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Decadent Chocolate Whiskey Bundt Cake Recipe with Easy Bourbon Glaze

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A rich and moist chocolate bundt cake infused with whiskey and topped with a smooth bourbon glaze, perfect for impressing guests or enjoying a comforting treat.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (312 g)
  • ¾ cup unsweetened cocoa powder (75 g)
  • 1 ½ tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 ¾ cups granulated sugar (350 g)
  • 1 cup unsalted butter, softened (227 g)
  • 3 large eggs, room temperature
  • 1 cup whole milk (240 ml)
  • ½ cup good-quality whiskey (120 ml), such as bourbon or rye
  • 2 tsp pure vanilla extract
  • 1 ½ cups powdered sugar (180 g)
  • 3 tbsp bourbon whiskey (45 ml)
  • 2 tbsp unsalted butter, melted (28 g)
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 10-inch bundt pan generously with butter and dust with cocoa powder to coat evenly.
  2. In a medium bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  3. Using an electric mixer, beat the softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
  5. Mix in the vanilla extract and whiskey until combined.
  6. With the mixer on low, add the dry ingredients in three batches, alternating with the whole milk in two batches, starting and ending with the dry ingredients. Mix just until combined.
  7. Pour the batter into the prepared bundt pan and smooth the top with a spatula.
  8. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Start checking at 50 minutes.
  9. Allow the cake to cool in the pan for about 15 minutes, then invert onto a wire cooling rack to cool completely.
  10. To make the bourbon glaze, whisk together powdered sugar, bourbon, melted butter, and a pinch of salt until smooth. Adjust consistency with more bourbon if needed.
  11. Drizzle the bourbon glaze evenly over the cooled cake. Let it set for at least 30 minutes before slicing.

Notes

Use room temperature eggs and butter for best results. Sift dry ingredients to avoid lumps. Alternate adding dry and wet ingredients to prevent overmixing. Grease and dust bundt pan thoroughly to prevent sticking. Glaze the cake only when completely cool to avoid run-off. If glaze is too thick, thin with a splash of milk or bourbon. Store covered at room temperature up to 2 days or refrigerate up to 5 days. Freeze wrapped tightly and thaw overnight before serving.

Nutrition

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

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