Home » Bourbon Recipe: Kentucky Bourbon Cake

Bourbon Recipe: Kentucky Bourbon Cake

By The Bourbon Flight

The Kentucky Bourbon Cake pairs the bluegrass states two favorite items, bourbon, and chocolate.  This dessert is sure to be a hit at any holiday party.

Bundt Pan:

  • 3 tbsp vegetable shortening
  • ¼ cup unsweetened cocoa


  • 2 ½ cups all-purpose flour
  • 1 tsp baking soda
  • ⅛ tsp salt
  • 5 oz semi-sweet chocolate
  • 1 ¾ cups hot, strong coffee
  • 2 sticks (8 ounces) unsalted butter, melted
  • ¼ cup bourbon
  • 2 cups sugar
  • 2 eggs, beaten
  • 1 tsp vanilla

Chocolate Glaze:

  • 8 oz bittersweet chocolate
  • 1 ½ sticks (6 ounces) unsalted butter, melted
  • ¼ cup hot strong coffee
  • 1 tbsp bourbon
  • 1 tsp vegetable oil

For Pan:

  • Grease a 12-cup bundt pan with vegetable shortening. Dust the pan with unsweetened cocoa.

For Cake:

  • Preheat the oven to 325.
  • Sift flour, baking soda, and salt into a medium bowl and set aside until needed.
  • Place chocolate in a food processor and pulse three or four times or until finely chopped.
  • With the processor running, pour in hot coffee, melted butter and bourbon, process until smooth, pour into a large bowl, and allow to cool for 10 minutes, stirring occasionally with a wire whisk.
  • Add sugar, eggs, and vanilla, and whisk until well blended.
  • Slowly whisk in the flour mixture and blend well.
  • Pour batter into the prepared pan and bake until a tester inserted in the middle of the cake comes out clean, about 60 minutes.
  • While the cake is baking, prepare the glaze.

For Glaze:

  • Place chocolate in the processor and pulse two or three times or until finely chopped.
  • Pour in hot melted butter, coffee, bourbon, and oil, and process until smooth.
  • Transfer the glaze to a small bowl and stir occasionally until needed.

Remove the Kentucky Bourbon Cake from the oven. Let cool 25 minutes before un-molding onto a wire rack. Cool completely before glazing. Place the rack on top of a baking pan and spoon glaze over the top of the cake, allowing excess to drip into the pan below. Let stand 10 minutes before transferring the cake to a decorative plate or cake stand.

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