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Kentucky Bourbon Butter Cake with Whiskey Glaze Recipe

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This Kentucky Bourbon Butter Cake is a moist and buttery buttermilk bundt cake infused with rich Kentucky bourbon whiskey flavors. The cake is topped with a decadent bourbon butter glaze that seeps into the cake for a perfectly boozy and sweet finish. Ideal for special occasions or an indulgent treat, this cake balances the warmth of bourbon with the delicate softness of a classic butter cake.

Ingredients

For the Kentucky Bourbon Buttermilk Bundt Cake:

  • 3 cups (12 ounces or 340 grams) cake flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 cup (8 ounces or 227 grams) buttermilk, at room temperature
  • ¼ cup (2 ounces or 57 grams) bourbon whiskey
  • 1 teaspoon pure vanilla extract
  • 1 cup (8 ounces or 227 grams) unsalted butter, at room temperature
  • 1 ½ cups (10.5 ounces or 298 grams) granulated sugar
  • ½ cup tightly packed (3.75 ounces or 106 grams) dark OR light brown sugar
  • 4 large eggs, at room temperature

For the Bourbon Butter Glaze:

  • 6 tablespoons (3 ounces or 85 grams) unsalted butter
  • ¼ cup (2 ounces or 57 grams) bourbon whiskey
  • ¾ cup (5.25 ounces or 149 grams) granulated sugar

Instructions

  1. Preheat and Prepare: Position a rack in the center of the oven and preheat to 350°F. Line a half sheet pan with parchment paper to place the bundt pan on later.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and kosher salt until evenly combined.
  3. Combine Wet Ingredients: In a separate liquid measuring cup, whisk the buttermilk, bourbon whiskey, and pure vanilla extract together.
  4. Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment, beat the unsalted butter, granulated sugar, and brown sugar on medium-high speed for 3 to 5 minutes until the mixture is light, fluffy, and doubled in volume, scraping the bowl as needed.
  5. Add Eggs: Reduce mixer speed to low and add the eggs one at a time, fully incorporating each before adding the next. Scrape the sides and bottom between additions to ensure even mixing.
  6. Alternate Dry and Wet Ingredients: With the mixer on low, add the dry ingredients in three parts, alternating with the wet ingredients in two parts, starting and ending with the dry ingredients. Mix until just combined, scrape the bowl, then beat on low speed for an additional 30 seconds.
  7. Prepare Bundt Pan and Pour Batter: Generously spray a 10-cup bundt pan with cooking spray. Immediately pour the batter into the pan and set the bundt pan on the prepared sheet pan.
  8. Bake the Cake: Bake for 50 to 55 minutes, or until a skewer inserted comes out with a few moist crumbs attached. Remove from the oven and cool on a wire rack for 10 minutes.
  9. Make the Bourbon Butter Glaze: In a small heavy-bottomed saucepan over medium heat, melt the butter while stirring. Whisk in the bourbon whiskey until combined. Remove from heat and mix in the granulated sugar until just combined. The glaze will be thick and sugary.
  10. Glaze the Cake: Using a wooden skewer, poke holes all over the bottom of the warm bundt cake. Brush half of the bourbon butter glaze over the bottom, allowing it to seep into the holes. Place a plate or second wire rack over the bundt pan and flip the cake out so the glazed side is down. Brush the remaining glaze on top.
  11. Serve and Store: Serve warm or at room temperature. Store the cake at room temperature in a covered cake dome or inverted bowl for up to 3 days. Use plastic wrap pressed against cut surfaces to prevent drying.

Notes

  • Room temperature ingredients help the batter mix evenly for a lighter cake.
  • Use a light dusting of flour or a non-stick baking spray with flour to ensure easy bundt cake release.
  • Allow the cake to cool for about 10 minutes before glazing to avoid melting the glaze completely.
  • The bourbon butter glaze will thicken as it cools; warm it slightly if needed before glazing.
  • Store the glazed cake covered at room temperature for best texture and flavor retention.

Find it online: https://marthatasty.com/kentucky-bourbon-butter-cake-with-whiskey-glaze-recipe/