This Butter Tart Cake has butter tart filling swirled into a delicious butter bundt tart cake, then smothered in a creamy brown butter maple glaze. It's a delicious butter tart in the form of a cake. The perfect dessert for your Christmas dinner!
Grease bundt cake pan with non- stick cooking spray. Preheat oven to 325 degrees F.
Make butter tart swirl:
In a medium pot on stove top, add 1 teaspoon vanilla to ¼ cup and 2 Tblsp whipping cream, heat to medium low, then add 2 Tblsp and 2 teaspoon butter.
In a separate bowl, combine 3 eggs, and 1 ½ cups brown sugar.
Add egg mixture to warm cream mixture and simmer on low, then add 1 ½ teaspoon vinegar and whisk in 2 teaspoon of cornstarch. Add ½ cup raisins or chopped pecans.
Keep whisking until thickened on med/ low heat for about 12 -15minutes. Filling will be consistency of thick gravy or pudding. Remove from heat and cool.
Pour 1 teaspoon vinegar into 1 cup milk (let stand ) Mix 2 ½ cups flour and ½ teaspoon baking powder together – set aside.
Cream 1 cup unsalted butter and 2 cups brown sugar with electric mixer, then beat in 1 teaspoon each butter and vanilla extracts, 2 eggs and ¼ cup whipping cream.
Mix dry ingredients into wet and stir until combined. Mix 1 teaspoon baking soda into milk mixed with vinegar, stir and allow a moment for it to bubble up.
Then fold into cake mix and stir until just combined.
Pour ½ the cake batter into the bundt cake pan. Drop spoonfuls of the butter tart swirl filling (about ½ of the filling) over cake and swirl gently with a knife.
Pour in remaining batter and swirl in the remaining butter tart swirl filling, using the same technique.
Bake in preheated oven for approximately 1 hour or until cake tester/toothpick comes out clean. Cool on wire rack.
Brown butter: Melt ¼ cup unsalted butter in a small saucepan over medium heat and continue to cook until butter turns a light golden brown and is fragrant (caramel odor). SEE VIDEO IN RECIPE NOTES
Remove from heat and add 1 teaspoon maple extract then cool to room temperature. Whisk the butter mixture with 1 cup confectioners sugar and add 3 Tblsp of whipping cream.
Pour Brown butter maple glaze over cake and allow to harden a few minutes.
📖 Variations & SubstitutionsMini Butter Tart Bundt Cakes: You can also make these mini bundt cakes. Bake for half the time, approximately 30 minutes or until cake tester or toothpick comes out clean (serves 2). And they are great for bake sales!🍽 EquipmentYou will need a bundt cake pan (affiliate link) to make this butter tart cake recipe. You can also make the mini bundt cakes with this mini bundt cake pans (affiliate link).🎥 VideoVideo: How to make brown butter🌡️Storage
This cake can be stored in the fridge, in a sealed container for 2-3 days.
Leftovers freeze well for up to 3 months. *If you want to make it more than a day or two in advance, you are best to glaze it after it's been defrosted.
💭 Top tipI recommend using Wilton cake release (affiliate link). It does a great job preventing your cake from sticking to the pan.
📋 Butter Tart Cake Recipe
Amount Per Serving
Calories 416Calories from Fat 180
% Daily Value*
Saturated Fat 12g75%
Vitamin A 695IU14%
Vitamin C 0.2mg0%
* Percent Daily Values are based on a 2000 calorie diet.