Southern Bourbon Cake

Southern Bourbon Cake

A rich, buttery, and boozy delight, this Southern Bourbon Cake is a showstopper for holidays, special occasions, or any time you crave a decadent, whiskey-kissed dessert. Moist, fragrant, and packed with warm spices, it’s a grown-up twist on classic pound cake.

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🍰 Ingredients

For the Cake:

• 1 cup (2 sticks) unsalted butter, softened

• 2 cups granulated sugar

• 4 large eggs, room temperature

• 3 cups all-purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1 tsp ground cinnamon

• ½ tsp ground nutmeg

• 1 cup buttermilk (or whole milk + 1 tbsp vinegar)

• ½ cup good-quality bourbon (like Maker’s Mark or Woodford Reserve)

• 1 tsp vanilla extract

• 1 cup chopped pecans or walnuts (optional)

For the Bourbon Glaze:

• ½ cup (1 stick) unsalted butter

• 1 cup granulated sugar

• ¼ cup bourbon

• ¼ cup water

• 1 tsp vanilla extract

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👩‍🍳 Instructions

1. Prep & Preheat

• Preheat oven to 325°F (165°C).

• Grease and flour a 10-inch Bundt pan (or use baking spray).

2. Make the Cake Batter

• In a large bowl, cream butter and sugar until light and fluffy (~5 mins).

• Add eggs one at a time, mixing well after each.

• In another bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

• Alternate adding dry ingredients and buttermilk to the batter, mixing just until combined.

• Stir in bourbon, vanilla, and nuts (if using).

3. Bake

• Pour batter into the prepared pan and smooth the top.

• Bake for 55–65 mins, or until a toothpick comes out clean.

• Let cool in the pan 10 mins, then invert onto a wire rack.

4. Make the Bourbon Glaze

• In a saucepan, melt butter, sugar, bourbon, and water over medium heat.

• Simmer 5 mins, stirring constantly, until slightly thickened.

• Remove from heat, stir in vanilla, and immediately brush/pour over the warm cake.

5. Serve

• Let glaze set 15–20 mins before slicing.

• Optional: Dust with powdered sugar or serve with whipped cream.

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🍾 Tips & Variations

• For extra boozy flavor: Poke holes in the warm cake and drizzle with extra bourbon before glazing.

• Non-alcoholic version: Substitute bourbon with apple cider + 1 tsp vanilla.

• Storage: Keeps well wrapped at room temp for 3 days, or freeze for up to 1 month.

This cake is perfect for Thanksgiving, Christmas, or Kentucky Derby parties! Want a chocolate bourbon version? Let me know! 😊