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
Recipe by Joanne Eats Well With Others at