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Decadent Chocolate Bourbon Bundt Cake Recipe with Salted Caramel Drizzle

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A rich and moist chocolate bundt cake infused with bourbon and topped with a luscious salted caramel drizzle, perfect for an indulgent dessert or special occasion.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour, sifted
  • ¾ cup (75g) unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • ½ cup (100g) brown sugar, packed
  • 3 large eggs, room temperature
  • 1 cup (240ml) buttermilk, room temperature
  • ¼ cup (60ml) bourbon (e.g., Maker’s Mark)
  • 2 teaspoons pure vanilla extract
  • For the salted caramel drizzle:
  • 6 tablespoons (85g) unsalted butter
  • ½ cup (100g) brown sugar, packed
  • ¼ cup (60ml) heavy cream, warm
  • 1 teaspoon vanilla extract
  • 1 teaspoon sea salt flakes

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 10-inch bundt pan thoroughly with butter and dust with cocoa powder.
  2. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt until combined.
  3. In a separate bowl, beat softened butter with granulated sugar and brown sugar until light and fluffy, about 3 to 5 minutes.
  4. Add eggs one at a time, beating well after each addition.
  5. Mix in bourbon and vanilla extract until just combined.
  6. Add dry ingredients in three parts, alternating with buttermilk (starting and ending with dry ingredients), folding gently with a rubber spatula after each addition.
  7. Pour batter into prepared bundt pan and smooth the top.
  8. Bake for 50 to 60 minutes, checking at 50 minutes with a toothpick; it should come out with a few moist crumbs but no raw batter. Tent with foil after 40 minutes if browning too quickly.
  9. Cool cake in pan for 15 minutes, then invert onto a cooling rack and cool completely.
  10. To make the salted caramel drizzle, melt butter in a small saucepan over medium heat. Stir in brown sugar and cook for 2 minutes.
  11. Slowly whisk in warm heavy cream and vanilla extract until smooth and thickened. Remove from heat and cool slightly.
  12. Drizzle caramel sauce over cooled cake and sprinkle with sea salt flakes before serving.

Notes

Ensure butter is softened for proper creaming to avoid dense cake. Dust bundt pan with cocoa powder after greasing to prevent sticking. Fold dry ingredients gently to avoid overmixing. Make caramel drizzle with moderate heat and constant stirring to prevent burning. Start caramel as cake finishes baking for best drizzle consistency.

Nutrition

Keywords: chocolate bundt cake, bourbon cake, salted caramel drizzle, easy dessert, rich chocolate cake, holiday dessert, boozy cake

Find it online: https://dahliadishes.com/decadent-chocolate-bourbon-bundt-cake-recipe-with-salted-caramel-drizzle-easy-and-perfect-dessert/