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Square sized image of white bowl with bundt cake, caramel sauce, silver spoon, on a wooden table

Orange Caramel Bourbon Cake

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If you're into cakes and cocktails, this bundt recipe is spot-on: a tribute to the wonderful old-fashioned drink, it's dense and moist with a wonderful orange flavor and a has bourbon caramel sauce that you will want to eat with a spoon! Serve it in a bowl and call it dessert.

  • Total Time: 1 hour 35 minutes
  • Yield: 8 servings



For the orange cake:

  • 1 1/2 cups unsalted butter, at room temperature
  • 2 1/2 cups sugar
  • 5 large eggs, at room temperature
  • 2 1/2 cups cake or all-purpose flour
  • 1/2 cup rye flour
  • 1 teaspoon baking soda
  • 3/4 cup milk
  • 1 teaspoon vanilla extract
  • Zest of 2 oranges
  • 3 tablespoons bourbon

For the caramel bourbon sauce:

  • 3/4 cups (150g) sugar
  • 1/4 cup of corn syrup
  • 1/2 cup of orange juice
  • 1/3 cup cream
  • 2 Tbs bourbon


For the orange cake:

  1. Preheat oven to 350º F /180ºC.
  2. Butter or spray a large bundt cake pan. Coat the entire surface with coarse rye flour (the way I did here) or dry breadcrumbs, shaking off excess.
  3. In a large bowl beat butter until creamy and slowly add sugar, beating for 2 or 3 minutes. Add eggs, one at a time, beating well after each addition. Add orange zest and vanilla.
  4. Sift flours and baking soda together in a bowl (I do this directly over the butter mixture when adding it).
  5. Add dry ingredients in three additions alternating with milk and bourbon in two additions. Don't overbeat.
  6. Bake for 1 hour and 15 minutes or until a tester inserted comes clean.
  7. Transfer to wire rack and let cool for about 20 minutes.
  8. Unmold onto a serving platter and glaze with the warm caramel sauce.
  9. Serve with extra sauce.

For the caramel bourbon sauce:

  1. In a saucepan mix sugar, syrup, and orange juice.
  2. Cook over medium heat, and let boil 10 minutes. It will bubble up a lot, so use a pan with high sides.
  3. Remove from heat and add cream and bourbon.
  4. Store in the fridge.


Preparing the bundt pan 1) Butter: I use soft butter (NOT melted) to patiently cover the whole pan, every nook, and cranny, every sharp angle, every single bit of space available. I use a brush or my fingers. I then flour the pan and REFRIGERATE IT while putting together the batter. I take it out at the last moment when I need to fill it (image above) and it goes like that into the oven. It will unmold like a dream! 2) Baking spray: I use a spray that is labeled as having flour in it, or being specifically made for baking. It has to have flour in it, otherwise, you have high chances of the cake sticking when removing it. That is my experience at least.

Liquid: you can use orange juice instead of the milk stated in the recipe, same amount.

  • Author: Paula Montenegro
  • Prep Time: 20 minutes
  • Cook Time: 75 minutes
  • Category: Cakes
  • Method: Baking
  • Cuisine: International