This Chocolate Bourbon Pound Cake is a wonderful everyday dessert — simple to mix, easy to bake, and rich with flavor. It’s a classic bundt cake that takes some time in the oven, but the result is absolutely worth the wait.
Bold chocolate, a touch of coffee to intensify the cocoa notes, and a splash of bourbon combine into a deeply satisfying flavor profile. The coffee doesn’t make the cake taste like coffee; it simply enhances the chocolate. The bourbon adds warmth and depth, making each bite memorable.
Chocolate and bourbon are a natural pairing — try a scoop of dark chocolate ice cream with a little bourbon poured over it for a simple, elegant treat when the weather turns warm.
Nick Malgieri, who created this recipe, is an accomplished pastry chef and teacher. He founded the baking program at the Institute of Culinary Education in New York City and has authored many respected cookbooks. If you have a chance to take one of his classes, you’ll pick up professional techniques and helpful tips that make baking easier and more reliable.
When I took a class with him, I learned several techniques I still use — small details from pros can make a big difference in the finished cake.
For bundt cakes, thorough greasing is essential. I recommend using room-temperature butter spread with a paper towel to coat every nook and cranny of the pan — start at the bottom, then the sides, and finish with the center tube. This ensures a clean release and a beautiful final shape.
While there are optional chocolate and vanilla glazes you can use to finish this cake, a sprinkle-only topping creates a whimsical “snow shower” look and keeps things simple. Both glazes and the sprinkles are attractive finishing options depending on how dressed-up you want the cake to be.
I hope you enjoy making this Chocolate Bourbon Pound Cake and savor every bite!
If you make this recipe, please leave a comment and rating — feedback from readers is always appreciated.
Ingredients needed for Chocolate Bourbon Pound Cake:
- Cake: unsweetened chocolate, hot brewed coffee, hot water, bourbon, all-purpose flour, granulated sugar
- Baking soda, salt, unsalted butter, eggs, vanilla extract
- Chocolate glaze (optional): unsweetened cocoa powder, butter, confectioners’ sugar, vanilla, hot water
- Vanilla glaze (optional): confectioners’ sugar, melted butter, vanilla, milk
PRO Tip:
If your eggs are straight from the refrigerator, warm them by placing the uncracked eggs in a bowl of very hot water for about 5 minutes. They’ll come to room temperature quickly and mix more evenly into the batter.
PRO Tip:
Make sure your butter is soft enough to spread easily when coating the bundt pan. If butter is too cool it won’t reach all the grooves and the cake may stick in places.
How to make Chocolate Bourbon Pound Cake:
- Preheat the oven to 325°F (163°C) and position a rack in the lower third. Thoroughly butter a large bundt pan, paying attention to every groove.
- Place the chopped chocolate in a bowl and pour the hot brewed coffee and hot water over it. Let it sit 1–2 minutes, then whisk until smooth. Stir in the bourbon.
- In the bowl of a stand mixer fitted with the paddle attachment, whisk together the flour, granulated sugar, baking soda, and salt.
- Add the softened butter and beat on low until it is fully incorporated and the mixture resembles coarse crumbs with small butter-coated pieces. Scrape the bowl.
- With the mixer on low, add the eggs one at a time, then the vanilla. Beat 1 minute, scrape the bowl, add half the chocolate-bourbon mixture and mix on low for 1 minute. Add the remaining chocolate mixture, mix on low, then increase speed to medium and beat for 2 minutes. The batter will be more liquid than typical pound cake batters.
- Pour the batter into the prepared bundt pan, filling no more than three-quarters full. Bake 60–70 minutes, or until a thin knife inserted midway between the edge and the center tube comes out clean.
- Cool the cake in the pan for 15 minutes, then invert onto a wire rack set over parchment and cool completely.
- Optional — Chocolate glaze: melt cocoa and butter over low heat, remove from heat, stir in confectioners’ sugar and vanilla, then add hot water 1 teaspoon at a time until smooth. Pour over the cooled cake and sprinkle immediately if desired. Let set 15–30 minutes.
- Optional — Vanilla glaze: whisk confectioners’ sugar, melted butter, and vanilla, adding milk 1 tablespoon at a time until the glaze falls in ribbons yet holds shape briefly. Drizzle over the cooled cake, sprinkle if desired, and let set 30–60 minutes depending on thickness.
PRO Tip:
Use a good-quality bourbon — if you wouldn’t enjoy sipping it, it won’t improve the cake. For those who need a gluten-free-safe substitute for bourbon, 1/2 cup potato vodka with 1 1/2 teaspoons brown sugar approximates the flavor without using whiskey.
PRO Tip:
If using a smaller bundt pan, only fill to about three-quarters to allow for rising. Placing the pan on a baking sheet while baking can protect your oven in case of a spill.
Chocolate Bourbon Pound Cake (Gluten Free)
This Chocolate Bourbon Pound Cake is rich with chocolate, enhanced by coffee and finished with a touch of bourbon. The coffee deepens the chocolate flavor while the bourbon adds subtle warmth — together they make a delicious, well-balanced cake.
Ingredients
Bundt Cake
- 5 ounces (142g) unsweetened chocolate, chopped
- 1 cup (227g) very hot brewed coffee
- 1/2 cup (113g) hot water
- 1/2 cup (113g) good-quality bourbon or extra coffee
- 2 cups (240g) all-purpose flour
- 2 cups (400g) granulated sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 8 ounces (2 sticks; 227g) unsalted butter, softened, cut into chunks
- 3 large eggs (150g), at room temperature
- 2 teaspoons vanilla extract
Chocolate Glaze (optional)
- 6 tablespoons (32g) unsweetened cocoa powder
- 5 tablespoons (71g) butter
- 1 cup (113g) confectioners’ sugar
- 3/4 teaspoon vanilla extract
- 2 tablespoons hot water, divided (only use as needed)
Vanilla Glaze (optional)
- 2 cups (227g) confectioners’ sugar
- 2 tablespoons melted butter
- 1/2 tsp vanilla extract
- 1 to 3 tablespoons milk, more as needed
Instructions
- Preheat oven to 325°F (163°C). Butter a large bundt pan thoroughly.
- Place chopped chocolate in a bowl and pour the hot coffee and hot water over it. Let sit 1–2 minutes, then whisk until smooth. Stir in the bourbon.
- In the mixer bowl, whisk together flour, sugar, baking soda, and salt.
- Add the butter and beat on the lowest speed until the butter is fully incorporated and the mixture resembles coarse crumbs. Scrape the bowl.
- With the mixer on low, add the eggs one at a time, then the vanilla. Beat 1 minute, scrape, add half the chocolate mixture and mix on low for 1 minute. Add the remainder, then increase speed to medium and beat 2 minutes.
- Pour batter into the prepared pan (about 3/4 full) and bake 60–70 minutes, until a thin knife inserted midway between the side and center tube comes out clean.
- Cool in the pan 15 minutes, then invert onto a wire rack and cool completely.
- For the chocolate glaze: melt cocoa and butter over low heat, remove from heat, stir in confectioners’ sugar and vanilla, add hot water 1 teaspoon at a time until smooth, pour over cake, and let set about 30 minutes.
- For the vanilla glaze: whisk confectioners’ sugar, melted butter, and vanilla, add milk 1 tablespoon at a time until it ribbons, drizzle over cake, and let set 30–60 minutes.
Note: If using a smaller bundt pan, only fill to 3/4 full to prevent overflow. Placing the pan on a lined baking sheet can help contain any spills.
Notes
Recipe adapted from Nick Malgieri’s Bake! and refined for home bakers. For a gluten-free version, use a reliable gluten-free flour blend, weighing your cups to ensure consistent results. Distilled spirits are generally considered gluten free; if you need to avoid bourbon, substitute 1/2 cup potato vodka mixed with 1 1/2 teaspoons brown sugar to mimic the flavor.
Nutrition Information:
Yield: 14 | Serving Size: 1
Amount per serving (estimate): Calories 189; Total Fat 10g; Saturated Fat 6g; Cholesterol 63mg; Sodium 213mg; Carbohydrates 18g; Fiber 1g; Protein 4g.
Nutrition estimates are calculated by online tools and are provided as a guideline only.
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