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Decadent Bourbon Chocolate Bundt Cake with Salted Caramel Glaze

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A rich, moist chocolate bundt cake infused with bourbon and topped with a silky salted caramel glaze, perfect for special occasions or last-minute desserts.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (sifted)
  • ¾ cup unsweetened cocoa powder (Dutch-processed preferred)
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • ½ cup brown sugar (light or dark)
  • 4 large eggs, room temperature
  • 1 cup buttermilk, room temperature (or 1 cup milk + 1 tbsp lemon juice/vinegar, let sit 5 minutes)
  • ¼ cup bourbon (e.g., Maker’s Mark or Buffalo Trace)
  • 2 teaspoons pure vanilla extract
  • For the salted caramel glaze:
  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter
  • ½ cup heavy cream
  • 1 teaspoon sea salt flakes

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 10-12 cup bundt pan with butter and dust with cocoa powder, tapping out excess.
  2. In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  3. In a separate bowl, beat softened butter with granulated sugar and brown sugar until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, fully incorporating each before adding the next. Stir in vanilla extract.
  5. Alternately add dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients. Mix gently until just combined.
  6. Fold in bourbon until batter is smooth and rich.
  7. Pour batter into prepared bundt pan and smooth the top. Bake for 50-60 minutes or until a toothpick inserted in the center comes out with moist crumbs.
  8. Let cake cool in pan for 15 minutes, then invert onto a wire rack to cool completely.
  9. To make the salted caramel glaze, melt granulated sugar in a medium saucepan over medium heat, stirring constantly until amber-colored.
  10. Add butter and whisk until melted. Slowly pour in heavy cream while whisking vigorously. Simmer 1-2 minutes until smooth.
  11. Remove from heat and stir in sea salt flakes. Let cool slightly.
  12. Drizzle warm caramel glaze over cooled cake, letting it drip down the sides. Scatter extra sea salt flakes on top.

Notes

Use room temperature ingredients for best results. Do not overmix batter to avoid toughness. Watch caramel closely to prevent burning. Let cake cool completely before glazing to prevent glaze from sliding off. For gluten-free option, substitute flour with a one-to-one gluten-free baking blend. Variations include adding nuts, spices, or chocolate chunks.

Nutrition

Keywords: bourbon chocolate cake, bundt cake, salted caramel glaze, easy chocolate cake, bourbon dessert, chocolate bundt cake, caramel glaze

Find it online: https://twinkletaste.com/decadent-bourbon-chocolate-bundt-cake-recipe-with-easy-salted-caramel-glaze/