Jack Daniels Cake

1 cake servings Prep: 20 m Cook: 35 m Total: 55 m Intermediate
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Jack Daniels Cake
A boozy Southern bundt cake loaded with butterscotch morsels and walnuts, soaked with a buttery Jack Daniel’s glaze. This rich dessert is perfect for special occasions when you want to impress adults with a cake that’s truly grown-up.

Ingredients

1 cake servings
  • 1 box yellow cake mix
  • 1 box instant vanilla pudding mix
  • 1-1/2 sticks butter (12 tbsp)
  • 1/2 cup milk
  • 1/2 cup Jack Daniels
  • 5 eggs
  • 1 pack butterscotch morsels
  • 8 oz walnut pieces, small in size
  • Topping Glaze:
  • 1 stick butter
  • 1 cup sugar
  • 1 egg

Step-by-Step Instructions

  1. Preheat oven to 350°F. Grease and flour a bundt or tube cake pan.
  2. Sift cake mix and pudding mix together in a large bowl.
  3. Add 1-1/2 sticks butter, milk, and eggs; beat long and hard by hand until well combined and smooth.
  4. Reserve 1/4 cup walnuts and 1/4 cup butterscotch morsels for topping. Add remaining walnuts and morsels to the batter and fold in until evenly distributed.
  5. Add 1/2 cup Jack Daniels to the batter and mix well.
  6. Pour batter into the prepared cake pan, then sprinkle reserved nuts and morsels over the top.
  7. Bake at 350°F for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan for 10 minutes.
  8. While cake cools, make the topping glaze: In a saucepan, cream together 1 stick butter and 1 cup sugar. Cook over medium heat, stirring constantly, until very hot and sugar is completely melted, about 5-7 minutes.
  9. Remove glaze from heat. Beat 1 egg in a small bowl, then slowly add beaten egg to the hot butter mixture while beating constantly to prevent curdling. Continue beating until smooth and glossy.
  10. Let glaze cool slightly, then add Jack Daniels to taste (start with 2-3 tablespoons and add more if desired). Pour warm glaze over the cake while still in the pan.
  11. Allow cake to absorb the glaze for at least 30 minutes before removing from pan and serving.

Common Problems and Solutions

Q: Why did my glaze curdle when I added the egg?

A: The butter-sugar mixture must be hot but not boiling. When adding the beaten egg, pour it in slowly in a thin stream while beating constantly. If it's too hot or you add the egg too fast, it will scramble instead of emulsifying smoothly.

Q: Can I make this ahead?

A: Yes! This cake actually improves after a day as the glaze soaks in. Make it the day before, cover tightly, and store at room temperature. The flavors meld beautifully.

Q: How much Jack Daniels should I add to the glaze?

A: Start with 2-3 tablespoons and taste. You can add up to 1/4 cup for a stronger bourbon flavor. Remember, the alcohol doesn't fully cook off in the glaze, so adjust to your crowd's preference.

Tips and Techniques

Don’t skip the ‘beat long and hard by hand’ instruction—this helps develop the cake’s texture even when using a box mix. For the glaze, patience is key: keep the heat at medium and stir constantly to prevent scorching the sugar.

Ingredient Substitutions

  • Jack Daniels: bourbon whiskey or dark rum
  • butterscotch morsels: chocolate chips or toffee bits
  • walnuts: pecans or no nuts
  • yellow cake mix: butter golden cake mix

Equipment Needed

  • bundt pan or tube cake pan
  • large mixing bowl
  • saucepan for glaze
  • whisk or wooden spoon
  • small bowl for beating egg

Historical Context

Jack Daniel’s cakes became popular across the South in the 1970s and 80s, riding the wave of convenience baking with box mixes. The addition of bourbon or Tennessee whiskey gave home bakers an easy way to make an ‘adult’ dessert for church socials and potlucks where they wanted something fancier than plain sheet cake.