About This Kentucky Bourbon Butter Cake
I first made this Kentucky bourbon butter cake back in 2012. Even then, I knew I’d found a keeper! This recipe makes an incredibly buttery and moist buttermilk bundt cake, all drenched in a boozy, sugary, bourbon whiskey glaze. Every bite of this Kentucky bourbon butter cake melts in your mouth, thanks to the cake’s light, fluffy, and open crumb.
Since then, I’ve made this cake at least once a year. It’s perfect for grown-up dinner parties and special occasions like New Year’s Eve (fun fact: I made this cake for New Year’s Eve 2015!).
What does Kentucky bourbon butter cake taste like?
This Kentucky bourbon butter cake has Kentucky bourbon in both the cake batter AND the glaze. So if you’re a bourbon lover, this cake is for you—its primary flavors are bourbon, butter, and sugar. There’s also a slight tangy flavor from the buttermilk in the bundt cake, too.
Is this Kentucky bourbon butter cake kid-friendly and/or can I serve it to folks who don’t drink alcohol?
No, please don’t. This Kentucky bourbon butter cake uses a total of ½ cup of Kentucky bourbon in the cake batter and its glaze. A ½ cup of bourbon whiskey is equivalent to about 4 shots of alcohol. So truthfully, a slice of this Kentucky bourbon butter cake probably won’t contain that much alcohol. But still… err on the side of caution. It’s called a Kentucky bourbon butter cake for a reason!
Why You Should Make The Recipe
The recipe is a modern update on a vintage, prize-winning recipe.
I first found this recipe in a cookbook by Julie Richardson, a local Portland baker and owner of the very delicious bakery, Baker and Spice. Back in 2012, Julie wrote Vintage Cakes, a cookbook dedicated to updating old-fashioned recipes for modern tastes. One of the recipes in Vintages Cakes was for this Kentucky bourbon butter cake. Julie writes that this recipe dates back to the 1960s. It was recorded as the prize-winning entry in the 1963 Pillsbury Bake-Off Contest in Platte City, Missouri.
Ingredients and Substitutions
Now that I’ve convinced you to make this Kentucky bourbon butter cake recipe, let’s talk about some key ingredients and their potential substitutions:
Common Ingredient Sources and Substitutions
- Cake Flour. My favorite cake flour is Swans Down Cake Flour. But if you don’t want to buy some, no problem! Check out my recipe for Homemade Cake Flour!
- Buttermilk. You can make homemade buttermilk with ingredients like yogurt, milk, vinegar, lemons, and more. Check out my post about the best buttermilk substitutes in baking recipes to learn more!
- Bourbon Whiskey. Honestly, just use whatever you have on hand and/or is cheapest. In the past, I recommended that you use “good” bourbon—the kind that comes in a fancy, glass bottle and that people order for drinking neat. And if you’re a whiskey connoisseur and/or snob, you’d probably prefer this cake if it was made with the good stuff. Especially the glaze! The bourbon’s flavors will be most prominent in the glaze since you don’t cook or heat it at all.
But, that being said, I believe that good recipes transcend bad ingredients. I’ve made this cake with the “fancy” bourbon” I described above. I’ve also made this cake with the kind of bourbon that comes in a plastic handle. You know, the kind that college kids binge drink at frat parties (ehem). And guess what? Even with the cheap bourbon, this cake was still VERY delicious. So you do you.
Can I use all-purpose flour instead of cake flour in this Kentucky bourbon butter cake recipe?
Yes! But it’s not a 1:1 volume substitution. cup of cake flour (4 ounces or 113 grams) tends to weigh less than 1 cup of all-purpose flour (4.5 ounces or 128 grams). So if you’re planning on using all-purpose flour instead, you need to swap out the cake flour with 2 ⅔ cups (12 ounces or 340 grams) all-purpose flour.
How to Make The Recipe
Here’s a quick overview on how to make this Kentucky bourbon butter cake from scratch:
First, make the cake:
- First, prep your ingredients for the cake. (Prep Time: 5 minutes)
Luckily, prepping the ingredients for this Kentucky bourbon butter recipe is a breeze. Simply measure out your ingredients and make sure they’re all at the right temperatures—that’s it! - Next, make the cake batter. (Work Time: 10 minutes)
Similarly, the recipe to make the Kentucky bourbon butter cake batter is fairly textbook. Cream together the butter and sugars, add the eggs, and then alternate between adding the dry ingredients and the wet ones. - Now, prep your bundt pan with grease and fill it with the cake batter. (Work Time: <5 minutes)
Most cake recipes instruct you to prep their baking pans first. However, it’s better to grease a bundt pan right before filling with batter. That’s because bundt pans require a LOT more grease than traditional cake pans. And all that grease has a tendency to slide down the sides of the pan and pool at the bottom. But by greasing the bundt pan immediately before filling it, you avoid that issue entirely! - Finally, bake the cake! (Bake Time: 50 minutes)
The Kentucky bourbon butter cake needs 50 to 55 minutes in the oven. Plan accordingly! - Cool the cake on a wire rack for 10 minutes. (Cool Time: 10 minutes)
Set the timer, too! When I say 10 minutes, I *mean* 10 minutes. We need to turn out the bundt cake while the cake is still warm. If you wait until the cake has cooled completely to do so, there’s a good chance that the cake will get stuck in the bundt pan.
Meanwhile, make the glaze:
- Now, make the glaze. (Work Time: 5 minutes)
I like to make the glaze right after I pull the bundt out of the oven. First, melt the butter, and then whisk in the bourbon and sugar. Be careful not to overmix! You don’t want the sugar to dissolve completely. This is the secret to a good, crunchy glaze.
Finally, finishing assembling the cake:
- Soak the bottom half of the cake. (Work Time: <5 minutes)
After making the glaze, immediately use a wooden skewer to poke the bottom of the cake with lots of holes. Use a pastry brush to brush at least half of the glaze over and across the bottom of the cake, making sure that the glaze seeps into those holes. - Turn out the cake. (Work Time: <5 minutes)
Now comes the scary part—turning the cake out of its bundt pan! Place a serving plate or wire rack over the bottom of the bundt cake. Working quickly, flip the cake onto this serving plate so that the soaked part is now the bottom of the cake. Be careful—the pan will still be hot! Use oven mitts or a kitchen towel to hold the pan. If the cake is stuck in the pan, be sure to check out my tips below on how to get a stuck bundt cake out of its pan. - Soak the top half of the cake. (Work Time: <5 minutes)
Once you’ve turned out the cake onto its serving platter or a wire rack, use the pastry brush to finish soaking the cake. Simply brush the syrup on top of the cake. There’s no need to poke holes on top and ruin your pretty design! If the cake is still warm, the cake will absorb the syrup.
Recipe Troubleshooting and FAQ
What type of bundt pan did you use?
I used this beautiful Nordic Ware Brilliance Bundt pan (which I’ve also used to make this black and white pound cake). In the past, I’ve also made this bundt cake in this Nordic Ware ProForm Bundt pan and this Nordic Ware Heritage Bundt pan. I was able to turn out the bundt cake without any issues in all three pans.
That being said, there was one bundt pan that gave me a whale of a time: this Nordic Ware Elegant Party Bundt pan. I made this exact recipe four times in the pan and IT. WOULD. NOT. RELEASE. Even despite following all my tips and techniques above! I really don’t know why. I suspect that the pan is too small, even despite its claims of being a 10-cup capacity pan. So if you own that pan and bake this recipe in it, please let me know if it works for you in the comments!
Can I bake the cake in a 12-cup capacity bundt pan instead?
Yes! You can bake this Kentucky bourbon butter cake in a 12-cup capacity bundt pan. However, let me warn you now—according to this King Arthur Flour blog post, small bundt cakes baked in large pans have a tendency to stick to the pan more. Be sure to check out my tips above and in the next section on how to unstick a stuck bundt cake.
Help! My cake got stuck in the pan. What did I do wrong?
Okay, first things first: did you check out my tips above on how to grease your pan? If not, scroll up, give it a quick skim, and come back so we can chat about it.
Now that you’ve read my tips, did you use a cooking spray that was butter, coconut oil, or shortening-based? I wrote above that those cooking sprays don’t work as well as cooking sprays made out of liquid oils like canola or vegetable.
Second, let’s talk about your bundt pan. I also discussed the importance of using a nonstick bundt pan up top. But nonstick pans with scratched up surfaces don’t work as well as newer ones with smooth surfaces. Furthermore, if you don’t clean and maintain your nonstick pans properly, they have a tendency to accumulate grime and residue that can act like glue. Gross, right?
So the next time you make a bundt cake, test your bundt pan for grime. What does that mean? Run your fingers through all its nooks and crannies. If your pan is perfectly clean, your fingers should have no whatsoever. If they come off feeling (even just a little bit) greasy, wash your pan (preferably with a liquid grease dissolver like Dawn Dish Power Dissolver) and dry it thoroughly before using it in a bundt cake recipe.
Finally, bundt pan size matters. This Kentucky bourbon butter cake recipe makes about 10-cups of batter, perfect for a 10-cup capacity bundt pan. Baking the cake in a bundt pan with a smaller OR larger capacity will make it more likely for the cake to get stuck in its pan.
Can I make the cake and glaze it later once it’s cooled?
Sadly, I don’t recommend doing so. The cake has a hard time absorbing the glaze fully once it has cooled to room temperature. Follow the recipe’s instructions for glazing the cake while it’s still warm—it will help keep the cake moist and flavorful for days, I promise!
Can you freeze Kentucky bourbon butter cake?
Yes, with reservations. You can freeze the Kentucky bourbon butter cake after it’s been baked and assembled. Tightly wrap the entire cake (or any leftover slices) in two layers of plastic wrap and freeze for up to 3 months. To serve, thaw overnight in the refrigerator, and then for 1 to 2 hours at room temperature before serving.
However, I don’t recommend freezing and serving the Kentucky bourbon butter cake. One of the best things about this cake is the texture of its bourbon butter soak. The soak gives the cake a wonderfully subtle crunch. It’s similar to the craggy, textured glaze you’d find on the outside edges of an old-fashioned donut. Unfortunately, the cake has a tendency to absorb the glaze the longer it sits, and after it’s been frozen and thawed. It’ll still taste good, but it won’t have that magic.
Best Recipe Tips
Bundt Pan Prep Tip
- Throughout the blog post, I’ve talked about the importance of spraying your bundt pan with the right type and amount of cooking spray. Because you’ll need to use a *generous* amount of cooking spray to prep the pan, it gets messy FAST. If you have a dishwasher, I recommend spraying the bundt pan over the inside of the open dishwasher door. Any excess and/or residual spray will be caught by the open door and washed away the next time you run the dishwasher!
Bourbon Butter Glaze Tips
- The bourbon butter glaze can be prepped in two ways. In this recipe, I instruct you to leave most of the sugar in the glaze unmelted. Doing so gives the cake a slightly crunchy, crystallized texture. However, if you prefer a more traditional cake texture, no worries! Combine all the ingredients for the glaze in a small, heavy-bottomed sauce pan over medium-heat. Cook, stirring continuously, until both the butter and sugar are completely melted.
- In the recipe below, I instruct you to cool the bundt cake in its pan for 10 minutes. I also instruct you to make the bourbon butter glaze during this cooling period. It should take around 5 minutes to make the bourbon butter glaze. After you’ve made the glaze, immediately brush half of it over and across the bottom of the bundt cake. Doing so should take another 5 minutes. Once the timer rings, flip the cake as instructed!
Video Tutorial
Use the video player below to watch my Instagram Story tutorial on how to make this Kentucky bourbon bundt cake recipe! The arrows to the left and right of the frame allow you to skip through the different recipe steps. You can also hit the “pause” or “enlarge” buttons on the upper right hand side of the frame to pause or enlarge the frames accordingly.
Alternatively, head to my Instagram profile to watch these Stories on mobile! The circles underneath my bio indicate saved Instagram Story highlights depicting various recipes. Clicking on one of the circles will play the videos you see above. You may need to scroll right to find this Kentucky bourbon bundt cake recipe.
Get the Recipe:
Kentucky Bourbon Butter Cake Recipe
Prep: 10 minutes
Cook: 20 minutes
Bake Time: 50 minutes
Servings: 1 (10-inch) bundt cake
This Kentucky bourbon butter cake recipe makes an incredibly buttery and moist buttermilk bundt cake. The cake is drenched in a boozy, sugary, Kentucky bourbon whiskey glaze.
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For the Kentucky Bourbon Buttermilk Bundt Cake:
For the Bourbon Butter Glaze:
For the Kentucky Bourbon Buttermilk Bundt Cake
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First, make the bourbon buttermilk bundt cake. Position a rack in the center of the oven and preheat the oven to 350°F. Line a half sheet pan with parchment paper.
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In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a liquid measuring cup, whisk together the buttermilk, whiskey, and vanilla.
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In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugars. Beat on medium-high until light, fluffy, and doubled in volume, 3 to 5 minutes, using a rubber spatula to scrape down the bottom and sides of the bowl as necessary. Reduce the mixer to low and add the eggs one at a time, adding the next egg only after the previous one has been fully incorporated, scraping down the bottom and sides of the bowl after each addition.
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With the mixer still on low, add the the dry ingredients in three parts, alternating with the wet ingredients in two parts, beginning and ending with the dry ingredients. Beat until just combined, then scrape down the bottom and sides of the bowl once more, then beat on low for an additional 30 seconds.
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Prep and fill your bundt pan. Generously spray a 10-cup capacity bundt pan with cooking spray. Immediately pour the batter into the prepared bundt pan. Set the filled bundt pan on the sheet pan.
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Bake the cake. Bake for 50 to 55 minutes, or until a skewer inserted into the cake comes out with a few crumbs attached. Cool on a wire rack for 10 minutes.
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Meanwhile, make the bourbon butter glaze. Place the butter in a small, heavy-bottomed sauce pan over medium-heat. Cook, stirring continuously, until the butter is melted. Whisk in the whiskey until combined. Remove from heat and whisk in the sugar until just combined—at this point, the glaze will seem thick and sugary, but that’s totally okay, I promise!
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Assemble the Kentucky bourbon butter cake. Use a wooden skewer to poke holes all over the bottom of the bundt cake. Use a pastry brush to brush half of the bourbon butter glaze on the cake, making sure that the glaze seeps through the holes. Place a serving plate or second wire rack over the bundt cake and flip the cake so that the glazed part is now the bottom part of the cake. Turn the cake out of the pan and brush the top of the cake with the remaining glaze.
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Serve and store. Serve the cake warm, or at room temperature. The assembled Kentucky bourbon butter cake can be stored at room temperature, under a cake dome or a large bowl turned upside down, for up to 3 days. Press a sheet of plastic wrap against any cut surfaces to prevent the cake from drying out.
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Over the past several years of running Hummingbird High, I kept a crucial aspect of my life hidden from my readers: I had a full-time, extremely demanding job in the tech world. In my debut cookbook, Weeknight Baking, I finally reveal the secrets to baking delicious desserts on a tight schedule.
