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- Step 9: Pour batter into a prepared pan (a Bundt pan works best), smoothing the top of the batter to be as even as possible.
- Step 10: Bake for an hour or until a toothpick comes out clean. Use a serrated knife to flatten the top.
- Step 11: Use some kind of chopstick or the back of a wooden spoon to poke holes in the top of the baked cake.
- Step 12: Pour half of the butter sauce over the cake, allow it to sit for 5 minutes, and soak in, then add the rest of the sauce. Remove the cake from the pan and drizzle with bourbon caramel sauce.
Recipe Tips
- Instead of using vegetable shortening with flour or cooking spray, Homemade Pan Release is another great option.
- If you don’t have buttermilk, mix a cup of whole milk with a tablespoon of white vinegar, then wait about 5 minutes.
- The bourbon is optional for both the butter sauce and the caramel drizzle! This cake will still be perfectly delicious without it.
- Don’t overmix the batter or the cake might end up more tough than you want it.
- The buttery caramel sauce is entirely optional as well and the cake can be served with just the butter sauce.
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