Whoever said whiskey and soda mixtures only work in cocktails obviously hasn’t tried our beloved Bourbon-And-Cola Bundt Cakes! This light and fluffy dessert is one of Southern Living’s most requested recipes for good reason. These mini cakes have a delicate chocolate flavor that’s sure to impress even the choosiest dessert critics. Bourbon-and-Coke, the classic cocktail, is the foundation of this tasty sweet. The carbonation in the soda actually helps the moist and dense cake batter rise, resulting in an irresistibly airy treat. Make sure to select good, quality bourbon; it adds a smoky richness that perfectly balances the acidity of the cola and the sweetness of the chocolate.

Butter, sugar, vanilla, and cocoa blend effortlessly to create a charming dessert that will make your taste buds tingle. And, of course, the chocolate glaze is definitely worth mentioning. Made with many of the same ingredients as the cake, the warm and flavorful drizzled chocolate glaze tops off the Bourbon-and-Cola Bundt Cakes flawlessly. This recipe can be made in one large Bundt pan, but for an adorably cute and fun party presentation, mini Bundt pans – also known as brownie Bundt pans – are the way to go! With only 20 minutes of hands-on time, this recipe is a new and exciting way to serve up a Bourbon-and-Coke at your football tailgates this fall.

To begin, preheat your oven to 350˚, and beat the butter at a medium speed with an electric mixer until it’s smooth and creamy. Gradually add in the sugar, and beat until perfectly blended. Next, slowly add the eggs and vanilla. Stir together the soda, buttermilk, and bourbon in a small bowl, and combine the flour, cocoa, baking soda, and salt. Once completed, add the flour mixture to the butter mixture, and pour the batter into 3 lightly greased 12-cup brownie Bundt pans. Bake at 350˚ for about 15 minutes, and drizzle the Bourbon-and-Cola Bundt Cakes with our delectable, mouth-watering chocolate glaze. This dessert will keep you coming back for more, guaranteed!

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