Two-Bite Bourbon and Coke Cakes

Bourbon and Coke Cakes

Two-Bite Bourbon Cakes

Morgan Murphy has brought us these Two-Bite Bourbon and Coke Cakes as well as Bacon Baklava with Bourbon Honey Syrup, both from his Southern Living Bourbon & Baconbook. The classic beverage combo if bourbon and coke is featured here in small cakelets – you do need the small individual Bundt pans to make this recipe as pictured – with a buttermilk and cocoa cake accented with coke and bourbon and a cocoa-based glaze also including the duo. They are easy to make and fun to serve. They look like they are “just” chocolate cakes, but one bite and you know you are eating something unlike any other chocolate cake you have ever had.

 Two-Bite Bourbon Cakes

Excerpted with permission. Southern Living Bourbon & Baconby Morgan Murphy. Published by Oxmoor House 2014.



TOTAL: 1 HR., 40 MIN.

Two-Bite Bourbon and Coke Cakes
Makes: 3 dozen
  • 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-and-Cola Glaze:
  • ¼ cup butter
  • 3 Tbsp. cola soft drink
  • 2½ Tbsp. unsweetened cocoa
  • 1 Tbsp. bourbon
  • 2 cups plus 2 Tbsp. powdered sugar
  1. For the Cakes: 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.
  2. 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, beginning and ending with flour 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.
  3. 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.
  4. Make the Glaze: Cook butter, cola 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. (Makes: 13/4 cups). Drizzle warm glaze over cakes.

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




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