Kentucky Bourbon Cake
Kentucky Bourbon Cake is a medium American recipe that serves 12. 350 calories per serving. Recipe by Janine Washle on YouTube.
Prep: 20 min | Cook: 1 hr 25 min | Total: 2 hrs
Cost: $39.52 total, $3.29 per serving
Ingredients
- 2 sticks Unsalted Butter (softened, room temperature)
- 2 cups Granulated Sugar
- 4 pieces Large Eggs (added one at a time)
- 1 cup Buttermilk (room temperature)
- 3 cups All-Purpose Flour (sifted)
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1/2 cup Kentucky Bourbon (plus extra for syrup)
- 1 cup Water
- 1 cup Granulated Sugar (for syrup)
- 1/2 cup Kentucky Bourbon (for syrup)
Instructions
Preheat Oven
Preheat the oven to 350°F (175°C). Grease the tube pan and line the bottom with parchment paper.
Time: PT5M
Temperature: 350°F
Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and 2 cups of granulated sugar together on medium speed until light and fluffy, about 3–4 minutes.
Time: PT5M
Add Eggs One at a Time
Add the eggs one at a time, beating well after each addition to fully incorporate air.
Time: PT5M
Incorporate Buttermilk and Bourbon
Pour in 1 cup of buttermilk and 1/2 cup of Kentucky bourbon, mixing on low speed until just combined.
Time: PT3M
Fold in Dry Ingredients
Sift together 3 cups of flour, 1 tsp baking powder, and 1/2 tsp salt. Gradually add to the wet mixture, folding with a spatula until just combined.
Time: PT5M
Bake the Cake
Transfer the batter to the prepared tube pan, smooth the top, and bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
Time: PT45M
Temperature: 350°F
Cool the Cake
Allow the cake to cool in the pan for 15 minutes, then invert onto a cooling rack and let cool completely.
Time: PT20M
Prepare Bourbon‑Infused Syrup
In a saucepan, combine 1 cup water, 1 cup granulated sugar, and 1/2 cup Kentucky bourbon. Bring to a gentle boil, stirring until sugar dissolves, then simmer for 2 minutes.
Time: PT10M
Syrup the Cake
Transfer the warm syrup to a squeeze bottle. Slowly drizzle the syrup over the top of the cooled cake, allowing it to soak as it drips down the sides and into the bottom.
Time: PT5M
Finish and Serve
Let the cake rest for 10 minutes to fully absorb the syrup. Slice and serve plain, or garnish with fresh berries and whipped cream if desired.
Time: PT10M
Nutrition Facts
- Calories
- 350
- Protein
- 4g
- Carbohydrates
- 45g
- Fat
- 18g
- Fiber
- 1g
Dietary info: Vegetarian, Contains alcohol
Allergens: Dairy, Eggs, Gluten, Alcohol
Ingredient Substitutions
- Instead of Unsalted Butter: Margarine
- Instead of Granulated Sugar: Coconut sugar
- Instead of Large Eggs: Egg replacer
- Instead of Buttermilk: Milk + lemon juice
- Instead of All-Purpose Flour: Cake flour
- Instead of Baking Powder: Baking soda + cream of tartar
- Instead of Kentucky Bourbon: Rum, Whiskey
- Instead of Granulated Sugar (for syrup): Brown sugar
- Instead of Kentucky Bourbon (for syrup): Rum, Whiskey
Equipment Needed
- Mixing Bowl
- Electric Hand Mixer or Stand Mixer
- Rubber Spatula
- Measuring Cups
- Measuring Spoons
- 13x4 inch Tube Pan
- Cooling Rack
- Saucepan
- Squeeze Bottle
Critical Steps — Do Not Skip
- Cream butter and sugar until fluffy
- Add eggs one at a time to incorporate air
- Do not over‑mix after adding flour
- Prepare and apply bourbon‑infused syrup with a squeeze bottle
Chef Tips from the Video
- For an extra glossy finish, brush the top with a thin layer of melted butter after the syrup has been absorbed.
- Toast a handful of pecans and sprinkle on top for added texture if nuts are acceptable.
Troubleshooting
Cake is dense and heavy.
Ensure butter and sugar are fully creamed and eggs are added one at a time to incorporate air. Do not over‑mix after adding flour.
Syrup makes the bottom soggy.
Apply syrup slowly with a squeeze bottle, allowing it to soak from the top down. Let the cake cool completely before adding syrup.
Bourbon flavor is weak.
Use a high‑quality Kentucky bourbon and increase the bourbon portion in the syrup by ¼ cup, if desired.
Storage
Refrigerator: Store covered for up to 4 days. Syrup‑soaked cake stays moist.
Freezer: Wrap tightly in plastic and foil; freeze up to 2 months. Thaw in refrigerator before serving.
Room temperature: Best consumed within 1 day if kept uncovered.
Make-Ahead Tips
- Bake the cake a day ahead and keep it wrapped; add the syrup just before serving.
- The bourbon syrup can be made up to 3 days in advance and stored in the refrigerator.
Frequently Asked Questions
What is the cultural significance and history of Kentucky Bourbon Cake in American Southern cuisine?
Kentucky Bourbon Cake dates back to the early 19th century when Kentucky separated from Virginia. It was created to celebrate the fledgling bourbon industry, making it a historic dessert that represents Kentucky’s bourbon heritage.
What are the traditional regional variations of Kentucky Bourbon Cake in the Southern United States?
In some Southern regions the cake is made with pecans folded into the batter or sprinkled on top, while others keep it nut‑free and focus on a richer butter‑bourbon flavor. Some versions use a glaze instead of a syrup.
How is Kentucky Bourbon Cake traditionally served in Kentucky?
It is often served at celebrations such as Derby parties, family gatherings, and holidays, sliced and paired with fresh berries or a dollop of whipped cream to balance the buttery richness.
What occasions or celebrations is Kentucky Bourbon Cake traditionally associated with in Kentucky culture?
The cake is popular at Kentucky Derby festivities, bourbon festivals, and other local celebrations that highlight the state’s bourbon legacy.
What makes Kentucky Bourbon Cake special or unique in Southern cuisine?
Its combination of a buttery cake base with a bourbon‑infused syrup creates a velvety texture and a distinct, adult‑friendly flavor that sets it apart from typical Southern pound or yellow cakes.
What are the most common mistakes to avoid when making Kentucky Bourbon Cake at home?
Common errors include under‑creaming the butter and sugar, adding eggs too quickly, over‑mixing after flour is added, and pouring too much syrup too fast, which can make the bottom soggy.
Why does this Kentucky Bourbon Cake recipe use a squeeze bottle for the bourbon syrup instead of pouring it directly?
Using a squeeze bottle lets you control the flow, ensuring the syrup drips from the top and runs down the sides, allowing even absorption without saturating the bottom and creating a soggy texture.
Can I make Kentucky Bourbon Cake ahead of time and how should I store it?
Yes. Bake the cake up to two days ahead, wrap it tightly, and store in the refrigerator. Add the bourbon syrup just before serving, or keep the syrup separate and drizzle when ready to eat.
What texture and appearance should I look for when the Kentucky Bourbon Cake is done baking?
The cake should be a deep golden brown, spring back lightly when touched, and a toothpick inserted into the center should come out clean or with just a few moist crumbs.
What does the YouTube channel Janine Washle specialize in?
The YouTube channel Janine Washle focuses on approachable, family‑friendly recipes that celebrate regional American flavors, often highlighting classic desserts and party‑ready dishes.
How does the YouTube channel Janine Washle's approach to Southern cooking differ from other Southern cooking channels?
Janine Washle emphasizes practical tips for travel‑friendly and make‑ahead dishes, like the Kentucky Bourbon Cake, and often provides clear step‑by‑step guidance with a focus on flavor balance rather than heavy, indulgent preparations.
Last updated: August 21, 2026
