a slight tang.
Brown sugar adds a deep, warm sweetness, while chopped pecans bring a little crunch to every slice. This butterscotch pound cake recipe is a lovely choice for afternoon coffee, family get togethers, or an after dinner treats.
I enjoy serving it with a warm cup of coffee or tea. Here’s how to make this homemade butterscotch pound cake recipe from scratch.
Why You Should Try This Recipe Today?
You should try this butterscotch pound cake recipe if you enjoy rich, buttery desserts with a sweet caramel flavor. Butterscotch chips add little bursts of sweetness, and chopped pecans give every slice a nice crunch.
Enjoy a piece with your morning coffee, serve it after dinner, or share it with family over afternoon tea. Butterscotch pound cake recipe is a lovely homemade treat for anyone who enjoys a rich, flavorful cake.
How To Prepare Butterscotch Pound Cake Recipe?
Recipe Overview
Preparation Time: 20 minutes
Cooking Time: 60 minutes
Total Time: 1 hour 20 minutes
Course: Dessert
Cuisine: American
Yield: 12 servings
Main Kitchen Utensils
- Electric Hand Mixer
- Large Mixing Bowl
- Measuring Cups and Spoons
- 9 × 5-Inch Bundt Pan
Ingredients
- 1 cup (226 g) butter, softened
- 1 cup (220 g) packed light brown sugar
- 4 large eggs (200 g), at room temperature
- 2 cups (240 g) all-purpose flour
- ½ cup (120 g) sour cream, at room temperature
- 2 teaspoons (10 ml) vanilla extract
- 1 teaspoon (4 g) baking powder
- ½ teaspoon (3 g) salt
- ½ cup (85 g) butterscotch chips
- 1 package (8 oz / 227 g) cream cheese, softened
- 1½ cups (165 g) chopped pecans
How To Make Butterscotch Pound Cake
Step 1
Preheat the oven to 325°F (163°C). Grease a 9 × 5 inch Bundt pan, then dust it lightly with flour to keep the cake from sticking.
Step 2
Place the softened butter, brown sugar, and cream cheese in a large mixing bowl. Beat until creamy and smooth, scraping down the sides of the bowl as needed.
Step 3
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until everything blends together smoothly.
Step 4
In another bowl, mix the all purpose flour, baking powder, and salt with a whisk. This helps spread the baking powder evenly through the flour.
Step 5
Slowly add the flour mixture to the butter mixture, alternating with the sour cream. Mix on low speed until the ingredients come together, but avoid over mixing.
Step 6
Add the butterscotch chips and chopped pecans. Gently fold them into the batter with a spatula until they are evenly distributed.
Step 7
Pour the batter into the prepared pan and smooth the surface. Bake for 60–75 minutes, checking the center with a toothpick. The cake is ready when the toothpick comes out clean or with a few moist crumbs.
Step 8
Leave the cake in the pan for 10–15 minutes, then carefully turn it onto a wire rack. Let it cool completely before cutting into slices.
Nutrition Facts Of Butterscotch Pound Cake Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 530 kcal |
| Carbohydrates | 48 g |
| Protein | 7 g |
| Fat | 35 g |
| Saturated Fat | 17 g |
| Sugar | 30 g |
| Fiber | 2 g |
| Sodium | 300 mg |
What Is The Secret To Good This Recipe?
The secret to a good butterscotch pound cake recipe is using room temperature ingredients so the batter blends smoothly.
Cream the butter and brown sugar until light and fluffy to give the cake a soft texture. Add the eggs one at a time, then gently mix in the flour without overworking the batter.
Sour cream helps keep the butterscotch pound cake moist, while butterscotch chips bring a sweet caramel flavor. Bake at 325°F and allow the butterscotch pound cake recipe to cool before slicing.
Helpful Tips
1. Bring the butter, eggs, and sour cream to room temperature before mixing. This helps the ingredients blend smoothly and creates an even cake batter.
2. Beat the butter and brown sugar for 3–4 minutes until light and fluffy. This step helps give the cake a soft texture.
3. Add the eggs one at a time and mix well after each addition to keep the batter smooth.
4. Fold in the butterscotch chips and chopped pecans gently so they stay evenly distributed throughout the cake.
5. Avoid opening the oven too early while baking. Check the center with a toothpick and let the cake cool before slicing to keep the pieces neat.
Amazing Serving Ideas
1. Serve a slice with a cup of hot coffee for a lovely afternoon treat. The buttery flavor and sweet butterscotch chips go nicely with a fresh brew.
2. Add a scoop of vanilla ice cream beside a warm slice. The cold, creamy texture makes every bite extra enjoyable.
3. Drizzle caramel sauce over each slice for more sweetness and a rich caramel flavor.
4. Top the cake with cream cheese frosting and a sprinkle of chopped pecans for a creamy finish with a little crunch.
5. Serve with fresh strawberries or sliced bananas for a fruity touch that balances the cake’s buttery sweetness.
Does This Cake Have Any Nutritional Benefits?
Yes, this butterscotch pound cake recipe provides a few nutrients from ingredients such as eggs, pecans, and dairy. Eggs add protein, while pecans offer fiber, healthy fats, and minerals like magnesium.
Cream cheese and sour cream provide calcium, which helps maintain strong bones. Butter also contains vitamin A. Brown sugar and butterscotch chips make the butterscotch pound cake recipe quite sweet, so enjoy a slice in moderation as part of a balanced diet.
Proper Storage
Keep the cooled cake in an airtight container so it stays moist and doesn’t dry out. Because it contains cream cheese and sour cream, store it in the refrigerator rather than leaving it on the counter.
It will keep well for up to 5 days. When you’re ready to serve, take a slice out and let butterscotch pound cake recipe sit at room temperature for 15–20 minutes.
This gives the butterscotch pound cake recipe time to soften and brings back its lovely texture. Keep the remaining cake covered between servings to maintain its freshness.
Frequently Asked Questions
How Do I Keep Butterscotch Pound Cake Moist?
Use room-temperature ingredients and measure the flour carefully. Sour cream adds moisture and helps create a soft, tender crumb. Avoid overbaking, as too much oven time can make the cake dry.
Can I Use A Bundt Pan Instead Of A Loaf Pan?
Yes, you can use a Bundt pan. Grease and flour it thoroughly before adding the batter. Baking time may vary depending on the pan size, so check the center with a toothpick.
Can I Make This Cake Ahead Of Time?
Yes, you can bake the cake a day ahead. Let it cool completely, wrap it tightly, and store it at room temperature if unfrosted. Add any cream cheese frosting before serving.
How Do I Know When The Pound Cake Is Fully Baked?
Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. The top should also look golden.
Can I Replace Pecans With Another Nut?
Yes, chopped walnuts or almonds work well as substitutes. You can also leave out the nuts if you prefer a smoother texture without the extra crunch.
Conclusion
This butterscotch pound cake recipe is a lovely homemade treat with rich buttery flavor, sweet butterscotch chips, and crunchy pecans in every slice.
Brown sugar adds a warm sweetness, while the soft, tender crumb makes it hard to resist. I love the idea of enjoying a slice with a cup of coffee or sharing it with family after dinner.
Give this butterscotch pound cake a try in your kitchen, enjoy every slice, and let me know how your cake turns out!
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Butterscotch Pound Cake Recipe
Equipment
- Electric hand mixer
- Large mixing bowl
- Measuring cups and spoons
- 9 × 5-Inch Bundt Pan
Ingredients
- 1 cup 226 g butter, softened
- 1 cup 220 g packed light brown sugar
- 4 large eggs 200 g, at room temperature
- 2 cups 240 g all-purpose flour
- ½ cup 120 g sour cream, at room temperature
- 2 teaspoons 10 ml vanilla extract
- 1 teaspoon 4 g baking powder
- ½ teaspoon 3 g salt
- ½ cup 85 g butterscotch chips
- 1 package 8 oz / 227 g cream cheese, softened
- 1½ cups 165 g chopped pecans
Instructions
Step 1
- Preheat the oven to 325°F (163°C). Grease a 9 × 5 inch Bundt pan, then dust it lightly with flour to keep the cake from sticking.
Step 2
- Place the softened butter, brown sugar, and cream cheese in a large mixing bowl. Beat until creamy and smooth, scraping down the sides of the bowl as needed.
Step 3
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until everything blends together smoothly.
Step 4
- In another bowl, mix the all purpose flour, baking powder, and salt with a whisk. This helps spread the baking powder evenly through the flour.
Step 5
- Slowly add the flour mixture to the butter mixture, alternating with the sour cream. Mix on low speed until the ingredients come together, but avoid over mixing.
Step 6
- Add the butterscotch chips and chopped pecans. Gently fold them into the batter with a spatula until they are evenly distributed.
Step 7
- Pour the batter into the prepared pan and smooth the surface. Bake for 60–75 minutes, checking the center with a toothpick. The cake is ready when the toothpick comes out clean or with a few moist crumbs.
Step 8
- Leave the cake in the pan for 10–15 minutes, then carefully turn it onto a wire rack. Let it cool completely before cutting into slices.
Notes
Nutrition Facts
Calories: 530 kcal | Carbohydrates: 48 g | Protein: 7 g | Fat: 35 g | Saturated Fat: 17 g | Sugar: 30 g | Fiber: 2 g | Sodium: 300 mg