Glazed Bourbon-Chocolate Bundt Cake Recipe

Name: Glazed Bourbon-Chocolate Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup unsalted butter; 8 ounces bittersweet chocolate, finely chopped; 1/2 cup unsweetened natural cocoa powder; 2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon kosher salt; 3 large eggs; 2 cups sugar; 1 cup sour cream; 3/4 cup Bourbon; 3 teaspoons pure vanilla extract; 1/4 cup heavy cream; 2 tablespoons light corn syrup

Servings: persons

1 cup unsalted butter
8 ounces bittersweet chocolate, finely chopped
1/2 cup unsweetened natural cocoa powder
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
3 large eggs
2 cups sugar
1 cup sour cream
3/4 cup Bourbon
3 teaspoons pure vanilla extract
1/4 cup heavy cream
2 tablespoons light corn syrup

1
Preheat oven to 350 degrees.
2
Butter and flour a 10-cup Bundt pan.
3
In a saucepan, melt the butter and 4 oz of the chocolate over low heat, stirring with a whisk.
4
Add the cocoa and stir until smooth; let cool.
5
In a bowl, whisk together the flour, baking soda, and salt.
6
In the bowl of a stand mixer, beat the eggs and sugar on medium speed until lightened.
7
On low speed, stir in the sour cream, bourbon, 2 tsp of vanilla, and the chocolate mixture.
8
Stir in the dry ingredients just until combined.
9
Scrape the batter into the prepared pan.
10
Bake until a toothpick inserted into the center of the cake comes out clean, 40-45 minutes.
11
Let cool in the pan on a wire rack for about 15 minutes.
12
Unmold the cake onto the rack and let cool completely.
13
Meanwhile, make the glaze: in a saucepan, warm the cream over low heat.
14
Add the remaining 4 oz chocolate and the corn syrup and whisk until the chocolate is melted and the glaze is smooth.
15
Let cool to room temperature, then stir in the remaining 1 tsp vanilla.
16
Place the wire rack with the cake over a sheet of parchment paper or foil and pour the glaze over the top of the cake, letting it run down the sides.
17
Slide the cake onto a platter and serve.

1638

kcal

Calories

Fat

192

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup unsalted butter, 8 ounces bittersweet chocolate, finely chopped, 1/2 cup unsweetened natural cocoa powder, 2 cups all-purpose flour, and more.

Yes, Glazed Bourbon-Chocolate Bundt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Glazed Bourbon-Chocolate Bundt Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions