A classic bundt butter cake soaked in bourbon and butter syrup. This Bourbon Butter Bundt Cake is deliciously moist and buttery
A boozy butter cake
Mum would occasionally make boozy desserts and dishes loaded with wine when we were kids. They never stopped us from having any because our parents were relaxed about alcohol in cooking. I know this sounds irresponsible, but they raised the 5 of us and we turned out (mostly) okay. However, in saying that I’ll be a responsible blogger and say this Bourbon Butter Cake is for adults only.
I discovered this cake years ago when I was dozing off at a random late-night American baking show. A few minutes in, I passed out, but I made a mental note to remember this cake. Boozy butter cake sounds like a dream come true and I can’t miss out on that!
So after a bit of research and experiment, here is my Kentucky-inspired Bourbon Cake. A classic pound cake soaked in buttery bourbon syrup. It sounds a little unusual, doesn’t it? But it works and let me tell you, it tastes heavenly!
The syrup makes the cake delightfully moist, and it also crisps up the cake’s exterior. A hand or stand mixer is required, but the recipe is quite simple. However, you may wish to use a simple fluted bundt cake because I was a little adventurous with mine.
If you rather make a friendly alcohol-free cake, I’ve included substitutes in my recipe instructions by using vanilla extract or orange juice.
The beauty and horror of using bundt tins
Baking is something I taught myself by reading and watching cooking shows. I’ve never attended baking classes or had any sort of professional training. If I had more freedom to do so now, I would love to so I could understand the science and art behind it.
So, I guess the big take from this is I’m no expert baker, so if I can make the desserts in this blog, you can too!
I have a few beautiful bundt tins stacked somewhere but hardly use them. In fact, the one I used for this Bourbon Butter Cake is the first time I’ve ever used it.
This bundt tin was on sale a few years ago and I couldn’t resist the urge to buy it. It’s so pretty and intricate. However, I chickened out from using it for fear my cakes would get stuck or tear.
When it was time to invert the cake, I took a deep breath and quickly prayed! ‘OMG, it’s stuck!’ I panicked, thinking I’ll be seeing half a cake on the plate. After a few firm taps on the base of the tin, the cake plonked out.
The cake came out whole, thank goodness, but it had little spots on the surface. I suspect they’re from the pockets of flour and butter I used to grease the tin so the cake won’t stick. The spots didn’t impact the overall taste or quality of the cake.
After seeing this, I did a bit of research and discovered that we can get flour and oil spray for bundt tins, or use homemade paste. I’ll have to experiment with these and let you know how I go later!
Life is better with cake, so let’s get baking!
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Ingredients for Bourbon Butter Cake (Kentucky-style)
Plain flour (All-purpose flour) doesn’t have any leavening (raising agents) such as baking powder mixed in.
Caster sugar (superfine sugar) – Caster sugar has finer granules than regular white sugar, but it’s not the same as icing/powdered sugar. Many baking or candy recipes call for caster sugar as it dissolves faster and better into mixtures. If you can’t find caster sugar, you can make your own by placing regular sugar in a food processor or blender. Pulse the sugar a few times until it looks finer, but don’t over-blitz it to a powder consistency. However, you could just use equal amounts of regular white sugar.
FOR THE BOURBON BUTTER SYRUP
Bourbon – I used Jim Beam’s bourbon, however, you could swap bourbon for dark rum, cognac or brandy. For the non-alcoholic syrup: Swap bourbon for an equal amount of orange juice OR 1 tsp of vanilla extract and 3 tbsp of water (this is additional vanilla and water on top of the recipe)
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How to make Bourbon Butter Cake
Step-by-step guide with photos
Preheat oven to 160°C (320°F). Grease a 12-cup round bundt cake tin with melted butter, then dust with flour. Tap the pan upside down to remove any excess flour.
Dry ingredients – Place flour, baking powder, bi-carb soda and salt in a large bowl, then whisk well to combine. Wet ingredients – In a separate small bowl, whisk together the milk and vanilla extract.
Using a stand or hand mixer, beat butter and sugar together using the paddle attachment on medium-high speed for 3 minutes (scrape the bottom and sides of the bowl halfway) or until pale and fluffy.
Decrease the speed to low and add in the eggs, but one at a time.
Still, at low speed, add in HALF of the dry ingredients, then pour in HALF of the wet ingredients. Once combined, add in the remaining dry and wet ingredients and beat until just combined. Don’t over-mix.
Place half the batter into the prepared tin and tap it against the kitchen bench a few times, then add in the remaining batter. Smooth and level the surface using a spatula. Bake for 50 to 60 minutes or until a skewer comes out clean when inserted into the middle of the cake.
For the butter bourbon syrup – Once the cake is out of the oven, prepare the syrup. Place butter, sugar and water into a small saucepan over medium heat and bring to a simmer. Reduce heat to low and add in the bourbon and vanilla and simmer for 5 minutes.
Whilst the syrup is simmering, use a skewer to poke several holes in the cake. Pour the syrup evenly over the cake and let it stand for 10 to 15 minutes before removing the cake from the tin.
Leftovers – Allow the cake to cool completely, then transfer it into an airtight container and store it at room temperature for 3 days, or if humid, store it in the fridge.
I’ve used a third-party application to calculate the calories and nutritional information, so please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements. For specific details and conversions, visit our Australian Cooking Measurements page.
I would love your feedback and support if you made this recipe. To do this, please rate this recipe and provide a comment by scrolling down this page or by clicking that green circle on the bottom left. An email address is required (for spam), but it won’t be published. I would also love to see your dish, so don’t forget to tag me on my Instagram account ‘3catsfoodie’
Cheers – Cat T
Bourbon Butter Cake (Kentucky-style)
Video
Ingredients
- 2⅓ cup plain flour (all purpose) (NOTE 1)
- 1 tsp baking powder
- ½ tsp bi-carb soda/ baking powder
- ½ tsp salt
- 1 cup full cream/whole milk
- 1 tsp vanilla extract
- 240 gm unsalted butter (softened)
- 1¾ cup caster sugar (NOTE 2)
- 4 large eggs (at room temperature)
FOR THE BUTTER BOURBON SYRUP
- 70 gm unsalted butter
- ¾ cup sugar
- 3 tbsp water
- 3 tbsp bourbon (NOTE 3)
- 1 tsp vanilla extract
Instructions
- Preheat oven to 160°C (320°F). Grease a 12-cup round bundt cake tin with melted butter, then dust with flour. Tap the pan upside down to remove any excess flour.
- Dry ingredients – Place flour, baking powder, bi-carb soda and salt in a large bowl, then whisk well to combine. Wet ingredients – In a separate small bowl, whisk together the milk and vanilla extract.
- Using a stand or hand mixer, beat butter and sugar together using the paddle attachment on medium-high speed for 3 minutes (scrape the bottom and sides of the bowl halfway) or until pale and fluffy.
- Decrease the speed to low and add in the eggs, but one at a time.
- Still, on low speed, add in HALF of the dry ingredients, then pour in HALF of the wet ingredients. Once combined, add in the remaining dry and wet ingredients and beat until just combined. Don't over-mix.
- Place half the batter into the prepared tin and tap it against the kitchen bench a few times, then add in the remaining batter. Smooth and level the surface using a spatula. Bake for 50 to 60 minutes or until a skewer comes out clean when inserted into the middle of the cake.
- For the butter bourbon syrup – Once the cake is out of the oven, prepare the syrup. Place butter, sugar and water into a small saucepan over medium heat and bring to a simmer. Reduce heat to low and add in the bourbon and vanilla and simmer for 5 minutes.
- Whilst the syrup is simmering, use a skewer to poke several holes in the cake. Pour the syrup evenly over the cake and let it stand for 10 to 15 minutes before removing the cake from the tin.
