When I turned 21 ages not too long ago, a dear friend of mine who happens to be a home baker, made a black forest cake for me. It was by far the moist-est cake I’ve ever tasted. Period. The secret is not because she used a dozen of eggs, but Johnnie Walker… a full bottle of it. It’s meant to be a celebration for being of enough age to drink legally and show your drunken move out loud. You can imagine how moist and flavorful is the cake, every bite of it. I wish they had social media at that time, so I could take a snap of it.
This month, Laura of From Gate to Plate is hosting November Bundt Bakers… and guess what? The theme is booze. I really had a fun time baking with booze. Frederick is a fan of bourbon. However, he only likes to drink one or two shots and left the rest on the cupboard, so I used the rest of the bottle for my baking. As a drink, bourbon is just way too strong for me, so I only use them as my baking or cooking ingredients. This weekend, I’ll be making bourbon-glazed brussels sprouts for our Thanksgiving gathering and I just can’t wait to taste them.
Talking about Bundt cake – this is one of the moist-est bundt cake I’ve ever made, with a ‘to-die-for’ chocolate glaze. I’ve sent this to a bunch of friends and they all have one comment… this is one flavorful bundt cake, so… be ready for a second serving.
Ingredients
Banana Bourbon Bundt Cake:
- 2 ripe banana mashed
- 1 cup butter room temperature
- 11/2 cups light brown sugar
- 3 eggs
- 3 cups flour
- 11/2 tsp baking powder
- 1/4 tsp salt
- 3/4 tsp baking soda
- 11/2 cup buttermilk
- 1/2 cup bourbon
Chocolate Ganache:
- 1/2 cup dark chocolate
- 1/2 cup heavy cream
- 1 tsp instant coffee
Instructions
- Preheat the oven at 375F.
- In a bowl, mix the flour, baking powder, salt, baking soda. Set aside.
- Mix butter with brown sugar and whisk for about 3 minutes.
- Add eggs to the mixture one at a time.
- Alternatively, add flour mixture and buttermilk. Mix well.
- Add mashed banana to the mixture, then add bourbon. Mix well.
- Pour batter into bundt pan and bake for 40-45 minutes, or until a wooden toothpick inserted into cake comes out clean. Cool cake for 20 minutes in the pan, then invert onto serving plate.
- Chocolate Ganache: combine all the ingredients in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
- Pour the ganache over the cooled cake. Let the cake stand until the glaze is set, at least 30 minutes, before serving.
Check out what the others bake this month….
- Anisette and Orange Bundt Cake by Samantha at Un Mordisco Un Pecado
- Apple Bundt Cake with Whiskey Salted Caramel by Lauren at From Gate to Plate
- Baba au Rhum by Terri at Love and Confections
- Banana Bourbon Bundt Cake by Linda at Brunch with Joy
- Champagne Soaked Cranberry Bundt Cake by Teri at The Freshman Cook
- Chestnut and Rum Kugelhopf by Jelena at A Kingdom for A Cake
- Chocolate Baileys Bundt Cake by Bea and Mara at I Love Bundt Cakes
- Chocolate Chambord Mini Bundt Cakes by Tara at Noshing With The Nolands
- Chocolate Guinness Bundt by Veronica at My Catholic Kitchen
- Chocolate Kahlua Bundt Cake by Lauren at Sew You Think You Can Cook
- Chocolate Kahlua Bundt Cake with Kahlua Glaze by Tanya at DessertStalking Blog
- Coffee Baileys Bundt Cake by Kathya at Basic N Delicious
- Frangelico and Fig Bundt Cake by Victoria at Just One Bite Baking
- Gin and Tonic Bundt by Jane at Jane’s Adventures in Dinner
- Gingerbread Rum Bundt Cake by Laura at Baking in Pyjamas
- Grand Marnier and Chocolate Chips Bundt Cake with Seville Orange Sauce by Anna at Media racion doble, Por Favor
- Grand Marnier and Tangerine Bundt Cake by Caro at En la Cocina de Caro
- Guinness Chocolate Bundt Cake by Patricia at Patty’s Cake
- Irish Coffee Bundt Cake by Laura at The Spiced Life
- Kentucky Bourbon Cake by Cassie at Cassie’s Kitchen
- Lemon Rum Bundt by Catherine at Living the Gourmet
- Limoncello Bundt Cake by Natalia at Principiando en la Cocina
- London Porter Bundt with Lemon Glaze by Stacy at Food Lust People Love
- Peach Brandy Pound Cake by Renee at Magnolia Days
- Pomegranate and Chocolate with Rum Glaze by Rocio at Kidsandchic
- Pumpkin Spice Bundt Cake by Wendy at A Day in the Life on the Farm
- Rum Pudding Cake by Rebekah at Making Miracles
- Rum Raisin Apple Bundt by Maleka at La Luna en Dulce
- Southern Sweet Potato, Bourbon, and Pecan Bundt by Margaret at Tea and Scones
- Spiced Apple Cider Bundt Cake with Bourbon Glaze by Tux at Brooklyn Homemaker
- Tangerine Screwdriver Mini Bundts by Kelly at Passion Kneaded
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to [email protected].
What a lovely cake.
Thanks, Wendy. 🙂
What a moist and delicious looking cake! That glaze looks so silky and decadent!
I love baking with bourbon too- I love the sweet caramely flavor of it, but I must admit I like drinking it even more!
Your bourbon glazed brussels sprouts sound amazing!
Right? Baking with bourbon is awesome.
Veery nice recipe 🙂
Thanks, Carola.
What a delicious looking cake. This would be wonderful to have in the morning with coffee!
Thank you for sharing with Bundt Bakers. Blessings, Catherine xo
Totally! Love pairing it with coffee or black tea.
This looks bananas good!
Thanks, Jocelyn. It totally drives me banana. 🙂
Yum!! I love banana and chocolate combinations. It looks even better when bourbon is involved. Great recipe!
That sounds absolutely heavenly! Love the combination of banana and chocolate!
That slice of cake looks mouthwatering.
ohhhh deliciousssssssss !!! I want a piece
This cake sounds like it is to die for! I love bourbon in baked goods. This sounds similar (although better-shaped) to the Smitten Kitchen bourbon banana bread. Have you ever tried it? It’s fantastic!
Oh, I’ve never seen that one. I should take a peek now. Thanks for letting me know, Nora.
Who knew alcohol was the key to marvelous moist cakes? Your Banana Bourbon Bundt truly does look deeeelicious, Linda! P.s. Bourbon with Brussel sprouts looks to be a fantastic idea, too!
Yes and I can’t agree more… 🙂
Looks so, so good!
Banana + Chocolate + Bourbon = Perfection. Love this combination!!
This bundt cake is gorgeous and I’m loving the addition of booze! What a fun bundt baking theme.
It looks delicious! I bet the addition of bourbon made it perfect!
wow – love a bundt with grog. Trying to Pin but the internet gods aren’t playing nice 🙁
Wow a whole bottle? How funny and yes that has got to be beautifully moist! I love the look of the slice of the cake especially! 😀
Bananas add such lovely moisture and flavor to cakes, Linda! What a beautiful Bundt!
Linda!! oh my gawd, this cake!!! gorgeous!! bananas, bourbon and chocolate?! LOVE! put chocolate ganache on anything and I’m there! love this!
Oooh this looks amazing!! I love banana and the glaze looks so shiny and delicious.
Now. I think I could add some bourbon to my regular banana bundt and come up with a great cake. Thanks for the idea.
This cake sounds heavenly, I’ve never baked with bourbon before so I can only imagine how wonderful it tastes. I love that you’ve added coffee to your glaze, everything sounds like it works very well together.
Glaze and Bundt…they both look amazing!!!
Never baked with bourbon, we´ll try, looks so delish!
What a wonderful combination! Very pretty too!
An entire bottle? Yeah, that sounds amazing! This cake also looks and sounds great. Right up my alley
Hi Linda
Is the oven temp right, most cakes are baked at 325, 350 degrees.
Hi Jackie, Thanks for asking. Yes, I usually use 350F. I use 325F baking some cakes, or even higher. Let me know how you like it when you get a chance to bake it 🙂