This. Cake. My absolute favorite all-butter bundt cake covered in butterscotch sauce is... what is the right word? Really freaking fantastic. ("freaking", by the way, is not the right word.)

Photo byRebecca Blackwell/ ofbatteranddough.com

Even better, both the Butterscotch Cake and Homemade Butterscotch Sauce are super easy to make. The cake will be out of the oven, dripping in butterscotch sauce and ready to eat in under 90 minutes.

Photo byRebecca Blackwell/ ofbatteranddough.com

Why This Recipe Works

The problem I'm having right now is that I actually made this butterscotch bundt cake last week and there is none left. Which means, I can't eat a slice while writing about it and am having to restrain myself from abandoning my computer to bake another one. I'm not sure I have that much self-control.

The struggle is real people. Here's what I love about this cake:

• Butter is awesome. This is an all-butter cake drenched in butterscotch sauce, and tastes exactly like you'd expect it to: rich, buttery, and melt-in-your-mouth delicious.
• Both the bundt cake and the butterscotch sauce are easy to make. Whip up the simple cake batter, scoop it into a bundt pan and let it bake. White the cake is in the oven, make the butterscotch sauce, which only takes about 15 minutes.
• Even people who say they don't like butterscotch will love this cake. My youngest daughter accepted a slice of this cake with the words, "I don't really like butterscotch, but I'll try it." After a couple of bites she asked for more butterscotch sauce, and after finishing her slice, asked for a second.
• Bundt cakes are awesome. Layer cakes are lovely. But, when you want to make a beautiful cake that's also quick and easy, bundt is where it's at baby. Baking this butterscotch cake in a bundt pan was a no brainer. The doughnut shape makes it so that each slice is coated on all sides with butterscotch sauce.

Photo byRebecca Blackwell/ ofbatteranddough.com

Recipe: Butterscotch Bundt Cake

This recipe was originally published on ofbatteranddough.com. For more detailed instructions, please see the original recipe: Butterscotch Bundt Cake

• 8 ounces (2 sticks; 226 grams) butter, salted or unsalted, at room temperature
• 2 cups (400 grams) granulated sugar
• 4 large eggs plus 2 large egg yolks, at room temperature
• 1 tablespoon (.5 ounce; 14 grams) pure vanilla extract
• 3 cups (360 grams) all-purpose flour
• 1 teaspoon (6 grams) table salt - OR 2 teaspoons kosher salt
• 1 teaspoon (4 grams) baking powder
• ½ teaspoon (3 grams) baking soda
• 1 cup (8 ounces; 227 grams) buttermilk, at room temperature
• 2 cups butterscotch sauce

1. Preheat oven to 325° F (163° C). Coat the inside of a 10-cup (9 or 10 inch) bundt pan with vegetable shortening or butter. Sprinkle a couple tablespoons of flour inside the pan and shake it around so that the entire inside of the pan is thoroughly greased and floured. Tap out excess flour.
2. Using an electric mixer, beat the butter and sugar on medium high speed until very light and fluffy, 3-4 minutes.
3. Add the eggs and egg yolks one at a time, beating on medium-high for 20 for seconds after each addition to incorporate each egg into the batter before adding the next. Scrape down the sides of the bowl as necessary.
4. Beat in the vanilla extract.
5. Add the flour, salt, baking powder and baking soda to a separate bowl and stir with a wire whisk to combine.
6. Add the flour and buttermilk to the batter in alternating additions: ⅓ of the flour, ½ the buttermilk, ⅓ of the flour, ½ the buttermilk, ⅓ of the flour. Beat each addition on medium-low speed just long enough to incorporate it into the batter, scraping down the sides of the bowl after each addition.
7. Pour batter into prepared bundt pan and bake for 50-55 minutes, until a toothpick inserted into the center comes out clean. (If you haven't already made the butterscotch sauce, make it while the cake is baking.)
8. Remove the cake from the oven and let cool in the pan for 5 minutes. Place a plate or serving platter over the top of the bundt pan and gently flip the cake over so that it's resting on the plate.
9. Use a pastry brush to coat the cake with approximately 1 cup of butterscotch sauce. I like to do this in several layers, allowing some of the sauce to soak into the cake before coating it with another layer. Some of the sauce will pool around the bottom of the cake. Just scoop this up and pour it over slices as you serve.
10. Serve with an additional 1 cup of butterscotch sauce for drizzling.

Recipe Notes

• Coat the cake with butterscotch sauce while it's still warm. Brushing butterscotch sauce over this cake while it's still warm encourages the cake to absorb as much of the delicious sauce as possible.
• Can you use prepared butterscotch sauce in this recipe instead of making it from scratch? Yes! This recipe for homemade butterscotch sauce is quick and easy and SO delicious. But, you certainly don't have to make the sauce from scratch. If you prefer, pick up a jar or two of prepared butterscotch sauce from your local supermarket instead. Heat it to room temperature so that it's a pourable consistency before pouring it over the baked cake.
• No buttermilk? No problem. DIY Buttermilk: How to make your own

For more of my recipes, visit alittleandalot.com and ofbatteranddough.com.

Photo byRebecca Blackwell/ rebeccablackwell.com

+ Check out Let's Get Lost, my Substack newsletter for more new and exclusive recipes in your in-box every month! As a full time traveler, living, working, cooking, and baking from a 5th wheel RV, it's also where I share our experiences of life on the road.