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Bourbon Brown Sugar Bundt Cake Recipe

Bourbon Brown Sugar Bundt Cake Recipe

Learn how to make this homemade Bourbon Brown Sugar Bundt Cake with its incredibly moist texture and complex flavor profile. The best combination of rich dark brown sugar and warming bourbon creates a foolproof cake that's surprisingly easy to prepare but tastes like a bakery masterpiece.
Difficulty:
Intermediate
Prep Time:
25 mins
Cook Time:
55 mins
Serves:
1 cake (12 slices)
An overhead shot of a perfectly formed Bourbon Brown Sugar Bundt Cake on a vintage blue cake stand, its deep golden-brown exterior glistening with translucent caramel glaze that drips elegantly down the cake's ridges. A cross-section reveals the cake's incredibly moist, tender crumb with amber undertones from brown sugar. Soft natural light streams through a kitchen window, highlighting the crystallized sugar that glimmers atop the glaze. The scene is complemented by scattered pecans, cinnamon sticks, and a small glass of bourbon nearby on a rustic wooden table, with wisps of steam suggesting the cake is freshly baked.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">280g all-purpose flour</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp baking soda</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">1/2 tsp ground nutmeg</li><li class="ingredients-single-item">225g unsalted butter, softened</li><li class="ingredients-single-item">350g dark brown sugar, packed</li><li class="ingredients-single-item">4 large eggs, room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">60ml bourbon whiskey</li><li class="ingredients-single-item">240ml buttermilk, room temperature (or 240ml milk with 1 tbsp lemon juice)</li><li class="ingredients-single-item">For the glaze:</li><li class="ingredients-single-item">115g unsalted butter</li><li class="ingredients-single-item">150g dark brown sugar</li><li class="ingredients-single-item">60ml bourbon whiskey</li><li class="ingredients-single-item">60ml heavy cream</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">200g powdered sugar, sifted</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">25cm (10-inch) Bundt pan</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Sifter</li><li class="equipment-single-item">Cooling rack</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 175°C (350°F). Thoroughly grease and flour your Bundt pan, ensuring you reach all the nooks and crevices – this is crucial for a clean release. I recommend using a baking spray with flour for best results.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined. This pre-mixing ensures even distribution of leavening agents and spices throughout your batter.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In the bowl of your stand mixer fitted with the paddle attachment (or using an electric hand mixer), cream together the softened butter and brown sugar on medium-high speed for a full 4-5 minutes until light and fluffy. This extended creaming period is essential – it creates tiny air pockets that help give your cake structure and lightness.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the eggs one at a time, beating well after each addition (about 30 seconds per egg). Scrape down the bowl frequently to ensure even mixing. The mixture may look slightly curdled – that's perfectly normal at this stage.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Beat in the vanilla extract and bourbon until just incorporated. The alcohol will partially bake off, leaving behind a complex, warm flavor that complements the brown sugar beautifully.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Beginning and ending with the flour mixture, alternate adding the dry ingredients and buttermilk to the batter in three additions (flour-buttermilk-flour-buttermilk-flour), mixing on low speed just until combined after each addition. This method prevents overworking the gluten in the flour, resulting in a more tender cake.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Transfer the batter to your prepared Bundt pan, smoothing the top with a spatula. Tap the pan gently on the counter several times to remove any air bubbles that might create holes in your finished cake.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake in the preheated oven for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs. The cake will pull away slightly from the edges of the pan when done.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the cake to cool in the pan for exactly 15 minutes – no more, no less. This timing is crucial: too short and the cake may fall apart; too long and it might stick to the pan. Then invert onto a cooling rack and let cool completely before glazing.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>For the bourbon caramel glaze: In a medium saucepan over medium heat, melt the butter. Add the brown sugar and whisk until completely dissolved and the mixture begins to bubble around the edges, about 2-3 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Remove from heat and carefully add the bourbon (it may sizzle and sputter), heavy cream, and salt. Return to low heat and whisk until smooth and slightly thickened, about 1-2 minutes. The alcohol content will mostly cook off, leaving behind the bourbon's distinctive flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Remove from heat and gradually whisk in the sifted powdered sugar until you reach a pourable but thick consistency. If the glaze becomes too thick, add a splash of warm cream; if too thin, add a bit more powdered sugar.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Place the cooled cake on a wire rack set over a baking sheet (to catch drips). While the glaze is still warm, pour it slowly over the top of the cake, allowing it to drip naturally down the sides. The warm glaze will set as it cools, creating a beautiful, shiny finish.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Allow the glaze to set for at least 30 minutes before slicing. For the most developed flavor, wrap the glazed cake in plastic wrap and let it rest overnight – the bourbon notes will deepen and meld beautifully with the brown sugar.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Bourbon Brown Sugar Bundt Cake?

This cake requires all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, unsalted butter, dark brown sugar, eggs, vanilla extract, bourbon whiskey, and buttermilk. The caramel glaze needs butter, dark brown sugar, bourbon, heavy cream, salt, and powdered sugar.

How to cook Bourbon Brown Sugar Bundt Cake at home?

Learn how to cook Bourbon Brown Sugar Bundt Cake by mixing dry ingredients first, then creaming butter and brown sugar until fluffy. Add eggs one at a time, followed by vanilla and bourbon. Alternate adding dry ingredients and buttermilk, then bake in a well-greased Bundt pan at 175°C for 50-55 minutes. Make the bourbon caramel glaze and pour over the cooled cake.

Can I make this bundt cake without alcohol for a family-friendly version?

Absolutely! Replace the bourbon with an equal amount of apple juice, coffee, or vanilla-infused milk. Add 1-2 extra teaspoons of vanilla extract to maintain depth of flavour. The cake will still be deliciously moist with caramel notes from the brown sugar.

Why did my bundt cake stick to the pan despite greasing it?

Bundt pans require thorough greasing and flouring of all crevices. Use a baking spray with flour, or apply butter then dust with flour. Allow the cake to cool for exactly 15 minutes before turning out—too long and it may stick, too short and it might break.

How far ahead can I make this caramel glazed cake for an event?

This cake actually improves with time as the bourbon flavours develop! Make it 1-2 days ahead and store at room temperature in an airtight container. For longer storage (up to 3 days), refrigerate but bring to room temperature before serving for the best texture and flavour.

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If the glaze becomes too thick, add a splash of warm cream; if too thin, add a bit more powdered sugar." }, { "@type": "HowToStep", "name": "Glaze cake", "text": "Place the cooled cake on a wire rack set over a baking sheet (to catch drips). While the glaze is still warm, pour it slowly over the top of the cake, allowing it to drip naturally down the sides. The warm glaze will set as it cools, creating a beautiful, shiny finish." }, { "@type": "HowToStep", "name": "Rest and serve", "text": "Allow the glaze to set for at least 30 minutes before slicing. For the most developed flavor, wrap the glazed cake in plastic wrap and let it rest overnight – the bourbon notes will deepen and meld beautifully with the brown sugar." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Siobhan O'Malley", "datePublished": "2023-10-15", "reviewBody": "Perfect balance of boozy and sweet! I was nervous about using this much bourbon but it baked off beautifully leaving just the right flavor. The caramel glaze is simply divine.", "name": "Perfectly Balanced Flavors", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Raj Patel", "datePublished": "2023-10-12", "reviewBody": "My family fought over the last slice! I've tried many bundt cake recipes but this one takes the crown. The texture is incredible and the bourbon adds such complexity without being overwhelming.", "name": "Family Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Marisol Rodriguez", "datePublished": "2023-09-28", "reviewBody": "Moistest cake I've ever baked! Following the detailed instructions really paid off - especially the tip about letting it rest overnight. The flavors developed beautifully and it stayed moist for days.", "name": "Incredibly Moist", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Axel Johansson", "datePublished": "2023-10-02", "reviewBody": "Worth every calorie! Made this for my wife's birthday and she was blown away. The cake itself is excellent but that caramel bourbon glaze elevates it to restaurant quality. Will definitely make again!", "name": "Special Occasion Perfection", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Mei-Lin Chen", "datePublished": "2023-09-25", "reviewBody": "Better than my grandmother's recipe! I was skeptical about the 15-minute cooling time but it worked perfectly. The cake released cleanly and the texture was perfectly tender. This has become my new signature dessert!", "name": "New Family Tradition", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ], "url": "https://www.whatsbaking.co/recipes/bourbon-brown-sugar-bundt-cake-recipe" }
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