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Butterscotch Swirl Cake

I was tickled when my swirled dessert took first place and best of division at the Los Angeles County Fair. People hovered over it, commenting on how pretty it looked. I was basking in all the attention. —Marina Castle Kelley, Canyon Cntry, California
  • Total Time
    Prep: 30 min. Bake: 65 min. + cooling
  • Makes
    12 servings

Ingredients

  • 1 cup butter, softened
  • 2 cups sugar
  • 6 large eggs
  • 3 teaspoons rum extract
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup sour cream
  • 1 package (3.4 ounces) instant butterscotch pudding mix
  • 3/4 cup butterscotch ice cream topping
  • BUTTERSCOTCH GLAZE:
  • 1/4 cup butter, cubed
  • 1/4 cup packed brown sugar
  • 2 tablespoons 2% milk
  • 1 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup chopped pecans

Directions

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add 5 eggs, one at a time, beating well after each addition. Stir in extracts. Combine flour, baking soda and baking powder; gradually add to creamed mixture alternately with sour cream, beating well after each addition.
  • Transfer 2 cups of batter to another large bowl; beat in pudding mix, butterscotch topping and remaining egg until well blended. Pour half of the plain batter into a greased and floured 10-in. fluted tube pan. Top with half of the butterscotch batter; cut through with a knife to swirl. Repeat layers and swirl.
  • Bake 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely.
  • For glaze, in a small saucepan, combine butter, brown sugar and milk. Bring to a boil. Remove from heat; add confectioners' sugar and vanilla. Beat until smooth and creamy. Drizzle over cake; sprinkle with pecans.
Nutrition Facts
1 slice: 650 calories, 27g fat (15g saturated fat), 171mg cholesterol, 573mg sodium, 94g carbohydrate (67g sugars, 1g fiber), 8g protein.

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Reviews

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Average Rating:
  • Cheri Beck
    May 28, 2019

    This cake was delicious! I used gluten-free flour (sorghum blend) and added an egg white plus an extra half teaspoon of baking powder. It came out beautifully! It was a bit too much batter for my silicon bundt pan, so next time I'm going to put some of the batter into mini-loaf pans and see how they come out.

  • Nicole
    Jun 19, 2018

    This cake turned out exactly like the picture and it was delicious. It is flavorful and moist. The family was asking for seconds. Thank you for sharing.

  • heidiclark1
    Jul 20, 2014

    I was disappointed in the strength of the butterscotch flavor. I am a butterscotch lover, and this cake didn't do much for me. It did bake up beautifully; however, it is not a recipe I will keep for the future.

  • Gramma Amy
    Apr 5, 2014

    Nice colorful swirls in this cake... the icing is super yummy. Consistency of the cake is firm, but moist... tastes good.

  • teachcook
    Feb 4, 2013

    No comment left

  • xicota
    May 15, 2012

    Lovely cake---butterscotch is one of my favorites, in any of its forms. When I showed it to the family, everyone said "Wow!" The icing is perfect for the cake.

  • KANDIMURPHY
    Aug 29, 2011

    I was disappointed that when you slice the cake it comes apart in two pieces where the swirl layer is on the cake. The frosting was delicious and will use it on other cake recipes.

  • Lucky Lights
    Aug 15, 2010

    No comment left

  • giddyhermit
    Jun 8, 2010

    this cake is wonderful. I did not have any butterscotch topping on hand the first time I made this but used milky way ice cream topping and vanilla pudding instead. I liked it even better than when I made it again with the butterscotch flavor as suggested in the recipe. Also I just topped it with powdered sugar. Definitely a recipe I will use again and again.

  • Jellybug
    Jun 4, 2010

    Love this cake ..