Kentucky Bourbon-Brown Butter Bundt Cake: Nothing Else Compares


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Bundt cakes. They’re so delicious, I could probably eat 3 of them by myself if I was given the opportunity.

Unless it was this bundt cake. Then I’d probably eat 5 by myself. 


It’s called the Kentucky Bourbon Brown Butter Bundt Cake. It’s a mouthful, yes, but that’s because you won’t settle for anything less than a mouthful of this cake when you’re in a dessert mood.

The bourbon glaze is my favorite. I’d probably bathe in it if I could, but my roommates probably wouldn’t appreciate me smelling like bourbon all the time. Their loss.

Wanna make it yourself?

Here’s what you’re gonna need:

For the cake:



For the glaze:


To bake the cake, first start by preheating your oven to 350 degrees F. Coat your bundt pan with butter and dust it with flour, shaking out the excess.

Take your two sticks of butter for your cake and put them in a saucepan over medium-high. Once it boils, reduce the heat down to medium. Simmer it until it foams.

Continue cooking it, scraping the bottom of the pan, until the foam subsides, butter turns golden brown with a nutty aroma, and milk solids separate into brown specks that sink to bottom.

Remove the brown butter from the heat, pour into a glass bowl, and let it cool for about 10 minutes. 

From here, you’ll want to put together your cake and the glaze. Learn how to do that by clicking here.

Once it’s done and cooled, cut yourself a slice and revel in the deliciousness.