KENTUCKY BOURBON BUNDT CAKE

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

1. 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

2. 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

3. 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

4. Incorporate eggs

   Add the four eggs one at a time, mixing on low speed after each addition until fully incorporated.

   Time: PT2M

5. Combine bourbon with buttermilk

   Stir the ¼ cup bourbon into the room‑temperature buttermilk until evenly mixed.

   Time: PT1M

6. 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

7. 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

8. 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

9. 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

10. 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

11. 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

12. 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

13. 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