Butterscotch Rum Ripple Cake reinvents the classic pound cake with the addition of caramel-like swirled layers and an irresistible glaze.
This recipe goes WAY back. As a newlywed, my husband, Jack, and I drove to Philadelphia to see his niece, Judy, perform in a play.
She was in elementary school and had a part in a production of Wait Until Dark at a regional theater called Old Academy Players. To put the timeline in perspective, Judy is now married with three children of her own!
As an interesting aside, Judy recently told me that the theater was founded by Grace Kelly (later Princess Grace) and her family.
Judy’s parents kindly invited Jack and me to dinner before the show. I vividly remember enjoying a delicious salmon with a side of Parmesan couscous. The crowning glory, however, was a butterscotch rum ripple cake.
Baked in a Bundt pan, the cake offered the signature characteristics of a pound cake – a tight yet tender crumb, lightly crusty edges, buttery yet balanced, dense but somehow light.
This cake, however, elevates the traditional pound cake with the addition of butterscotch-infused layers, which are swirled in to create a rippled effect. Further enhancing the flavor is a speedy glaze, which is drizzled over the cooled cake and sets to a soft-crack consistency.
Wondering about the difference between butterscotch and caramel? They are are both cooked sugars, but the primary difference is that butterscotch is made with brown sugar and caramel is made with white sugar.
As a result, the flavor of butterscotch is slightly fuller flavored with hints of molasses. And while there is no scotch in butterscotch as the name seems to suggest, the following cake recipe incorporates a small amount of rum.
Not accustomed to baking with rum? In the right application, a little bit can provide an extra layer of flavor that truly enhances the finished product.
In the case of this cake, a mere tablespoon in the cake batter and a teaspoon in the glaze enhances the flavor of the butter and vanilla. I liken the use of rum to an extract, like vanilla, which, can be both a flavor booster and a flavor balancer. When added in moderation, it can do so without overwhelming or tasting “rummy.”
Need a gluten-free recipe? Gluten-free adaptations can be straightforward, and in this case, you can simply use a cup-for-cup gluten-free blend in place of the all-purpose flour.
After much experimentation, however, I have found that in many baked goods, replacing 25% of the gluten-free flour with finely ground almond flour eliminates any sense of grittiness or “gluten-free” taste, which usually stems from the white rice flour. The almond flour has the added benefit of enhancing the moisture and creating a more tender crumb.
In taste tests, tasters could not tell the difference!
I use the unwashed bowl from the dry ingredients to then mix the ripple ingredients. Always nice to have one less bowl to wash!
Once baked, I cool the cake in the pan for about 15 minutes so it isn’t too hot to flip. The foil prevents any batter from dripping through the center hole. For easy removal, I grease or spray that too.
The cakes releases from the pan easily. Perfectly golden and delicious like this, but the glaze adds a special finishing touch.
The glaze ingredients come together quickly and are drizzled all over the cooled cake.
The tender interior and layers of flavor along with the light crust and set glaze are a winning combination. As a bonus, this cake freezes very well, so you can save a portion and look forward to a special dessert (with no effort!) someday in the future.
I’d love to know if you try this recipe. Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated.
Butterscotch Rum Ripple CakePrep Time: 30 minutesCook Time: 1 hour, 15 minutes + cooling timeTotal Time: 1 hour, 45 minutes + cooling timeYield: 12-16 servings
Butterscotch Rum Ripple Cake reinvents the classic pound cake with the addition of caramel-like swirled layers and an irresistible glaze.
For the cake:
- 3 cups (381g) all-purpose flour (see notes for gluten-free adaptation)
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 cups (384g) granulated sugar
- 1 cup (2 sticks) butter, softened
- 5 large eggs
- 1 cup (8 ounces) sour cream
- 1 teaspoon (5ml) vanilla
- 1 tablespoon (15ml) rum
For the ripple:
- 1 package (3.4 ounce/4 serving size) dry instant butterscotch pudding mix
- 1 (10½-ounce) jar butterscotch ice cream topping
- 1 large egg
For the glaze:
- ¼ cup (4 tablespoons) butter
- ¼ cup (50g) packed brown sugar
- 1 cup (120g) powdered sugar
- 1 teaspoon (5ml) rum
- 1 to 3 tablespoons warm water
Instructions:Preheat the oven to 325℉ and get out a 10-inch Bundt or tube pan. If Bundt pan has opening in center tube, cover with foil, but don’t spray it yet. (Helpful hint: Spray tends to roll off the sides and pool at the bottom. For easiest removal of the cake after baking, better to spray just before adding the batter.)
If not measuring flour by weight, be sure to lightly spoon flour into measuring cup and then level off. Add the flour, baking soda, and salt to a bowl and stir to combine. Set aside.
Add the softened butter and sugar to the bowl of a stand mixer (or use a mixing bowl and a hand beater), and beat until light and fluffy, a minute or two. Add the eggs, one at time, blending between additions. Then add the sour cream, vanilla, and rum, and blend to combine.
Add the flour mixture to the wet ingredients in two additions, blending to fully combine. (No need to wash the bowl yet…)
In the bowl that the flour was in, combine the ripple ingredients, and then stir in 2 cups (~17½oz/495g) of the prepared batter and beat for 1 minute at medium speed, or whisk well by hand. (Note: I do not worry about getting every drop out of the butterscotch jar. The last time I made this, I weighed it, and I used 9 ounces. Also, note that some jars of butterscotch are 12.25 ounces.)
Spray the Bundt pan with non-stick spray. Spoon half the cake batter into an even layer in the pan (if you use a scale, this is about 475g), and then top with half the ripple batter (450g). Marble the layers with a knife – I make an S-shape once around. Repeat with the remaining batter, and marble it one more time.
Bake for 1 hour and 10 to 20 minutes, depending on oven, or until the center is cooked through. (Helpful hint: The best way to achieve perfect doneness it to take the temperature with a quick-read thermometer; it should read between 200℉ and 205℉ in the center and bottom third of the cake.)
Cool the cake in pan for 15 minutes, and then remove to a platter. (Helpful hint: I run a knife gently around the edges and loosely pry the cake away from the sides first.) Cool completely.
In small saucepan, melt the butter and brown sugar over medium heat. Boil until the butter and sugar come together into one homogeneous mixture, stirring constantly. (Tip: It only takes a minute or so once the mixture boils, and you’ll see it come together into a frothy simmer.) Remove from heat. Stir in the powdered sugar and add water to achieve a glazing consistency. Drizzle over cake. (Tip: the glaze will harden quickly. If you let it sit for a minute or two too long before drizzle, simply place over a low burner and stir until you can drizzle it again, adding a trickle of water if needed to loosen.) ENJOY!
Storage: Store in an airtight container at room temperature for up to 4 days. The cake may be stored in the refrigerator for up to 7 days; just be sure to wrap well and let sit at room temperature before serving (this allows the butter to soften, as the cold butter can make the cake seem dry). The cake freezes very well too.
Notes:Need a gluten-free recipe? A cup-for-cup, all-purpose gluten-free flour will work in this recipe. However, for best flavor and texture, I like to replace 25% of the GF flour with finely ground almond flour. (Those volume and weight measurements are 2¼ cups/285 grams GF cup-for-cup blend and ¾ cup/84grams almond flour.)
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- 3 cups (381g) all-purpose flour (see notes for gluten-free adaptation)
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 cups (384g) granulated sugar
- 1 cup (2 sticks) butter, softened
- 5 large eggs
- 1 cup (8 ounces) sour cream
- 1 teaspoon (5ml) vanilla
- 1 tablespoon (15ml) rum
- 1 package (3.4 ounce/4 serving size) dry instant butterscotch pudding mix
- 1 (10½-ounce) jar butterscotch ice cream topping
- 1 large egg
- ¼ cup (4 tablespoons) butter
- ¼ cup (50g) packed brown sugar
- 1 cup (120g) powdered sugar
- 1 teaspoon (5ml) rum
- 1 to 3 tablespoons warm water
Preheat the oven to 325℉ and get out a 10-inch Bundt or tube pan. If Bundt pan has opening in center tube, cover with foil, but don’t spray it yet. (Helpful hint: Spray tends to roll off the sides and pool at the bottom. For easiest removal of the cake after baking, better to spray just before adding the batter.)
If not measuring flour by weight, be sure to lightly spoon flour into measuring cup and then level off. Add the flour, baking soda, and salt to a bowl and stir to combine. Set aside.
Add the softened butter and sugar to the bowl of a stand mixer (or use a mixing bowl and a hand beater), and beat until light and fluffy, a minute or two. Add the eggs, one at time, blending between additions. Then add the sour cream, vanilla, and rum, and blend to combine.
Add the flour mixture to the wet ingredients in two additions, blending to fully combine. (No need to wash the bowl yet…)
In the bowl that the flour was in, combine the ripple ingredients, and then stir in 2 cups (~17½oz/495g) of the prepared batter and beat for 1 minute at medium speed, or whisk well by hand. (Note: I do not worry about getting every drop out of the butterscotch jar. The last time I made this, I weighed it, and I used 9 ounces. Also, note that some jars of butterscotch are 12.25 ounces.)
Spray the Bundt pan with non-stick spray. Spoon half the cake batter into an even layer in the pan (if you use a scale, this is about 475g), and then top with half the ripple batter (450g). Marble the layers with a knife – I make an S-shape once around. Repeat with the remaining batter, and marble it one more time.
Bake for 1 hour and 10 to 20 minutes, depending on oven, or until the center is cooked through. (Helpful hint: The best way to achieve perfect doneness it to take the temperature with a quick-read thermometer; it should read between 200℉ and 205℉ in the center and bottom third of the cake.)
Cool the cake in pan for 15 minutes, and then remove to a platter. (Helpful hint: I run a knife gently around the edges and loosely pry the cake away from the sides first.) Cool completely.
In small saucepan, melt the butter and brown sugar over medium heat. Boil until the butter and sugar come together into one homogeneous mixture, stirring constantly. (Tip: It only takes a minute or so once the mixture boils, and you’ll see it come together into a frothy simmer.) Remove from heat. Stir in the powdered sugar and add water to achieve a glazing consistency. Drizzle over cake. (Tip: the glaze will harden quickly. If you let it sit for a minute or two too long before drizzle, simply place over a low burner and stir until you can drizzle it again, adding a trickle of water if needed to loosen.) ENJOY!
Storage: Store in an airtight container at room temperature for up to 4 days. The cake may be stored in the refrigerator for up to 7 days; just be sure to wrap well and let sit at room temperature before serving (this allows the butter to soften, as the cold butter can make the cake seem dry). The cake freezes very well too.
Need a gluten-free recipe? A cup-for-cup, all-purpose gluten-free flour will work in this recipe. However, for best flavor and texture, I like to replace 25% of the GF flour with finely ground almond flour. (Those volume and weight measurements are 2¼ cups/285 grams GF cup-for-cup blend and ¾ cup/84grams almond flour.)