Perfect Smoked Bourbon Old Fashioned Cake
A rich, smoky bourbon-infused cake inspired by the classic old fashioned cocktail, featuring a tender crumb and a bourbon glaze. This cake combines warm smoky aromas with bright citrus notes for a cozy dessert experience.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 2 ½ cups (320g) all-purpose flour, sifted
- 2 teaspoons (8g) baking powder
- ½ teaspoon (2g) baking soda
- ½ teaspoon (3g) salt
- ¾ cup (170g) unsalted butter, softened
- 1 cup (200g) packed brown sugar
- ½ cup (100g) granulated sugar
- 3 large eggs, room temperature
- 1 cup (240ml) buttermilk (or milk + 1 tbsp vinegar)
- ½ cup (120ml) smoked bourbon
- Zest of 1 large orange
- 2 teaspoons Angostura bitters
- ¼ cup (60ml) bourbon (for glaze)
- 1 cup (120g) powdered sugar, sifted
- 1 tablespoon fresh orange juice
- 1 tablespoon (14g) butter, melted
Instructions
- Prepare the smoked bourbon: If using a smoke gun, pour ½ cup bourbon into a heatproof glass or bowl, puff smoke over it for 2 minutes, cover tightly, and let infuse for 10 minutes. Alternatively, gently warm bourbon with a cinnamon stick on low heat for 5 minutes, then cool.
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round or bundt cake pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat softened butter with brown sugar and granulated sugar until light and fluffy, about 3-4 minutes.
- Beat in eggs one at a time, fully incorporating each before adding the next.
- In a separate bowl, whisk smoked bourbon, buttermilk, orange zest, and bitters until combined.
- With mixer on low, alternately add dry ingredients in three parts and bourbon-buttermilk mixture in two parts, beginning and ending with dry ingredients. Mix just until combined.
- Pour batter into prepared pan and smooth the top. Tap pan gently to release air bubbles.
- Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool cake in pan for 15 minutes, then transfer to a wire rack to cool completely.
- Prepare bourbon glaze: In a small saucepan, combine bourbon, powdered sugar, orange juice, and melted butter. Warm over low heat, whisking until smooth and slightly thickened, about 3-5 minutes. Do not boil.
- Drizzle glaze over cooled cake and let set for about 20 minutes before slicing.
Notes
If you don’t have a smoker or smoke gun, warming bourbon with a cinnamon stick on low heat can mimic smoky flavor. Avoid overmixing batter to keep cake tender. Let cake cool completely before glazing to prevent glaze from melting off. For a more intense smoke flavor, increase smoke infusion time carefully. Splash more buttermilk if batter is too thick. Variations include gluten-free flour substitution, non-alcoholic adaptation with orange juice and vanilla extract, and spiced or chocolate twists.
Nutrition
- Serving Size: 1 slice (1/12 of cak
- Calories: 320
- Sugar: 28
- Fat: 14
- Carbohydrates: 42
- Protein: 4
Keywords: smoked bourbon cake, old fashioned cake, bourbon dessert, cocktail cake, easy cake recipe, bourbon glaze, smoky cake