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Decadent Whiskey Chocolate Bundt Cake Recipe with Easy Bourbon Glaze

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A rich, moist chocolate bundt cake infused with whiskey and topped with a sweet, boozy bourbon glaze. Perfect for special occasions or a comforting indulgence.

Ingredients

Scale
  • 2 ½ cups (320g) all-purpose flour
  • ¾ cup (75g) unsweetened cocoa powder (preferably Dutch-processed)
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 ¾ cups (350g) granulated sugar
  • ¾ cup (170g) unsalted butter, softened
  • 3 large eggs, room temperature
  • 1 cup (240ml) buttermilk (or milk plus 1 tbsp lemon juice)
  • ½ cup (120ml) whiskey (bourbon like Maker’s Mark or Buffalo Trace recommended)
  • 2 tsp vanilla extract
  • For the Bourbon Glaze:
  • 1 cup (120g) powdered sugar, sifted
  • 3 tbsp (45ml) whiskey
  • 2 tbsp (28g) unsalted butter, melted
  • ½ tsp vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour your 10-inch bundt pan thoroughly.
  2. In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, cream the softened butter with granulated sugar until light and fluffy, about 3 to 5 minutes using an electric mixer on medium speed.
  4. Beat in the eggs one at a time, mixing well after each addition until the batter is smooth and glossy.
  5. In a separate bowl, mix the buttermilk, whiskey, and vanilla extract.
  6. Add the dry ingredients and wet mixture alternately to the butter-egg mixture, starting and ending with the dry ingredients. Usually 3 additions of dry and 2 of wet.
  7. Fold everything gently but thoroughly with a rubber spatula, being careful not to overmix.
  8. Pour the batter evenly into the prepared bundt pan and smooth the top lightly.
  9. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs. Start checking at 50 minutes.
  10. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
  11. For the bourbon glaze, whisk together powdered sugar, whiskey, melted butter, and vanilla extract until smooth. Adjust thickness by adding more powdered sugar or whiskey if needed.
  12. Drizzle the glaze generously over the cooled cake and let it set for 10-15 minutes before slicing.

Notes

Use room temperature butter and eggs for best results. Grease and flour the bundt pan thoroughly to prevent sticking. Fold wet and dry ingredients gently to keep the cake tender. Adjust glaze thickness by adding powdered sugar or whiskey gradually. For gluten-free or dairy-free versions, substitute flour and dairy as suggested.

Nutrition

Keywords: whiskey chocolate bundt cake, bourbon glaze, chocolate cake, whiskey dessert, easy bundt cake, chocolate whiskey cake, bourbon chocolate cake

Find it online: https://elvafood.com/decadent-whiskey-chocolate-bundt-cake-recipe-with-easy-bourbon-glaze/