It's been a while since I've participated in Bundt Bakers! I've had so much going on with trying to get the blog moved over to WordPress and a ton of weeklong events, that my Bundt pan sat collecting dust in the cabinets. But I'm back for this month and the theme of white bundt cakes!
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.
Updated links for all of our past events and more information about BundtBakers, can be found on our home page.
I knew right away that I wanted to make a Kentucky Butter cake but I wasn't sure what I could do to make it different. It's not really a cake that needs a glaze or frosting and it just didn't seem right to add fruit or anything else inside of it. So I resigned myself to just making the cake as is, and had half of the ingredients in the mixer when the light bulb went off in my brain.
Add whiskey to the Kentucky butter cake and call it a Kentucky Bourbon Butter Cake! Is it a huge difference? No, but at least it's something, right?
Kentucky Bourbon Butter Cake
For the Cake:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- 2 sticks unsalted butter at room temperature
- 2 cups sugar
- 4 large eggs
- 1 tablespoon whiskey
- 1 teaspoon vanilla
- 1 cup buttermilk
For the Glaze:
- 5 tablespoon unsalted butter
- ½ cup sugar
- 2 tablespoon whiskey
- 1 teaspoon vanilla
- Preheat the oven to 325 degrees and spray a Bundt pan with baking spray. (Or grease with butter and dust with flour, shaking out the excess)
- In a medium bowl, whisk together the flour, baking powder, salt and baking soda. Set aside.
- In the bowl of a stand mixer, beat the butter and sugar together until light and fluffy. Add in the eggs one at a time, followed by the whiskey and vanilla.
- Add in half of the flour mixture and half of the buttermilk and mix until combined. Add in the remaining half of the flour and buttermilk, mixing until no lumps of flour remain.
- Pour the batter into the prepared Bundt pan and bake for 1 hour and 5 minutes or until a toothpick inserted in the center comes out clean.
- Leave cake in pan and place on a wire rack.
- Add the butter and sugar to a saucepan over medium heat and whisk until butter has melted. Do not boil! Remove from the heat and stir in the whiskey and vanilla. Pour the mixture over the cake.
- Allow cake to cool in the pan for 30 minutes to an hour. Place a plate on top of the pan and flip over, inverting the cake onto the plate.
- Slice into pieces and serve.
Recipes on Cookaholic Wife are for information purposes only. Nutritional Data provided has not been evaluated by a nutritionist.
My coworkers went insane over this cake. The bourbon flavor is mild (perhaps I'll try this recipe again and use more!) but the cake is buttery and moist and has the right amount of sweetness. Of course, you really can't ever go wrong with using butter, sugar and bourbon, right? 😀
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