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.
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.
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.
I’M SO FUN, REALLY.
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.)
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.
- 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
- 6 Tbsp. unsalted butter
- ¾ cup sugar
- ¼ cup bourbon
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.