Mint Julep Cake | Dorothy Lane Market

Mint Julep Cake

PREP TIME 15 mins
Chef Carrie Walters
  • POSTED Sep 7th, 2021
  • BY Chef Carrie Walters


  • 3 cups cake flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 cups granulated white sugar
  • 1 cup buttermilk
  • 1 cup (2 sticks) butter, at room temperature
  • 2 tsp vanilla extract
  • 4 eggs at room temperature
  • ½ cup confectioners sugar
  • cup butter
  • 3 Tbsp water
  • 2 tsp Bourbon whiskey
  • 1 cup white chocolate chips
  • 7 oz sweetened condensed milk
  • ½ tsp mint extract


Preheat oven to 325°F. Grease and flour a 10-inch bundt pan.
Whisk together flour, salt, baking powder, and baking soda in a medium bowl. In a separate larger bowl combine sugar, buttermilk, butter, eggs, and vanilla extract.
Add the flour mixture to the wet ingredients. Beat at low speed for 1 minute, then increase to medium speed for 1 more minute until combined. Pour into prepared pan and smooth evenly around bundt center.
Bake for 50 minutes or until a toothpick inserted in the center comes out clean. Ten minutes before cake is done, prepare Bourbon Butter Sauce.
In a saucepan over medium heat, combine confectioners' sugar, butter, and water. Stir until melted and combined. Do not boil.
Remove from heat, continuing to stir for 2 minutes. Then stir in Bourbon.
When cake is done and still warm from the oven, use a skewer to poke holes around the top of the cake. Pour Bourbon butter sauce evenly over the top of the cake. Let cake cool to room temperature in the pan before removing to a cake platter.
Melt white chips with sweetened condensed milk in heavy saucepan over low heat, stirring constantly until chips are melted.
Remove from heat and stir in mint extract. Let cool for 10 to 15 minutes until barely warm to the touch, then spread evenly over the cooled cake. Garnish with fresh mint leaves. If you want a thinner glaze, use it while it's warmer.


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