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. Rich and moist like this old-fashioned rum cake, but with a more complex crumb and flavor.
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.
Kate | Food Babbles says
Love the old fashioned inspiration for this cake! Genius! Love all the flavors going on here. This is simply gorgeous.
Marissa | Pinch and Swirl says
A cake that's a "deconstructed old fashioned"? Yes please.
easyfoodsmith says
Ahh-mazing bundt cake. Orange and caramel sound wonderful in this cake. bookmarked.
Anne ~ Uni Homemaker says
You had me at bourbon! This looks amazing Paula. 🙂
Kalyan Panja says
just mouthwatering....looks delicious!
Elisabeth Foodandthrift says
Totally droolworthy and super delicious! Love the orange and caramel combination! Lovely photos, as well!
Vanessa says
I completely need this and want this in my life. I'm not even joking. I love the flavor combination and...the addition of booze 😉
Alexandra @ Confessions of a Bright-Eyed Baker says
Love the unexpected twist you added to your bundt... I've been checking out a couple of the cakes made for #bundtamonth and you definitely added your own spin! The orange caramel is intriguing! It sounds awesome. 🙂
P.S. I have a caramel obsessions too haha
Nancy @ gottagetbaked says
Holy shizz, Paula!!! I'm going crazy over this cake - I love every single element! The soft, moist, fluffy orange cake, that incredible glossy orange caramel, the fact that you used bourbon and basically made a cake version of an old fashioned. Ah-may-zing! Your photos are gorgeous. How do you do it? I'm in complete awe of your baking and photography skills. And you always come up with the most creative, unique and delicious desserts. I'm SO glad you came around to loving booze 😉
Jeannie Tay says
Utterly beautiful, love the fine crumbs and bet the taste must be divine!
Veronica Gantley says
Orange caramel what a tasty combination. I sure could go for a big slice of that right now.
cquek says
2 bowl please.. i love caramel
Renee says
So much goodness about this cake Paula. So MUCH! Love all your photos too. Makes it feel as though we are in the kitchen with you.
Angie Schneider says
mmmm...caramel bourbon sauce sounds decadent and the cake looks so beautifully baked and moist.
Stacy says
I don't even know where to start with this one, Paula. Bourbon and oranges and caramel and that DEEP bowl for the sauce. I say, fill it up, baby! I think I could eat the sauce on everything. I am pinning this one on my Recipes to Try board because I WILL be making it soon.
e / dig in says
paula, i too like cooking with booze in cakes - a slosh of frangelico, tia maria, brandy or sherry makes a cake or pudding even better! but i have never tried bourbon. this bundt looks moist and delicious.
Pink Patisserie says
What a lovely idea Paula. I love the orange with the salted caramel. A perfect balance. Perfect photos too, just gorgeous.
Holly @ abakershouse.com says
Your photos are so inviting and your text really adds to the excitement of this cake-- warm sauce and cake sounds wonderful right about now. Beautiful cake!
Sandra Lee says
That yummy caramel at the bottom would not be there for long. Very unique take on this month's theme.
Liz Berg says
Oh, my. I love everything about your cake. And I could tell from the thumbnail it was going to be yours...beautiful photos!