Kentucky Bourbon Cake
User Reviews
4.8
Kentucky Bourbon Cake
Description
This Kentucky Bourbon Cake features a combination of cake flour and buttermilk with bourbon to create a tender crumb and balanced moisture. The cake flour and leavening agents are sifter-mixed for uniformity, then creamed with butter and sugars until fluffy. Eggs are incorporated one at a time, followed by alternating additions of the flour mix and a bourbon-buttermilk blend, which adds subtle bourbon flavor and acidity for tenderness.
The cake is baked in a buttered Bundt pan, which promotes even cooking and an attractive shape. Once baked, the cake is glazed with a mixture of butter, granulated sugar, and bourbon, which is poured over the warm cake to soak into the surface and enrich the flavor. This glaze adds a glossy finish and extra moistness.
Kentucky Bourbon Cake offers a balance of sweet, buttery cake with hints of bourbon in both the cake and glaze. The combination suits celebratory occasions or as a refined dessert. The bourbon’s presence is smooth and complements the moist texture without overpowering. Serving slices with fresh fruit or whipped cream could complement the rich flavors.
Ingredients
For the bourbon cake
- 3 cups cake flour sifted
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt fine sea salt
- 2 ticks (8 oz) butter at room temperature, unsalted
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar firmly packed
- 4 large egg at room temperature
- 1/4 cup bourbon smooth and decent, brand Bulleit recommended
- 1 cup buttermilk at room temperature
For the glaze
- 6 tablespoons (3 oz) butter unsalted
- 3/4 cup granulated sugar
- 1/4 cup bourbon smooth and decent, brand Bulleit recommended
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 DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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