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This versatile cake has a mild bourbon flavor. It is a popular adult birthday cake in my family. Chocolate lovers can add chocolate chips to the topping. Frosting lovers can make a layer cake to fill and frost. Cream cheese or buttercream made with bourbon would be nice.
Tip: Make sure that the Bourbon you use is not harsh. For a non-dairy cake I strongly prefer Miyoko’s brand Vegan Butter, especially for the glaze.

Prep time:
Cook time:
Servings: 10


Cost per serving $1.26 view details


  1. Preheat oven to 325 degrees. Grease and flour baking pan of choice. In a small saucepan or in the microwave melt the butter. Set aside. In the bowl of a mixer combine the dry ingredients. Add the butter, brown sugar, eggs, whiskey and water. Blend until ingredients are completely mixed. Pour batter into the prepared pan. Bake until a cake tester comes out with only a few moist crumbs and the sides of the cake begin to pull away from the edges of the pan, approximately 35-40 minutes for a sheet pan, 50 minutes for a Bundt. Remove from the oven. For a Bundt cake, cool in pan for 10 minutes and then turn out onto a cooling rack to cool completely. Sheet cake can be cooled and served directly from the pan. When cake is completely cool drizzle with glaze and immediately sprinkle with pecans.
  2. Whiskey Glaze - In a medium saucepan melt the butter. Carefully add the bourbon and cook for a minute or two. Remove from heat and add the powdered sugar and vanilla. Blend well. Add water by the teaspoon if the glaze is too thick.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 160g
Recipe makes 10 servings
Calories 654  
Calories from Fat 274 42%
Total Fat 31.44g 39%
Saturated Fat 15.68g 63%
Trans Fat 0.0g  
Cholesterol 135mg 45%
Sodium 821mg 34%
Potassium 154mg 4%
Total Carbs 87.6g 23%
Dietary Fiber 1.5g 5%
Sugars 66.82g 45%
Protein 5.92g 9%



  • Judy Fisher
    October 20, 2017
    Sounds yummy! Looking forward to trying it.

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