Mint Julep Cake

3 cups cake flour
1 tsp salt
1 tsp baking powder
½ tsp baking soda
2 cups white granulated sugar
1 cup buttermilk
1 cup (2 sticks) butter, at room temperature
2 tsp vanilla extract
4 eggs, at room temperature

Bourbon Butter Sauce
½ cup confectioners’ sugar
1/3 cup butter
3 Tbsp water
2 tsp Bourbon whiskey

Mint Frosting
1 cup white chips
7 ounces sweetened condensed milk (not evaporated milk)
1 tsp white crème de menthe liqueur or 1/2 tsp mint extract

Preheat oven to 325ºF (165ºC). 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.

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.​

 Mint Frosting

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 crème de menthe liqueur (or mint extract). Let cool for 10 to 15 minutes until barely warm to the touch (see notes), then spread evenly over the cooled cake. Garnish with fresh mint leaves. Chill to set the chocolate ganache. Take cake out of the refrigerator 30 minutes before cutting to serve.

Note: If you want a thinner glaze, use it while it’s warmer.


SERVINGS: One bundt pan

ALLERGENS: Milk, Egg, Wheat

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