The cake traces back to a 1963 Pillsbury Bake‑Off entry credited to Nell Lewis, originally a rum‑flavored cake that was later adapted with Kentucky bourbon. It reflects Southern hospitality and the region’s love of bourbon, becoming a beloved holiday and celebration dessert.

Some bakers swap bourbon for dark rum or add pecans for extra crunch. In Kentucky, the glaze often includes a splash of bourbon‑infused whipped cream, while in neighboring states the cake may be topped with caramel or served with fresh berries.

It is typically sliced and served at room temperature, drizzled with the remaining bourbon glaze, and paired with whipped cream or fresh strawberries. It’s a popular dessert for holidays, family gatherings, and bourbon‑themed events.

The cake is a staple for Thanksgiving, Christmas, and bourbon‑related festivals. It’s also a favorite for birthdays and weddings in the South because its rich flavor and impressive presentation make it feel special.

Southern cuisine often celebrates rich, buttery desserts with a touch of alcohol. This cake combines classic Southern ingredients—buttermilk, butter, and bourbon—into a moist, festive treat that exemplifies the region’s indulgent sweet palate.

Authentic ingredients include cake flour, unsalted butter, buttermilk, bourbon, and a bourbon‑brown‑sugar glaze. Acceptable substitutes are all‑purpose flour with cornstarch, margarine for butter, milk with lemon juice for buttermilk, and any quality bourbon or dark rum in place of the original spirit.

Pair the cake with a scoop of vanilla ice cream, a dollop of bourbon‑infused whipped cream, or fresh berries. For a full Southern spread, serve alongside pecan pie, banana pudding, or a glass of chilled bourbon on the side.

Its combination of a tender, buttermilk‑enriched crumb with a boozy bourbon glaze sets it apart. The use of cake flour and the technique of poking holes for glaze absorption create a moist, flavorful cake that’s both elegant and comfort‑food friendly.

Originally a rum cake entered in a 1963 bake‑off, the recipe was later adapted to use Kentucky bourbon, aligning with regional pride. Modern versions add a glossy bourbon glaze and often incorporate contemporary tools like stand mixers for consistency.

Common errors include using cold butter (which won’t cream properly), over‑mixing the batter (leading to a dense cake), and not poking enough holes for the glaze to soak. Also, baking at too high a temperature can cause the edges to dry out before the center is cooked.

The bourbon glaze adds moisture, flavor depth, and a glossy finish that complements the buttery crumb. A powdered sugar glaze would lack the richness and the characteristic bourbon bite that defines this Southern specialty.

Yes. Bake the cake a day or two ahead, wrap it tightly, and store it in the refrigerator. Add the glaze just before serving, or store the glaze separately and drizzle it over the cake when ready to eat.

The YouTube channel Bourbontucky focuses on Southern‑style cooking, especially recipes that highlight Kentucky bourbon, ranging from desserts to sauces and cocktails, all presented with a friendly, home‑cook vibe.

Bourbontucky blends historical food research with practical home‑cooking tips, often exploring the origins of classic Southern dishes and adapting them with modern techniques, whereas many other channels focus solely on quick, trend‑driven recipes.