If you like the combination of bourbon (or whisky) and chocolate, this cake is simply irresistible. It's complex, deep, and unique. The crumb is tight but light, the glaze is intense but stays soft, and the flavor is out-of-this-world fantastic! Use Irish whiskey, and it's the best St. Patrick's Day dessert.
Rich and memorable
I love bundt cakes: baking them, eating them, buying new bundt pans, and trying to get decent photos. I especially love having an ever-growing bundt cake recipe archive.
That said, this is my favorite bundt cake EVER.
If there ever comes a time when someone other than myself bakes a cake for my birthday - I try every year, but it's not happening - this would be my number one choice, hands down!
It's that good. It rocks so badly that I once exchanged it for an air conditioner repair.
- Rich and decadent flavor: it's unique and complex, and everyone raves about it.
- Make ahead: The cake keeps well for a few days at room temperature and can be frozen for a month.
- Perfect for special occasions: Whether it's a birthday celebration, holiday gathering (St. Paddy's if you use Irish whiskey), or dinner party, this cake is impressive and sophisticated yet approachable.
- Versatile serving options: Enjoy it on its own, pair it with a scoop of vanilla ice cream, drizzle it with caramel sauce with a touch of bourbon or drizzle it with chocolate glaze; it's always finger-licking good.
If you're interested, I have other fabulous recipes here with whisky and bourbon: whisky brownies with raisins, orange caramel bourbon cake, a fabulous pecan tart and even a barbecue sauce.
Bourbon vs. whisky
Both are alcoholic products or spirits distilled primarily from grains.
Both can be used for this cake.
Bourbon is also called American whisky and should be at least 51% corn to be called that. The most traditional ones are said to come from the South of the US, mainly from Kentucky.
Whisky is originally from Scotland. My Irish family says there's nothing like Irish whiskey, so for St. Patrick's Day, I use it instead of bourbon for this cake. Not that they would know the difference, but it makes them happy.
My favorite for this cake is Jack Daniels, the regular one or the honey-flavored. I've tried at least half a dozen brands, and this is my favorite. It might be more expensive, but the flavor difference is huge, in my opinion.
That said, use whatever you have the first time and go from there. No need to buy an expensive one from the start.
Preparing the bundt pan
If you bake bundt cakes often, you’ve likely had one stick to the pan. It’s frustrating—but preventable. Here are three reliable methods:
- Shortening and flour: Coat the pan thoroughly with soft shortening using your fingers or a brush, making sure to reach every corner, including the center tube. Dust with flour, rotating the pan to cover evenly, then tap out the excess over the sink.
- Cake goop (pan-release paste): Mix equal parts shortening, flour, and oil into a paste. Brush it onto the pan. Store leftovers in a jar—1 month at room temp or up to 3 months in the fridge. This is one of my favorite methods.
- Baking spray with flour: Only use baking spray that includes flour. Regular cooking spray isn’t enough and often leads to sticking. I rarely use this anymore.
The recipe matters too: When I find a bundt cake that releases cleanly, even without perfect prep, I hold onto it—it’s a keeper.
Process steps
The technique for this moist chocolate cake is similar to the brownie cookies recipe.
Melting butter and chocolate
Always start with chopped chocolate and butter pieces in a microwave-safe or glass bowl. You can use the microwave (short 10-15-second spurts, stirring well between each one until it's fully melted) or a double boiler with the bowl not touching the water. In both cases, make sure it doesn't scorch.
Whipping
The sugar and eggs are first whipped until tripled in volume and light in color. The melted chocolate mixture and whisky are added to it.
Fold in the ingredients using a spatula, being careful not to overdo it so the mixture deflates as little as possible.
Sifting
It's essential to sift the flour mixture and cocoa powder before adding it to wet ingredients to avoid clumps that won't dissolve during baking.
Bundt pan
Use the pan size given in the recipe and never fill more than ¾ of its capacity. The batter needs space to grow comfortably.
Chocolate glaze
The addition of corn syrup helps soften it. It will never harden completely as a traditional ganache does. If you don't have syrup, use runny honey.
It has two types of chocolate, semi-sweet and milk.
Always glaze the cake when it's completely cold. Even better if you do it the next day.
If you're adding something on top of the glaze (like the cocoa nibs, or maybe sprinkles or chopped nuts), do so immediately after you pour it, before it starts to set.
The glaze will also help in keeping this cake super moist.
Kitchen Notes
- Organization: Read the recipe first and ensure you have the ingredients at the correct temperature, the equipment needed, and enough workspace. This will make the process so much easier.
- Baking time: Consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use a thermometer (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Prepare the bundt pan: It is important to use the right size and prepare it well so the cake doesn't stick when removing it. The details are in the post for Chocolate Bundt Cake.
- Bourbon: You can use any other whisky and get great results. Just remember that the better the bourbon, the better the flavor.
- Baking and eating: I suggest glazing and eating it the next day. The flavors have time to meld, and the result is much better.
Related recipes you might like:
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Bourbon Chocolate Bundt Cake
Ingredients
For the cake:
- 2 cups all-purpose or cake flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter
- 4.5 ounces semisweet chocolate, roughly chopped
- ½ cup unsweetened cocoa powder
- 3 large eggs, at room temperature
- 2 cups white granulated sugar
- 1 cup sour cream, at room temperature
- ¾ cup bourbon or whisky
- 2 teaspoons pure vanilla extract
For the chocolate glaze:
- 2 ounces semisweet chocolate, roughly chopped
- 2 ounces milk chocolate, roughly chopped
- ¼ cup heavy cream
- 2 tablespoons corn syrup
Instructions
For the cake:
- Preheat oven to 350ºF (180ºC).
- Coat with soft margarine or shortening a large 10 or 12-cup bundt cake pan. I use my fingers, but you can use a brush. Make sure every nook, cranny and angle is finely covered. Flour it completely, shaking off excess. Reserve.
- Sift 2 cups all-purpose or cake flour with 1 teaspoon baking soda and ½ teaspoon salt. Reserve. You can sift them before in a separate bowl or have the ingredients measured and sift them directly over the batter when prompted (my choice).
- In a medium bowl, melt 1 cup unsalted butter and 4.5 ounces semisweet chocolate. Do it in the microwave at 30-second intervals, stirring well after each one until just melted or on a double boiler on the stove. Add ½ cup unsweetened cocoa powder. Mix well and reserve.
- In a large bowl, beat 3 large eggs with 2 cups white granulated sugar until light and creamy, about 2 or 3 minutes.
- Add 1 cup sour cream, ¾ cup bourbon or whisky, 2 teaspoons pure vanilla extract and the cooled chocolate mixture. Mix at low speed until well mixed.
- Add the sifted flour mixture and mix just until well combined. Pour into the prepared pan, spreading evenly.
- Bake for 40 to 45 minutes, or until a cake tester or toothpick comes out clean. Let cool for 10-15 minutes on a wire rack and carefully remove onto the wire rack.
- Let cool completely. At this point, you can wrap it in film and aluminum paper and freeze it for a couple of weeks. Thaw in the refrigerator and then let it get to room temperature before glazing.
- Pour the glaze over and let it drip down the sides.
For the chocolate glaze:
- Put 2 ounces semisweet chocolate and 2 ounces milk chocolate in a glass or heat-resistant bowl.
- Heat ¼ cup heavy cream until small bubbles appear on the rim of the saucepan and it's about to boil. Remove from the heat and pour over the chocolates. Wait for 30 seconds and whisk until very well blended, smooth and shiny.
- Add 2 tablespoons corn syrup and mix well. If not using right away, cover and refrigerate. Reheat when needed to make it pourable.
Notes
Adapted from Home Baked Comfort by Kim Laidlaw
Inga says
One more question… I just finished mixing this and put it in the oven. Before I added the sifted flour the mixture was very smooth, but as soon as I added the flour and mixed just yo combine many tiny bumps appeared throughout the mixture and I could it smooth them out. Do you have any idea why?
Paula Montenegro says
It might be that the flour was not yet mixed. Where you able to stir and smooth them out? How did the cake turn out?
Inga says
Haven’t cut into the main cake yet, but did have a small tester cake that tasted delicious so I’m hopeful the lumps smoothed out. I think I made the mistake of dumping all the flour in at once. Next time I will add the flour in 1-2 parts, sifting in as I go. I’m guessing I’ll have better results that way! Thanks for the responses!
Inga says
I don’t understand steps 3 and 4..step 3 says to melt butter and chocolate twice, then to add cocoa powder, but step 4 says to sift cocoa powder with flour. Can you clarify which is correct? Thanks!
Paula Montenegro says
Hi Inga! You sift the cocoa powder and add it to the chocolate. I rewrote some steps in the instructions so it's clear now. Thanks for the heads up.
Sharon says
Love, love, love your Chocolate Bourbon Bundt Cake !!!
Paula Montenegro says
It's two of us Sharon! Thanks for letting me know!
Lisa Crist says
As soon as I get some bourbon I want to make this cake! I was wondering if you could make this in 2 loaf pans. If so, what size pans? Thanks.
Paula Montenegro says
Yes, you can. Two medium loaf pans of about 9x5 inches should work.
Miriam Goodwin says
There are no eggs listed in the ingredients but they are in the recipe....how many do you use?
Paula Montenegro says
Hi Miriam, the recipe lists 3 eggs and they’re beaten with the sugar (step 5).
Donel Hakes says
I have made this recipe several times, and each delicious! I make my own bourbon vanilla and add it to the glaze. My friends all give it a 10/10! And I agree! Thank you for sharing! Love it!
Paula Montenegro says
Hi Donel, thanks for letting me know! This is my favorite cake and the one I like to have for my birthday. So I couldn't agree more with you lol. Love that bourbon vanilla. Do you simply use only bourbon or mix some of it with vodka?
Jacki says
In the pan prep section, you recommend dusting with fine bread crumbs and shaking off the excess. Is that correct or do you actually use bread crumbs or is that a typo? This recipe looks spectacular!
Paula Montenegro says
Hi Jacki! Yes, I do use fine breadcrumbs and they work really well. It's a trick I learned years ago. You can use flour and refrigerate the pan while you make the batter. It's what I'm doing now mostly, especially when I use more intricate pattern.
Ali says
Can we substitute the sour cream for Greek yogurt?
Paula Montenegro says
Hi Ali, you should have no problem, it's the same volume, 1 cup for 1 cup. I never tried it in this recipe, but my experience with yogurt is that it changes the texture a bit, more humid and sometimes less cakey, but still great. Hope this helps.
Earl C Williams says
Beautifully complex flavors in this wonderful cake. I love it.
I am ready to start trading favors now.
Paula Montenegro says
Haha, thanks Earl! This is my favorite cake, hands-down. Have a great week!
Michelle Dawson says
I’m a little concerned at the discrepancies between the ingredient list and method. In the ingredients you mention 1 tsp baking Sosa and 250 g sour cream but in the method the instructions say add baking powder and cream cheese. These are very different ingredients. Can i assume it should be baking powder and sour cream all the way through the recipe?
Paula Montenegro says
Hi Michelle! Thanks for the heads-up. It is baking soda and sour cream, I checked the recipe with the original. Sorry about that.
Tiffany @ Dilesia says
Sweet and choco! This is going to be one of my favorite desserts. Easy and delicious! Thanks a lot for sharing!
Paula Montenegro says
Thanks Tiffany! It's definitely one of my favorite cakes!
Anne@ASaladForAllSeasons says
Ackkk! Paula...how did I miss this beautiful bundt! Bourbon and chocolate are just made for each other! And that chocolate glaze....just amazing! 🙂
Gourmet Getaways says
What a delicious way to drink your hot chocolate. The combination in a body would be irresistible!
Thanks so much for sharing!
Julie
Gourmet Getaways
Lora @savoringitaly says
I am totally craving chocolate these days, even though I should only be eating clear broth after all the Christmas cookies! Gorgeous, gorgeous cake, Paula! Love the addition of Bourbon!! Cheers for a Healthy and Happy New Year!
Karen (Back Road Journal) says
Your bundt cake wouldn't last long in our house as I would definitely be cutting big slices of it. 🙂
The Ninja Baker says
Aha! Corn syrup is the trick to shiny irresistible chocolate glaze...And any cake coming from Paula's Vintage Kitchen has got to be the one to make. This bourbon chocolate bundt is no exception! Thank you for the keeper recipe =)
Kitchen Riffs says
Bourbon and chocolate is such a terrific combo, isn't it? Love it! And love this cake. But I'm always a sucker for bundt cakes -- such an interesting shape. This is wonderful -- thanks.