A light, tender Kentucky bourbon bundt cake with bourbon in both the batter and the glaze. Bourbon lovers — and even those who aren’t — will enjoy this cake.
Let’s celebrate the week by putting bourbon in our cake, on our cake, and maybe sneaking a few sips while we bake — it’s Friday, after all.
I’m not a heavy drinker, but I do keep a small liquor collection for occasional cocktails and for baking. A bottle of Bulleit bourbon sat in the cabinet for months and this cake was a perfect excuse to use it. The bourbon flavor here is noticeable but not overwhelming — mild enough that even my toddler could enjoy a slice.
The cake is soft with a tight, fine crumb. Bourbon added to the batter brings a warm, vanilla-like depth, while bourbon in the glaze forms a thin, sugary crust that adds both texture and shine.
- 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 granulated 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 granulated sugar
- ¼ cup bourbon
- Preheat the oven to 350°F (175°C). Whisk together the sifted cake flour, baking powder, baking soda, and salt in a bowl. Grease a bundt pan and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium-high until light and fluffy, about 4–5 minutes. Add the eggs one at a time, mixing well after each addition.
- Whisk the bourbon and buttermilk together in a measuring cup. With the mixer on low, add the flour mixture in three additions, alternating with the buttermilk-bourbon mixture, beginning and ending with the flour. After the last addition, stop the mixer just before all flour is incorporated and finish folding by hand with a rubber spatula until just combined.
- Pour the batter into the prepared bundt pan and smooth the top. Bake until golden and a toothpick inserted in the center comes out clean or the cake springs back when gently pressed, 40–45 minutes. Allow the cake to cool slightly in the pan.
- While the cake cools, make the glaze: combine the butter, sugar, and bourbon in a small saucepan over low heat, stirring until the butter melts and the sugar dissolves. Remove from heat and whisk to combine.
- With the cake still warm in the pan, poke holes all over the top using a wooden skewer. Slowly pour about three-quarters of the glaze over the cake, allowing it to sink into the holes. Reserve the remaining glaze. Let the cake cool in the pan for 30 minutes, then invert onto a serving plate. Brush the remaining glaze over the cake, reheating it briefly if needed. Allow the cake to cool completely before slicing and serving.
Enjoy this Kentucky bourbon bundt cake for special occasions or a relaxed weekend treat. The combination of a tender crumb and a sweet, boozy glaze makes it a memorable dessert that’s surprisingly easy to make.