Kentucky Bourbon Bundt Cake

Ingredients

• 375 g All-Purpose Flour (sifted)
• 1 tsp Baking Powder
• 0.5 tsp Bicarbonate of Soda
• 1 tsp Salt (fine sea salt)
• 225 g Unsalted Butter (softened, room temperature)
• 300 g Caster Sugar
• 100 g Light Brown Sugar (soft)
• 4 Eggs (large, at room temperature)
• 60 ml Kentucky Bourbon (40% ABV, any quality bourbon works)
• 235 ml Buttermilk (chilled)
• 85 g Unsalted Butter (for glaze, melted)
• 150 g Caster Sugar
• 60 ml Kentucky Bourbon (for glaze)

Instructions

1. Preheat Oven and Prepare Pan

   Preheat the oven to 175 °C. Grease the 25 cm bundt pan with softened butter and dust lightly with flour, tapping out excess.

   Time: PT5M

2. Sift Dry Ingredients

   In a fine mesh sieve, sift together 375 g all‑purpose flour, 1 tsp baking powder, 0.5 tsp bicarbonate of soda, and 1 tsp salt into a bowl.

   Time: PT3M

3. Cream Butter and Sugars

   Using a free‑standing mixer on medium‑high speed, cream 225 g softened unsalted butter with 300 g caster sugar and 100 g light brown sugar for about 5 minutes, until the mixture is light, fluffy, and pale in colour.

   Time: PT5M

4. Add Eggs

   Reduce the mixer speed to low and add the four large eggs one at a time, allowing each egg to incorporate fully before adding the next. Scrape the bowl between additions.

   Time: PT3M

5. Mix Bourbon and Buttermilk

   In a small jug, combine 60 ml Kentucky bourbon with 235 ml buttermilk and stir until uniform.

   Time: PT2M

6. Combine Wet and Dry Ingredients

   Add the sifted flour mixture and the bourbon‑buttermilk mixture to the creamed batter alternately, beginning and ending with the flour. Mix on low speed just until everything is incorporated; the batter should be slightly lumpy.

   Time: PT4M

7. Transfer Batter to Pan

   Spoon the batter into the prepared bundt pan, spreading gently. Avoid pouring batter directly into the central hole.

   Time: PT2M

8. Bake the Cake

   Place the pan in the centre of the oven and bake for 40–45 minutes, or until the top is golden and a skewer inserted into the cake springs back.

   Time: PT45M

   Temperature: 175°C

9. Initial Cooling

   Remove the cake from the oven and let it cool in the pan for about 5 minutes.

   Time: PT5M

10. Prepare Bourbon Glaze

    While the cake cools, melt 85 g unsalted butter in a saucepan over low heat. Stir in 150 g caster sugar and 60 ml bourbon. Whisk continuously until the sugar has fully dissolved and the glaze is smooth.

    Time: PT5M

11. Create Glaze Channels

    Using a skewer or toothpick, poke holes evenly across the top surface of the cake while it is still in the pan.

    Time: PT2M

12. First Glaze Pour

    Slowly drizzle about three‑quarters of the warm glaze over the cake, allowing it to soak into the holes. Let the cake sit in the pan for 30 minutes so the glaze penetrates fully.

    Time: PT30M

13. Final Glaze and Serve

    After the soaking time, carefully invert the cake onto a serving plate. Brush the remaining glaze over the top and sides for a glossy finish. Slice and serve.

    Time: PT5M

Nutrition Facts

Calories

540

Protein

6 g

Carbohydrates

70 g

Fat

12 g

Fiber

3 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Cake flour, Gluten‑free flour blend
• Instead of Baking Powder: Double‑acting baking powder
• Instead of Bicarbonate of Soda: Baking soda
• Instead of Salt: Kosher salt
• Instead of Unsalted Butter: Margarine, Plant‑based butter
• Instead of Caster Sugar: Superfine sugar
• Instead of Light Brown Sugar: Dark brown sugar, Molasses + white sugar
• Instead of Eggs: Egg substitute (for baking), Applesauce (1/4 cup per egg)
• Instead of Kentucky Bourbon: Other bourbon, Rye whiskey, Rum (for a different flavor)
• Instead of Buttermilk: Milk + 1 tbsp lemon juice, Cultured buttermilk
• Instead of Unsalted Butter: Margarine
• Instead of Caster Sugar: Superfine sugar
• Instead of Kentucky Bourbon: Other bourbon, Rum

Equipment Needed

• 25 cm Bundt Pan
• Oven
• Mixing Bowl
• Free‑Standing Mixer with Paddle Attachment
• Spatula
• Small Jug
• Fine Mesh Sieve (optional)
• Saucepan
• Skewer or Toothpick
• Measuring Cups and Spoons
• Cooling Rack (optional)

Critical Steps — Do Not Skip

• Preheating the oven to the exact temperature (175 °C).
• Creaming butter and sugars for at least 5 minutes to incorporate air.
• Adding eggs one at a time and scraping the bowl between additions.
• Mixing the batter only until just combined to keep it fluffy.
• Baking until the cake is golden and springs back when touched.
• Preparing a smooth bourbon glaze without overheating.
• Poking holes and allowing the glaze to soak fully.

Chef Tips from the Video

• Use an oven thermometer; many home ovens run hotter or cooler than the dial indicates.
• For extra bourbon aroma, brush a thin layer of bourbon on the cake after it has cooled but before glazing.
• Let the cake rest in the pan for a few minutes after baking; this prevents it from breaking when inverted.

Troubleshooting

Storage

Refrigerator: Store the cake, covered, for up to 4 days. The glaze may firm; re‑warm gently before serving.

Freezer: Wrap tightly in plastic wrap and foil; freeze for up to 2 months. Thaw in the refrigerator and re‑glaze if desired.

Room temperature: Can sit at room temperature for 2‑3 hours after glazing; after that, refrigerate.

Make-Ahead Tips

• Bake the cake a day ahead and keep it covered; add the glaze just before serving.
• The bourbon glaze can be prepared up to 2 days in advance and reheated gently.
• If you prefer less boozy flavor, reduce the bourbon in the glaze by half.

Frequently Asked Questions