We Made an Authentic Kentucky Derby Bourbon Cake

My dear friends Gretchen and Bill throw an epic Kentucky Derby party each year. It’s an excuse to get a fabulous new hat, dress up and drink one (or two!) mint juleps. Even though the race is over in seconds, the party (before and after) is full of food, drinks, music and laughter. I wanted to bring a fun contribution to their Kentucky Derby party spread. Fortunately, I found this Kentucky Derby bourbon cake recipe in an amazing book: Vintage Cakes by Julie Richardson. Armed with the recipe, I got to work.

Time to break out one of your favorite Bundt pans for this amazing Kentucky Derby bourbon cake!

Ingredients for Kentucky Derby Bourbon Cake

For the cake

• 3 cups sifted cake flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon fine sea salt
• 1 cup unsalted butter
• 1 1/2 cups sugar
• 1/2 cup firmly packed brown sugar
• 4 eggs, at room temperature
• 1/4 cup bourbon
• 1 cup buttermilk, at room temperature

For the glaze

• 6 tablespoons unsalted butter
• 3/4 cup sugar
• 1/4 cup bourbon

Directions

Step 1: Start mixing the batter

Preheat the oven to 350°F.

In a large bowl, sift together cake flour, baking soda, baking powder and salt. Whisk by hand to incorporate all ingredients.

In a stand mixer fitted with the paddle attachment, cream the butter and sugars together at medium-high speed until light and fluffy, about five minutes. Make sure to stop periodically to scrape down the sides and the paddle so you have even mixing. Then, set the mixer on low speed and begin adding one egg at a time. Add the next egg once the previous one is just mixed in.

Editor’s Tip: Before beginning the recipe, let the buttermilk and eggs come to room temperature so that they blend and emulsify into a beautiful batter. If you don’t have any buttermilk on hand, you can make buttermilk with regular milk and vinegar.

Step 2: Bake the cake

In a small bowl, combine the buttermilk and bourbon. On low speed, alternately add one-third of the flour mixture and one-half of the bourbon mixture to the egg mixture. Repeat until all ingredients have been incorporated. As soon as you add the last third of the flour, turn off the mixer and gently blend by hand until just incorporated.

Thoroughly grease the Bundt pan, coating every nook and cranny. Then, dust the inside of the pan with flour, tapping and rotating the pan to create a thin, even coating of flour across its interior. Pour the cake batter in evenly. Place the pan on the middle rack and bake until the cake is golden brown, 40 to 45 minutes. It should spring back when pressed.

Meanwhile, in a small saucepan, melt the remaining butter, sugar and bourbon on low heat until the butter and sugar have melted. Remove from heat.

Step 3: Finish with the glaze

Once your Kentucky Derby cake is done baking, remove it from the oven, but leave the cake in the pan. Poke numerous holes in the top of the cake with a wooden skewer. Pour three-quarters of the glaze over the top, letting the mixture soak into the holes. (If the glaze has thickened, heat on low until it’s easily pourable once again.) Let the cake rest for half an hour.

Flip the cake onto a cake plate (with the glazed part on the bottom). Gently brush or pour the remaining glaze on top of the cake. The best way to frost a Bundt cake with glaze is to transfer the glaze to a liquid measuring cup and slowly pour it on top, starting from the inside and working your way out. Serve cake slices with a cup of coffee or a refreshing mint julep.

Editor’s Tip: Did you have trouble freeing your cake from the Bundt pan? No matter how well you grease a Bundt pan, sometimes it just doesn’t want to come out gracefully. If this is the case, let the glaze soak into the cake for a few minutes, then try again. Sift powdered sugar gently and evenly over the cake. This hides any blemishes and adds a nice, gentle sweetness to the cake.

Jennifer Schwarzkopf for Taste Recipes

How to Store Kentucky Derby Bourbon Cake

Once the cake has cooled to room temperature, store it in an airtight container or on a cake stand under a cake dome. It can be kept at room temperature for up to seven days or stored in the fridge for up to 10 days. I always like to press a piece of storage wrap against the cut sides of the cake to prevent it from drying out.

Can you make Kentucky Derby cake ahead of time?

Yes, you can make Kentucky Derby cake ahead of time! Bake and glaze the cake the day before serving for the freshest results. Store it, covered with a cake dome, at room temperature so the glaze has a chance to soak in and the flavors can meld together.

You can also freeze the cake and defrost it once you’re ready to serve it. Cake can be frozen for up to eight months, but we recommend baking this one up to one month in advance for the freshest results. Bake the cake, let it cool, cover it tightly with storage wrap and then freeze it. When you’re ready to enjoy it, unwrap the cake and let it thaw at room temperature. Finish the cake with its bourbon glaze and serve it!