A light and tender Kentucky bourbon bundt cake that has bourbon both inside the cake and in the glaze that goes on top. If you’re a bourbon lover – and even if you’re not – you are guaranteed to love this.
Kentucky Bourbon Bundt Cake

Let’s celebrate the week by putting bourbon in our cake!

And on our cake.

And probably a few swigs in our mouth as we make it because it’s Friday and WHY NOT. We deserve it.

Kentucky Bourbon Bundt Cake

Being totally real here – I’m not the biggest drinker. I mean, even saying that is almost a joke because every Friday I pour myself a glass of wine, take a few sips, and then pass it off to Mike to finish because it’s too much (also, acid reflux. #thisis32). Then every once in a while I’ll get the urge to be the kind of adult who whips up fun cocktails on the weekend, so I stock my liquor cabinet with all sorts of things that then go untouched until I find a way to bake with them.


Kentucky Bourbon Bundt Cake

So basically we’ve had a bottle of Bulleit bourbon sitting in our cabinet since last new year’s and this is my attempt to use it up! I came close. I think it’s half empty now?

All that to say, even if you don’t lluurrvvee bourbon, you will definitely LUUURRVVEEEE this cake. It has a bit of a boozy flavor, but it’s certainly not overpowering (and I even let my toddler eat it, soooooo……).

(No it did NOT help her fall asleep, in case you were interested in using it for such purposes.)

Kentucky Bourbon Bundt Cake

The cake itself is so soft with a really great tight crumb while the bourbon in the cake adds a rich vanilla flavor and the bourbon in the glaze makes the best crunchy sugary perfect crust.

Texturally, flavorfully, and by all parameters I can think of it’s perfect.

Kentucky Bourbon Bundt Cake

Kentucky Bourbon Bundt Cake
A light and tender Kentucky bourbon bundt cake that has bourbon both inside the cake and in the glaze that goes on top. If you're a bourbon lover - and even if you're not - you are guaranteed to love this.
Yield: 12 servings
For the cake
  • 3 cups sifted cake flour
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • 1 tsp. fine sea salt
  • 1 cup unsalted butter, room temperature
  • 1½ cups sugar
  • ½ cup firmly packed brown sugar
  • 4 eggs, at room temperature
  • ¼ cup bourbon
  • 1 cup buttermilk, at room temperature
For the bourbon glaze
  • 6 Tbsp. unsalted butter
  • ¾ cup sugar
  • ¼ cup bourbon
  1. Heat oven to 350F. Whisk together the flour, baking powder, baking soda, and salt in a bowl. Set aside. Grease a bundt pan. Set aside.
  2. Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment. Cream together on medium-high speed until light and fluffy, about 5 minutes. Add in the eggs one at a time, mixing well after each addition.
  3. Whisk together the bourbon and buttermilk in a measuring cup. With the mixer on low speed, add the flour mixture in three additions, alternating with the buttermilk-bourbon mixture, starting and ending with the flour. After the last flour addition, stop the mixture just before all of the flour has been incorporated and mix by hand with a rubber spatula until just combined.
  4. Pour the batter into the prepared pan and spread it into an even layer with an offset spatula. Bake until the cake is golden and springs back when touched, 40-45 minutes.
  5. While the cake is cooling make the glaze by heating the butter, sugar, and bourbon together on the stove in a small saucepan over low heat until the butter melts and the sugar dissolves. Whisk to combine.
  6. With the cake still warm and in the pan, poke holes all over the top of it with a wooden skewer. Pour ¾ of the glaze over the cake slowly. Reserve the remaining glaze. Allow the cake to cool in the pan for 30 minutes. Flip it out onto a serving plate and brush with the remaining glaze, rewarming the glaze if necessary. Allow to cool completely before cutting and serving.
Recipe from Vintage Cakes


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20 Responses to Kentucky Bourbon Bundt Cake

  1. Pam says:

    YUM! It looks beautiful and delicious. Happy Friday!

  2. Kate says:

    Tucking this one away for Derby time!

  3. Jessi Roe says:

    Good morning. Could I sub 1/4 cup of Water w Bourbon Extract? I want to use this for a Girl Scout Derby Party.

  4. Maria says:

    My son made this for a family get together & it was awesome . . . so awesome that it is my birthday cake request. Yummmmm

  5. Summer says:

    Can I prepare the night before a Christmas party we will be taking this to? If so, should I store on counter overnight or in fridge? Also, can I sub the buttermilk for heavy whipping cream? I’ve heard you can always use regular milk and add lemon/orange or vinegar to sour. Let me know what you think. Thank you

    • joanne says:

      Hi Summer, you can definitely prepare this the night before and it can be stored on the counter. If you have to substitute the buttermilk, I would try to make your own by mixing regular milk (NOT heavy whipping cream) with a bit of lemon juice (just google how to do this). I think if you just substitute heavy whipping cream on its own it won’t have the right tang.

  6. Heather R Dieterle says:

    I love this cake. I want to make a lemon bundt cake also . Can i follow all these directions and add fresh lemon or make it another flavor. I love the density of this cake

  7. Dan says:

    I want to try this cake, but would like to use a traditional round or rectangle pan so I can put a celebration design on the top. Do I have to alter the recipe to use regular pans? I’m not a regular baker so any thoughts are helpful.

    • joanne says:

      I haven’t tried any other pans, but I don’t think it should be a problem. I would use a 9×13-inch pan and just watch the bake time as it will likely be shorter.

  8. Bella says:

    I just made it. The cake was stuck to the pan and broke in pieces. I greased the pan even though it was a desaster. Any thoughts?

    • joanne says:

      Bundts can be super finicky to get out. What did you grease the pan with? I usually use some sort of baking spray because it’s easier to get it in all the crevices of a bundt pan that are more prone to sticking.

  9. Kerry corley says:

    So good!! I did make a few tweaks though. I browned the butter for the glaze and used brown sugar instead of white. My family really enjoyed this.

  10. Dianne says:

    Can you add pecans to the batter

  11. Claudia says:

    This is such a great Bundt cake

  12. Gloria says:

    How come you new page doesn’t allow a print recipe?

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