Caramel Butterscotch Pound Cake is a rich, moist dessert with buttery flavor, sweet butterscotch, and a luscious caramel drizzle.

Scale

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

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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.

– 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.

– Wrap leftover cake in foil and store at room temperature.