Caramel Butterscotch Pound Cake

Caramel Butterscotch Pound Cake is a rich, moist dessert with buttery flavor and a luscious caramel finish. This cake is perfect for holidays, celebrations, or simply a cozy dessert at home. Packed with sweet butterscotch and finished with a glossy caramel drizzle, it’s as visually stunning as it is delicious. Quick to prepare and perfect for slicing and sharing, this pound cake will be a new favorite on your dessert table.

Why You’ll Love This Recipe

• Moist, dense, and buttery texture
• Sweet butterscotch flavor balanced with rich caramel
• Easy to make with simple pantry ingredients
• Perfect for holiday gatherings or casual desserts
• Keeps well, making it great for make-ahead desserts

Ingredients

• 1 cup (225g) unsalted butter, softened
• 2 cups (400g) granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 3 cups (375g) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup (240ml) butterscotch chips
• ½ cup (120ml) milk
• ½ cup (120ml) caramel sauce, plus extra for drizzling

Step-by-Step Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a large bowl, cream together butter and sugar until light and fluffy.
3. Beat in eggs one at a time, followed by vanilla extract.
4. In a separate bowl, whisk together flour, baking powder, and salt.
5. Gradually add dry ingredients to the wet mixture, alternating with milk, starting and ending with dry ingredients.
6. Fold in butterscotch chips gently until evenly distributed.
7. Pour batter into prepared loaf pan and smooth the top.
8. Bake for 60–70 minutes or until a toothpick inserted comes out clean.
9. Allow cake to cool in the pan for 10 minutes before transferring to a wire rack.
10. Drizzle caramel sauce over the top before serving.

Tips & Variations

• Use chocolate chips instead of butterscotch for a different flavor.
• Add a pinch of sea salt on top for a salted caramel twist.
• Substitute milk with half-and-half for extra richness.
• Serve with whipped cream or vanilla ice cream for an indulgent dessert.
• Wrap leftover cake in foil and store at room temperature to keep moist.

Storage & Freezer Instructions

• Store wrapped in plastic wrap or in an airtight container at room temperature for up to 4 days.
• Refrigerate for up to 1 week, covering to prevent drying out.
• Freeze for up to 2 months; thaw at room temperature before serving.
• Slice before freezing for easy individual servings.

Serving & Pairing Ideas

• Serve warm with extra caramel drizzle.
• Pair with a cup of coffee, chai, or hot chocolate.
• Slice and serve with vanilla ice cream or whipped cream.
• Garnish with toasted nuts for added texture.

Frequently Asked Questions

Can I use brown sugar instead of granulated sugar?

Yes, you can substitute half of the granulated sugar with brown sugar to add a deeper, caramel-like flavor.

Is it possible to make this cake dairy-free?

Yes, substitute butter with vegan butter and milk with almond or oat milk. The texture may be slightly different.

How do I prevent the cake from cracking on top?

Bake at a consistent temperature and avoid overmixing. Cover loosely with foil if the top browns too quickly.

Can I bake this as cupcakes instead of a loaf?

Yes! Bake in lined muffin tins for 20–25 minutes at 350°F (175°C).

Ready to Make It?

This Caramel Butterscotch Pound Cake is rich, moist, and loaded with sweet butterscotch flavor. Perfect for holidays or any special occasion, it’s sure to impress family and friends with both taste and presentation.

You Might Also Like

• Salted Caramel Brownies – Gooey and decadent dessert bars.
• Cheesecake Bars – Creamy and easy to slice for gatherings.
• Cranberry Orange Cookies – Bright, chewy, and perfect for holidays.
• White Chocolate Candy Cane Cookies – Festive, minty, and colorful treats.

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