My dear friends Gretchen and Bill throw an epic Kentucky Derby party each year. It’s an excuse to get a fabulous new hat, dress up and drink one…or two mint juleps. Even though the race is over in seconds, the party before and after is full of food, drinks, music and laughter. I wanted to bring a fun contribution to their spread. Fortunately, I found the Kentucky Derby Bourbon Cake recipe in an amazing book—Vintage Cakes by Julie Richardson. Armed with the recipe, I got to work.
Time to break out the Bundt pan for this amazing Kentucky Derby bourbon cake! Here are some of our favorite Bundt pans.
Pro Tip: Allow at least a half hour before you begin the recipe, so you can bring the buttermilk and eggs to room temperature. This is why.
How to Make a Kentucky Derby Bourbon Cake
For the Cake
- 3 cups sifted cake flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 cup unsalted butter
- 1½ cups sugar
- ½ cup firmly packed brown sugar
- 4 eggs, at room temperature
- ¼ cup bourbon
- 1 cup buttermilk, at room temperature (Out of buttermilk? Make your own at home, as I did.)
For the Glaze
Get Cooking, Good Looking
Preheat the oven to 350° F.
Sift together cake flour, baking soda, baking powder and salt. Whisk by hand to incorporate all ingredients. (You might also want to invest in this helpful KitchenAid attachment.)
In a stand mixer fitted with the paddle attachment, cream the butter and sugars together at medium-high speed until light and fluffy. It should take about 5 minutes. Make sure to stop periodically to scrape down the sides and the paddle, so you have even mixing. Then, set the mixer on low speed and begin adding one egg at a time. Add the next egg once the previous one is just mixed in.
Finish the Batter and Bake
In a small bowl, combine the buttermilk and bourbon. On low speed, alternate adding one third of the flour mixture and one half of the bourbon mixture; repeat until all ingredients have been incorporated. As soon as you add the last third of the flour, turn off the mixer and gently blend by hand until just incorporated.
Prepare your Bundt pan like this. Then, pour the cake batter in evenly. Place the pan on the middle rack and bake for approximately 40-45 minutes or until the cake is a golden brown. It should spring back when pressed.
Meanwhile, in a small saucepan, melt the remaining butter, sugar and bourbon on low heat until the butter and sugar have melted. Remove from heat.
Glaze and Rest
Once your Kentucky bourbon cake is done baking, remove it from the oven, but leave the cake in the pan. Poke numerous holes in the top of the cake with a wooden skewer. Pour three-quarters of the glaze over the top, letting the mixture soak into the holes. (If the glaze has thickened, heat on low until it’s easily pourable once again.) Let the cake rest for half an hour.
Flip the cake onto a cake plate (with the glazed part on the bottom). Gently brush or pour the remaining glaze on top of the cake.
Pro Tip: Did your cake have trouble freeing itself from the Bundt pan? No matter how well you grease the pan, sometimes it just doesn’t want to come out gracefully. If this is the case, let the glaze soak into the cake for a few minutes. Then, sift powdered sugar gently and evenly over the cake. This hides the blemishes and adds a nice gentle sweetness to the cake.
Final Thoughts
This cake is so incredibly springy, moist and buttery!
The bourbon softens with the addition of the butter and sugar, which makes the cake such a delight on its own, with coffee or even with a mint julep. (Need a good mint julep recipe? Learn from the experts.)
Keep this recipe in your back pocket, because a Kentucky Derby bourbon cake is sure to impress, however you decide to celebrate.
Here are More Recipes Made With a Splash of Bourbon
Time to give rum cake a little competition! If this boozy take on monkey bread is too strong for your taste, cut back on the bourbon or use milk as a non-alcoholic substitute. —James Schend, Taste of Home Food Editor
Get Recipe
Chocolate and chopped pecans flavor these simple, spirited treats. Make a double batch so you can give some as gifts and savor the rest!—Paula Kirchenbauer, Newton, New Jersey
Get Recipe
Mint juleps aren't just for Kentucky Derby day! Enjoy one while gathering with friends for baby shower or luncheon. —Ellen Riley, Murfreesboro, Tennessee
Get Recipe
Kick up your meatballs with a splash of bourbon and vinegar for punchy sweet-and-sour flavor. These Kentucky Derby bourbon meatballs are perfect to snack on while you watch the race. —Kimla Carsten, Grand Junction, Colorado
Get Recipe
I wanted to try a different take on taco night and decided on barbecue for the theme. Even my father enjoyed this taco, and he doesn't care for tacos. —LaDale Hymer, Cleveland, Oklahoma
Get Recipe
My husband and I like to enjoy this grown-up version of hot chocolate on a cold winter evening. It's even better made with honey-flavored bourbon if you can find that in your local store. —Andrea Harvath, Duncannon, Pennsylvania
Get Recipe
I grew up in Louisiana where, as in most of the South, pecan pie is a staple. this tart variation is extra good because it includes chocolate. I decided to up the decadence even more by adding bourbon and drizzling some caramel on top. —Amber Needham, San Antonio, Texas
Get Recipe
After I picked my first green beans one year, I wanted to make a savory dish that was unique, quick and packed with flavor. I loved this so much I couldn't stop eating it, so the next day I picked more beans and made this delicious side dish again. —Merry Graham, Newhall, California
Get Recipe
The subtle tang of cranberry and the warm winter spices make this bourbon just right for holiday toasts—neat, on the rocks or in a cocktail. —James Schend, Deputy Editor, Taste of Home.
Get Recipe
This recipe is the perfect combination of savory and sweet. The bourbon-soaked bacon adds a smoky, savory, bold taste to normal cinnamon rolls. The ginger and pecan topping makes for a crunchy, spicy finish. —Shannen Casey, Berkeley, California
Get Recipe
Thanks to rotisserie chicken, these cheesy, smoky sliders are a snap to make on a busy day. The special barbecue sauce really takes it up a notch. —Nancy Heishman, Las Vegas, Nevada
Get Recipe
A dear friend from the South gave me the idea for this peachy cake. I add bourbon and top each slice with vanilla or cinnamon ice cream. —Trista Jefferson, Batavia, Ohio
Get Recipe
This bourbon-spiked ham makes a wonderful main course for a holiday feast. Leftovers (if there are any leftovers) make great sandwiches. —Karen Sublett-Young, Princeton, Indiana
Get Recipe
Because my husband loves pumpkin pie, I've looked high and low for that "perfect" recipe. But as soon as he tasted this tart, he told me to stop searching, declaring this the best he's ever tried! —Brenda Ryan, Marshall, Missouri
Get Recipe
Mint and bourbon give this drink a Kentucky kick, and ginger ale makes it a fizzy party punch.—Cathy Justus, Taylor, Michigan
Get Recipe
When my fiance first made this chocolate bourbon pecan pie for me, I declared it to be the best pie ever! Creamy chocolate combines with crunchy nuts in a great, gooey filling. We can't get enough of this recipe inspired by Kentucky Derby bourbon chocolate pecan pie. —Tanya Taylor, Cary, North Carolina
Get Recipe
There's nothing better than this comforting bread pudding recipe on a cold, wintry day. The bourbon sauce makes the dessert taste special, but it's so easy to prepare—the slow cooker does most of the work! —Hope Johnson, Youngwood, Pennsylvania
Get Recipe
It wouldn't be Kentucky Derby Day without this mint julep recipe! But, really, this Kentucky Derby mint julep recipe is good anytime. —Taste of Home Test Kitchen
Get Recipe
At our house, it doesn’t get any better than deviled eggs with bacon—bourbon candied bacon, that is. See if you can resist them. We can’t. —Colleen Delawder, Herndon, Virginia
Get Recipe
Grandma Nette was the queen of ham ball recipes. I make them salty-sweet with a bourbon and vinegar kick. Serve them alone, in a sandwich or over pasta or rice. —Kimla Carsten, Grand Junction, Colorado
Get Recipe
A smash is a fruity and chilled cocktail—very refreshing. It's a great use for those apples you bought from the orchard plus some sparking cider. —Moffat Frazier, New York, New York
Get Recipe
Apple pie baked in a cast iron skillet is a real stunner. This beauty, with its flaky, tender crust, also works in a 9-inch deep-dish pie plate. —Renee Schettler Rossi, New York, New York
Get Recipe
If you love Dr Pepper as much as I do, try it in my barbecue sauce for grilled chicken. It adds zip to the ketchup, bourbon and barbecue seasoning. —Shannon Holle-Funk, Venedy, Illinois
Get Recipe
I worked in a health club where bagels arrived daily, so I experimented with leftovers. I wasn’t a bread pudding fan until I tried it with bagels. —Kathy Hawkins, Gurnee, Illinois
Get Recipe
This simmered sauce is a roller-coaster ride for your tongue. It's a wonderful blend of complex flavors that goes with any meat. — R.D. Stendel-Freels, Albuquerque, New Mexico
Get Recipe
Guests’ mouths water when they glimpse this southern charmer. Its flaky crust perfectly complements the rich, nutty filling. —Charlene Chambers, Ormond Beach, Florida
Get Recipe
At our holiday parties, Bourbon Slush is definitely a favorite. Have fun experimenting with different teas when you make it. We like black tea, green tea and orange spice. —Darcene Sigler, Louisville, Ohio
Get Recipe
Burgers and brats get the star treatment with this sweet onion topping. Bourbon adds a lovely caramel note, and the crushed pepper flakes turn up the heat. —Janet Roth, Tempe, Arizona
Get Recipe
Smoky and sweet flavors come through in every bite of this Kentucky-style ham. Since I found this recipe, it’s the only ham I make. —Sue Schiller, Tomahawk, Wisconsin
Get Recipe
Everyone in my family loves this recipe and its sweet marinade with ginger, pineapple and a splash of whiskey. Want even more intense flavor? Let the chicken marinate for two full days. Wow! —Jodi Taffel, Altadena, California
Get Recipe
Delicious figs combined with maple, walnuts and creamy mascarpone make a decadent treat that's easy to enjoy at a backyard cookout. These unique hand pies always disappear quickly. —Renee Murby, Johnston, Rhode Island
Get Recipe
What is it about sweet potatoes that unnerve some people? For those who firmly state they hate a yam because of the color or texture, the rich addition of coconut, bourbon and spices might just win them over. —Rebecca Anderson, Driftwood, Texas
Get Recipe
I just love this southern-style dessert, and so do dinner guests. With pecans, cherries and raisins in the filling and topping, this version reminds me of a fruitcake—only so much better! —Mabel Parvi, Ridgefield, Washington
Get Recipe
Note: Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.
The post We Made an Authentic Kentucky Bourbon Cake appeared first on Taste of Home.
Jennifer Schwarzkopf
