Looking for a Bourbon Cake Recipe that’s both delicious and sophisticated? This Southern classic is a buttery bundt cake full of pecans and topped with a bourbon glaze bursting with flavor. Perfect for special occasions or just as a treat for yourself. It’s easy to make ahead of time and tastes even better on the second or third day.
If you don’t drink, don’t worry – you can substitute a good, spicy ginger beer or ginger ale for the bourbon and still enjoy the delicious taste.Whether you’re a bourbon lover or just looking for a new dessert to try, bourbon cake is sure to impress.
Key Bourbon Cake Ingredients & Why
Cake Flour
Finely milled, low-protein flour for a tender cake crumb.
Bourbon Whiskey
Infuses Kentucky Bourbon Cake with its unique flavor and aroma in both the batter and glaze.
Slightly acidic, tenderizes the cake, and activates baking soda.
Unsalted Butter
Adds richness and flavor to both cake and glaze.
Both granulated and brown sugar for sweetness and moist texture.
Provide structure and promote cake rising.
Baking Powder
Leavening agent for a fluffy cake.
Baking Soda
Activated by buttermilk, another leavening agent.
Salt
Enhances flavor in the cake batter.
Vanilla Extract
Adds flavor to the cake batter.
Pecans
Commonly used for a nutty flavor and crunch.
How Do You Make The Best Bourbon Cake?
- Ensure all ingredients are at room temperature.
- Grease bundt pan, add ¼ cup sugar, and coat by shaking.
- Preheat oven to 325F.
- Cream butter and 2 cups sugar until fluffy.
- Add eggs one at a time, beat after each.
- Mix in ½ cup bourbon.
- Combine flour, cinnamon, baking powder, salt, and nutmeg.
- Gradually add to the creamed mixture.
- Stir in remaining ¼ cup bourbon and pecans.
- Spoon into bundt pan.
- Bake at 325F for 1 hour 40 minutes or until toothpick shows 1-2 crumbs.
- Remove cake from oven.
- While hot, pour 3 tablespoons of bourbon over the cake’s edge.
- Let it cool in the pan
Pro Tips For Making Bourbon Cake Recipe
- Opt for quality bourbon: Enhance the cake’s flavor with a good bourbon, especially in the glaze.
- Plan ahead: Bourbon cake tastes best after a day or two, so making it in advance is a great idea.
- Store with care: Wrap tightly and store at room temperature, or freeze for up to 3 months.
- Ensure room temperature ingredients: Let all ingredients come to room temperature before you start.
- Prep the pan right: Grease the bundt pan, coat it with sugar, and shake out excess.
- Infuse the glaze with bourbon: After making the glaze, poke holes in the cake, brush with at least half the glaze, and then turn it out.
- Cool before glazing: Allow the cake to cool for 30 minutes before flipping it onto a serving plate, then drizzle with any remaining glaze.
- Opt for a bundt pan: A bundt pan is the ideal choice for your bourbon cake recipe.
- Add some nuts: Boost texture and flavor by stirring in pecans or other nuts.
- Elevate with caramel bourbon glaze: Consider adding a caramel glaze with bourbon for an extra delicious twist to your bourbon cake recipe.
How to Store Bourbon Cake
- Refrigerate your unwrapped cake to keep it fresh.
- After glazing, wrap the cake in plastic and store at room temperature for moisture.
- For fruitcakes, soak cheesecloth in alcohol, wrap, and store in a cool, dry place for aging. Resoak the cloth weekly for 6 weeks to 3 months, or brush the cake with alcohol every few days for the first two months. Store in the refrigerator if not aged. Fruitcakes soaked in liquor can last months or years with occasional liquor additions.
- Refrigerate Bourbon Barrel Cake upon arrival. For extended storage, freeze in the original wrap for up to 6 months. Once defrosted or opened, consume within 5 days, keeping it well wrapped and within the best by date.
Can You Freeze Bourbon Cake?
After baking and assembling, you can freeze your Kentucky bourbon butter cake. Simply wrap it tightly with two layers of plastic wrap and store for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight, and allow it to sit at room temperature for 1-2 hours before serving.
Frequently Asked Questions About Bourbon Cake
Who makes the Kentucky Woods cake?
Adam Matthews, the Kentucky-based bakery, crafts the unique Kentucky Woods cake from a closely-guarded family tradition, known to only a select few, and prepared by true master bakers. It’s the world’s finest Bourbon Barrel Cake.
Where can I buy a Kentucky Woods cake?
Adam Matthews, the sole bakery behind the renowned Kentucky Woods cake, relies on a cherished family recipe and tradition, held by a select few and master bakers. They proudly represent Kentucky, producing the world’s unique Bourbon Barrel Cake. Find Kentucky Woods cakes on their website, Amazon, and select U.S. stores.
Can I use a different glaze for Bourbon Cake?
Enjoy the flexibility of this versatile Bourbon Cake recipe by customizing your glaze to suit your taste.
Bourbon Cake Recipe
Ingredients
- Butter for greasing pan
- 2 cups butter
- 2 cups sugar
- 3 cups flour
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon freshly grated nutmeg
- 2 cups chopped pecans
- ¾ cup bourbon
- 3 tablespoons of bourbon for pouring
Glaze
- 1-½ cups Confectioner's sugar
- 3 tablespoons melted butter
- 1 tablespoon bourbon
- ¼ cup chopped pecans
Instructions
- Ensure all ingredients are at room temperature.
- Grease the bundt pan, adding ¼ cup of sugar, and coat the pan evenly.
- Shake off any excess sugar.
- Preheat the oven to 325F.
- Cream together butter and 2 cups of sugar until light and fluffy.
- Add eggs one at a time, beating after each addition.
- Incorporate ½ cup of bourbon.
- Combine flour, cinnamon, baking powder, salt, and nutmeg.
- Gradually add the dry mixture to the creamed one.
- Stir in the remaining ¼ cup of bourbon and pecans.
- Spoon the batter into the prepared bundt pan.
- Bake at 325F for 1 hour and 40 minutes, or until a toothpick inserted halfway between the side and center shows one or two crumbs attached.
- Remove the cake from the oven.
- While hot, pour 3 tablespoons of bourbon over the cake's outer edge.
- Allow the cake to cool in the pan.
