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Decadent Chocolate Bourbon Bundt Cake Recipe with Easy Salted Caramel Drizzle

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A rich, moist chocolate bundt cake infused with bourbon and topped with a luscious salted caramel drizzle, perfect for special occasions or cozy treats.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour, sifted
  • ¾ cup (75g) unsweetened Dutch-processed cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups (400g) granulated sugar
  • 1 cup (225g) unsalted butter, softened
  • 4 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • ½ cup (120ml) bourbon whiskey
  • 1 cup (240ml) buttermilk, room temperature
  • For the salted caramel drizzle:
  • 1 cup (200g) granulated sugar
  • 6 tablespoons (85g) unsalted butter
  • ½ cup (120ml) heavy cream, warmed
  • 1 teaspoon sea salt flakes

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your bundt pan thoroughly with butter, then dust with flour. Tap out the excess flour.
  2. In a large bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  3. Using a mixer on medium speed, beat the softened butter and granulated sugar for about 3-4 minutes until fluffy and pale.
  4. Beat in each egg individually, scraping down the sides as needed. Then stir in the vanilla extract.
  5. Alternate adding the dry ingredients and buttermilk-bourbon mixture to the batter, starting and ending with the dry. Mix on low speed until just combined.
  6. Pour batter into the prepared bundt pan and smooth the top with a spatula.
  7. Bake for 50-60 minutes, starting to check at 50 minutes by inserting a toothpick into the center; it should come out with a few moist crumbs.
  8. Cool the cake in the pan for 15 minutes, then invert onto a wire rack to cool completely.
  9. To make the salted caramel drizzle: In a saucepan over medium heat, melt the sugar without stirring, swirling the pan gently until deep amber.
  10. Add butter and stir until melted. Slowly drizzle in warm heavy cream and stir until smooth.
  11. Remove from heat and stir in sea salt flakes.
  12. Drizzle caramel over the cooled cake and let it set a few minutes before slicing.

Notes

Use room temperature ingredients for best results. Sift dry ingredients to avoid clumps. Alternate wet and dry ingredient additions to prevent overmixing. Grease and flour bundt pan thoroughly to prevent sticking. Watch caramel carefully to avoid burning. The caramel sauce can be made ahead and warmed before use.

Nutrition

Keywords: chocolate bundt cake, bourbon cake, salted caramel drizzle, easy chocolate cake, decadent dessert, bundt cake recipe, chocolate bourbon cake

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