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Decadent Chocolate Bourbon Bundt Cake with Easy Salted Caramel Drizzle

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A rich, moist chocolate bundt cake infused with bourbon and topped with a luscious salted caramel drizzle. Perfect for gatherings and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (315g)
  • ¾ cup unsweetened cocoa powder (75g), natural or Dutch-process
  • 1 ½ tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 ¾ cups granulated sugar (350g)
  • ¾ cup unsalted butter (170g), softened
  • 3 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1 cup buttermilk (240ml), room temperature (or 1 cup milk + 1 tbsp lemon juice, let sit 5–10 mins)
  • ⅓ cup bourbon (80ml)
  • For the Salted Caramel Drizzle:
  • 1 cup granulated sugar (200g)
  • 6 tbsp unsalted butter (85g), cubed
  • ½ cup heavy cream (120ml), warmed
  • 1 tsp sea salt flakes (e.g., Maldon)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 12-cup bundt pan with butter or nonstick spray and dust lightly with flour, tapping out excess.
  2. In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine.
  3. Using an electric mixer, beat softened butter and sugar until pale and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  5. Add dry ingredients in three parts, alternating with buttermilk and bourbon, starting and ending with dry ingredients. Fold gently with a rubber spatula until just combined.
  6. Pour batter into prepared bundt pan and smooth the top. Tap pan on counter to release air bubbles.
  7. Bake for 50-60 minutes, until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter. Tent with foil if edges brown too fast.
  8. Cool cake in pan for 15 minutes, then invert onto a wire rack to cool completely.
  9. To make the salted caramel drizzle, melt sugar in a medium saucepan over medium heat without stirring, swirling occasionally until amber.
  10. Remove from heat and whisk in butter until smooth. Gradually whisk in warm heavy cream, then stir in sea salt flakes. Let cool until pourable but not hot.
  11. Drizzle the caramel over the cooled cake, letting it drip down the sides. Slice and serve.

Notes

Use room temperature ingredients for best results. Be gentle when folding batter to avoid overmixing. Cool cake completely before drizzling caramel to prevent melting. For non-alcoholic version, substitute bourbon with vanilla extract or brewed coffee. Store leftovers covered at room temperature for 2 days or freeze up to 3 months.

Nutrition

Keywords: chocolate cake, bourbon cake, bundt cake, salted caramel, easy dessert, chocolate bourbon cake, caramel drizzle, moist cake

Find it online: https://yumnode.com/decadent-chocolate-bourbon-bundt-cake-recipe-with-easy-salted-caramel-drizzle-2/