Kentucky Bourbon Butter Cake is a wonderfully moist and buttery cake. Once baked, the cake is drizzled with a sugary bourbon glaze. It’s like a bourbon version of rum cake. Perfect for celebrating Derby Day.
There’s already a Kentucky Butter Cake recipe on Spicy Southern Kitchen. But since Kentucky is all about the bourbon, I figured we needed a bourbon version too.
In my opinion bourbon is by far the best liquor for baking. It’s warm, almost caramel-like flavor totally complements cakes, cinnamon rolls, and pies. You name it, bourbon makes it better.
The buttery bourbon glaze gets poured on the cake shortly after it comes out of the oven and it seeps down into all the nooks and crannies and helps keeps the cake moist and fresh tasting for days. This is actually one of those cakes that tastes better a day after it is baked.
Kentucky Bourbon Butter Cake Recipe Tips:
- You need to grease your Bundt pan really well. I have the best luck with Baker’s baking spray with flour. But some people prefer to butter and flour or to use shortening and flour. If you have a method that you know works for you and your bundt pan, stick with it. If you always have trouble with Bundt cakes sticking, try a new Bundt pan. The Bundt pan itself can make a huge difference. Be sure to hand wash your bundt pan. The dishwasher can ruin the nonstick coating over time.
Give these other bourbon desserts a try:
- Bourbon and Spice Cupcakes
- Bourbon Balls
- Skillet Bourbon Peach Cobbler with Cinnamon Sugar Dumplings
- Chocolate Covered Bourbon Soaked Twinkies
- Bourbon Graham Cracker Candy
- Peach Bourbon Tres Leches
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup whole buttermilk
- 3/4 cup granulated sugar
- 1/3 cup unsalted butter
- 1/4 cup bourbon
- 1 tablespoon water
- 2 teaspoons vanilla extract
- Preheat oven to 350 degrees and spray a 10-inch Bundt pan with baking spray with flour.
- Using an electric stand mixer, beat butter and sugar on medium-high speed until light and fluffy, about 4 to 5 minutes.
- Add eggs one at a time, beating on medium speed just until incorporated. Stop to scrape down the sides of the bowl a couple of times.
- Beat in vanilla.
- In a medium bowl whisk together flour, salt, baking powder, and baking soda.
- Add flour mixture to butter mixture in 3 parts, alternating with buttermilk and beating on low speed just until incorporated.
- Transfer the batter to the prepared pan, spreading it evenly. Bake for 55 to 60 minutes.
- During the last 10 minutes that the cake is baking, make the glaze. Combine all the ingredients in a small saucepan. Heat over medium heat, stirring frequently, until the sugar is dissolved.
- When cake is done, remove it from the oven and poke holes in the top. Slowly pour half the glaze over the cake, letting it seep down into the holes.
- Let cake cool in pan for 15 minutes and then invert onto a cake stand or serving platter.
- Drizzle cake with remaining glaze.
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Recipe Source: United States of the South
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