Kentucky Bourbon Bundt Cake
KENTUCKY BOURBON BUNDT CAKE is a medium American (Southern) recipe that serves 12. 350 calories per serving. Recipe by Bourbontucky on YouTube.
Prep: 2 hrs 1 min | Cook: 50 min | Total: 3 hrs 11 min
Cost: $23.12 total, $1.93 per serving
Ingredients
- 226 g Unsalted Butter (softened to about 61°F (room temperature))
- 300 g Granulated Sugar (white sugar)
- 100 g Light Brown Sugar (packed)
- 4 large Eggs (room temperature)
- 240 ml Buttermilk (1 cup, room temperature)
- 60 ml Bourbon (for batter) (¼ cup, Elijah Craig, 100 proof)
- 345 g Cake Flour (sifted)
- 1 tsp Baking Powder (double‑acting)
- 0.5 tsp Baking Soda (fine)
- 1 tsp Fine Sea Salt (fine or kosher salt)
- 100 g Unsalted Butter (for glaze) (melted)
- 150 g Granulated Sugar (for glaze) (for glaze)
- 60 ml Bourbon (for glaze) (¼ cup, Wild Turkey, 80 proof)
Instructions
Bring key ingredients to room temperature
Place the butter, eggs, and buttermilk in a clean bowl, cover loosely, and let sit at about 61°F for roughly one hour so they soften evenly.
Time: PT1H
Measure and whisk dry ingredients
Weigh 345 g cake flour, add 1 tsp baking powder, ½ tsp baking soda, and 1 tsp fine sea salt. Whisk together and set aside.
Time: PT2M
Cream butter and sugars
In the stand mixer bowl, combine the softened butter, 300 g granulated sugar, and 100 g brown sugar. Beat on medium‑high speed for about five minutes until the mixture is light, fluffy, and pale in color.
Time: PT5M
Incorporate eggs
Add the four eggs one at a time, mixing on low speed after each addition until fully incorporated.
Time: PT2M
Combine bourbon with buttermilk
Stir the ¼ cup bourbon into the room‑temperature buttermilk until evenly mixed.
Time: PT1M
Alternate dry and wet ingredients
With the mixer on low, add the dry flour mixture in three portions, alternating with the bourbon‑buttermilk liquid. Begin and end with the dry ingredients, mixing just until incorporated each time.
Time: PT5M
Prepare the bundt pan and transfer batter
Generously spray the bundt pan with non‑stick spray, ensuring all crevices are coated. Pour the batter into the pan and smooth the top with a spatula.
Time: PT2M
Bake the cake
Place the pan in a pre‑heated oven at 350°F. Bake for 40 minutes, then check with a skewer; if it comes out clean, continue up to 45 minutes total.
Time: PT45M
Temperature: 350°F
Make the bourbon glaze
While the cake bakes, melt 100 g butter in a small saucepan over low heat. Stir in 150 g granulated sugar until smooth, then whisk in ¼ cup bourbon. Cook gently until the sugar dissolves and the mixture is glossy.
Time: PT5M
Poke holes in the baked cake
When the cake is done, remove it from the oven and let it sit for 5 minutes. Insert a wooden skewer and poke holes evenly across the top and sides of the cake.
Time: PT2M
First glaze pour and rest
Slowly pour about two‑thirds of the warm glaze over the cake, allowing it to seep into the holes. Let the cake rest for 30 minutes so the glaze is absorbed.
Time: PT30M
Set the glaze with a short bake
Return the cake to the oven for an additional 5 minutes at 350°F to set the glaze and add a glossy finish.
Time: PT5M
Temperature: 350°F
Final glaze drizzle and cool
Remove the cake, drizzle the remaining glaze over the top and sides, then transfer to a cooling rack. Allow the cake to cool completely before slicing.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 4 g
- Carbohydrates
- 55 g
- Fat
- 15 g
- Fiber
- 1 g
Dietary info: Vegetarian, Contains alcohol, Contains gluten, Contains dairy
Allergens: Eggs, Dairy, Gluten
Ingredient Substitutions
- Instead of Unsalted Butter: Margarine, Plant‑based butter
- Instead of Granulated Sugar: Coconut sugar
- Instead of Light Brown Sugar: Dark brown sugar, Molasses + white sugar
- Instead of Eggs: Egg replacer (1/4 cup per egg)
- Instead of Buttermilk: Milk + 1 tbsp lemon juice per cup
- Instead of Bourbon (for batter): Other bourbon, Dark rum
- Instead of Cake Flour: All‑purpose flour + cornstarch (2 cups AP flour minus 2 tbsp cornstarch per cup)
- Instead of Baking Powder: Cream of tartar + baking soda
- Instead of Baking Soda: Baking powder (3× amount)
- Instead of Fine Sea Salt: Table salt
- Instead of Unsalted Butter (for glaze): Margarine
- Instead of Granulated Sugar (for glaze): Brown sugar
- Instead of Bourbon (for glaze): Other bourbon
Equipment Needed
- KitchenAid Stand Mixer
- Mixing Bowl
- Measuring Scale
- Measuring Cups and Spoons
- Whisk (optional)
- Spatula
- Bundt Pan
- Non‑stick Spray
- Small Saucepan
- Wooden Skewer (optional)
- Cooling Rack (optional)
- Oven
- Serving Platter (optional)
Critical Steps — Do Not Skip
- Bring butter, eggs, and buttermilk to room temperature
- Cream butter and sugars until light and fluffy
- Alternate dry and wet ingredients without over‑mixing
- Bake until a skewer comes out clean
- Poke holes throughout the cake before glazing
- Allow glaze to soak for 30 minutes
- Finish with a short bake to set the glaze
Chef Tips from the Video
- Use cake flour for a tender crumb; all‑purpose flour will make the cake tougher.
- Room‑temperature ingredients emulsify better, giving a smoother batter.
- A light hand when folding the last flour addition prevents gluten over‑development.
Troubleshooting
Cake is dense or heavy.
Ensure butter is truly softened and cream it long enough; avoid over‑mixing after adding the flour.
Glaze does not soak into the cake.
Poke enough holes with a skewer and pour the glaze while it is still warm; let the cake rest for the full 30 minutes.
Cake sticks to the bundt pan.
Generously spray the pan and coat with a thin layer of flour or cocoa powder, tapping out excess before adding batter.
Storage
Refrigerator: Cover tightly; lasts up to 3 days.
Freezer: Wrap cake and glaze separately in plastic wrap and foil; up to 2 months.
Room temperature: If consumed within 2 days, keep covered at room temperature.
Make-Ahead Tips
- Bake the cake a day ahead and store it wrapped; add glaze fresh before serving.
- Prepare the bourbon glaze up to 2 days ahead; reheat gently before using.
- The cake can be frozen after glazing; thaw at room temperature before serving.
Frequently Asked Questions
What is the cultural significance and history of Kentucky Bourbon Bundt Cake in Southern American cuisine?
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.
What are the traditional regional variations of Kentucky Bourbon Bundt Cake in Southern United States cuisine?
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.
How is Kentucky Bourbon Bundt Cake traditionally served in Kentucky and the broader Southern region?
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.
What occasions or celebrations is Kentucky Bourbon Bundt Cake traditionally associated with in Southern culture?
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.
How does Kentucky Bourbon Bundt Cake fit into the broader Southern American cuisine tradition?
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.
What are the authentic traditional ingredients for Kentucky Bourbon Bundt Cake versus acceptable substitutes?
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.
What other Southern dishes pair well with Kentucky Bourbon Bundt Cake?
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.
What makes Kentucky Bourbon Bundt Cake special or unique in Southern cuisine?
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.
How has Kentucky Bourbon Bundt Cake evolved over time in Southern American cooking?
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.
What are the most common mistakes to avoid when making Kentucky Bourbon Bundt Cake?
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.
Why does this Kentucky Bourbon Bundt Cake recipe use a bourbon glaze instead of a simple powdered sugar glaze?
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.
Can I make Kentucky Bourbon Bundt Cake ahead of time and how should I store it?
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.
What does the YouTube channel Bourbontucky specialize in?
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.
How does the YouTube channel Bourbontucky's approach to Southern cooking differ from other cooking channels?
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.
Last updated: August 21, 2026
