Kentucky Bourbon Cake
User Reviews
4.8
147 reviews
Excellent
Kentucky Bourbon Cake
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UPDATE: This Kentucky Bourbon Cake has people going so bonkers, we decided to publish it again just in time for the Kentucky Derby. This is the real deal, an authentic Southern recipe classic. It's much like a pound cake given its, er, obscene amount of butter and its tender, perfect crumb. And oh, baby, wait'll you taste the bourbon glaze.
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Ingredients
For the bourbon cake
- 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 really quite smooth and decent 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 really quite smooth and decent bourbon (we like Bulleit)
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Instructions
Make the bourbon cake
- Preheat the oven to 350°F (180°C). Adjust an oven rack to the center position. Generously butter 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 flour, baking powder, soda, and 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 butter and sugars 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 eggs 1 at a time.
- In a small bowl, combine the bourbon and 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 butter, sugar, and 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 glaze slowly over the cake, saving the remaining glaze. Let the cake to cool for 30 minutes.
- 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.
Nutrition Information
Show Details
Serving
1portion
Calories
648kcal
(32%)
Carbohydrates
84g
(28%)
Protein
8g
(16%)
Fat
29g
(45%)
Saturated Fat
17g
(85%)
Trans Fat
1g
Cholesterol
145mg
(48%)
Sodium
391mg
(16%)
Fiber
1g
(4%)
Sugar
57g
(114%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 648 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 648kcal | 32% |
| Carbohydrates | 84g | 28% |
| Protein | 8g | 16% |
| Fat | 29g | 45% |
| Saturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 145mg | 48% |
| Sodium | 391mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 57g | 114% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
147 reviews
Excellent
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