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Chocolate Bourbon Bundt Cake Recipe

This chocolate bourbon Bundt cake recipe has a spirited flavor profile that chocolate and bourbon lovers will enjoy. Recipe courtesy Paula of bell’alimento.

Servings: 9

Active time: 15 minutes

Total time:


  • 2 c cake flour
  • 3/4 c natural unsweetened cocoa powder
  • 1 1/2 tsp baking soda
  • 3/4 tsp kosher salt
  • 1 1/2 sticks unsalted butter, room temperature
  • 2 c packed brown sugar
  • 3 Davidson's Safest Choice® pasteurized egg(s)
  • 1 1/2 tsp pure vanilla extract
  • 1 c buttermilk
  • 3/4 c brewed coffee
  • 2 Tbsp bourbon
  • caramel sauce to taste


  1. Preheat oven to 350°F. Spray a Bundt pan with non-stick cooking spray. Set aside.
  2. Sift flour, cocoa, baking soda, and salt into medium bowl. Set aside.
  3. Using electric or stand mixer, beat butter until smooth. Add sugar and beat until well blended, about 2 minutes. Add eggs 1 at a time, beating well after each addition. Add vanilla and mix to combine.
  4. Add flour mixture in 3 portions alternating with buttermilk in 2 portions, beating just until blended after each addition. Gradually add coffee and bourbon, beat until smooth.
  5. Pour batter into pan, removing any air bubbles. Bake 40-45 minutes, until toothpick inserted into center comes out clean. Cool cake in pan on rack 10-15 minutes. Invert cake and drizzle with caramel sauce.

Nutrition Facts

Serving Size (1/9 of recipe)
Total Servings 9

Amount Per Serving:

Nutrition Category Amount
Calories 490
Calories from Fat 160
Total Fat 18g (28% DV)
Saturated Fat 10g (50% DV)
Trans Fat 0.5g
Cholesterol 105mg (35% DV)
Sodium 440mg (18% DV)
77g (26% DV)
Dietary Fiber 3g (12% DV)
Sugars 49g
Protein 7g
Vitamin A 10%
Vitamin C 0%
Calcium 10%
Iron 20%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.