I just dug up a vintage Bourbon Bundt Cake recipe soaked in bourbon with pecans and a sweet glaze that’s scandalously good so you need to keep scrolling.

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I’m obsessed with this Southern Bourbon Cake because it hits like a late-night secret: sticky, boozy, and nutty. I love Bourbon Bundt Cake that’s worth slicing into.

This one soaks up the boozy glaze and every bite snaps with toasted pecans. And it isn’t trying too hard; it’s honest, dense, buttery, and sings of vanilla and caramel notes.

I keep coming back for more. If you like a serious Bourbon Cake Recipe that isn’t dainty, this is your jam.

No froufrou nonsense. Just a bundt of truth, soaked in bourbon, all crust and goo.

Bring a napkin. You’ll need it.

Ingredients

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Flour: Basically the cake’s structure, soft and reliable.
Baking powder: It’s the lift that keeps cake light.
Baking soda: Helps browning and balances acidity, kind of important.
Salt: Cuts sweetness and brings out other tastes.
Butter: Adds richness and that tender, buttery crumb.
Sugar: Sweetness and a little crunch on the crust.
Eggs: Bind everything together and give structure.
Vanilla: Adds warmth and familiar, cozy notes.
Sour cream/Greek yogurt: Gives tang and makes it moist.
Buttermilk: Keeps it tender and adds subtle tang.
Pecans: Toasted crunch and nutty, southern charm.
Bourbon (soak): Basically boozy warmth that sneaks into the cake.
Powdered sugar: The sweet base for a quick glaze.
Milk/cream: Thins glaze so it’s pourable and glossy.
Bourbon (glaze): Adds boozy kick to that sweet glaze.
Pinch of salt (glaze): Balances sweetness, brings depth.
Pan spray/butter+flour: Plus it helps the bundt release cleanly.

Ingredient Quantities

2 1/2 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, softened

1 3/4 cups granulated sugar

4 large eggs, room temp

2 teaspoons vanilla extract

1/2 cup sour cream or plain Greek yogurt

1/2 cup buttermilk, room temp

1 cup chopped pecans, toasted

1/2 cup bourbon for soaking the cake

For the glaze: 1 cup powdered sugar

For the glaze: 2 to 3 tablespoons milk or heavy cream

For the glaze: 1/4 cup bourbon

Optional pinch of salt for the glaze

Nonstick baking spray or extra butter and flour for the bundt pan

How to Make this

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1. Preheat oven to 350°F and grease a 10 or 12 cup bundt pan well with nonstick spray or butter and flour, tap out excess flour.

2. Toast the pecans in a dry skillet over medium heat, stirring, until fragrant and slightly darker, about 4 to 6 minutes; chop and set aside.

3. Whisk together 2 1/2 cups all purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt in a bowl.

4. In a large bowl beat 1 cup (2 sticks) softened unsalted butter with 1 3/4 cups granulated sugar until light and fluffy, about 3 to 5 minutes; beat in 4 large eggs one at a time, then stir in 2 teaspoons vanilla extract.

5. Add the dry ingredients to the butter mixture in three additions alternating with the wet ingredients: add about a third of the dry, then half of 1/2 cup sour cream or plain Greek yogurt mixed with 1/2 cup room temp buttermilk, repeat and finish with the last of the dry; mix just until combined, do not overmix.

6. Fold in 1 cup toasted chopped pecans with a spatula, scrape the batter into the prepared bundt pan and smooth the top.

7. Bake until a toothpick comes out with a few moist crumbs, about 45 to 55 minutes depending on your oven; cool in the pan 10 to 15 minutes, then invert onto a wire rack to cool another 20 to 30 minutes.

8. While the cake is warm poke it several times with a skewer and slowly drizzle or brush 1/2 cup bourbon over the top so it soaks in; let the cake rest so the bourbon absorbs and the cake cools more.

9. Make the glaze by whisking 1 cup powdered sugar with 2 to 3 tablespoons milk or heavy cream, 1/4 cup bourbon and an optional pinch of salt until smooth; adjust thickness with more sugar or milk so it’s pourable but not runny.

10. Pour the glaze over the cooled, bourbon soaked cake and sprinkle additional toasted pecans on top if you like; let the glaze set for 20 minutes before slicing and serve.

Equipment Needed

1. Oven (preheated to 350°F)
2. 10- or 12-cup bundt pan, well greased and floured
3. Large mixing bowl and a medium bowl for dry ingredients
4. Measuring cups and spoons
5. Electric mixer or hand mixer (for creaming butter and sugar)
6. Rubber spatula and a wooden spoon for folding and scraping
7. Dry skillet (to toast pecans) and a cutting board plus knife to chop them
8. Wire cooling rack and a skewer or toothpick for checking doneness and poking the cake
9. Small whisk and a small bowl (or measuring cup) for whisking and pouring the glaze

FAQ

Q: Can I skip the bourbon or replace it so kids can eat the cake?

A: Yes. You can replace the bourbon with equal parts strong brewed coffee, apple juice, or extra buttermilk mixed with a splash of vanilla. The flavor will be different but still tasty. If you keep bourbon for adults, most of the alcohol cooks off but a little flavor remains.

Q: How do I make sure the cake comes out of the bundt pan cleanly?

A: Generously grease the pan with butter or nonstick spray and dust with flour, tapping out the excess. Let the cake cool 10 to 15 minutes on a rack before flipping it out. If it sticks, run a thin knife around the edges first and tap the pan gently.

Q: Can I use regular yogurt instead of sour cream or Greek yogurt?

A: Yes, plain regular yogurt works fine. It keeps the cake moist and tender. If your yogurt is very runny, strain a bit first so the batter isn’t too loose.

Q: How much bourbon flavor will be left after baking and soaking?

A: You will get a noticeable bourbon flavor, especially from the soaking and the glaze. Baking reduces some alcohol, but the soaked bourbon and glaze add a boozy warmth. If you want less alcohol, reduce the bourbon amount or use a nonalcoholic substitute.

Q: How should I store leftovers and how long will they keep?

A: Store covered at room temp for 2 days, or refrigerate up to 5 days in an airtight container. Bring to room temp before serving so the glaze softens and the cake is tender.

Q: Can I freeze the cake or the batter?

A: You can freeze baked, cooled slices wrapped tightly for up to 3 months. Thaw in the fridge overnight then warm to room temp. I do not recommend freezing the batter – it changes texture when thawed.

Southern Bourbon Cake Recipe Substitutions and Variations

Bourbon (soak or glaze) — swap with dark rum or aged rum, same amount. If you want nonalcoholic, use strong brewed coffee or extra vanilla extract plus a splash of orange juice for brightness.
Buttermilk — make a quick sub by adding 1 tablespoon lemon juice or white vinegar to 1/2 cup milk, stir and let sit 5 minutes. Works exactly the same in the batter.
Sour cream or Greek yogurt — use full fat plain yogurt 1 to 1. If you only have low fat, it still works but the cake may be slightly less rich.
1 cup unsalted butter — can be replaced with 3/4 cup neutral oil (canola, vegetable) if you need a dairy-free or quicker-melt option. Texture will be a bit different, but still moist.

Pro Tips

1) Let everything come to room temp and don’t over-soften the butter. Cold eggs and buttermilk make the batter lumpy, but butter that’s mushy will give you a greasy dense cake. Aim for butter that yields to a finger but still holds shape.

2) Toast the pecans, cool them, and fold them in at the very end. Toasting brings out flavor, but warm nuts will melt butter in the batter and make it heavy. Also reserve a few chopped bits for the top so you get a crunchy hit.

3) When you poke the cake to test doneness, use a few spots not just the center. Ovens have hot and cool spots. If the center looks set but the sides are pulling away slightly, you’re good. Cool the cake a bit in the pan so it firms up, then invert carefully so it doesn’t tear.

4) Add the booze slowly, in small amounts, and let it absorb between pours. Pouring too much at once gives you puddles instead of flavor soaked in. For the glaze, sift the powdered sugar, start with less liquid, and thin it until it barely drips. A tiny pinch of salt really wakes up the sweetness.

Southern Bourbon Cake Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I just dug up a vintage Bourbon Bundt Cake recipe soaked in bourbon with pecans and a sweet glaze that's scandalously good so you need to keep scrolling.

Servings

servings

Calories

507

kcal

Equipment: 1. Oven (preheated to 350°F)
2. 10- or 12-cup bundt pan, well greased and floured
3. Large mixing bowl and a medium bowl for dry ingredients
4. Measuring cups and spoons
5. Electric mixer or hand mixer (for creaming butter and sugar)
6. Rubber spatula and a wooden spoon for folding and scraping
7. Dry skillet (to toast pecans) and a cutting board plus knife to chop them
8. Wire cooling rack and a skewer or toothpick for checking doneness and poking the cake
9. Small whisk and a small bowl (or measuring cup) for whisking and pouring the glaze

Ingredients

2 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs, room temp
2 teaspoons vanilla extract
1/2 cup sour cream or plain Greek yogurt
1/2 cup buttermilk, room temp
1 cup chopped pecans, toasted
1/2 cup bourbon for soaking the cake
For the glaze: 1 cup powdered sugar
For the glaze: 2 to 3 tablespoons milk or heavy cream
For the glaze: 1/4 cup bourbon
Optional pinch of salt for the glaze
Nonstick baking spray or extra butter and flour for the bundt pan

Directions

Preheat oven to 350°F and grease a 10 or 12 cup bundt pan well with nonstick spray or butter and flour, tap out excess flour.
Toast the pecans in a dry skillet over medium heat, stirring, until fragrant and slightly darker, about 4 to 6 minutes; chop and set aside.
Whisk together 2 1/2 cups all purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt in a bowl.
In a large bowl beat 1 cup (2 sticks) softened unsalted butter with 1 3/4 cups granulated sugar until light and fluffy, about 3 to 5 minutes; beat in 4 large eggs one at a time, then stir in 2 teaspoons vanilla extract.
Add the dry ingredients to the butter mixture in three additions alternating with the wet ingredients: add about a third of the dry, then half of 1/2 cup sour cream or plain Greek yogurt mixed with 1/2 cup room temp buttermilk, repeat and finish with the last of the dry; mix just until combined, do not overmix.
Fold in 1 cup toasted chopped pecans with a spatula, scrape the batter into the prepared bundt pan and smooth the top.
Bake until a toothpick comes out with a few moist crumbs, about 45 to 55 minutes depending on your oven; cool in the pan 10 to 15 minutes, then invert onto a wire rack to cool another 20 to 30 minutes.
While the cake is warm poke it several times with a skewer and slowly drizzle or brush 1/2 cup bourbon over the top so it soaks in; let the cake rest so the bourbon absorbs and the cake cools more.
Make the glaze by whisking 1 cup powdered sugar with 2 to 3 tablespoons milk or heavy cream, 1/4 cup bourbon and an optional pinch of salt until smooth; adjust thickness with more sugar or milk so it’s pourable but not runny.
Pour the glaze over the cooled, bourbon soaked cake and sprinkle additional toasted pecans on top if you like; let the glaze set for 20 minutes before slicing and serve.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.