A good bourbon cake recipe is one of those things that's handed down from generation to generation here in the South. I found this unusual bourbon pecan pound cake in one of my early 20th century cookbooks with a hastily scrawled star next to the title in faded blue ink. It's so buttery and moist, and it is bursting with bourbon flavor. The pecans add texture and that smooth buttery pecan flavor. I think you'll love it as much as that long ago baker did!
Table of Contents
🗝️ Key takeaways
- Definitly "adults only" this bourbon pecan pound cake is moist, dense, and buttery - but you'd better like bourbon!
- Serve during the holidays or on special occasions.
- Always make this a day ahead of time - it gives the flavors time to mellow out.
🧾 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
🔪 Instructions
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.
- Cream together butter and sugar, add eggs, then add bourbon.
- Blend dry ingredients together and add in.
- Fold in the pecans, spoon into the bundt pan and bake.
- Pour bourbon around edge of baked cake while it is still hot.
Equipment
- bundt pan - I like NordicWare because they have amazing designs plus they last forever.
- mixer, either hand mixer or stand mixer
- measuring cups and spoons
- mixing bowls
🥫 How to store leftover bourbon pecan cake
Leftovers can be stored at room temperature for about 4 days. Cover with plastic wrap or place in a cake carrier to keep it fresh.
This cake freezes very well for up to 3 months.
Notes
Now, most of the alcohol in the actual cake bakes out but it's soaked in bourbon after it comes out of the oven. Then an uncooked bourbon glaze goes over the top. In other words, I would have something "kid friendly" like this old fashioned buttermilk pound cake on the menu as well.
- Please make it a day ahead of time - it's just so much better.
- It's good without the bourbon, if you don't drink. Just substitute a good, spicy ginger beer or ginger ale for the bourbon if you don't imbibe. Apple cider will work, too.
- This bourbon cake tastes better the second or third day so it's great to make ahead!
Related recipes
This bourbon pecan pound cake is SO good. I just love it... but here are some more of my favorites!
Christmas Fruitcake - I know... but this one really is amazing - sweet and sticky like candy.
📞 The last word
Few holidays in Texas aren't celebrated with copious amounts of alcohol. This Southern bourbon cake certainly has that. It's a dense cake that has a strong bourbon flavor mellowed with the addition of buttery chopped pecans. Then more bourbon is poured over the warm cake, and finally a bourbon butter glaze is drizzled over the top.
Be sure to get a good bourbon because that's where all the flavor is going to come from. I use one or another that's distilled in Texas like Garrison Brothers or Firestone & Robertson. Use something you like.
My very first experience with bourbon cake was when I was about 17 and working in the Jr. Department of Joske's. It was just before Christmas and I was invited to a Christmas party at the home of one of my co-workers. That table was laden down with all kinds of appetizers, cookies, desserts... you name it. It looked like something out of a Dicken's novel. Right smack in the center of the table was a crystal cake dish with a bundt cake on it. It all looked scrumptious.
Now, most everyone there was an adult. I started working at 14 by lying about my age. I worked from 3:30 to 11 pm after school and worked a 40 hour week. By the time I was 16 I was working full time and making a bit more than minimum wage (which was 2.25 an hour, by the way). I looked older and I think people forgot that I was so young. Anyway, back to the cake.
I took the slice I was offered and sat on the fireplace, carefully balancing punch and cake on my knee. Trying very hard to look sophisticated I took a took a bite of the cake. Right then and there my sinuses cleared up, my head blew off, and my eyes probably bugged out.
So much for sophistication.
By the time the party was over I had sampled the cake as well as numerous rum balls and bourbon balls. You've just gotta love Southern hospitality. Being rather mature I decided to call my dad to pick me up rather than try to drive home myself.
I decided this after I tripped off the edge of the dining area into the sunken living room and landed on my face.
Honestly, I am not excessively graceful so that could have happened without the rum balls, bourbon balls, and bourbon cake but I wasn't taking any chances.
Here's that easy bourbon cake recipe! Remember to use a good bourbon and let it sit at least overnight.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please comment below and give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Bourbon Cake
Print Pin Recipe Save Recipe Rate RecipeIngredients
Glaze
- 1-½ cups Confectioner's sugar
- 3 tablespoons melted butter
- 1 tablespoon bourbon
- ¼ cup chopped pecans
Instructions
- Have all ingredients at room temperature before beginning.
- Grease a bundt pan and add about ¼ cup sugar.
- Move the bundt pan around and gently shake until the sugar coats the pan.
- Pour out any excess sugar.
- Preheat the oven to 325F.
- Cream the butter and 2 cups of sugar together until light and fluffy.
- Add the eggs, one at a time, beating after each addition.
- Beat in ½ cup of the bourbon.
- Blend the flour, cinnamon, baking powder, salt, and nutmeg together.
- Add to the creamed mixture a little at a time.
- Stir in the remaining ¼ cup bourbon and pecans.
- Spoon into the prepared bundt pan.
- Bake at 325F for 1 hour 40 minutes or until a toothpick inserted halfway between the side and the center has just one or two crumbs attached to it.
- Remove cake from oven.
- While still hot pour the 3 tablespoons of bourbon over the cake along the outside edge.
- Let cool in the pan.
Glaze
- Add the Confectioner's sugar to a bowl.
- Stir in the melted butter until well blended.
- Add enough bourbon to make a thick glaze.
- Spoon the glaze over the cooled cake and sprinkle with more chopped pecans.
Notes
- Please make it a day ahead of time - it's just so much better.
- It's good without the bourbon, if you don't drink. Just substitute a good, spicy ginger beer or ginger ale for the bourbon if you don't imbibe. Apple cider will work, too.
- This bourbon cake tastes better the second or third day so it's great to make ahead!
- To store, wrap tightly and store at room temperature.
- It freezes well for up to 3 months.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
First published November 2016. Last updated December 5, 2023 for better images, editorial improvements, and readability.
Original images
Dana says
Does it come out of the pan easily? I’m terrified to try.
Marye says
I've never had a problem with it. Be sure to spray your pan well.
Sara says
This cake is a lot of work, it’s now in the oven, I hope it is worth it. I have a fabulous rum cake that’s half the work I would share, but Lord have mercy, too much work at Christmas when your preparing everything . Thank you, Sara p
Marye says
I hope you think it's worth it, too. Not sure how this is a lot of work, though. It's a basic scratch bundt cake
Sonji says
Hello Mayre, is french or Irish butter too oily or rich like Kerry Gold?
Marye says
I use KerryGold. 🙂
Sonji says
Hello Mayre,
I absolutely cannot wait to make this cake. Bourbon is my favorite liquor and I make everything with it. I was laughing so hard at the 16 yr old you maybe I missed the pan details, I noticed someone mentioned the size of the pan, 10 inch is the right size? Also do you recommend a good 9" springform pan? I will check out Restless Chipotle.
Marye says
I Use a standard bundt pan for this. 🙂
Mickey says
This cake was awesome. I don’t like dark liquor but I used Jim Beam vanilla bourbon and it was delish! My friends loved it and took half home. I followed the instructions and it was moist. Thanks for sharing!
Sherrie says
I have a 5 cup Bundy pan...will that work for this recipe? If not, what bake time adjustments would you recommend?
Marye says
5 cups is very small - the easiest way to do it would be to cut the recipe in half. I'd start checking it after 30 minutes.
Stephanie says
Is 1 hour and 40 minutes correct? I didn’t have a Bundt pan so used a 9 x 13 glass baking dish. Knowing that a Bundt pan is much deeper, I reduced the time to 1 hour because of how dense the batter is. Still too long. The cake is very dry. Isn’t very flavorful either.
Marye says
Sorry it didn't work for you. This is a super moist cake so Im guessing you overbaked it. That will also reduce the flavor. And it really is meant to be baked in a bundt pan.
Anne Contento says
I am afraid cooking 1 hr 40 minutes is too long. Other bundt cakes cook less than 1 hour. Any feedback?
Marye says
I've made it this way for years. If you are concerned start checking it at 1 hour and 15 minutes. I believe there are several comments talking about how much they loved it. Hope this helps.
Carl Simmons says
I have made this cake 4 times, I love it . I use Bailey Hayden 's 80 proof. would a 120 proof be better?
Marye says
I think you're fine with what you're using.
Stefano Z says
Thanks for your recipe from Italy! I received a Jim Beam bottle, so I was looking for a different use for it. Made it yesterday and tasted today, I like it vey much, so different from our desserts. Bye!
Christine says
Would BSB bourbon make it too sweet? It’s the bourbon I have
Marye says
I am not familiar with that type? But any kind should be fine.
Candi says
Could I use 1 cup of white and 1cup of brown sugar?
Marye says
sure!
Penny Artz says
I lost my mother's recipe. I am looking forward to making this cake.
Joeallen says
WOW! 10 Minutes to go and it's HUGE, rising out of the bundt pan!Hope it comes out of the pan in the morning!
Michelle Hillman says
Can this be made as a layer cake?
Marye says
I've honestly never tried.
Macy says
Hi! Do you use salted or unsalted butter? I know that sometimes for baking people prefer unsalted. Just curious before I give it a try! Sounds delicious!! Thanks!
Marye says
I've used both - and I can't tell that much difference! Use what you have.
Amy says
What brand of bourbon do you use
Marye says
Garrison Brothers or Firestone and Robertson most often.
Angie Lindsey says
Wanting to make this for a party this weekend. Do you think adding 2 cups of apples would be ok?
Marye says
I'd be afraid it would make the dough too wet. I'd make an apple compote to serve on the side.
Jessica says
I made this for my best friend for his birthday. He always encourages me to try new things and have fun with it. I certainly had fun making this as he made me promise to make a little cake so I made this in mini form. It has the texture of a cross between a simple bread and a cake. The tastes mix together so well. Using just the right amount of good bourbon makes this cake. It leaves a warmness with a sweetness that is awesome. If I could leave a picture of how cute they look miniature, I would!!
Marye says
I love making cakes in those little bundt pans! They freeze so well and are great to have as a special treat! Thanks for letting me know!
Sandra says
Hello :). I wanted to make these into cupcakes. Wondering if I omitted the sugar glaze in the beginning of it would be a problem. Also how long do you think the bake time would be. This recipe sounds amazing
Marye says
I don;'t think omitting the glaze would be a problem - probably bake about 15-20?