Bourbon-Infused Chocolate Bundt Cake with Glaze

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A moist chocolate Bundt cake infused with bourbon whiskey, topped with a rich, soft chocolate glaze that complements its deep flavors. This american-inspired father’s day ready in about 80 minutes pairs all-purpose flour, unsweetened cocoa powder, baking powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 12, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

Ingredients

• 2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 3 large eggs
• 1 tbsp vanilla extract
• 1/4 cup bourbon whiskey
• 1 cup buttermilk
• 1 cup hot water
• 1 cup semisweet chocolate chips
• 1/2 cup heavy cream
• 1 cup powdered sugar
• 2 tbsp unsweetened cocoa powder (for glaze)
• 2 tbsp bourbon whiskey (for glaze)

Instructions

1. Step 1: Preheat your oven to 350°F. In a large bowl, sift together 2 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 1 1/2 tsp baking powder, 1 tsp baking soda, and 1/2 tsp salt; set aside.
2. Step 2: In a separate large bowl, cream 1 cup softened unsalted butter with 1 3/4 cups granulated sugar until light and fluffy, about 4 minutes using a hand mixer on medium speed.
3. Step 3: Beat in 3 large eggs one at a time, mixing well after each addition, then stir in 1 tbsp vanilla extract and 1/4 cup bourbon whiskey until combined.
4. Step 4: Alternate adding the dry flour mixture and 1 cup buttermilk to the butter mixture, starting and ending with the dry ingredients; mix on low speed just until combined, being careful not to overmix.
5. Step 5: Slowly add 1 cup hot water to the batter, stirring gently until smooth and the batter is thin.
6. Step 6: Pour the batter into a greased and floured 10-cup Bundt pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Step 7: While the cake bakes, prepare the glaze by heating 1/2 cup heavy cream in a small saucepan over medium heat until it just begins to simmer.
8. Step 8: Remove the cream from heat and stir in 1 cup semisweet chocolate chips, 1 cup powdered sugar, 2 tbsp unsweetened cocoa powder, and 2 tbsp bourbon whiskey until the glaze is smooth and glossy.
9. Step 9: Allow the cake to cool in the pan for 15 minutes before inverting onto a wire rack. Once completely cool, drizzle the chocolate bourbon glaze evenly over the cake.