Bourbon Glazed Kentucky Butter Cake is a decadent and buttery bundt cake that takes just minutes to get into the oven.
I found the original recipe for this bourbon glazed Kentucky butter cake here. Sometimes cakes are advertised as being truly moist but then somehow I go to bake them and find the exact opposite to be true. So I was thrilled with how this cake turned out. It smelled incredible while it was baking too.
I have eaten a few Kentucky butter cakes in my day but never one with a bourbon glaze. This never made sense to me because Kentucky is bourbon country. Why not add a little bourbon to the glaze? I don’t bake with alcohol often and the glaze does make this cake off-limits for my kids. It’s only two tablespoons but the alcohol content does not cook off in this case. Oh well, more cake for me!
Bake this cake for a birthday for your favorite bourbon lover. Or make it as a dessert for serving at a Kentucky Derby party. Bundt cakes are one of my favorite kinds of cakes to make because they don’t need a lot of fussy decorating. A simple sprinkling of powdered sugar is all this buttery, decadent and bourbon sugar glazed cake needs. Everyone will be impressed.
Bourbon Glazed Kentucky Butter Cake
A traditional and truly soft and moist Kentucky Butter Cake made even better with a buttery, bourbon glaze.
- 16 tbsp unsalted butter at room temperature
- 2 cups granulated sugar
- 4 large eggs
- 1 tbsp pure maple syrup
- 3 cups all-purpose flour
- 1 tsp baking powder
- 3/4 tsp salt
- 1/2 tsp baking soda
- 1 cup buttermilk not low fat
- 5 tbs unsalted butter
- 3/4 cup sugar
- 2 tbsp bourbon
- 1 tbsp pure maple syrup
- 1/4 tsp salt
Preheat oven to 325 degrees F.
Grease a 10-inch bundt pan liberally with butter or shortening and dust with flour. Set aside.
Place all the cake ingredients (16 tablespoons butter cut into cubes, 2 cups of sugar, 4 eggs, 1 tablespoon of maple syrup, 3 cups flour, 3/4 teaspoon salt, baking powder, baking soda and buttermilk) in the bowl of your stand mixer fitted with the paddle attachment. Mix on low for 30 seconds and then increase the speed to medium and mix for 3 minutes.
Spread the batter into the prepared pan and bake for 60 - 70 minutes until a toothpick entered into the center comes out clean.
When the cake is done make the glaze. Combine the remaining 5 tablespoons butter, 3/4 cup sugar, bourbon, remaining 1 tablespoon maple syrup and remaining 1/4 teaspoon of salt into a small saucepan over medium-low heat. Stir continuously until the butter is melted and the sugar is dissolved. Do not bring to a boil.
Poke holes all over the warm cake using a knife and pour the glaze evenly on the cake while still in the pan.
Allow the cake to cool completely in the pan and then invert the cake onto a serving plate.