Foodtastic Mom

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Bourbon Glazed Kentucky Butter Cake

Bourbon Glazed Kentucky Butter Cake is a decadent and buttery bundt cake that takes just minutes to get into the oven.

slice of Kentucky butter cake with shot of bourbon

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.

Kentucky butter cake in pan close up showing bourbon glaze

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! 

Kentucky butter cake slice with bite taken

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.

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Bourbon Glazed Kentucky Butter Cake | Foodtastic Mom

4.91 from 11 votes
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Bourbon Glazed Kentucky Butter Cake

A traditional and truly soft and moist Kentucky Butter Cake made even better with a buttery, bourbon glaze.

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings 12
Calories 498 kcal

Ingredients

  • 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

Instructions

  1. Preheat oven to 325 degrees F.

  2. Grease a 10-inch bundt pan liberally with butter or shortening and dust with flour. Set aside.

  3. 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.

  4. Spread the batter into the prepared pan and bake for 60 - 70 minutes until a toothpick entered into the center comes out clean.

  5. 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.

  6. Poke holes all over the warm cake using a knife and pour the glaze evenly on the cake while still in the pan.

  7. Allow the cake to cool completely in the pan and then invert the cake onto a serving plate.

DON’T MISS MY OTHER FAVORITE CAKE RECIPES:

French Strawberry Cake
Molten Chocolate Lava Cakes
Kentucky Apple Skillet Cake

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Comments

  5. Pam Greer says

    5 stars
    OMG! I know what I am making the hubs for Valentine’s Day. He is a confirmed bourbon lover and I have been in the mood for a simple cake. This checks off all the boxes!

    Reply

  13. Babita says

    5 stars
    This recipe was super awesome! Followed the instructions carefully and added a little Moore booze than suggested. It was heavenly!! Super noisy and full of flavour.
    This was the first time I was trying a bundt cake, so ran into some issues where my cake got stuck to the pan. But with some care I was able to get it out. Top was a little crooked though.
    The taste made up for it! Thank you so much for sharing this recipe. am gonna try it very soon again.

    Reply

  14. Cathy says

    Can this cake be frozen? We are thinking of using it as our top layer on the wedding cake and use on our 1st anniversary. Thank you in advance.

    Reply

    • foodtasticmom says

      Gosh, I’ve never tried to freeze this cake or any other. So I’m really not sure. Here’s a link for an article for how to freeze cake (https://www.taste.com.au/baking/articles/freeze-cakes/yzd3hoqp). I know that people freeze the top layer all the time for their anniversary. The only issue I can think of is the glaze. I know that alcohol doesn’t freeze. So the glaze may make the cake watery. Which then would ruin it for eating later. Good luck. If you decide to freeze it, please come back and let us know how it worked. Maybe freeze it without the glaze and add the glaze after it’s thawed? Congratulations on your upcoming wedding 🙂

      Reply

  16. Sandy says

    Made this yesterday for hub’s birthday, and he really liked it. I ended up making a double batch of the glaze, used one on the bottom in the holes, then flipped it and used the second batch with some cream added for color and creaminess to the top as a drizzle. Very good with coffee ice cream on the side! My cake stuck to the sides even though I greased well and floured, and I think the 60 min was a little too long to cook in my oven, as it was very brown when flipped. Otherwise the texture was nice and the flavor was definitely buttery.

    Reply

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