Bourbon Brown Sugar Bundt Cake with Cinnamon Sugar Coating
A rich, tender pound cake featuring the warm flavors of Kentucky bourbon and brown sugar, finished with a buttery bourbon syrup and aromatic cinnamon-sugar coating. This impressive Bundt cake combines the classic comfort of pound cake with sophisticated bourbon notes that complement the molasses undertones of brown sugar. The cake stays moist thanks to buttermilk in the batter, while the bourbon syrup adds extra flavor and keeps the crumb tender. Perfect for special occasions, dinner parties, or when you want to a classic dessert with a touch of Southern charm.
Ingredients
- 8 oz unsalted butter, at room temperature
- 1 ½ cups brown sugar, packed
- ½ cup granulated sugar
- 5 large eggs, at room temperature
- 2 tsp vanilla extract
- ¼ cup Kentucky bourbondark rum1:1alcohol
similar depth of flavor
- 3 cups all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
may need xanthan gum
- ¾ tsp fine grain sea salt
- ½ tsp baking powder
- ½ tsp baking soda
- ¾ cup buttermilk
- ⅓ cup granulated sugar
- 4 TBSP unsalted butter
- 0.1 tsp fine-grain sea salt
- ¼ cup granulated sugar
- 1 tsp ground cinnamon
- 0.1 tsp fine-grain sea salt
Instructions
- 1
Preheat oven to 325F
- 2
Butter and flour a 12-cup Bundt pan
- 3
Cream butter and sugars until light and fluffy, about 5 minutes
- 4
Add eggs one at a time, scraping bowl after each addition
- 5
Beat in vanilla and bourbon until thoroughly combined
- 6
Whisk together dry ingredients in medium bowl
- 7
Beat in flour mixture and buttermilk alternately on low speed, beginning and ending with flour
- 8
Pour batter into prepared pan
- 9
Bake for 1 hour or until toothpick inserted in center comes out clean
- 10
Cool cake in pan for 5 minutes
- 11
Turn cake onto cooling rack placed over large baking sheet
- 12
Combine sugar, butter, and water in small saucepan over medium heat
- 13
Stir until sugar melts, about 5 minutes
- 14
Remove from heat and whisk in bourbon and salt
- 15
Brush syrup liberally over cooled cake surface
- 16
Whisk cinnamon, sugar, and salt together in small bowl
- 17
Sprinkle cinnamon mixture all over cake
- 18
Transfer to cake stand or plate
Tips
Place cooling rack over a baking sheet before applying syrup to catch any drips and make cleanup easier
Brush the bourbon syrup on while the cake is still slightly warm for better absorption
Use a pastry brush to apply syrup evenly across all surfaces of the bundt cake
Good to Know
wrap in plastic wrap and store at room temperature for up to 48 hours
can be made 1-2 days ahead, store wrapped at room temperature
serve at room temperature, slice with serrated knife
Common Mistakes
do not overbake to avoid dry cake
do not skip cooling time before applying syrup to prevent melting
do not rush creaming process to ensure proper texture
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
may need xanthan gum
General Alternatives
FAQ
Can I make this without bourbon?
Yes, substitute with vanilla extract (use 1 tablespoon total vanilla) or rum extract. The cake will still be delicious but lack the distinctive bourbon flavor.
What if I don't have a Bundt pan?
Use two 9-inch round pans or one 10-inch tube pan. Reduce baking time to 45-50 minutes and check for doneness with a toothpick.
How long will this cake keep?
Wrapped tightly, it stays fresh for 3-4 days at room temperature or can be frozen for up to 3 months. Thaw overnight before serving.