Bourbon Bundt Cake — The Property Lovers

Today I’m sharing a recipe I’ve never made before (or even thought about making!).

We did a collaboration with Maker’s Mark a few weeks back and had two big bottles of bourbon, so PJ thought it would be fun to make a bourbon cake, just like his grandma used to when he was young. A bourbon cake, in theory, sounded good to me, but I had never tried one, so I was a bit skeptical.

After putting it off for weeks, I finally made the cake yesterday and I am happy to report it was delicious! It was warm and sweet and comforting, as only cakes can be. I was afraid the bourbon would be overpowering in flavor but it wasn’t- it was just the right amount, as evident by the number of pieces I’ve already had.

Also, full disclosure: I totally butchered the buttercream glaze. It didn’t turn out at all how I envisioned and was more like clumpy icing, so do with that what you will. It tasted great, though! Just wasn’t the prettiest to look at (which honestly I’m completely okay with food not looking that good but tasting yummy). I’m really not a huge fan of bundt cakes, but PJ (who generally doesn’t like cake) loves them, so I need to perfect my glazing recipe ASAP!

Sharing the bourbon bundt cake recipe I used from The Wood and Spoon below:

Ingredients:

1 cup (230 gm) unsalted butter, at room temperature
1–1/4 cup sugar (250 gm)
¾ cup (150 gm) brown sugar
4 large eggs, at room temperature
1 cup (240 gm) buttermilk, at room temperature
¼ cup (60 gm) good quality bourbon
2 teaspoons vanilla extract
2–3/4 cups (385 gm) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt

Directions:

Preheat the oven to 350 degrees.
In the bowl of a stand mixer, cream the butter, sugar, and brown sugar together on medium speed for 4 minutes. Scrape the sides of the bowl and add the eggs one at a time. Scrape the sides of the bowl and stir in any unincorporated egg.
In a separate bowl combine the buttermilk, bourbon, and vanilla extract.
In another bowl, stir together the flour, baking powder, soda, and salt.
Add half of the dry ingredients to the butter mixture and stir just until barely combined on low speed.
Add half of the liquid ingredients and stir to combine.
Repeat this process to incorporate the remaining dry and wet ingredients.
Fold the batter together using a rubber spatula to ensure everything is well incorporated.
Lightly grease and flour a bundt pan and spoon the batter into the pan. Bake in the preheated oven until the cake has risen and a toothpick inserted comes out clean, about 45- 50 minutes. Allow to cool for 20 minutes in the pan, then invert the cake on to a cooling rack to cool completely.

And for the bourbon glaze (the one I didn’t use), here is what you’ll need for that:

2 cups powdered sugar
2 tablespoons bourbon
¼ cup heavy whipping cream, plus more as needed

Whisk together the powdered sugar, bourbon, and ¼ cup of heavy whipping cream. Add additional cream 1 teaspoon at a time until your glaze is the desired consistency. Add additional powdered sugar to thicken as needed. Spoon the glaze over top of the cake.