Posted by Grace Massa Langlois on Friday, 22nd October 2010

Donna Hay describes Butterscotch-Glazed Chocolate Bundt Cake as “a wickedly tempting treat” and I agree wholeheartedly.  But I think that of all of her cakes, especially the simple cake recipes she shares in her 50th Issue Birthday edition (The best $10 I’ve ever spent).

A photo of Donna Hay's Butterscotch-Glazed Chocolate Bundt Cake displayed on a white cake stand.

There are 8 cakes in the edition and I am determined to bake each and every one of them.  I’ve baked 4 including this recipe, Chocolate Mud Cake (dense and rich), Chocolate Buttermilk Layer Cake (super moist with a light and fluffy frosting), and Chocolate Stout Cake with Peanut Butter Frosting (an out of this world salty-sweet combination and the star ingredient, Chocolate Stout).

A photo of 2 pieces of butterscotch-glazed chocolate bundt cake on white dessert plates with wooden dessert forks.

4 down, 4 to go! They’ve all been exceptional and I’m sure you’ve noticed they all share one ingredient, chocolate (My favourite!).  If you want to make a chocolate cake from scratch, I would recommend any of the above.

My daughter, Liana, had a few friends over before they went out for the evening and we had a little cake testing before they headed out.  I was a little worried; I thought the cake would be dry because the batter was extremely thick.  It’s been ages since I made a bundt cake and I couldn’t remember if the batter resembled that of a regular cake.

A photo of Donna Hay's Butterscotch-Glazed Chocolate Bundt Cake displayed on a white cake stand.

The chocolate bundt cake received overwhelming thumbs up.  It had a deep rich chocolate flavour. The almonds and sour cream gave the cake an amazing texture and thankfully it was quite moist.

I had quite the time finding butterscotch liqueur but I am so glad I did, the butterscotch cocoa glaze was out of this world.

A photo of Donna Hay's Chocolate Bundt Cake with Butterscotch Cocoa Glaze displayed on a white cake stand with a couple of pieces cut and displayed on there sides.

The other day when visiting Marly at Namely Marly (my favourite site) I ran across her amazing recipe for Lemon Avocado Cake with Blueberry Sauce and I wanted to share it with you.  Marly is an amazing writer.  She always makes me laugh.   She writes an ongoing series Real People/Real Names that I thoroughly enjoy.

A photo of Donna Hay's Chocolate Bundt Cake displayed on a white cake stand.

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Posted in Baking & Pastry, Baking Mise en Place, Basics, Cakes & Cheesecakes, Fillings, Frostings & Dessert Sauces, Pastry Doughs & Batter, Recipes, Ricette di Base, Torte

Comments (18)

18 Responses to “Butterscotch-Glazed Chocolate Bundt Cake”

  1. Jeanette Says:

    Looks delectable! Never heard of butterscotch liqueur.

  2. Grace Says:

    Neither had I Jeanette, I had been trying to find it for quite a while now and got lucky this morning, it is absolutely delicious!

  3. Habibies Says:

    wow my Mouth full of water its so yummmyyyyyyy :P

  4. Cookin' Canuck Says:

    I adore Donna Hay’s books, but haven’t seen this one. I’m going to have to fix that. The butterscotch glaze makes this bundt cake into something really special.

  5. Amy Says:

    This cake looks delicious! Butterscotch and chocolate sound like a heavenly combination :)!

  6. Monet Says:

    What a beautiful bundt cake! I love how these cakes present…they are picture-perfect. And I can only imagine how delicious this must taste with that butterscotch glaze. Now I want to try this recipe and all of Donna Hay’s others. You have me sold. Thank you for sharing…and thank you for your sweet words of compassion regarding my family…they mean so much.

  7. Grace Says:

    Thank you Monet, I have had Ryan in my thoughts since learning of this difficult time he and your family are facing. When I read your post earlier I was so grateful to hear he was smiling. Praying for a speedy recovery.

  8. SMITH BITES Says:

    Wow Grace – this looks absolutely divine!! Anything with butterscotch in it gets my vote for sure!!

  9. baking in lisbon Says:

    I want to eat a slice of that! :)

  10. Maria Says:

    Love this cake!

  11. Hillary Says:

    I would love to try out this recipe – in the instructions, you don’t say when to add the sour cream mixture to the dry ingredients. Would you mind clarifying? Thanks!

  12. Grace Says:

    Hi Hilary, so sorry, I can’t believe I did that. It’s amazing how missing one little word can throw off the entire recipe. I really appreciate you catching this for me. I’ve updated the recipe and I will email you as well. You add the sour cream mixture along with the dry ingredients. I added the sour cream mixture and then gradually added the dry just to combine, making sure not over mix.

  13. Hillary Says:

    Thanks for the quick reply! I’m making the cake tomorrow, still in honor of National Bundt Day (in the States). So – add the sour cream mixture to the creamed butter and sugar, then add dry ingredients in thirds until just combined. Sound right?
    Alas, I have not been able to find Butterscotch Liqueur and want to sub melted Butterscotch chips. Do you think this will make the glaze too thick? Your thoughts would be helpful!

  14. Grace Says:

    I didn’t realize it was National Bundt Day. Can’t wait to see all the recipes across the blogs. Adding the ingredients in that order is perfect just try not to mix too much. I understand your frustration in trying to find the liqueur I had the most difficult time as well. I’m not sure how the chips would work in this recipe, you may have to thin it out with a little water or milk (may make it creamier).

    I think I would make the glaze similar to a chocolate ganache glaze. I’m not sure how well butterscotch chips (not seen them here) melt but you could always sieve thru a mesh strainer to remove any bits that don’t melt well. If you want to try this method I would use;

    4 ounces butterscotch chips
    1/2 cup heavy cream (35%)
    1 tablespoon butter
    1 teaspoon corn syrup

    Place all the ingredients in a heatproof bowl set over a saucepan of just simmering water and stir occasionally until the chips are melted and the mixture is smooth. Use the glaze immediately because if you let it sit too long it could become too thick.

    If you still wanted the chocolate element in the glaze I would use 3 ounces butterscotch and I ounce chocolate.

    Please let me know how it goes.


  15. Donna Hay's Warm Apple Crumb Cake with Cinnamon and Calvados Recipe | La Mia Vita Dolce Says:

    […] I was scouring the city for Butterscotch liqueur last month for use in the Butterscotch-Glazed Chocolate Bundt Cake I was thrilled to have finally (I have searched high and low for the last 2 years) found a coveted […]

  16. Michael Says:

    Look delicious ! I’m hungry :D

  17. Carroll B. Merriman Says:

    I used to have a grandmother in the Ukraine who did cakes just like you and I loved them!!!

  18. Tyent Says:

    Ohhhh – nothing better than a moist rich chocolate cake. That is why I like a boiled chocolate cake because it us really moist.

    Just as well I have just eaten or I would be getting the ingredients out for this one.

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