This delicious Bourbon Cake is made with pumpkin spice bourbon in the cake and in the glaze making it the perfect dessert for all your fall holidays, celebrations, and events.
Warm, rich, and boozy—this bourbon cake is perfect for any celebration. Whether you’re marking a holiday, birthday, or anniversary, or just because, this bundt cake will wow your guests.
Best of all, it’s easy to make! So gather your ingredients and get started. You’ll be rewarded with a scrumptious dessert that’s sure to impress. cheers!
If you’re a fan of bourbon, you’re going to love this cake. It’s got a delicious, rich flavor that pairs perfectly with the sweet vanilla and bourbon glaze.
We love to serve this cake at all our fall celebrations. I especially love it in place of the pie when we all gather for Thanksgiving.
Here are some commonly asked questions
Can I use a different glaze?
Absolutely! The best part of bundt cakes is their versatility. You can substitute the glaze in this recipe with your favorite flavor, homemade or otherwise.
If you want to swap out the bourbon with an extract flavor of your choosing, that will work too.
Can this be made in a regular cake pan?
This cake can be made in a 13×9 baking pan. Bake for 20-25 then do a toothpick test to check for doneness.
This cake can also be made into cupcakes. Fill each well 3/4 of the way full and bake for 15-20 then do the toothpick test to check for doneness.
Can I leave this cake out at room temperature?
Yes, this cake can be stored at room temperature. Just make sure to wrap it tightly with plastic wrap or place it in an airtight container.
I like to keep the cake in the refrigerator so it will last a bit longer. Then when serving, I microwave it for a few seconds so it is nice and warm.
How many can this serve?
Depending on the size of your slices, this cake will yield approximately 12-16 slices. That being said – in our house, it is “go BIG or go home”. So we usually split the cake between the 5 of us for 2 nights.
Ingredients for Bourbon Cake
Cake
- all-purpose flour
- baking powder
- kosher salt
- ground nutmeg
- unsalted butter – softened
- granulated sugar
- large eggs
- sour cream
- pumpkin spice bourbon
Pumpkin Spice Bourbon Glaze
- unsalted butter
- light brown sugar – packed
- pumpkin spiced bourbon
- confectioner’s sugar
- pure vanilla extract
- chopped pecans
How can I prevent the cake from getting stuck inside the pan?
You should make sure that you grease your pan really well with a flour and grease/cooking-spray mixture to keep the cake from sticking. The ridges in the pan are most susceptible to this and they are the most delicate parts of the cake.
Make sure that you really work your grease into these crevices for the best results. I recommend using Baker’s Release.
What is bakers release?
Bakers release is a combination of oil, flour, and shortening that makes releasing cakes and other baked goods almost effortless.
To make Bakers Release – it is as simple as 1,1 & 1.
- equal parts of all-purpose flour, shortening, and cooking oil – I like to do 1 cup of each.
Mix the ingredients together – whisking well. Store in an airtight container in the pantry or refrigerator. When ready to use, dip a pastry brush into the mixture and spread it over the cake pan.
How to Store Bourbon Cake
Place this cake in an airtight container or wrap it with plastic wrap. It can be stored for up to 3 days at room temperature or up to a week in the refrigerator.
How to Make Bourbon Cake
Cake
- Preheat the oven to 350 degrees and spray a 9-in bundt pan with cooking spray.
- In a medium bowl, whisk together the flour, baking powder, salt, and nutmeg.
- Using a large bowl, beat together the butter, and sugar until light and fluffy.
- Beat in the eggs one at a time until combined.
- Mix in the sour cream and bourbon.
- Gradually beat in the dry ingredients until combined.
- Pour the batter into the bundt pan and bake for 60-70 minutes or until a toothpick comes out clean.
- Allow it to cool for 20 minutes before removing it from the pan and placing the cake onto a wire rack to cool completely.
Bourbon Glaze
- Using a medium saucepan, melt the butter over low heat.
- Whisk in the brown sugar and bourbon until combined and bring to a simmer. Cook for 1 minute.
- Whisk in the confectioner’s sugar, and vanilla until smooth.
- Pour the glaze over the bundt cake and sprinkle with the chopped pecans.
What to Serve with Bourbon Cake
Here are a few options for recipes to serve with this classic cake…
- Stabilized Whipped Cream
- Pumpkin Caramel Sauce
- Caramel Sugar Cone Frozen Yogurt
- Crockpot Dulce de Leche
- Salted Caramel Pretzel Ice Cream
- Browned Butter Salted Caramel Sauce
- Classic Vanilla Frozen Yogurt
- Easy Salted Caramel Sauce
- Cookies and Cream Ice Cream
If you are pregnant or breastfeeding, you should avoid eating rum cake. This cake is also not suitable for children.
Can Bourbon Cake be frozen?
Yes, you can freeze this cake. Be sure to wrap the cake tightly in plastic wrap or aluminum foil before freezing. It can be frozen for up to 2 months.
Don’t miss these other great bundt cake recipes!
- Pumpkin Bundt Cake with Cheesecake Filling
- Chocolate Peppermint Bundt Cake
- Vanilla Bundt Cake
- Lemon Blueberry Swirl Bundt Cake
- Red Velvet Bundt Cake with Kahlua Ganache
- Banana Coconut Bundt Cake
- 4th of July Cake
- Apple Cider Donut Cake
- St. Patrick’s Day Cake
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Products I love when making bourbon bundt cake…
This bourbon bundt cake recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made a bundt cake before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this cake recipe.
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Bourbon Cake
Ingredients
Cake
- 3 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp kosher salt
- ½ tsp ground nutmeg
- 1 cup unsalted butter softened
- 2 ½ cups granulated sugar
- 6 large eggs
- 1 cup sour cream
- ½ cup pumpkin spice bourbon
Pumpkin Spice Bourbon Glaze
- ¼ cup unsalted butter
- ½ cup light brown sugar packed
- 3 tbsp pumpkin spiced bourbon
- 1 cup confectioner’s sugar
- 1 tsp pure vanilla extract
- 1 cup chopped pecans
Instructions
Cake
- Preheat the oven to 350 degrees and spray a 9in bundt pan with cooking spray.
- In a medium bowl, whisk together the flour, baking powder, salt, and nutmeg.
- Using a large bowl, beat together the butter, and sugar until light and fluffy.
- Beat in the eggs one at a time until combined.
- Mix in the sour cream and bourbon.
- Gradually beat in the dry ingredients until combined.
- Pour the batter into the bundt pan and bake for 60-70 minutes or until a toothpick comes out clean.
- Allow it to cool for 20 minutes before removing it from the pan and placing the cake onto a wire rack to cool completely.
Glaze
- Using a medium saucepan, melt the butter over low heat.
- Whisk in the brown sugar and bourbon until combined and bring to a simmer. Cook for 1 minute.
- Whisk in the confectioner’s sugar, and vanilla until smooth.
- Pour the glaze over the bundt cake and sprinkle with the chopped pecans.
Equipment
- bundt pan
- saucepan
- Mixing Bowl
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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