Chocolate Bourbon Cake

Chocolate. Bourbon. Cake. I think the moment my father spied this recipe in the New York Times he was a goner. (“You had me at chocolate.”) Nothing was going to stop him from making this cake. When he found out I possessed a 10-cup bundt pan, that was it, he was half-way to the store getting chocolate and instant espresso for the recipe. Reading Melissa Clark’s recipe we both decided that 1/2 cup of Bourbon, instead of the full cup she used, would do. We were both wrong. With 1/2 cup we could barely taste the bourbon. The second time we made the cake we used the full cup. Perfect. This is a great cake. Fine crumb. You can slice it beautifully thin and it still holds its shape. Great for us gals who like to take a very thin slice. And then another one. And then another. (Drives my dad nuts.)

For those of you who would want to substitute out the alcohol I apologize in advance, and suggest that you consider one of the other recipes on this site for chocolate cake that do not use alcohol. This is a whiskey cake; it requires whiskey. And chocolate. Yum.

Chocolate Bourbon Cake Recipe

Ingredients

  • 1 cup (2 sticks) unsalted butter, softened, more for greasing pan
  • 2 cups all-purpose flour, more for dusting pan
  • 5 ounces high quality, unsweetened dark chocolate
  • 1/4 cup instant espresso (can use instant coffee)
  • 2 tablespoons unsweetened cocoa powder
  • 1 cup bourbon whiskey (can use 1/2 cup), more for sprinkling
  • 1/2 teaspoon kosher salt
  • 2 cups granulated sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1 teaspoon baking soda
  • 1/4 cup confectioners’ sugar (powdered sugar), for sprinkling

Method

1 Preheat oven to 325°F. Grease and flour a large bundt pan (10 cup capacity), or two 8- or 9-inch loaf pans. Melt chocolate in a microwave oven or in a double boiler over simmering water. Let cool.

2 Put instant espresso and cocoa powder in a 2-cup (or larger) glass measuring cup. Add enough boiling water to come up to the 1 cup measuring line. Mix until powders dissolve. Stir in whiskey and salt; let cool.

3 Beat softened butter until fluffy (2-3 minutes on high). Add sugar and beat until well combined. Add the eggs one at a time, beating well between each addition. Beat in the vanilla extract, baking soda and melted chocolate, scraping down sides of bowl with a rubber spatula.

4 With the mixer on the lowest speed, beat in a third of the whiskey espresso cocoa mixture. When liquid is absorbed, beat in 1 cup flour. Repeat additions, ending with whiskey mixture. Scrape batter into prepared pan and smooth top. Bake until a cake tester inserted into center of cake comes out clean, about 1 hour 10 minutes for Bundt pan (loaf pans will take less time, start checking them after 55 minutes).

5 Transfer cake to a rack. Unmold after 15 minutes and sprinkle warm cake with more whiskey. Let cool. Sprinkle powdered sugar through a mesh sieve over the cake before serving.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on Simply Recipes. Thank you!

Follow on Pinterest

Recipe from Melissa Clark's Whisky-Soaked Chocolate Bundt Cake, from the article, When Temperance Isn't in the Cards, in the New York Times, Dec 3, 2008

68 Comments

  1. Mary

    This does look great — how do you think it would be with dark rum instead of bourbon? (’cause I have the rum …)

    No idea. If you try it, please let us know how it turns out. ~Elise

  2. Sally

    Oh, it’s that time of year…bourbon cake, rum cake. Yum! I’m not sure why I do this, but I always think of things I could use instead of the liquor specified in a recipe. I usually think of liqeuers — Amaretto, Kahlua, Grand Marnier, Framboise and so on.

  3. Gira

    Oh, Elise, I just moved to New Orleans and I can’t wait to make this for my friend’s New Years Day party. :D It looks fab!!!

    Any recommendations on which Bourbon to use?

    Thanks.

  4. Christina Wagenet

    Would brandy work as well? I don’t know much about baking with alcohol.

  5. Jana (The Indalian Job)

    Nothing like whiskey in the winter! I made this cake the very day the recipe ran in the Times. The full cup of bourbon gives the cake a gorgeous complex flavor. Moist. Decadent. I’m so tickled to see the recipe featured here! This cake greatly improves these cold, gray days in New York.

  6. Laine

    This looks great – but maybe not something to try out on the folks at my office, if we want to get any work done ;-)

    I haven’t tried the other chocolate cakes on your site, Elise, but for someone looking for a great chocolate cake without whisky, that you can slice very thin, check out the Last Minute Chocolate Cake recipe in Ruth Reichl’s “Garlic and Sapphires”. (I know, it has a couple Tbsp Grand Marnier, but you can sub for that pretty easily.) She calls for a loaf pan, but I’ve made it several times in a small bundt pan. Lovely and yummy.

  7. Katie

    Boy, do you have good timing with this recipe, Elise!
    -I was just told the liquor cabinet was “too full”
    -I got a beautiful bundt pan from Williams Sonoma and love using it

    This looks fantastic. Just one question. Could you substitute potent coffee for the instant espresso and water combo? Maybe coffee wouldn’t be concentrated enough, but I’d like to skip buying the crystals if I can. Thanks!

    Yes, I think that substitution would work fine. ~Elise

  8. Irene

    Okay, I really, really want to make this bourbon (Jack) cake, I love the taste of bourbon (Jack) in anything baked. BUT, please tell me what to use instead of the instant coffee or expresso. That taste, I absolutely cannot stand to have in anything. No matter how small the amount may seem to you or anyone else, as someone who has never liked it or drank a cup of coffee, I can taste it and will find a way to politely spit it out. Should I add more cocoa/hot water?

    You can leave out the coffee/espresso all together if you want. Personally I don’t taste it at all, it just intensifies the chocolatey-ness of the cake. No need to add more cocoa or water. ~Elise

  9. Lynn

    This recipe looks great!
    There is a restaurant in Kingston Ont. Canada, called the Copper Penny. They serve a dessert called, “Bourbon Pecan Pie” which is absolutely delicious!!! It is about 3″ high and is more the consistency of a cake rather than a pie.
    I have looked for a recipe for a long time that sounds like it might be similar…but to no avail…can anyone help me out?

  10. CL

    As for a Whisky recommendation – I’ve got it…

    Maker’s Mark! It’s made in Kentucky and is fabulous. The bottle is easy to recognize as it is squarish towards the bottom and has a red wax seal on top (with beautiful little drips as the bottles are hand sealed with the wax).

    Long after I discovered Maker’s Mark I found myself in Kentucky and actually took their tour. Very quaint and personable!

  11. Trish

    This is what you’re looking for, I believe. The best darned bourbon pecan pie I’ve ever wrapped my lips around.

    JACK DANIELS BOURBON PECAN PIE

    2 grade A large eggs (slightly beaten)
    1/4 cup dark Karo syrup
    3/4 cup sugar
    4 teaspoons corn starch
    8 tablespoons butter
    1/4 cup Jack Daniels bourbon
    6 oz semi-sweet chocolate
    1 bag pecan halves

    Preheat the oven to 350 degrees.

    Mix eggs and Karo.

    Combine sugar and corn starch, add to egg mixture.

    Melt chocolate and butter, cool. Add bourbon and combine with egg mixture. Beat together in mixer on slow speed.

    Pour into a 9 inch unbaked pie shell. Sprinkle evenly with pecan halves.

    Bake on cookie sheet for one hour. Pie should be firm and will “set-up” while cooling.

    Note: If this is made using other brands of bourbon it may not taste as good. Toucan use the premade tart shells for easier handling at parties and social gatherings.

    To make an impressive looking pie, lay the pecan halves on top in a circle around the edge and keep making circles until the pie top is covered rather then sprinkling them on top.

  12. Kathleen

    I made this recipe too after seeing it in the NYT’s. Use the whole cup of whiskey and plan on making it the day before you eat it, that way it mellows out a bit. Maker’s Mark is what I used, delicious. I do not have a bundt pan (?!) but made it in 2 loaf pans. Kept one and gave the other to a friend.

    We’re a wheatfree household so I used white spelt flour with 1/4 tsp of xanthan gum. As with anything you make with spelt, it was a little flat but still great.

  13. Tim

    @Mary dark rum works great. (Meyer’s)

  14. Tim

    @CL Makers Mark is fantastic. Problem is, it’s so tasty by itself you might end up using a cup and a half…

  15. sunny

    If we use one cup of bourbon, about how much more should we use to top off the finished cake?
    I am drooling now.

    Just sprinkle some on. If, after tasting the cake you think it could use more, sprinkle on more. ~Elise

  16. Andi

    Ok, I’m a curmudgeon, but I just have to say – Jack Daniels (a TN whiskey) is NOT bourbon. Sorry, it’s just one of my pet peeves when people call Jack (a lovely drink in its own right and perfectly fine for use in baking) bourbon – like nails on a chalkboard. Maybe it’s because I live in the south and we take our liquor seriously here :)
    But on a positive note – this cake looks delicious! Can’t wait to try it – with real KY bourbon ;)

    Yes, Jack Daniels never mentions the word Bourbon on their website. Check here for a list of Bourbons. Jack will however do just fine in this recipe. ~Elise

  17. LenaMari

    Should cake and pie be “adults only”? Or does the alcohol burn away in baking?

    I would say that most, not all, of the alcohol evaporated away in the cooking. Though if following directions, you are putting more on after the cake is done. I generally think of this as a grown-up cake, especially with the flavors of the dark chocolate and whiskey. ~Elise

  18. Sean

    See, this is where you and I diverge in method. I always assume it’ll need *more* booze. :)

  19. Jon

    Looks like a delightfully sinful cake.

    Andi beat me to the punch about the whiskeys’ of the South. Not only is Jack a whiskey; it is a Tennessee “sipping” whiskey. Also all bourbons come from Kentucky. Just a regional think like wines are in France. And yes Southerners take very seriously their whiskey heritages.

    Now that the alcohol lesson is over we can all go back to drooling over the cake.

  20. Mike

    Maker’s Mark would probably be acceptable for use in a recipe, but for heaven’s sake, do not drink it before, during, or after its use in baking. If you want a bourbon that actually tastes good, go for Blanton’s, Four Roses, or Eagle Reserve. There are others that are also very good, but any of those should be readily available to you.

  21. Andrea

    Having tasted the half-cup version, I should probably try the full cup version to be absolutely SURE which cake is better. Just let me know when it’s ready and I’ll come over. :)

  22. Elise

    Thanks for the bourbon recommendations everyone!

    Please note that pretty much any whisky that you like to drink will do for this recipe.

  23. Rich

    As a smartmouth raised in the general area, I always wondered if some genius marketer would get into the brown-liquor business by building a distillery where all the equipment was laid out half-in-KY/half-in-TN. Could market it to everyone! “Tennetucky Sippin’ Whiskey Bourbon!”

    (lawyers: no need to point out the impossibility of licensing problems. it’s just a gag.)

  24. arcey

    Great timing! I have a party to go to next week and will try this cake in my rose-shaped Bundt pan from Williams-Sonoma, like the one mentioned above (which looks *so* cool).

    I usually use Ghirardelli or Guittard semi-sweet chocolate for most of my baking, etc. What chocolate would you recommend for this cake? I think there’s a difference between the wonderful chocolate bars you can get now (e.g. Scharffen Berger) and chocolate you would bake with, but maybe I’m wrong on that.

    Any recommendations? Would the semi-sweet I already have be good fore this cake? I also already have Jim Beam in the house, so that’s the one I’ll be using. Hope mine looks as beautiful as yours Elise. :)

  25. Kirsten

    I was so excited to try this recipe when it posted. We had some friends over for an impromptu pre-Christmas party, so I had the perfect excuse. And all I can say is WOW!! It was perfect! So, moist and the 1 cup of bourbon was the perfect amount. Because there were some kids at the house, I didn’t pour any bourbon on top just in case they were to get into it. I just sprinkled the powdered sugar over it and it was perfect. If you use a whole cup of bourbon, I don’t think you would even need the extra! Thank you so much for posting this! I can’t wait to make it again Christmas Eve! Oh…and it was a HUGE hit!

  26. Melissa

    Made this as a 2/3 recipe in a 9 inch cake pan, and wow! I subbed in cognac for brandy, and sprinkled the cake with grand marnier. I found that, after letting the cake sit for about 12 hours, the sharp boozy taste dissipated and my boyriend (who originally didn’t like the cake) thought it tasted pretty good.

    I also reduced and spiced / sweetened some coconut milk to drizzle over it, since the edges are a bit dry in my version. Quite tasty!

  27. Mary

    I tried the dark rum today and my husband and I thought it was great. I used a whole cup of dark rum in it and brushed it with maybe 1/4 of a cup after it was baked.

    Mary

  28. Amelia

    I made this cake twice now using Amaretto, everyone loved it but it fell to pieces both times I made it. Do you have any suggestions?

    Are you waiting until it has completely cooled before cutting into it? That will help. ~Elise

  29. Karla

    Oh wow! What an amazing cake. I used a full cup of Jack Daniels (because I like Jack Daniels) in the cake and sprinkled about 3 Tbsp on the cake after. There were no complaints from my guests. In fact I think everybody had at least 2 slices.

  30. Gwen

    I’m neither a huge chocolate nor huge bourbon fan. That being said, I made this for a Christmas party on Saturday (in 2 loaf pans – 1 loaf for the party and one for my roommates and me). I wish I’d kept it all for us — I’m pretty sure it’s one of the best cakes I’ve made/tasted. I used a pastry brush to dab on the bourbon after it was done, as I was a little uncertain as to how to actually sprinkle it on without bourbon gushing from the bottle.

  31. Carolyn

    Made this recipe and it was absolutely delicious! Only used 1/2 cup of bourbon though! It was sooo chocolatey and moist with a nice taste of bourbon. 1 cup of bourbon might be overpowering.

    Carolyn
    Woodland Hills, CA

  32. Wendy Pepin

    I made this recipe as a gift cake today, using 3/4 c. whiskey instead of bourbon and table salt instead of kosher. I had difficulty removing it from the pan which worked in my favor as I was able to taste the cake crumbs. It was delicious. I also glazed the cake with a glaze made of powdered sugar and coffee liqueur. Hope my friends offer me a slice!

  33. Kelly

    Elise, I’ve collected all the ingredients and the butter is already out, softening. I am making this cake for a Christmas party tomorrow. I can’t wait to taste it!

    I usually make a bourbon cake for Christmas, just a regular yellow one. I have never tried a chocolate one. My plain recipe calls for a glaze of butter, powdered sugar, and bourbon.

    Do you think something similar would be good for this cake, or would it be overkill?

    Sounds good to me! ~Elise

  34. Jim

    Elise, I made this today and it was fabulous. You are right, anything LESS than 1 full cup of bourbon is just not enough! I liberally sprinkled more bourbon on the cooled cake and it made it that much more enjoyable. Kudos!

  35. arcey

    Made the cake on Sunday for a dinner party Monday night. It was really the hit of the party, even though everything else there was quite good, including the lovely apple tarts made by the hosts.

    I was particularly impressed with the texture of the batter — I’ve never made a cake with such a silky, smooth, beautiful batter! It looked so lovely in the rose-shaped bundt pan too.

    I used the whole cup of whiskey, and didn’t sprinkle any more on top. I thought it tasted quite whiskey-ish without the extra. Still waiting to hear if anyone’s tried it with rum, or maybe Kahlua.

    It looked and tasted great with a huge swirl of whipped cream too. Yum!!

  36. Tim

    Ok, I’ve now made this cake with Makers Mark Bourbon Whiskey and WOW! I have also tried it with Meyers Dark rum + Kahlua instead of the coffee and WOW!

    WOW!

    Merry Christmas.

  37. Karen

    I made this cake for Christmas, it was a big hit. I used Bakers Chocolate, instant coffee and 100 proof Old Grandad(1 cup);). I poured it in a bundt pan and presented it with homemade fudge as a garnish. Lovely.

  38. Carol

    I’m not much of a bourbon fan so I made this with Amaretto. Very unique flavor. Decadent but not too rich. Mine turned out a tiny bit dry; I think I over baked it by about 5 minutes. Will totally make this again. I’ll try Frangelico next time. Thank you so much.

  39. Sara

    I’ve been playing around with this recipe and here is what I’ve found:

    • The quality of chocolate matters most.
    • The quality of whisky matters little. In fact, I like punchier whisky in the cake better than a smooth whisky because it stands out more. And the cake is still great with whisky I don’t even like to drink.
    • The batter is excellent for cupcakes. And they freeze really well.
    • The recipe halves very well, and the smaller amount is easier to mix.
    • There is a lot of variability with baking time in different ovens and different types of containers. This cake, perhaps due to the fine crumb, seems more particular about being baked just the right amount. At least, I adore this cake baked perfectly and can’t stand it over or under baked, and haven’t found other cakes I’ve baked to be so specific. Luckily the aroma tells you when it’s ready.

    Thank you, Elise, for posting this. It’s my absolute favorite dessert to make and to eat.

  40. Sondra

    Finally got to this cake for Valentine’s Day, but was almost out of bourbon so I used cognac. Rum seemed too sweet, and liquors even sweeter. The cognac was a good choice and the cake tastes wonderful. Thank you, Elise, for yet another real winner!

  41. Meg

    Elise, this looks delicious and I would like to make it as a birthday cake, do you think it would work in two 9 inch cake pans? I’m worried it won’t be enough but if I double it I think there will be leftover, whats your opinion? I was going to put a chocolate bourbon ganache in the middle and a lighter whipped cream frosting.

    Hi Meg, I really don’t know what to tell you. I would first try it without doubling the recipe, though if you do double it, you could use any leftovers for cupcakes. If you try to make it into 9-inch cakes, please let us know how it turns out. ~Elise

  42. teri

    This cake looks awesome! I want to make this cake one day before a party, would you recommend if I sprinkle the whiskey right after it’s done, or right before I serve it? Also does the cake last well? Thanks!

    Both. Right after and right before. The bourbon helps the cake keep well, and keep moist. ~Elise

  43. lillie

    Do you have to ‘poke’ holes at the cake with toothpick before pouring the bourbon on top?

    No, you don’t need to. ~Elise

  44. Roxanne

    Here is the recipe I used w/ my changes for high altitude. Denver is a little bit above 5,000 ft., and these changes will work from about 4500-5500 feet. I also changed the mixing method a little bit to make a somewhat stronger batter that doesn’t fall in the oven. Instead of bourbon, I used Irish whisky, cause I was out of my beloved Maker’s Mark :-D.

    Chocolate Whisky Bundt Cake for 4500-5500 feet:

    Preheat oven to 325 degrees
    Grease well and dust with cocoa powder a 10-15 cup bundt or tube pan

    5 oz of bittersweet chocolate (at least 65%),
    2 oz. unsalted butter
    ________________________

    3 TBS instant espresso powder
    3 TBS Dutched cocoa powder
    1 1/4 cups boiling water
    1 cup of whisky (recommend bourbon, Irish whisky, or scotch)
    3/4 tsp. kosher salt
    _________________________

    6 oz. unsalted butter, room temp
    1.5 c. sugar
    1TBS vanilla
    4 eggs, room temp
    __________________________

    2 c. + 1 TBS A.P. flour, sifted after measuring to remove lumps
    1 1/4 tsp baking powder

    Melt the chocolate w/ 2 oz of butter until smooth, set aside to cool

    Combine espresso powder with cocoa powder and dissolve w/ boiling water. Add the whisky and salt. Set aside to cool.

    Whisk together the flour and baking powder in a separate bowl.

    Cream 6 oz butter w/ sugar until light and fluffy. Beat in vanilla. Scrape the bowl and beater and beat in the eggs one at a time, scraping after each addition.

    Add the melted chocolate mixture and beat until smooth and fluffy again, scraping the bowl once.

    Add half of the espresso/whisky mixture and beat until incorporated. Scrape the bowl and add 1 cup of the flour mixture. Beat until smooth and scrape the bowl. Add the rest of the espresso/whisky mixture, and beat and scrape until smooth. Add the rest of the flour and beat until incorporated. Scrape the bowl one last time and beat at medium-high speed until smooth, for about 30 seconds.

    7. Scrape the batter into prepared pan and bake for about 50-60 minutes, until a toothpick comes out clean. Check the cake for doneness after about 50 minutes. You may need to rotate the pan for it to bake evenly.

    Let the cake cool on a rack in the pan for about 20 minutes. Turn out the cake onto the rack and immediately brush the cake all over with more whisky. Let cool completely. If not serving within a few hours, wrap the cake in plastic wrap. Dust the cake with powdered sugar before serving.

  45. Roxanne

    I just wanted to report that the high altitude version is really amazing. The texture is perfect. It’s moist, rich, and the flavor just keeps improving hour after hour. I didn’t cut into for several hours as I wanted the whisky to disperse throughout the cake and mellow a bit, so I just had a slice of it (about 8 hours after baking it), and is truly my favorite chocolate bundt cake now :).

    It is perfectly good by itself. The addition of a bit of lightly sweetened whipped cream and maybe a warm sour cherry or blueberry compote would be out of this world.

  46. Melissa

    This is AMAZING! We only had one of those castle shaped pans at home, and it snowed a heck of a lot today, so I ended up with this:
    http://www.flickr.com/photos/alysania/4336402274/

    Beautiful! ~Elise

  47. janet

    I have made this cake a number of times, with different liquors. My personal favorite is with Kahlua! Second runner up is Godiva. Yummy.

  48. Emily Blaylock

    I have made it for parties and it went down very well. You could have it with some double cream whipped or could have it warm. It was amazing how it turned out.

    I have made the cake a couple of times and gave it to some people that found it delicious!

  49. angela

    Made this and it came out great! I only had semisweet morsels on hand so I subbed those and reduced the sugar by 1T per oz of chocolate morsels. Used the full cup of makers mark, but omitted the sprinkling at the end because it was pretty potent and didn’t need the extra booze. I did a taste test and it was a little under-sweetened, even for me who likes her desserts just lightly sweetened, so I drizzled both sides with a bit of simple syrup. I am making cardamom whipped cream to dollop on top!

  50. Mar

    I made this at school. Probably not the smartest idea as someone under the age of 21 to make, but it’s baked… But potent. And quite tasty. I knew I could trust the investment in the pan to make this because I’ve yet to be disappointed by a recipe I’ve tried from you. And for once, I followed one exactly as written.

  51. Kelly

    I made this last week for a party and all I can say is WOW! Everyone who tried it was in love.

    I used 3/4 cup American blended whiskey, 5 oz. unsweetened baking chocolate, and baked the whole thing for exactly 70 minutes. This recipe will definitely be made again. And again and again and again. Great job, Elise!

  52. joant

    Hi, Elise: I made another chocolate cake recipe today (beautiful and tasty but dry). Needless to say I was disappointed. I actually poured a liquer over my slice which made it taste moist and delish. SO…I came to your site and found THE cake I’m looking for! Quickie: I use Ghiradellli 60% cacao bittersweet chocolate when baking. Do you think this will work – or what do you suggest? Thanks, as always.

  53. joant

    Very tasty.
    I baked for 58 minutes…concerned that every time I put the tester in – it came out a little wet.
    What I didn’t realize: That’s okay. That part was the bourbon.
    I’m definitely making this again. It had the consistence of fudge.
    Will use Kahlua next time, and only bake for 55 minutes.

    It shouldn’t have the consistency of fudge, a moist cake yes, but not fudge. ~Elise

  54. joant

    I forgot to mention: I halved the recipe and baked in a loaf pan. One Question, Elise: The cake was really impressive when I took it out of the oven; nice dome. However, upon cooling – the top actually went down. What do you think could have happened?

    The cake will deflate a little. When cooked as a bundt cake though, you don’t see this because the deflating happens on the underside. ~Elise

  55. joant

    OK – let’s call it “moist”…and thanks for telling me about the deflating part. Regardless…it was exceptionally flavorful. Thanks, Elise.

  56. Cindy

    With chocolate, alcohol, and coffee, how could I not try it?! I’m not generally a fan of bourbon myself, but I thought this cake was fantastic (as did my 20 coworkers).

  57. Briony

    Hi, I would love to put some kind of icing/topping on this cake. Would the caramel recipe you have on this site work, drizzled over the top? Or would it harden to much? Would you be able to give me any suggestions? Thanks!

    Actually I don’t think the caramel sauce from this site would harden at all at room temp, it needs to be chilled to harden. Why not make a simple sugar glaze? Just whisk together a cup of powdered sugar and a tablespoon of water until there are not lumps. Add more water to make thinner or more sugar to make thicker to get to the consistency you want. ~Elise

  58. Sam B

    Made it with about 3oz of espresso instead of instant coffee (shudder). I think next time about 4oz would be perfect (4 “shots”). I also had a problem with it sticking to the pan. I greased the pan with oil and floured it, any suggestions besides more grease? Also it was amazing.

  59. Shirley

    Does this receipe have a rising agent in it?
    When I made it, it did not rise at all. The
    flavour was great but it was as flat as a
    pancake.

    It has three eggs, and 1 teaspoon of baking soda. I’ve made this cake more times than I can count and have never had trouble with it rising. ~Elise

  60. Maricris Boquiren

    Hi Elise
    Thanks so much for sharing this recipe….very scrumptious bourbon cake! I made this for Thanksgiving which happen to be mom’s birthday and of course, it was a big hit with the oldies:) i did not skimp on my Jim Beam Bourbon whiskey and i’m loving the ” kick”of using 1 cup instead of cutting it down to 1/2 cup. This will surely be on my top list of favorite cake for years to come.

  61. Jennifer

    Hi,

    I am an avid reader of your site… and I enjoy baking! I like this recipe and would like to bake and send this to my fiance in the US.Just wanted to know whether this cake can remain outside the fridge for 3-4 days? Since that’s about the time it will take for it reach the US from India.

    So please let me know… planning to bake and send this for Christmas!!

    Thank You

    Regards,
    Jennifer

    Hi Jennifer, honestly your guess is as good as mine. The problem I see is that you don’t know how long that cake will be sitting in the heat somewhere. It would be one thing if you were sending it from Minnesota to Maine in December. But from India? I wouldn’t do it. ~Elise

  62. Jennifer

    Thanks Elise…
    Yeah I don’t want the cake going bad…
    I will need to bake something else… and send!

    Thanks once again…
    Merry Christmas to you and your family in advance :)

  63. Jennifer

    I could not send this to the US. But I did bake it for Christmas and it was awesome! I used rum instead of whiskey, since I was not certain of the Indian brands of whiskey. It came out very well, nice and moist…

    I received good appreciation! And it looked divinely chocolatey :)

    Thank you…

    Jennifer

  64. Belinda

    OH MY GOODNESS!!! This was absolutely delicious. I was given a new bunt pan in the shape of a Star or David for Hanukkah and found this recipe on the same day!! I made a bourbon glaze with butter, sugar, a little water and plenty of bourbon.
    What a delight for our 1st night of Hanukkah!! Yummmm!! :)

  65. Average Jane

    Found this via Pinterest and made it this week. Just amazing! I substituted Crown Royal and found it very satisfactory (and much cheaper than the bourbon I had on hand). I will definitely make this again and again.

  66. tanya

    how long to bake for 2 8 inch pans?

    • Elise

      Good question. I don’t know since I haven’t tried to make this in loaf pans. If you do, please let us know what timing works for you.

  67. tanya

    Have you tried it it 2 8 inch cake pans and if so how long is the baking time?

Post a comment

Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.

Some HTML is OK. URLs are automatically converted to links. Line breaks are automatically converted to paragraphs. The following HTML tags are allowed: a, abbr, acronym, b, blockquote, cite, code, del, em, i, q, strike, strong