When I turned 21, I was determined to be a badass. The youngest of my friends, I had watched the majority of them ripen to adulthood and opt for sugary martinis and syrupy cordials on their special days. Cosmopolitans, amaretto sours, and assorted varieties of fruit-flavored wines were usually on the list of go-to beverages, but me… well, I wanted the fill bigger britches. I wanted the stuff that grown men drank, the stuff that puts hair on you chest. I opted for bourbon.

Let’s just say I had no idea what I was getting myself into. My Kentucky roots had tricked me into believing that all the exposure to bluegrass and horse-speckled hills would somehow prepare my palate for the smooth (but not subtle) punch of a bourbon cocktail, but I could not have been more wrong. On my 21st birthday, armed with my parent’s credit card and a friend to hold my hair back (kidding), we saddled up to a table at a local Birmingham whiskey bar, and I ordered a glass of Woodford Reserve over ice. The waitress suggested I try their bacon-infused variety (obviously, because it was 2008), and I delightfully agreed. For the next hour I put on a brave face and grimaced through miniature sips of what I assumed was some kind of smoky rubbing alcohol. It was terrible, and I watched longingly as my friends enjoyed chilled glasses of Riesling and cranberry vodkas. I was not ready for the bourbon.

I sing a different tune about bourbon now. I love the flavor it adds to cocktails and baked goods alike, and opt for its comforting warm flavors over just about any other libation. Here, in this bourbon bundt cake, the Kentucky-bred booze flavors a moist, one-bowl cake with flavors of fall and a subtle little kick reminiscent of what that 21-year old Kate was probably expecting from her birthday beverage. This cake is perfect for the season, fits in with any breakfast or brunch menu, and is still enough of a treat to enjoy at dessert. Consider this is your catch-all cake for the next few months. If you’re interested in hearing more about it, let’s dive in.

This bourbon bundt cake is made with my favorite (you guessed it!) Kerrygold butter. In pound cakes and other simple bundts, I prefer to opt for their high-fat, ultra-flavorful unsalted butter. Kerrygold butter keeps this cake moist with a subtle richness that other butters simply can’t offer. To the softened butter, I add sugar and brown sugar which gets whipped together until light and fluffy. Eggs and vanilla come next before the dry ingredients are alternated in with the buttermilk and bourbon. The batter bakes up in a prepared bundt pan until a toothpick inserted comes out clean.

Allow the bourbon bundt cake to cool slightly in the pan and then invert onto a cooling rack or serving dish. Once cool, whip up the simple glaze of bourbon, powdered sugar, and cream, and pour the thickened mixture all over the cake. I love collecting the run-off glaze in the center of the cake and spooning any extra glaze back on top for a second dose of sweet. This bourbon bundt cake is simple but such a crowd pleaser.

I hope you’ll give this bourbon bundt cake a try this week! Next week we’re celebrating my birthday (!!!) with TWO special recipes that I can’t wait to share. In the meantime, give this simple treat a try and stay tuned for the festivities! Happy baking!

If you like this bourbon bundt cake you should try:

Brown Butter Bourbon Madeleines 

Derby Hand Pies

Brown Sugar Apple Bundt Cake

Maple Apple Cake

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