First published November 2016. Last updated April 15, 2025 for editorial improvements.
Table of Contents
This rich, buttery cake came straight from the pages of one of my early 1900s cookbooks—complete with a faded ink star scribbled by some long-ago Southern baker who clearly knew a good thing when she tasted it. Packed with warm pecans and bold bourbon flavor, this one’s strictly adults-only and definitely not shy. It's dense, moist, and unapologetically boozy—in the best way possible. Perfect for holidays, porch swings, or any occasion that calls for a little extra Southern drawl. Just promise me you’ll make it a day ahead so the flavors can settle in and get to know each other a little better.
🧾 Ingredients
🔪 Instructions
- 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.
📖 Recipe
Bourbon Cake Recipe
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
- 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.
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.
Notes
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.
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 Junior Department of Joske's Department Store. 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.
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Original images
Candy says
This looks like an amazing recipe and it is currently in my oven. I am wondering however what size Bundt pan you recommend? I read your recipe many times over and only found the Bundt pan you link to on amazon which is a 10 cup. Sooo, I put the recipe as shown for 16 in a 10 cup Bundt pan. It was a very full pan and I am concerned about the outcome. May I suggest that you relieve this stress by posting required size pan for recipe as posted. Thanks for your consideration and what I am hoping will be an outstanding cake.
Marye says
I'll have to double check the size. I haven't made this since I got my new bundt pan.
Maria says
Hi Marye! Making the bourbon cake for the first time & will be serving it day after tomorrow. Do I keep it in the pan & tightly wrap the top, or do you mean remove it from the pan then wrap the whole thing in plastic? Thanks!
Marye says
I usually take it out of the pan after the bourbon has soaked in.
Alyssa hall says
My cake got stuck to my two part pan. And it cracked all the way around the top. Any ideas why?
Marye says
It sounds like the pan wasn't greased and dusted properly - cracking is usually due to too hot an oven or the sides sticking.
Jill says
I used a smoked maple bourbon and some pecans from Pensacola which were soaked in orange juice and grand mariner . I think next time will add some orange zest as well to really highlight the flavor . The cake was moist ..a little crumbly in spots but tasted great
Marye says
I'm glad you liked it! Using smoked maple bourbon sounds brilliant!
Debbie says
I just made this cake and got to be honest I checked it after an hour and three mins and the cake is done. I probably could of pulled it out ten mins ahead of time. Has anyone else had this happen. Please respond. I have bake many cakes at a lower temp. Is the hour and forty mins a typo? Thanks for any help
Marye says
Debbie -
That's how long it takes in my oven - and the people that did the video for me as well. It may have to do with the difference in pans?
Debbie says
Thank you! You may have something there about pan size. I almost feel like the readers of this amazing cake should be informed. My bundt pan was the normal standard size. I made this cake on Tuesday and kept it ( covered tightly in Saran Wrap) until this morning for a functioning at my husband’s job. I bake a lot of cakes for him and employees. I only want a recipe that is off the top amazing. I have huge critics Lol but honestly, very good but very honest group of folks. I wish I could send you the amazing text messages I am getting about it since 8 am and still coming. I would definitely watch this cake and check it at 50-55 mins for doneness. I was happy that checking mine at 63 mins that my toothpick had a couple of crumbs that felt soft . I think my reason for checking earlier was simply because of the aroma. Normally when it signals a stronger aroma, it’s close if not completed it’s baking process. My husband requested this cake again for his birthday next week. We did use Woodford Reserve ( not cheap but oh so worthy ) as per directions. I did brush the entire surface with it, about 2 1/2 tablespoons of bourbon and for the glaze I used 3 tablespoons. I will update with a pic soon to add to this Pin. Thank you for this Amazing Cake Recipe! I hope I can actually try a piece the next go around... hehe I will definitely share this with my cakers ❤️?
becky says
If i am making this ahead of time do i put the glaze on once cooled or do i wait until closer to serving?
Marye says
Either way is fine.
Frances says
Would this be as good with rum or rum extract?
Marye Audet says
You could use rum. Extract wouldn't work
Sandra Schott-Mason says
After combing through numerous recipes, I chose this because of ease. Wow just came out of the oven ?... Awesome flavor. This is definitely a keeper. TY!
Susan says
Ran out to buy more bourbon while cake was baking. Cashier asked what I was making so I told him. If there’s any left over after I take it work tomorrow, I promised him a slice. Wow! Just walked back into the house and my kitchen smells like heaven! Im a novice baker so I’m hoping for a great cake. Thx for sharing your recipe. BYW, I rated this five stars based on aroma.
Susan says
This cake was delicious and very moist. Every one loved it! As mentioned above, I am a new baker. Next time, I’ll need to add more bourbon to the glaze- turned out more like a frosting. I guess more bourbon isn’t a bad thing?
Molly says
This cake was very good! I have made a bourbon and praline cake before, and my husband loved it but we felt it didn't have enough bourbon in it. This one did the trick, and my hubby proclaimed it to be excellent! The only thing I had to do a little differently was add more bourbon to the glaze (poor me...haha), because mine was a little thick. I actually added an extra tablespoon of butter and about 3-4 T of bourbon, but it was delicious! Thank you for sharing!
Marye Audet says
Molly! I am so glad you liked it! I think next time I make it I'll try more bourbon!
Ken Patton says
Wow... less than 5 mins after I posted my comment, I had an email from Marye, and within the email was a copy of the recipe... THANK YOU MARYE; You saved me; YOU ARE A GODDESS!!
Marye Audet says
Awww thank you. I was happy to help.
Rebecca says
Would love to try this recipe but can't get it to print. Can anyone help with recipe, please? Thanks!
Ken Patton says
Hi... what happened? I LOVE THIS RECIPE!! Needed to print another copy of it, and all of the links are broken; can't pull it up or print it at all... it worked well, made a gourgeous cake, was about to make it for a function this evening, and now I am without the recipe... 🙁
Marye Audet says
Ken - there was a technical glitch but I PROMISE You it's being worked on right now! 🙂 SHould be back up tomorrow or the next day..and because you need it..Im emailing it to you.. Thanks for reading!!
Carol Simon says
I am a little confused by the directions - specifically # `8 which says add 3/4 cup bourbon (which is all that is called for) and then in # 11 which says to add the rest of the bourbon ? The only other bourbon that is called for is the 3 tablespoon to pour on after it bakes. Was the bourbon supposed to be added alternately with the flour? HELP!
Marye Audet says
That was a typo on my part. Sorry. It's 1/2 cup bourbon in the first instruction then 1/4 cup with the pecans - but honestly it will be fine either way.
Carol Simon says
Thank you. Yes, it was fine, but I was expecting it to be a more moist cake. It seemed a little dry to us, but we did love the flavor.
Marye Audet says
yes it is. 🙂 Same size as mine 🙂
Jackie says
My husband loves bourbon and desserts. Today is his birthday and I found your recipe. I used my mini bundt pans and I got 24 cakes and they baked for 19 minutes. My son and I taste tested one and it was wonderful! Can't wait for my husband to get home and have one. Looking forward to tomorrow to see how the flavor develops. Thanks for the recipe! Definitely will be baking them again!
Marye Audet says
So glad you liked them!
Rebecca says
Can this be made into a layer cake?
Marye Audet says
I think it could? I've never tried.
Mary Mackey says
Hi Marye! My name is "Mary E" 😉 and I am also from North Texas ..McKinney.
Would this recipe work well in mini-bundt or -loaf pans? How long should they bake? I'd like to make them for coworkers.
Marye Audet says
I can't tell you how much I love McKinney! The restaurants in the historic downtown are top notch! Yes you can make it in either min loaf or bundt pans. I'd start checking it after 15 minutes? I'd guess 20 minutes will be the "clean toothpick" point. Have a great day!
Katalin Beaty says
Dear Mary, I like your recipes it is nice to have every thing on your blog. I am from Texas too, suburb of Huston. I graduate it from La Porte high school way back... much luck, Katalin
Marye Audet says
Thanks for reading!
Shashi at RunninSrilankan says
Dear Marye,
Sounds like you were just about as graceful as I was as a teen - I was always falling everywhere - and have the scares to prove it! btw, You sure were a hard working teen! Now, onto this gorgeous cake - I've had a rum butter cake before but never a bourbon one - yours is stunning! A slice would be intoxicatingly deeeelicious!
Marye Audet says
Thank you! It is so good!
Cynthia | What A Girl Eats says
You had me at pecans...and bourbon! ?
Marye Audet says
🙂 It's such a great combo!
Nicole Taggart says
this is my jam. I love bourbon. I need to make this for the holidays
Marye Audet says
Yes you do! 🙂