Dessert: United States – Tennessee – Tennessee Whiskey Cake

Serving Size: 10

Approximate Time

Prep 35 min

Cook 1 hr 5 min

Additional 2 hrs

Total 3 hrs 40 min

Ingredients

- 2 1/2 cups (312 g) all-purpose flour
- 2 cups (400 g) granulated sugar
- 1/2 cup (110 g) packed light brown sugar
- 1 cup (226 g) unsalted butter, softened (2 sticks)
- 3 large eggs, approx. 150 g
- 1 cup (240 ml) buttermilk
- 1/4 cup (60 ml) Tennessee whiskey (see note)
- 2 tsp (8 g) baking powder
- 1/2 tsp (2.5 g) baking soda
- 1/2 tsp (3 g) fine salt
- 2 tsp (10 ml) vanilla extract
- 1/2 cup (50 g) chopped toasted pecans (optional; for batter or garnish)
For the warm whiskey-brown sugar syrup:
- 1/2 cup (113 g) unsalted butter
- 1 cup (220 g) packed light brown sugar
- 1/2 cup (120 ml) Tennessee whiskey
- 1/4 cup (60 ml) heavy cream
- 1/4 tsp (1 g) fine salt
For the finishing whiskey glaze (optional):
- 1 cup (120 g) confectioners' sugar
- 2–3 tbsp (30–45 ml) Tennessee whiskey
- 1–2 tbsp (15–30 ml) milk or cream to reach desired consistency
- Extra toasted pecans for garnish (about 1/4 cup / 30 g)
Note: Use a locally produced Tennessee whiskey for authentic regional flavor (for example, a Tennessee sour mash brand), but any Tennessee-labeled whiskey will work.

Instructions

Short Description:
A rich, buttery Southern-style bundt cake soaked with a warm Tennessee whiskey-brown sugar syrup and finished with a whiskey glaze and toasted pecans. The whiskey gives a warm, caramel-tinged aroma and a characteristic regional spirit flavor.

Regional Notes:
This Tennessee version uses local Tennessee whiskey both in the batter and—most importantly—in the soaking syrup and finishing glaze, which distinguishes it from other whiskey cakes that may use generic bourbon or rum. The use of toasted pecans and a brown-sugar whiskey syrup reflects Southern Tennessee baking traditions.

1. Preheat the oven to 325°F (165°C). Grease and flour a 10-cup bundt pan (or brush with melted butter and dust with flour), tapping out excess.
2. In a medium bowl whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl or stand mixer fitted with the paddle attachment, cream the softened butter, granulated sugar, and 1/2 cup (110 g) brown sugar on medium-high until light and fluffy, about 3–4 minutes.
4. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract and 1/4 cup (60 ml) Tennessee whiskey until combined.
5. With the mixer on low, alternately add the dry ingredients and the buttermilk in three additions, beginning and ending with the dry ingredients. Scrape the bowl and fold gently if needed. If using, fold in 1/2 cup (50 g) chopped toasted pecans.
6. Pour the batter into the prepared bundt pan, smoothing the top. Bake in the preheated oven until a toothpick inserted into the center comes out clean or with a few moist crumbs, about 50–65 minutes (start checking at 50 minutes).
7. While the cake bakes, make the warm whiskey-brown sugar syrup: in a small saucepan combine 1/2 cup (113 g) butter and 1 cup (220 g) packed brown sugar over medium heat. Stir until the butter melts and the sugar dissolves. Bring to a gentle simmer and cook 1–2 minutes until glossy.
8. Remove the pan from heat and let it cool 30 seconds, then carefully whisk in 1/2 cup (120 ml) Tennessee whiskey and 1/4 cup (60 ml) heavy cream (remove from heat before adding whiskey to avoid flare-ups). Return to very low heat for 30–60 seconds to meld, then remove from heat and stir in 1/4 tsp (1 g) salt. Keep warm.
9. When the cake is done, remove it from the oven and let it rest in the pan on a wire rack for 10–15 minutes. While still warm, invert the cake onto the rack and place a baking sheet or tray underneath to catch drips.
10. Using a skewer or thin knife, poke holes evenly over the top and sides of the warm cake. Slowly spoon or drizzle the warm whiskey-brown sugar syrup over the cake, allowing it to absorb before adding more. Continue until most of the syrup is used and the cake is evenly moistened. Let the cake cool completely while the syrup soaks in, about 1–2 hours.
11. If using the optional finishing glaze, whisk the confectioners' sugar with 2–3 tbsp (30–45 ml) Tennessee whiskey and 1–2 tbsp (15–30 ml) milk or cream until smooth and pourable. Drizzle the glaze over the cooled cake and scatter extra toasted pecans on top.
12. Let the glaze set for 15–20 minutes, then slice and serve. Store leftovers covered at room temperature up to 2 days or refrigerated up to 5 days (bring to room temperature before serving).