Now this one's for the true chocolate lovers! Rich, bold, and decadent, this Mile High Bourbon Chocolate Pound Cake is the kind of dessert that turns heads the moment it hits the table.
Made with real Bourbon and rich deep chocolate flavor, this cake is tall, moist, and full of Southern charm. The bourbon adds just the right touch of flavor and complexity - complementing that buttery, melt-in-your-mouth texture we all love in a classic pound cake. This cake was finished with a rich, buttery glaze which not only gives this cake amazing flavor, but a beautiful shine as well. This cake is pure indulgence! Never made a Mile High Pound Cake? Not to worry, this recipe is complete with step by step instructions and video!
Video Tutorial
What Makes This Recipe Amazing
- Includes a delicious balance of flavor. The Bourbon boosts the flavor of the already flavorful Dutch Processed Cocoa Powder.
- Made with buttermilk for incredible moisture.
- Includes a how-to video for visual learners.
- Tested and perfected in the Whip It Like Butter kitchen!
Ingredients You'll Need for the Mile High Bourbon Chocolate Pound Cake
- All-Purpose Flour: Provides the perfect structure for that mile-high rise-dense, buttery, yet tender. Measure carefully to keep your cake moist and soft.
- Unsalted Butter: The foundation of every great pound cake. Use room temperature butter to achieve that smooth, creamy texture and rich, buttery flavor.
- Granulated Sugar: Sweetens the cake while helping to create a light, velvety crumb that balances beautifully with the cocoa and bourbon.
- Large Eggs: Add richness and stability to the batter. Should be room temperature eggs for even incorporation and to give the cake its proper lift.
- Buttermilk: Keeps the cake ultra-moist and complements the deep chocolate and bourbon flavors.
- Vanilla Extract: Boosts the chocolate and bourbon flavors throughout the cake.
- Unsweetened Dutch Processed Cocoa Powder: The star of the show! Use high-quality Dutch-process cocoa for a deep, smooth chocolate flavor and rich color. Highly recommend over regular cocoa powder.
- Bourbon: Adds a sophisticated depth of flavor that takes this pound cake from classic to unforgettable.
Tips for Success Before You Begin
- Dutch Processed Cocoa is a Must: High quality cocoa is important to the flavor profile of this pound cake. With Dutch processed cocoa, you will achieve a much richer and flavorful pound cake than with regular cocoa.
- Choose High Quality Bourbon: Bulleit Bourbon was used for this pound cake. It adds a amazing flavor and merries well with the Dutch Processed Cocoa. Maker's Mark and Jack Daniels are also great brands to bake with.
- Start with Room Temperature Ingredients: Cold butter or eggs can cause the batter to curdle and affect the cake's texture. Let them sit out on the counter for approximately 2 hours prior to baking.
- Cream the Butter and Sugar Thoroughly: This step is key to creating a light, fluffy base. Cream them together until the mixture is pale and creamy, approximately 5 minutes.
- Don't Overmix Once the Flour Is Added: Mix just until combined to avoid a tough cake.
- Cool Completely Before Slicing: Pound cakes continue to set as they cool-cutting too soon can cause crumbling or uneven slices.
- Use a 18 cup Bundt Pan.
Serving Suggestions
This Mile High Bourbon Chocolate Pound Cake is rich enough to stand on its own, but if you want to take it to the next level, here are a additional options for serving this cake.
- Add a chocolate ganache. For an extra-decadent touch, pour a glossy layer of ganache over the top and let it drip down the sides.
- Top with whipped cream or ice cream. Top with whipped cream or a scoop of vanilla ice cream.
- Dress it up for the holidays. Garnish with chocolate curls, dust with powdered sugar, or serve on a festive cake stand for an elegant holiday dessert centerpiece.
Storage Instructions
Store at room temperature, in an airtight container, for up to 5 days.
Refrigerate up to 5 days; bring to room temperature before serving.
Freeze whole or in slices, well-wrapped, for up to 3 months.
| Storage Method | Duration | Notes |
| Airtight container, room temp | 5 days | Wrap in plastic for best results |
| Refrigerator (airtight) | 5 days | Bring to room temp before serving |
| Freezer (sliced or whole) | 3 months | Wrap in plastic and foil; thaw overnight |
Mile High Bourbon Chocolate Pound Cake recipe
Ingredients
- Pound Cake Ingredients:
- 4 c All Purpose Flour
- 4 c Granulated Sugar
- 2 c Unsalted Butter - room temperature
- 10 Large Eggs - room temperature
- 1 c Dutch Processed Cocoa
- 1 c Buttermilk - room temperature
- ¼ c Bourbon
- 4 tsps Vanilla Flavor
- ½ tsp Baking Soda
- Pound Cake Glaze Ingredients:
- ¾ c Butter (1 ½ sticks) - room temperature
- â…“ c Water
- 1 ½ c Granulated Sugar
- ¼ c Bourbon
Instructions
- Pound Cake Instructions:
- Preheat your oven to 325 degrees.
- Combine the baking soda and cocoa with the flour and sit it to the side. Also, combine the bourbon with the buttermilk and sit it to the side.
- Using a hand or stand mixer, mix the butter and then slowly add in the sugar. Mix on low to medium speed until light and fluffy (approximately 5 minutes).
- Mix in the vanilla flavor.
- Add the eggs to the bowl one at a time, mixing until combined after each addition.
- Mix in the flour 1 c at a time, alternating with the buttermilk, beginning and ending with the flour.
- Spray a 18-cup bundt pan with baking spray. Pour the batter into the pan and spread it evenly.
- Bake the pound cake for 1 hour and 30 minutes. (Bake longer if needed). The cake is done once a toothpick inserted in the center of the cake comes out clean.
- Remove the cake from the oven and allow it to cool for 10-15 minutes before removing it from the pan. (You may also choose to add glaze to the pound cake at this point). Begin to prepare your glaze while the cake is cooking.
- Pound Cake Glaze Instructions:
- In a large saucepan, add the butter and melt. Â
- Add the sugar to the pan and stir until combined.
- Add the water to the pan mixing well. Continue to stir frequently until a sugary syrup is formed. Do not allow it to boil.
- Once a sugary syrup is formed, remove it from the heat. Then add the bourbon into the pan mixing well.
- Remove the cake from the pan and brush the desired amount of the glaze over the cake. Serve and enjoy!
Video
Frequently Asked Questions
Why did my pound cake stick to the pan?
Make sure to grease all nooks and crannies thoroughly with baking spray or a butter/flour combo to avoid this issue. Grease your pan thoroughly and allow to cool at least 15 minutes before inverting.
Why did my pound cake sink in the center?
To avoid this issue, be careful not to overmix your pound cake and ensure your oven is pre-heated to proper temperature before placing it in the oven. An oven thermometer is a great tool to check oven temperature. Also avoid opening the oven during the baking process.Â
Can I use natural cocoa powder instead of Dutch-processed cocoa?
You can; however, I strongly recommend trying the Dutch-process cocoa. It gives the pound cake a richer chocolate flavor. Natural cocoa will still work just fine if you choose to use it.
How do I know when my pound cake is done?
Insert a toothpick into the center-if it comes out clean or with just a few moist crumbs, your cake is ready. Also, the top should be golden brown and spring back lightly when touched.
Can I make this cake without bourbon?
Yes! If you prefer not to use alcohol, you can just eliminate it. You may also choose to use bourbon extract versus the alcohol.
What's the best bourbon to use for baking?
My personal favorites are Bulliet, Maker's Mark, and Jim Beam.
Can I use salted butter instead of unsalted?
Yes, but reduce any added salt in the recipe. Salt will only elevate the flavor.
More Pound Cakes You May Enjoy
Picture sinking your teeth into this moist, delicious Mile High Butter Rum Pound Cake covered in a butter rum glaze!
Mile High Sweet Potato Pound Cake with a Bourbon Caramel Glaze is a must have addition to your dessert menu!
German Chocolate Pound Cake - topped with made from scratch German Chocolate Icing topped with a chocolate drizzle.
Joyce Watkins says
I love all of her recipes. I love how she gives us instruction on the cakes you are making. She is a amazing bakery.
Ashley Frederick says
Appreciate you so much Joyce! You are too kind!
Carol Stults says
This cake looks delicious!
I found your recipe adjuster on your index card and reduced the servings to 12 which would equal a regular 12 cup Bundt cake recipe—is this correct? Would the oven temperature remain the same and would the cooking time be the same or a shorter time period.
I enjoy your newsletters and videos. They are so helpful!
Ashley Frederick says
Thank you so much! Yes that' correct. Baking temp is the same. Standard pound cakes take less time to bake, about an hour and 15 minutes. I'm glad I could help! Appreciate you!
Sonia Hickman says
Can I please have recipe for regular chocolate bourbon pound cake instead of a mile high recipe. Thank you
Ashley Frederick says
This is the only Bourbon Chocolate Pound Cake recipe I have love. You can use the recipe adjuster in my recipe card to tailor it to your liking.