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Best Bourbon Pecan Bundt Cake Recipe with Easy Caramel Glaze

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A moist and flavorful bourbon pecan bundt cake topped with a luscious caramel glaze, perfect for gatherings or a special treat. This recipe balances the warmth of bourbon with toasted pecans and a silky caramel finish.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup (225g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 3 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • ½ cup (120ml) bourbon
  • 1 cup (240ml) buttermilk
  • ¾ cup (90g) chopped pecans, toasted
  • For the caramel glaze:
  • ½ cup (115g) unsalted butter
  • ¾ cup (150g) brown sugar
  • ⅓ cup (80ml) heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Generously grease your 10-inch bundt pan with butter or non-stick spray, then dust with flour, tapping out the excess.
  2. Spread chopped pecans on a baking sheet and toast in the oven for about 5–7 minutes, stirring once halfway. Let cool.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
  4. Using a mixer, beat softened butter with granulated sugar until light and fluffy, about 3-4 minutes.
  5. Beat in eggs one at a time, mixing well after each. Stir in vanilla extract.
  6. Alternately add the dry mixture and buttermilk to the butter mixture, starting and ending with dry ingredients. Mix just until combined.
  7. Fold in toasted pecans gently.
  8. Transfer batter to prepared bundt pan, smoothing the top with a spatula.
  9. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Start checking at 50 minutes.
  10. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely, about 1 hour.
  11. To make the caramel glaze, melt butter with brown sugar in a saucepan over medium heat, stirring until bubbly and smooth.
  12. Remove from heat and whisk in heavy cream, vanilla extract, and salt. Let cool slightly until thickened but pourable.
  13. Drizzle the caramel glaze over the cooled cake, letting it drip down the sides. Optionally, sprinkle a few whole toasted pecans on top.

Notes

Use room temperature ingredients for best results. Do not overmix batter to avoid a dense cake. Toast pecans carefully to avoid burning. Grease and flour bundt pan thoroughly to prevent sticking. Let cake cool completely before glazing. If glaze is too runny, chill for 5-10 minutes before pouring.

Nutrition

Keywords: bourbon bundt cake, pecan cake, caramel glaze, easy bundt cake, bourbon dessert, pecan dessert, bundt cake recipe

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