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How to Make Bertha's Big Bourbon Bundt Cake - A Step-by-Step Guide

Bertha's Big Bourbon Bundt Cake is a decadent dessert that is perfect for any special occasion or just as a sweet treat to enjoy with a cup of coffee. This rich and flavorful cake has a moist and tender crumb, and a delightful hint of bourbon that adds depth to the flavor profile.

Named after Bertha, a beloved grandmother with a passion for baking, this recipe has been passed down through generations and has become a cherished family favorite. The aroma of this cake baking in the oven...

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Ingredients

  • 1 cup butter, room temperature
  • 1 (8 ounce) package cream cheese, room temperature
  • 1 cup white sugar
  • ½ cup packed brown sugar
  • 4 eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup bourbon
  • 6 tablespoons unsweetened cocoa powder
  • 2 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 pinch salt
  • ¼ cup unsalted butter, at room temperature
  • ¼ cup unsweetened cocoa powder
  • ¾ cup packed brown sugar
  • 1 tablespoon bourbon
  • 1 cup toasted pecan pieces
  • ¼ cup unsweetened cocoa powder
  • 1 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon butter, softened
  • 5 tablespoons hot water or as needed

Information

  • Prep Time: 40 mins
  • Cook Time: 1 hr
  • Additional Time: 1 hr
  • Total Time: 2 hrs 40 mins
  • Servings: 12
  • Yield: 1 10 inch tube or Bundt cake

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt or tube pan.
  • Beat 1 cup butter, cream cheese, 1 cup sugar, and 1/2 cup dark brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in 1 teaspoon vanilla and 1/4 cup bourbon.
  • Sift together flour, 6 tablespoons cocoa powder, baking powder, and salt and set aside.
  • Prepare the filling: combine 1/4 cup butter, 1/4 cup cocoa powder, 3/4 cup brown sugar in a food processor and pulse to combine. Transfer to a bowl and mix in pecan pieces and 1 tablespoon bourbon; set aside.
  • Gradually add flour mixture to cake batter; beat on medium speed about 3 minutes. Spread half of the batter in bottom of the prepared pan and place teaspoonfuls of pecan filling around the center of batter. Cover with the remaining batter.
  • Bake in preheated oven until a toothpick inserted in the cake comes out clean, 55 to 70 minutes. Let cool on wire rack for about 20 minutes.
  • Invert cake onto a serving plate and allow it to cool completely before glazing.
  • For the glaze: sift 1/4 cup cocoa powder with 1 cup confectioners' sugar. Mix in 1 teaspoon vanilla, 1 tablespoon of butter, and 4 tablespoons hot water; add 1 to 2 more tablespoons water until desired consistency is reached. Spoon glaze over top of cooled cake.

    • Nutrition

    648 cal.

    • Total Fat: 36g
    • Saturated Fat: 19g
    • Cholesterol: 136mg
    • Sodium: 265mg
    • Total Carbohydrate: 75g
    • Dietary Fiber: 4g
    • Total Sugars: 50g
    • Protein: 9g
    • Vitamin C: 0mg
    • Calcium: 102mg
    • Iron: 3mg
    • Potassium: 245mg

    Categories

    Bundt cake recipes
    Baked goods recipes
    Dessert recipes
    Alcoholic dessert recipes