Mint Julep Cake is wonderfully flavored with bourbon and mint. It makes a great Derby day dessert!
Yes, a Derby Pie is the standard for Derby Day, but when you’re in the mood for cake, you can’t go wrong with Mint Julep Cake. It’s basically a pound cake batter baked in a tube pan. The texture is dense, moist and buttery and nicely flavoed with mint-infused bourbon.
Once the cake comes out of the oven, it’s brushed with a brown sugar and mint-infused bourbon syrup for added moistness and flavor.
Finally the cake is finished off with a simple mint glaze made from powdered sugar, bourbon and butter. If you wish, tint it green with a little green food coloring.
That’s a triple dose of bourbon and mint! Very fitting for a Triple Crown Race!
Tips for making Mint Julep Cake:
- Be sure all your cake ingredients are at room temperature.
- Use a good quality bourbon. Makers Mark is my favorite bourbon for coctails and cooking but there are lots of good ones out there.
- Leftover cake can be stored at room temperature or frozen. Be sure to wrap it in plastic wrap so it does not dry out.
More Kentucky Derby Recipes
This Mint Julep Cakes is wonderfully flavored with bourbon and mint. Makes a great Derby Day dessert!
- 1/4 cup bourbon
- 3 tablespoons finely chopped fresh mint
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 cup buttermilk, room temperature
- 1 1/2 teaspoons vanilla extract
- 1 1/4 cups unsalted butter, softened
- 2 cups granulated sugar
- 3 large eggs, room temperature
- 1 large egg yolk, room temperature
- 1/4 cup packed light brown sugar
- 2 tablespoons water
- 1 cup powdered sugar
- 1 tablespoon unsalted butter, melted
- 3 drops green food coloring
Combine bourbon and mint in a small bowl and let sit for 15 minutes.
After 15 minutes, pour trough strainer. Reserve the mint for the cake batter.
Combine flour, salt, baking powder, and baking soda in a medium bowl. Set aside.
In a glass measuring cup, combine buttermilk, vanilla, and 1/4 cup of the mint-infused bourbon, plus the reserved mint.
Using an electric stand mixer, beat butter and sugar until light and fluffy, about 5 minutes.
Add the eggs and egg yolk one at a time, beating each one until mixed in and stopping a few times to scrape down the sides of the bowl.
With mixer on low, add 1/3 of flour mixture. Once mixed in, add 1/2 of buttermilk mixture. Repeat with another 1/3 of flour, remaining buttermilk, and remaining flour. Stop to scrape down the sides a few times while mixing in the flour and buttermilk.
Pour batter into a 12-cup Bundt pan or tube pan that has been sprayed well with baking spray.
Bake in a 350 degree oven for 50 to 60 minutes or until it feels firm when you press down on the top. Let cool 10 minutes in pan and then invert onto a cake stand.
To make Brown Sugar Syrup, heat brown sugar and water in a small saucepan. Stir to dissolve the sugar. Once sugar is dissolved, remove from heat and stir in 2 tablespoons of the mint-infused bourbon. Brush syrup over top and sides of cake.
Let cake completely cool before glazing.
To make glaze, whisk together powdered sugar, melted butter, food coloring and last 2 tablespoons of bourbon. Drizzle over cake.
Recipe adapted from Cook’s Country.
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