Bourbon Sour Cream Bundt Cake Recipe with Maple Glaze

Bourbon sour cream cake – like, how many of my favorite words can we fit into one name?

This cake might be the love of my life. It’s dense, moist and indulgent but it’s also simple. And I love simple.

It’s made with basic ingredients and doesn’t need to be dressed up with fancy frostings or fillings. It’s just unapologetically delicious with a simple drizzle of maple glaze.

This twist on classic Kentucky bourbon cake imparts one of my favorite ingredients for baking – sour cream. The sour cream gives this cake a distinct tang and unforgettable tenderness. 

If you’re a bourbon lover, this will be your soulmate cake!

Ingredients

• All purpose flour
• Sugar
• Butter
• Eggs
• Sour cream
• Bourbon
• Fresh lemon
• Vanilla extract
• Baking soda
• Salt

How to Make Bourbon Cake

Combine the Wet Ingredients

​Beat your butter, sugar, eggs, vanilla and lemon zest together.

You can do this in a stand mixer with the paddle attachment or just grab a large bowl and use a hand mixer. 

Combine the Dry Ingredients

In a separate bowl, whisk the flour, baking soda and salt. 

Combine the Wet and Dry Ingredients

With the mixer running on low speed, alternate adding the sour cream and flour mixture until everything is incorporated.

Then, blend in the bourbon. 

Bake the Cake

Be sure you grease your bundt pan very well with nonstick cooking spray. You can also use softened butter to coat the pan, making sure to get into all of the nooks and crannies.

Pour the cake batter into the prepared bundt pan and bake! 

Cool the Cake

Be sure to allow the cake to cool completely on a cooling rack before inverting it onto a serving plate.

If you have any trouble getting the cake to release, keep reading below for some tips. 

Make the Maple Glaze

While the cake cools, make the maple glaze.

Simply whisk together powdered sugar, milk and maple syrup. Then, drizzle the glaze over the top of the cake and you’re ready to go. 

Watch how to make Bourbon Sour Cream Cake!

Serving Suggestions

The best thing about this cake is its simplicity! But if you do want to fancy it up, here are some ideas:

• Serve with a scoop of vanilla ice cream for a classic pairing.
• Add fresh fruit like berries or canned peaches. It sounds weird but trust me, it works.
• Drizzle with chocolate syrup, because bourbon and chocolate love each other. 
• Garnish with chopped or candied pecans for a butter pecan vibe.

Storage Instructions

Store leftover cake covered with plastic wrap at room temperature to maintain the moist texture. For longer storage, pop it into the refrigerator.

For even longer storage, I recommend freezing it. I like to wrap individual slices in plastic wrap and seal them into a freezer bag or airtight container. This way, you can enjoy this cake by the slice any time the craving hits.

Defrost a slice of cake at room temperature or warm slightly in the microwave. 

How to get a Bundt Cake to Release with no Drama

There is nothing more stressful than working hard on a beautiful bundt cake and then panicking when it won’t release! Here are some tips for a drama-free cake release:

1. Thoroughly Grease the Pan: Before pouring the batter into the bundt pan, make sure to generously grease all the nooks and crannies. This creates a barrier between the cake and the pan, allowing for easier release.
2. Let the Cake Cool Properly: Allow the cake to cool completely in the pan after removing it from the oven. This helps the structure of the cake set, making it less likely to stick to the pan.
3. Tap and Shake: Gently tap the sides and bottom of the pan with a wooden spoon or a spatula. This helps to loosen any areas that might be sticking. If needed, run a knife along the side of the pan, between the cake and the pan, to help loosen it. 
4. Steam It: Place a dish towel in boiling water. Then, remove the hot dish towel and lay it flat in the sink. Place the bundt pan directly onto the hot dish towel. Let it steam for 10 minutes. Then, try inverting the cake. 
5. Freeze It: When all else fails, put the cake in the freezer. Freezing the cake will shrink it a little, which helps to pull it away from the sides of the bundt pan.

Does alcohol cook out during baking?

Short answer: not completely.

When baking a cake like this one, much of the alcohol content does evaporate due to oven heat. However, a little bit of alcohol can remain

What you’re left with is the smooth flavor of bourbon rather than the full alcohol effect. That’s why using a  good bourbon (not necessarily the best bourbon, but something you enjoy drinking) makes such a difference. If you’re a bourbon drinker, you know what I mean. 

When you make this bourbon bundt cake, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy! 

For more bundt cake recipes, try these:

• Salted Caramel Kentucky Butter Cake
• White Chocolate Raspberry Swirl Bundt Cake
• Mini Gingerbread Bundt Cakes with Lemon Glaze