My sister asked me to make a dessert for the dessert auction portion of a school event she was hosting to raise money for the PTA. The event had a Roaring 20’s theme to it, so my sis and I quickly decided a boozy cake would be a fun addition to the dessert auction. And that’s where this Bourbon Bundt Cake came to life…..
There’s bourbon baked into this cake and also added into the icing. Because is there such a thing as too much bourbon?? Yes, actually I think there is, however bourbon isn’t my drink of choice so I can’t tell you the day after results of drinking too much bourbon. But in this cake, there isn’t that much bourbon…so no worries about catching a hangover if you eat one too many slices of this cake.
Bourbon Bundt Cake
Print RecipeIngredients
- CAKE BATTER:
- 1 cup unsalted butter, room temperature
- 1 cup white granulated sugar
- 1 cup dark brown sugar, packed
- 4 eggs, room temperature
- 1 tablespoon vanilla extract (I used Rodelle Pure Vanilla Extract)
- 1/4 teaspoon rum extract
- 1 cup buttermilk, room temperature
- 1/4 cup bourbon
- 2-3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1/4 teaspoon nutmeg
- BOURBON VANILLA GLAZE:
- 2 tablespoons butter, melted
- 3 cups powdered sugar
- 1 tablespoon corn syrup
- 2 tablespoons bourbon
- 2 teaspoons vanilla extract (I used Rodelle Pure Vanilla Extract)
Instructions
PREPARE CAKE: Preheat oven to 350-degrees. Grease and flour a 10-cup bundt pan (standard size bundt pan) and set aside.
In the bowl of a stand mixer, affixed with the paddle attachment, add the butter, and both sugars. Mix on medium-high speed until light and fluffy. Scrape down the sides of the bowl and add the eggs one at a time to the butter-sugar mixture.
In a separate bowl, stir together the vanilla and rum extracts, buttermilk and bourbon. Set aside.
In a separate medium-sized bowl, whisk together the flour, baking powder, baking soda, salt and nutmeg.
Turn the mixer on medium-low speed and slowly add half the dry ingredients into the mixer, alternating with half of the wet ingredients, finishing with the last half of the flour mixture.
Pour batter evenly into prepared bundt pan and bake in 350-degree oven for 45-50 minutes, or until a toothpick inserted into the middle comes out without raw batter on it. Remove the bundt cake from the oven and let set in the cake pan for 20-minutes. Use a small rubber scrapper to run along the cake and under the cake, to help loosen it from the pan.
Invert the cake onto a cake plate and allow to cool completely before glazing.
PREPARE THE GLAZE: In a medium sized bowl, mix together the melted butter, powdered sugar, corn syrup, bourbon and vanilla extract. Add warm water a little bit at a time to thin out the consistency or add additional powder sugar to reach a thicker consistency. Pour glaze over the top of the cooled cake and immediately top with sprinkles (if using).
Allow glaze to set for 1-2 hours before cutting into desired sized slices.
Notes
Store at room temperature in an air tight container. Cake will stay fresh for 3-4 days.
Use your favorite bourbon or what you have on hand to make this cake. I used good ol’ Jim Beam in the cake and in the icing.
The cake was a hit at the dessert auction and I raised $75 for my nieces school. I had such a fun time dressing up and hanging out with my sister and brother-in-law at the event!! And I think I did a pretty good job matching the sprinkles on top of the cake with the decor!!
XOXO,
Kelly
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3 Comments
Kelsie | the itsy-bitsy kitchen
April 2, 2020 at 7:13 AMSave me a slice! Bourbon isn’t my drink of choice either but I’d never turn down a slice of boozy cake!
Katherine | Love In My Oven
April 2, 2020 at 2:00 PMWhat a fun cake, Kelly! It’s beautiful!! Such a gorgeous bundt. I LOVE those photos, too! You guys are the cutest!
Laura
December 8, 2020 at 1:54 PMThis cake is a stunner, Kelly! Love the auction pics, too! looks like such fun! But back to this cake – I love the simple buttermilk bundt, and I imagine the bourbon adds just the right amount of Mmmmmm. Nice recipe!