Kentucky Bourbon Cake
This Kentucky bourbon cake has people going bonkers. It's the real deal—an authentic Southern classic that’s much like a pound cake, given its, er, obscene amount of butter and its tender, perfect crumb. And oh, baby, just wait'll you taste the bourbon glaze.
Equipment
- One 10- or 12-cup Bundt pan or two 6-cup Bundt pans
Ingredients
For the bourbon cake
- softened butter or baking spray, to coat the pan
- 3 cups sifted cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon fine sea salt
- 2 sticks (8 oz) unsalted butter, at room temperature
- 1 1/2 cups granulated sugar
- 1/2 cup firmly packed brown sugar
- 4 large eggs, at room temperature
- 1/4 cup bourbon, (we like Bulleit)
- 1 cup buttermilk, at room temperature
For the glaze
- 6 tablespoons (3 oz) unsalted butter
- 3/4 cup granulated sugar
- 1/4 cup bourbon
Instructions
Make the bourbon cake
- Preheat the oven to 350°F (180°C). Adjust an oven rack to the center position. Generously coat the pan with softened butter or baking spray a 10- or 12-cup Bundt pan or fluted metal tube pan or two 6-cup Bundt pans.
- In a medium bowl, sift together the 3 cups sifted cake flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1 teaspoon fine sea salt, then whisk the mixture by hand to ensure that the ingredients are well mixed.
- In the bowl of a stand mixer fitted with the paddle attachment on medium-high speed, beat the 2 sticks (8 oz) unsalted butter, 1 1/2 cups granulated sugar, and 1/2 cup firmly packed brown sugar together until fluffy, about 5 minutes. As you make the batter, stop the mixer frequently and scrape the paddle and the sides of the bowl with a rubber spatula.
- Blend in the 4 large eggs, 1 at a time.
- In a small bowl, combine the 1/4 cup bourbon and 1 cup buttermilk.
- With the mixer on low speed, add the flour mixture in 3 parts, alternating with the buttermilk-bourbon mixture in 2 additions, beginning and ending with the flour. After each addition, mix until just barely blended and stop and scrape the bowl. Before the last of the flour has been incorporated, stop the mixer and complete the blending by hand with a rubber spatula. The batter should be smooth and shiny, like liquid silk.
- Scrape the batter into the prepared pan and spread it evenly. Place the pan in the oven and bake until the cake is golden and springs back when gently pressed, 40 to 45 minutes if using a 10- or 12-cup Bundt pan and 30 to 35 minutes if using a 6-cup Bundt pan.
Make the glaze
- In a small saucepan over low heat, combine the 6 tablespoons (3 oz) unsalted butter, 3/4 cup granulated sugar, and 1/4 cup bourbon just until the butter melts and the sugar dissolves, whisking to combine.
- Remove the cake from the oven, but leave it in the pan. Poke holes all over the top of the cake with a wooden skewer. Pour 3/4 of the warm glaze slowly over the cake, saving the remaining glaze. Let the cake cool for 10 to 15 minutes.
☞ TESTER TIP: If the cake is sticking, all is not lost! Please check the notes below and the FAQs above for help!
- Invert the cake pan and glazed cake onto a cake stand or serving plate and gently remove the pan. If desired, brush the top of the cake with the remaining glaze. (If the glaze has thickened to the point where it doesn't want to budge, simply rewarm it over low heat.) Slice and serve.
Notes
- Prevent sticking—Meticulously grease the pan with softened or melted butter and flour, making sure to coat every crevice. For a subtle, crunchy crust, you can use granulated sugar instead of flour.
- Cooling time is critical—Let the cake cool in the pan for 10 to 15 minutes after glazing. In a cool kitchen, a longer wait can cause the glaze to harden and glue the cake to the pan.
- For a stuck cake—If the cake won't release after being inverted, carefully warm the bottom and sides of the pan over a low burner for a few moments. The gentle heat will help soften the glaze.
Nutrition
Serving: 1slice | Calories: 648kcal | Carbohydrates: 84g | Protein: 8g | Fat: 29g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 391mg | Fiber: 1g | Sugar: 57g