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Decadent Chocolate Bourbon Bundt Cake Recipe with Easy Salted Caramel Drizzle

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A moist and crumbly chocolate bundt cake enhanced with subtle bourbon warmth and topped with a sweet-savory salted caramel drizzle. Perfect for celebrations or casual gatherings.

Ingredients

Scale
  • 2 ½ cups (320 g) all-purpose flour, sifted
  • ¾ cup (75 g) unsweetened cocoa powder, preferably Dutch-processed
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ¾ cups (350 g) granulated sugar
  • ¾ cup (170 g) unsalted butter, melted and slightly cooled
  • 3 large eggs, room temperature
  • 1 cup (240 ml) buttermilk (or milk + 1 tbsp lemon juice)
  • ¼ cup (60 ml) bourbon (e.g., Maker’s Mark)
  • 2 teaspoons pure vanilla extract
  • 6 tablespoons (85 g) unsalted butter (for caramel drizzle)
  • ½ cup (100 g) packed brown sugar (for caramel drizzle)
  • ¼ cup (60 ml) heavy cream, warmed slightly (for caramel drizzle)
  • 1 teaspoon pure vanilla extract (for caramel drizzle)
  • ½ teaspoon flaky sea salt (for caramel drizzle)

Instructions

  1. Preheat oven to 350°F (175°C). Generously grease a 10-cup bundt pan with butter and dust with cocoa powder. Set aside.
  2. In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine.
  3. In a medium bowl, whisk granulated sugar with melted butter until smooth and warm but not hot.
  4. Beat in eggs one at a time, fully incorporating each before adding the next. Stir in vanilla extract and bourbon.
  5. Add dry ingredients in three parts, alternating with buttermilk, starting and ending with dry ingredients. Fold gently until just combined.
  6. Pour batter into prepared bundt pan and smooth the top. Tap pan gently to release air bubbles.
  7. Bake for 50-60 minutes, checking at 50 minutes with a toothpick; it should come out with a few moist crumbs but no raw batter.
  8. Cool cake in pan for 15 minutes, then invert onto a cooling rack to cool completely.
  9. To make salted caramel drizzle, melt butter in a small saucepan over medium heat. Stir in brown sugar and cook until bubbly, about 2 minutes.
  10. Slowly whisk in warmed heavy cream and vanilla extract. Bring to a gentle boil and cook 1-2 minutes until slightly thickened.
  11. Remove from heat and stir in flaky sea salt.
  12. Once cake is completely cool, drizzle salted caramel generously over the top. Optionally, sprinkle a pinch of flaky sea salt on top.

Notes

Use room temperature eggs and buttermilk for a lighter cake. Do not overmix batter to avoid toughness. Grease bundt pan thoroughly and dust with cocoa powder to prevent sticking. Let cake cool completely before drizzling caramel to maintain glossy texture. Warm caramel gently if it thickens before drizzling.

Nutrition

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

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