Mardi Gras King Bundt Cake

Mardi Gras King Pound Cake slice being removed on cake server.

4.80 from 5 ratings

This Mardi Gras Bundt Cake is an almond pound cake baked in a crown bundt pan and topped with Bourbon glaze. Soft, moist, and perfectly tender.

Prep Time20

Cook Time1 10

Cooling / Rest Time30

Total Time2

Course: Dessert

Cuisine: American

Servings: slices

Author: Chef Lindsey

Ingredients

For the Cake:

1 cup unsalted butter
2 cups granulated sugar
4 large eggs
1½ teaspoons almond extract
⅔ cup sour cream
2½ tablespoons bourbon or whiskey
1/4 tsp kosher salt
¼ teaspoon baking soda
2 1/6 cups all-purpose flour
1½ cups almond flour

For the Bourbon Glaze:

1 cup confectioners' sugar
3 tablespoons bourbon or whiskey

US Customary - Metric

Instructions

Make Cake

Preheat the oven to 325°F convection or 350°F conventional. Spray a 9–12 cup bundt pan with cooking spray, dust with flour, tap to coat every surface, then tap out the excess.
Whisk together the all-purpose flour, almond flour, salt, and baking soda in a bowl. In a separate bowl, whisk together the sour cream and bourbon. Set both aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until a thick paste forms. Add the eggs one at a time, scraping the bowl after every two. Add the almond extract with the last egg.
With the mixer on low, alternately add the flour mixture and the sour cream mixture, ending with the sour cream. Stop to scrape the bowl as needed. The finished batter should be silky and smooth.
Pour the batter into the prepared pan and smooth the top. Bake for 60 to 85 minutes, starting to check at 65 minutes. A skewer inserted into the thickest part should come out with just a few moist crumbs.
Cool in the pan for 20 minutes. Loosen the edges with a paring knife, then turn out onto a wire rack and cool completely before glazing.

Make glaze and decorate

For the glaze, whisk the bourbon into the confectioners' sugar until it flows freely from the whisk and drips slowly from the edge of a spoon. Pour over the cooled cake. And top with colored sprinkles!

Video

Notes

Doneness cue: Start checking at 65 minutes. A skewer should come out with a few moist crumbs, not wet batter.
Pan preparation: Grease every crevice of the bundt pan and flour thoroughly before adding the batter. Any missed spot will pull the cake apart on unmolding.
Glaze consistency: Add the bourbon to the confectioners' sugar gradually. The glaze should coat a spoon and drip slowly from the edge. If it runs straight off the cake, whisk in more confectioners' sugar a tablespoon at a time.
Storage: Store covered at room temperature for up to 3 days. Freeze individual slices wrapped tightly in plastic wrap for up to 2 months. Thaw at room temperature before serving.

Nutrition