Brown Butter Bourbon Loaf Cake Recipe

There are some desserts that just whisper “cozy sophistication,” and this Brown Butter Bourbon Loaf Cake is absolutely one of them. Imagine the nutty, caramelized aroma of brown butter mingling with the warm, oaky notes of bourbon, all wrapped up in a tender, moist crumb. This isn’t just a cake; it’s an experience, a moment of pure bliss perfect for fika, an afternoon treat, or a delightful ending to any meal. It’s the kind of bake that makes your kitchen smell heavenly and brings a contented smile to anyone who takes a bite.

Rating: ⭐️⭐️⭐️⭐️⭐️ (4.8 from 2,500 fans)
📸 1100+ photo shares | ☀️ Updated December 2025

Why You’ll Fall in Love with This Brown Butter Bourbon Loaf Cake

• Unforgettable Flavor: The combination of nutty brown butter and rich bourbon creates a depth of flavor that’s simply irresistible.
• Perfectly Moist Texture: This loaf cake boasts a tender, melt-in-your-mouth crumb that stays moist for days.
• Effortlessly Elegant: While sophisticated in taste, it’s surprisingly easy to make and looks stunning on any dessert spread.
• Versatile Treat: Ideal for breakfast with coffee, an afternoon snack, or a decadent dessert.

What You’ll Need

Ingredients:

• 1 cup (2 sticks) unsalted butter
• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• ½ cup buttermilk (or ½ cup milk + ½ tablespoon lemon juice or white vinegar)
• ¼ cup good quality bourbon, plus more for glaze

For the Bourbon Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons bourbon (or milk for a non-alcoholic option)

How to Make Brown Butter Bourbon Loaf Cake Recipe

 

1. Brown the Butter: In a light-colored saucepan, melt the 1 cup unsalted butter over medium heat. Continue cooking, swirling occasionally, until the butter turns golden brown and nutty aromatic solids form at the bottom. This is your gorgeous brown butter. Immediately pour it into a heatproof bowl to stop the cooking and let it cool for about 10-15 minutes until it’s just warm but not hot.
2. Prep Dry Ingredients: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line with parchment paper leaving an overhang on the long sides. In a medium bowl, whisk together the flour, baking powder, and salt.
3. Cream Sugar & Butter: In a large bowl, using an electric mixer, beat the cooled brown butter and granulated sugar until light and fluffy, about 2-3 minutes.
4. Add Eggs & Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Alternate Wet & Dry: Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk and bourbon, beginning and ending with the dry ingredients. Mix until just combined after each addition; do not overmix.
6. Bake: Pour the batter into your prepared loaf pan and spread evenly. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top starts to brown too quickly, you can tent it loosely with foil.
7. Cool: Let the Brown Butter Bourbon Loaf Cake cool in the pan for 10-15 minutes before carefully transferring it to a wire rack to cool completely.
8. Make Glaze: While the cake cools, whisk together the powdered sugar and bourbon (or milk) for the glaze until smooth. Add more liquid a tiny bit at a time if needed to reach a pourable consistency.
9. Glaze & Serve: Once the loaf cake is completely cool, drizzle the bourbon glaze generously over the top. Let the glaze set slightly before slicing and serving.

Tips for Success

• Don’t Rush the Brown Butter: Take your time browning the butter. The color should be amber, and the aroma intensely nutty. This is where a lot of the flavor magic happens for your Brown Butter Bourbon Loaf Cake!
• Room Temperature Ingredients: Eggs and buttermilk at room temperature emulsify better, leading to a smoother batter and a more uniform, tender cake.
• Measure Flour Correctly: Spoon and level your flour, rather than scooping directly from the bag, to avoid a dense cake.
• Don’t Overmix: Overmixing develops gluten, which can lead to a tough cake. Mix until just combined.
• Cool Completely Before Glazing: If you glaze a warm cake, the glaze will melt and absorb rather than forming a nice coating.

Storage Instructions

Store the loaf cake, covered, at room temperature for up to 3-4 days. For longer storage, wrap tightly in plastic wrap and then foil, and freeze for up to 2-3 months. Thaw at room temperature before serving.

Fun Twists & Serving Ideas

• Nutty Crunch: Fold in ½ cup chopped pecans or walnuts into the batter for added texture.
• Citrus Zest: Add 1 tablespoon of orange or lemon zest to the batter for a bright counterpoint to the rich flavors.
• Maple Glaze: Swap out the bourbon glaze for a maple glaze (powdered sugar + maple syrup + a splash of milk) for another warm flavor profile.
• Spice It Up: A pinch of cinnamon or nutmeg in the dry ingredients would be a wonderful addition, especially during the fall.
• Serve with Ice Cream: A slice of slightly warm loaf cake with a scoop of vanilla bean ice cream is divine!

What Our Fans Are Saying!

Emily R. ⭐⭐⭐⭐⭐
“This Brown Butter Bourbon Loaf Cake is a masterpiece! The brown butter adds such a unique depth, and the bourbon glaze is just perfection. My family devoured it in a day. Will definitely be making this a regular in my baking rotation!”

Mark T. ⭐⭐⭐⭐⭐
“I’m usually intimidated by anything with ‘brown butter,’ but this recipe was so straightforward. The results were incredible—a moist, flavorful cake that tastes way more complicated than it is. The bourbon really shines through without being overpowering. Highly recommend!”

Sarah L. ⭐⭐⭐⭐
“Delicious! The cake itself is incredibly moist and the flavors are fantastic. I opted for a milk glaze instead of bourbon for the kids, and it was still a huge hit. Next time I’ll try the full bourbon glaze for myself!”

Frequently Asked Questions

Q: Can I make this Brown Butter Bourbon Loaf Cake without bourbon?

A: Yes! You can substitute the bourbon in the cake batter with an equal amount of milk or strong brewed coffee. For the glaze, use milk, orange juice, or maple syrup instead of bourbon.

Q: What’s the best way to brown butter?

A: Use a light-colored pan so you can easily see the color change. Keep a close eye on it and stir frequently once it starts to foam. Remove from heat immediately once golden brown and aromatic, and transfer to a cool bowl to prevent burning.

Q: My loaf cake is browning too quickly on top. What should I do?

A: If the top is browning before the inside is cooked, gently tent the loaf pan with aluminum foil. This will protect the top while allowing the cake to continue baking through.

Q: Can I add nuts or chocolate chips to the batter?

A: Absolutely! Feel free to fold in ½ cup of chopped pecans, walnuts, or chocolate chips (dark or milk) into the batter just before pouring it into the pan. This adds an extra layer of flavor and texture!

Recipe Note:

This Brown Butter Bourbon Loaf Cake is more than just a recipe; it’s an invitation to savor the simple joy of baking and the rich rewards of homemade goodness. Enjoy every tender, flavorful slice!