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Perfect Bourbon Pecan Bundt Cake Recipe with Easy Brown Butter Glaze

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A moist and tender bourbon pecan bundt cake with a nutty brown butter glaze that delivers rich flavor and satisfying crunch, perfect for celebrations or cozy gatherings.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup (227 g) unsalted butter, softened
  • 1 ½ cups (300 g) brown sugar, packed
  • ½ cup (100 g) granulated sugar
  • 4 large eggs, room temperature
  • 2 tsp pure vanilla extract
  • ¼ cup (60 ml) bourbon (optional, can substitute with apple juice or omit)
  • 1 cup (240 ml) buttermilk
  • 1 ½ cups (150 g) chopped pecans, toasted
  • For the Brown Butter Glaze:
  • 6 tbsp (85 g) unsalted butter, browned
  • 1 cup (120 g) powdered sugar, sifted
  • 1 tsp pure vanilla extract
  • 1 tbsp (15 ml) bourbon (optional)
  • Pinch of salt

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 10-12 cup bundt pan thoroughly with butter or baking spray. Lightly dust with flour and tap out the excess.
  2. Toast the pecans by spreading them on a baking sheet and baking for 8-10 minutes or until fragrant. Let cool.
  3. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  4. In a mixer bowl, beat softened butter with brown sugar and granulated sugar until light and fluffy, about 3-4 minutes.
  5. Add eggs one at a time, beating well after each addition.
  6. Stir in vanilla extract and bourbon until combined.
  7. Add the flour mixture in three parts, alternating with buttermilk in two parts, beginning and ending with flour. Mix each addition just until combined.
  8. Fold in toasted pecans gently with a spatula.
  9. Pour batter into prepared bundt pan, smooth the top, and tap the pan lightly to release air bubbles.
  10. Bake for 50-60 minutes, checking doneness with a toothpick. Tent with foil after 40 minutes if browning too quickly.
  11. Cool cake in pan for 15 minutes, then invert onto a wire rack to cool completely, about 1 hour.
  12. To make the brown butter glaze, melt butter in a small saucepan over medium heat, swirling occasionally until golden brown and nutty aroma appears, about 5-6 minutes. Remove from heat immediately.
  13. Whisk browned butter with powdered sugar, vanilla, bourbon (if using), and a pinch of salt until smooth and pourable. Add a splash of milk if too thick.
  14. Drizzle glaze evenly over cooled cake and let it drip down the sides.
  15. Slice with a serrated knife and serve. Store leftovers covered at room temperature or in the fridge.

Notes

Use a light-colored pan for browning butter to avoid burning. Do not overmix the batter after adding flour to keep the cake tender. Toast pecans to enhance flavor. Let cake cool completely before glazing to prevent glaze from melting into a thin puddle. For gluten-free, substitute flour with a 1-to-1 gluten-free blend. For dairy-free, use coconut oil and plant-based milk with vinegar as buttermilk substitute.

Nutrition

Keywords: bourbon bundt cake, pecan cake, brown butter glaze, easy bundt cake, moist bundt cake, holiday dessert, celebration cake

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