If you're into cakes and cocktails, this bundt recipe is spot on: a tribute to the wonderful bourbon-based Old Fashioned drink, it's dense and moist with a wonderful orange flavor and features a boozy caramel sauce that you'll want to eat with a spoon! Serve it warm in a bowl with extra sauce and call it dessert.
Unique flavor and texture
I started out to make a caramel bundt cake and ended up with this fantastic recipe, inspired by the Old Fashioned-a rye whisky-based drink I love, served with bitters and an orange twist.
It turned out much better than I expected.
This cake is like a deconstructed drink, but focusing more on the golden caramel than the booze. It features an orange cake as a base, with a hint of bourbon both inside and out, and a caramel sauce made with orange juice instead of water.
The base was one of my favorite recipes: the orange chocolate marbled bundt cake. And I'm used to baking recipes with bourbon, as you all probably know by now. At the same time, I wanted to share something different, trying to enhance the caramel without making it too sweet.
The result is a sensational mix of flavors, very balanced, with the pooling sauce around the warm piece of cake if you choose to serve it on a deep plate or bowl. Almost a dessert.
Testing Notes
Rye flour: Use the superfine type, or the finest milled you can find. The more similar in texture to all-purpose flour, the better. It will give the cake a different texture, a tad more rustic, and that's a good thing.
Bourbon or whiskey: it doesn't matter, both work just fine. I use what I have at home, usually Jack Daniel's regular and honey, or Jim Beam. What bourbon does is add a subtle caramel undertone with a kick; it's not the main flavor, so use what you have, at least the first time you make this cake.
Serve it warm with sauce on the side: That's why I use shallow bowls, so they can contain the orange bourbon sauce, allowing you to drench the cake slice in it. You can also add a scoop of vanilla ice cream for an over-the-top dessert. That said, the glazed cake is also fantastic at room temperature, with no need for extra sauce.
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
Sift
This is a necessary step to avoid clumps and impurities, especially when using baking soda and rye flour.
If the rye flour is not thin enough to be sieved, stir it with a spoon before adding to aerate it.
Cake batter
Bundt pans should not be filled more than ¾ of their capacity to avoid overflowing and allow the cake to bake well.
I favor simple patterns as there's less chance of the batter sticking.
Baking a bundt cake
- Use the right-sized pan: Although variations may occur due to oven types and pan materials, this is crucial to prevent overflow and make sure the cake bakes fully within the estimated time. Never fill a bundt pan more than ¾ of its capacity.
- Cracked top: This is to be expected, so if you're new to bundt cakes, don't think there's something wrong.
- Removing the cake from the pan: Let it cool for 15 minutes, then place a wire rack or plate over the pan and carefully flip it over. The cake should release easily if the pan is well-greased. When you find a pan and a greasing method that work like a charm for you, don't let them go. Repeat both.
- Use a brochette stick or cake tester: place it in the middle of the batter. It should come out clean, with no crumbs or wet batter attached.
Make the sauce
It's very easy and can be made ahead. Keep it in the fridge in an airtight jar.
The type of cream you use will make it richer and also heavier. Double and heavy cream have a higher fat percentage than whipping.
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Orange Caramel Bourbon Cake
Ingredients
For the orange cake:
- 1 ½ cups unsalted butter, at room temperature
- 2 ½ cups sugar
- 5 eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 teaspoons orange zest
- 2 ½ cups all-purpose flour
- ½ cup rye flour, finely milled
- 1 teaspoon baking soda
- ¾ cup milk
- 3 tablespoons bourbon
For the caramel bourbon sauce:
- ¾ cup sugar
- ¼ cup corn syrup
- ½ cup orange juice
- ⅓ cup heavy cream
- 2 tablespoons bourbon
Instructions
For the orange cake:
- Preheat oven to 350ºF (180ºC).
- Grease a large 10 to 12-cup bundt cake pan with soft shortening. Coat with flour, shaking off excess. Reserve.
- In a large bowl, beat 1 ½ cups unsalted butter until creamy and gradually add 2 ½ cups sugar, beating for 3 minutes.
- Add 5 eggs, one at a time, beating well after each addition.
- Add 1 teaspoon vanilla extract and 2 teaspoons orange zest.
- Sift together the dry ingredients: 2 ½ cups all-purpose flour, ½ cup rye flour and 1 teaspoon baking soda in a bowl. Or have them measured and sift them directly over the butter mixture when adding it.
- Add the dry ingredients in 3 additions, alternating with ¾ cup milk and 3 tablespoons bourbon in two additions. Mix well but don't overbeat. I like to use a spatula to scrape the bottom a few times to make sure no dry ingredients are unincorporated.
- Bake for 1 hour to 1 hour and 15 minutes or until a cake tester or toothpick inserted comes clean. Start checking at the hour mark as pans and ovens are different, and times might vary.
- Transfer to wire rack and let cool for about 20 minutes. Make sure no cake is sticking to the center tube or sides. I use a smooth-bladed knife to carefully scrape them.
- Invert the cake onto the wire rack.
- Drizzle some of the caramel sauce over the warm cake. Serve with extra sauce.
For the caramel bourbon sauce:
- In a saucepan stir ¾ cup sugar, ¼ cup corn syrup and ½ cup orange juice. Cook over medium heat and let boil for 10 minutes. It will bubble up a lot, so use a pan with high sides.
- Remove from heat and add ⅓ cup heavy cream and 2 tablespoons bourbon. Stir until smooth.
- Store in the fridge in an airtight container.
Patty says
I have been reading all the reviews I could find on this Orange Caramel Bourbon Bundt cake. None of the reviews were comments on actually baking the cake. They were comment reviews based on the pictures and ingredients. Has anyone actually baked this cake? If anyone had baked it did anyone use white all purpose flour? IF so how did that work?
Paula Montenegro says
Hi Patty! I originally posted this recipe in 2013, so most comments are from that time when blogging had a different dynamic.
I can tell you that using all white flour works fine. I adapted this cake from a regular orange cake recipe. It won't have the rusticity and flavor that the rye gives it. But it will still be amazing with the caramel, orange, and bourbon.
Laura@bakinginpyjamas says
Orange and Caramel sound like a lovely flavour combination. Great choice for this month's theme.
Denise Browning@From Brazil To You says
This cake is a killer! Vas a matarme, Paula!!!
mividaenundulce says
Paula this recipe will be in my must, as well as many other that comes from you.
It's a little bit difficult to found rye flour here, but I guess I can user regular flour. Wonderful recipe...!!!
Karen (Back Road Journal) says
Everything about this bundt cake sounds wonderful. It begs to have a second slice. 🙂
Carrie Vibert says
That caramel makes me want to lick the screen! Wow! What a fun class that must have been. I'd love to learn more about making cocktails. I think a lot of bartenders I know should, too, for every time I've ordered an Old Fashioned, it's never been made even remotely correctly. So sad!
Cate @ Chez CateyLou says
This looks so good! What a fun idea, to make a cake inspired by a classic cocktail!! Plus with caramel sauce, how could that be bad?!
Laura Dembowski says
Warm with caramel sauce? Oh yes! I agree that caramel is amazing. And bourbon makes everything better!
Karen @ Lemon Grove Cake Diaries says
Oh this looks so delicious! The flavour combination of orange, caramel and bourbon sound divine. I would love to try this recipe.
Cathleen says
Holy moly, this looks fantastic! I definitely need to buy a bundt pan 🙂
Mary Hirsch says
Paula, I came looking for Whole Cherry Clafoutis and end up with this fabulous BundtaMonth Post of yours that is packed with information and recipes and good eats. I remember Susan's bundt cake because I also pinned it but, like so many things I've pinned, have never made. Your adaption is creative and very cool, Paula. And, thank you, for putting in Links to all the recipe suggestions you make. I haven't checked your Blog lately which is definitely My Bad. I have finally gotten to Normal (well, as normal as my Life could ever be) so will be reading and commenting on all your Posts. So many good ideas and recipes. Thanks.
Kitchen Riffs says
You're so right that booze and baking mix really well. I like bourbon and also dark rum in recipes like this. Yours looks particularly nice - really good job! Oh, and I agree the Old Fashioned is a wonderful cocktail!
Beth says
This is definitely swoonworthy! I love the idea of orange and caramel flavors together, and the bourbon takes it right over the top.
Amy says
Oh my. I love the flavor in your Orange Caramel Bourbon Bundt Cake! Not to mention, this is a stunning cake as well. I would love a big slice for afternoon tea. SO good!
Bam's Kitchen says
My mouth is watering just thinking about having a spoonful of that delicious bundt cake. That sauce sounds delightful.