I’m trying so hard not to talk about the weather, because it’s so boring, I know, but I just can’t help myself. It’s frigid here in NYC, and I’m just not ready for it. Yesterday marked the lowest recorded high temperature since 1882. That’s right, at a muggy 33 degrees, this time of the year has not seen these kind of temperatures in over a century. So what can we do to keep ourselves warm? I’ll tell you what – drink (responsibly of course). Because when life brings you frigid temperatures, keep yourself warm with a strong drink and a slice of this Kentucky Bourbon Cake. It’s cold outside, and bourbon keeps you warm, it’s really just science.
I love baking with bourbon, it’s sweet and spicy flavor goes so well with baked goods. Last year I made Bourbon Sea Salt Caramels, and they remain one of the most popular recipes on this site. And the Bourbon Buttercream frosting I made for these Old-Fashioned Cupcakes is by far my favorite icing. I’ve been eyeing this recipe for a Kentucky Bourbon Cake from Julie Richardson’s Vintage Cakes for quite some time, but I never really had a reason to make it (not that you need a reason to bake!). But these past few days has given me every reason to hibernate, and do anything I can to stay warm. Baking a cake with bourbon seems like the most reasonable course of action here.
The cold weather wasn’t all terrible timing though, because this Kentucky Bourbon Cake that is not only keeping my apartment warm, also fit perfectly in to this month’s theme for #BundtBakers! If you haven’t seen my last two BundtBakers posts, this group is an online food blogging group that is devoted to all things Bundts. Every month we get together and bake up a bundt cake with a common theme. This month’s is Booze, probably my favorite theme to date.
This vintage cake is absolutely delicious. It’s so easy to make, and includes most or all ingredients that can be found in your pantry (so hopefully you don’t have to brave the cold to pick up supplies). Keep in mind that this cake is not kid-friendly. While the bourbon bakes out of the cake, the glaze has a strong bourbon flavor, which is great for keeping us warm, but probably not great for the kids 🙂 
Adapted from Vintage Cakes Ingredients For the cake: For the glaze Recipe For the cake: 1. Preheat the oven to 350° F. Butter and flour a 9 or 10 cup bundt tin and set aside. 2. In a medium bowl, whisk flour, baking powder, baking soda and salt together until combined. Set aside. 3. In a large mixing bowl, with a stand mixer or hand held mixer, cream the butter and sugars together on medium-high speed until light and fluffy, about 5 minutes. Add the eggs, one at a time, and beat on medium speed until combined. 4. In a small bowl, combine the vanilla extract, buttermilk and bourbon, and whisk to combine. 5. With the mixer on low speed, add the flour mixture in three parts, alternating with the buttermilk/bourbon mixture in two parts, beginning and ending with the flour. After each addition, scrape down the sides of the bowl to ensure flour is evenly mixed. When the last addition of the flour is almost mixed in, complete the mixing by hand with a rubber spatula. 6. Pour the batter into the prepared pan and spread evenly. Bake for 40-45 minutes, until cake is just golden brown, and springs back when touched. For the glaze: 1. While the cake is baking, make the glaze by combining butter, sugar and bourbon in a small nonreactive saucepan over low heat, whisking constantly until butter is melted and the sugar is dissolved. 2. Remove the cake from the oven and leave in pan. With a wooden skewer, poke holes deep into the cake all over. Pour three-quarters of the glaze slowly over the cake, reserving the remaining glaze. Allow the cake to cool for at least 30 minutes, then flip it out onto a serving plate so that the glazed part is on the bottom. Brush the top with the remaining glaze (if the glaze has thickened, re-warm over low heat). Cake with keep for 3 days at room temperature, stored in an air-tight container.Kentucky Bourbon Cake
Check out what others in our #bundtbakers group are up to! Links below!
- Anisette and Orange Bundt Cake by Samantha at Un Mordisco Un Pecado
- Apple Bundt Cake with Whiskey Salted Caramel by Lauren at From Gate to Plate
- Baba au Rhum by Terri at Love and Confections
- Banana Bourbon Bundt Cake by Linda at Brunch with Joy
- Champagne Soaked Cranberry Bundt Cake by Teri at The Freshman Cook
- Chestnut and Rum Kugelhopf by Jelena at A Kingdom for A Cake
- Chocolate Baileys Bundt Cake by Bea and Mara at I Love Bundt Cakes
- Chocolate Chambord Mini Bundt Cakes by Tara at Noshing With The Nolands
- Chocolate Guinness Bundt by Veronica at My Catholic Kitchen
- Chocolate Kahlua Bundt Cake by Lauren at Sew You Think You Can Cook
- Chocolate Kahlua Bundt Cake with Kahlua Glaze by Tanya at DessertStalking Blog
- Coffee Baileys Bundt Cake by Kathya at Basic N Delicious
- Frangelico and Fig Bundt Cake by Victoria at Just One Bite Baking
- Gin and Tonic Bundt by Jane at Jane’s Adventures in Dinner
- Gingerbread Rum Bundt Cake by Laura at Baking in Pyjamas
- Grand Marnier and Chocolate Chips Bundt Cake with Seville Orange Sauce by Anna at Media racion doble, Por Favor
- Grand Marnier and Tangerine Bundt Cake by Caro at En la Cocina de Caro
- Guinness Chocolate Bundt Cake by Patricia at Patty’s Cake
- Irish Coffee Bundt Cake by Laura at The Spiced Life
- Kentucky Bourbon Cake by Cassie at Cassie’s Kitchen
- Lemon Rum Bundt by Catherine at Living the Gourmet
- Limoncello Bundt Cake by Natalia at Principiando en la Cocina
- London Porter Bundt with Lemon Glaze by Stacy at Food Lust People Love
- Peach Brandy Pound Cake by Renee at Magnolia Days
- Pomegranate and Chocolate with Rum Glaze by Rocio at Kidsandchic
- Pumpkin Spice Bundt Cake by Wendy at A Day in the Life on the Farm
- Rum Pudding Cake by Rebekah at Making Miracles
- Rum Raisin Apple Bundt by Maleka at La Luna en Dulce
- Southern Sweet Potato, Bourbon, and Pecan Bundt by Margaret at Tea and Scones
- Spiced Apple Cider Bundt Cake with Bourbon Glaze by Tux at Brooklyn Homemaker
- Tangerine Screwdriver Mini Bundts by Kelly at Passion Kneaded
If you are a food blogger and would like to join us, just send an email with your blog URL to foodlustpeoplelove@gmail.com. If you are just a lover of Bundt baking, you can find all of our recipe links by clicking our badge above or on our group Pinterest board.
Cassie's Kitchen 
Great way to stay warm. Prayers being sent to all of you on the East coast who are suffering this dreadful weather.
Thanks Wendy! Only 120 more days until Spring! 😦
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Very good recipe 🙂
There isn’t any better way to pass the cold winter hours than bundt baking! This sounds and looks wonderful. xo, Catherine
I agree! I expect to be baking a ton this winter 🙂
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What a wonderful cake! Sounds like a keeper for sure. 🙂
I’m from FL and recently moved to OH. The early snowfall and record lows here don’t compare to yours but a boozy bundt is the perfect way to warm up!
Whoa! I need to make this right away! I love that you used bulleit too- my favorite bourbon!
My favorite too! Only the best for my bundts! 🙂
Nice, nice and can I have a slice? 🙂
Delicious looking bundt cake, I love that it is made with bourbon!!
it looks like a delicious cake!
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Great recipe! Love the glaze! What restaurant have you had the best bourbon cake? Remember to add it to your Besty List! http://www.thebesty.com/cassieskitchen
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In typical food blog commenting style, I would like to make this item only differently 😉 Any advice for those of us without bundt pans?
Great question! I love this site for pan conversions: http://allrecipes.com/howto/cake-pan-size-conversions/
I would suggest halving the recipe and using either 9-inch springform cake pan, or 8×4 loaf pan. I like the idea of a loaf pan because it will be slightly thicker, so more to soak up the boozy goodness of the glaze, but either would work!
Oh awesome! Thanks for the chart. I have both of those pans, don’t know why my mind went first to the sheet cake. Will use the loaf. Plus, halving the recipe means only one stick of butter, so win-win!
Plus 3 tablespoons for the glaze! Don’t forget the glaze, it’s the best part 🙂
Your cake looks divine! Trying not too drool on the keyboard as I type!
Yep! A little shot of bourbon would definitely warm you up on a cold day. And that glaze…. YES!!
I hope baking and eating this cake warmed you up, it looks delicious.
This looks beautiful and tasty!
I clearly need to get my hands on some bourbon so that I can get to baking.
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