Butterbeer Pound Cake Recipe
Butterbeer Pound Cake Recipe is a buttery, sweet, and tender classic pound cake recipe that's flavored with butterscotch.
Servings 18 servings
- 1 and ½ cup butter at room temperature
- 3 cups granulated sugar
- 6 large eggs at room temperature
- 3 cups +3 tablespoons all-purpose flour sifted then measured
- ½ cup vanilla cream soda
- 3.5 ounce package butterscotch instant pudding
Preheat the oven to 325°F. Grease a (10-inch, 12 cup) bundt or tube pan with solid vegetable shortening and sprinkle with sugar (or you can use flour). Alternately, you can use Wilton Cake Release.
In the bowl of your stand mixer, beat butter and sugar until smooth about 2 to 3 minutes on medium speed. Stop mixer and scrape sides.
Add eggs, one at a time, beating well after each addition. Stop mixer and scrape sides.
Add flour, cream soda, and instant pudding to sugar mixture and blend until incorporated. Stop mixer and srape sides.
Pour batter into your prepared pan. Bake at 325°F for 75 to 80 minutes or until cooked through.
Calories: 441kcal | Carbohydrates: 65g | Protein: 7g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 103mg | Sodium: 160mg | Potassium: 72mg | Fiber: 1g | Sugar: 33g | Vitamin A: 563IU | Calcium: 20mg | Iron: 2mg