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Morgan Murphy’s Two-Bite Bourbon and Coke Cakes

Reprinted with permission from author Morgan Murphy from Bourbon & Bacon
Prep Time20 mins
Cook Time1 hr 20 mins
Total Time1 hr 40 mins
Course: Dessert
Cuisine: American
Servings: 3 Dozen
Author: The Kitchen Prep


  • 1 ½ cups butter softened
  • 2 ½ cups sugar
  • 3 large eggs
  • 1 ½ tsp. vanilla extract
  • 1 cup cola soft drink
  • ¾ cup buttermilk
  • ½ cup bourbon
  • 3 cups all-purpose flour
  • ½ cup unsweetened cocoa
  • 1 ½ tsp. baking soda
  • ½ tsp. table salt
  • Bourbon- and- Cola Glaze


  • Preheat oven to 350 degrees. 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 brownie pans, filling each three-fourths full.
  • Bake at 350 degrees 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.
  • Drizzle warm Bourbon-and-Cola Glaze over cakes.


Take note: Batter can be poured into 1 greased and floured 15-cup Bundt pan. Bake at 350 degrees for 45 to 50 minutes or until a wooden pick inserted in center comes out clean.