Mini Chocolate Bundt Cakes with Bourbon & Coke Glaze! A classic cocktail-turned-cake, these chocolatey bites are rich and fudgy, crowned with a generous drizzle of Bourbon & Cola Glaze.
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Whether you like to watch The Kentucky Derby and make it an occasion with friends or simply enjoy bourbon like I do, you'll love these Mini Chocolate Bundt Cakes with Bourbon & Coke Glaze!
These mini chocolate cakes pack a big punch of rich, chocolate flavor and a healthy dose of bourbon, making them a suitable treat for the 21+ crowd alone. (They can also be made sans bourbon, so be sure to check the variations area for an alcohol-free version!)
Topped with a mouthwatering Bourbon & Coke glaze, these delectable bites will be a winner at any gathering.
Looking for more Kentucky Derby-inspired recipes? Try my Pimento Cheese, Race Day Pie, Benedictine Spread or Classic Mint Julep!
This recipe is naturally vegetarian and can be made gluten-free.
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Ingredients
- Butter
- Granulated sugar
- Eggs
- Vanilla extract
- Coca-Cola
- Buttermilk
- Bourbon
- All-purpose flour
- Unsweetened cocoa powder
- Baking soda
- Sea Salt
- Powdered sugar
INSTRUCTIONS
Preheat oven to 350℉. Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beat until blended. Add eggs and vanilla; beat at low speed until blended.
Stir together cola, buttermilk, and bourbon in a small bowl. Combine flour and next 3 ingredients in another bowl. Add flour mixture to butter mixture alternately with cola mixture. Beat at low speed just until blended after each addition, stopping to scrape bowl as needed.
Pour batter into 3 lightly greased 12-cup Bundt pans, filling each three-fourths full.
Bake at 350℉ for 12 to 15 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans on a wire rack 10 minutes. Remove from pans to wire racks, and cool 30 minutes.
Meanwhile, make the glaze: Whisk together butter, Coke and cocoa in a 2-qt. saucepan over medium-low heat, stirring constantly, until butter melts.
Remove from heat; stir in bourbon. Beat in powdered sugar at medium speed with an electric mixer until smooth.
Drizzle warm Bourbon-and-Cola Glaze over cakes.
Note: Batter can be poured into 1 greased and floured 15-cup Bundt pan. Bake at 350 degrees for 50 minutes to 1 hour or until a wooden pick inserted in center comes out clean.
Recipe FAQ's
Once completely cooled, place the mini chocolate cakes in an airtight container and store at room temperature for up to 5 days. It's best to glaze these just before serving.
Yes. Cool the cakes completely and do not glaze. Place them in an airtight, freezer-safe container or zip-top bag in the freezer for up to 3 months. When ready to enjoy, remove and defrost at room temperature and glaze before serving.
Variations & Substitutions
Try these variations!
- Use a different spirit. They won't be "bourbon & Coke" cakes anymore, but you can also use your favorite whiskey or rum in place of bourbon for an equally delicious combo.
- Omit the liquor. Not a fan of bourbon? No problem! Replace the bourbon with additional cola or milk. The mini chocolate cakes are still delicious!
- Add half a cup of chopped, toasted walnuts or pecans to the batter for a nutty twist.
Diet-Specific Substitutions
- Gluten-Free: Use your favorite cup-for-cup gluten-free flour instead of reglar.
Bourbon and Coke Mini Chocolate Bundt Cakes
Ingredients
- 1½ cups butter softened
- 2½ cups sugar
- 3 large eggs
- 1½ tsp. vanilla extract
- 1 cup cola soft drink
- ¾ cup buttermilk
- ½ cup bourbon
- 3 cups all-purpose flour
- ½ cup unsweetened cocoa
- 1½ tsp. baking soda
- ½ tsp. table salt
Bourbon & Coke Glaze
- ¼ cup butter
- 3 tablespoons Coca Cola
- 2½ tablespoons unsweetened cocoa powder
- 1 tablespoon bourbon
- 2 cups powdered sugar plus 2 tablespoons
Instructions
- Preheat oven to 350℉. Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beat until blended. Add eggs and vanilla; beat at low speed until blended.
- Stir together cola, buttermilk, and bourbon in a small bowl. Combine flour and next 3 ingredients in another bowl. Add flour mixture to butter mixture alternately with cola mixture. Beat at low speed just until blended after each addition, stopping to scrape bowl as needed.
- Pour batter into 3 lightly greased 12-cup Bundt pans, filling each three-fourths full.
- Bake at 350℉ for 12 to 15 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pans on a wire rack 10 minutes. Remove from pans to wire racks, and cool 30 minutes.
- Meanwhile, make the glaze: Whisk together butter, Coke and cocoa in a 2-qt. saucepan over medium-low heat, stirring constantly, until butter melts.
- Remove from heat; stir in bourbon. Beat in powdered sugar at medium speed with an electric mixer until smooth.
- Drizzle warm Bourbon-and-Cola Glaze over cakes.
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