Tipsy Turtle Bundt Cake Recipe-How to make a chocolate and bourbon infused Bundt cake

Hey sweet friends! Today I want to share with you guys one of my favorite gourmet Bundt cakes! I call it slow stroker(since it's a turtle) but Tipsy Turtle may be more appropriate for your business and brand.


This cake is perfect for Fathers Day, special events for any order you get for a guy since it doesn't look too "girlie" or just as an after sex snack for you and your boo.


ONE RULE- If you make this cake. PLEASE TAG ME -cause I cant wait to hear how your clients and family love it also.


Chocolate Cake Recipe:

2 2/3 cup all purpose flour

3 cups sugar

1 cup cocoa

1 tablespoon baking soda

1/2 teaspoon baking powder

1/2 tea salt

3 eggs

1 1/2 cup buttermilk (room temperature please)

1 cup vegetable oil

3/4 cup bourbon-I love Makers Mark



Easy caramel glaze:

1/2 can Nestle La Lechera Dulce de Leche(13.4oz can) sold at Target and Walmart

1 tablespoon milk

1-2 tablespoons bourbon


Additional:

1 cup roasted nuts


Directions:

Heat oven to 350 degrees. Grease and prepare your Bundt cake pan


Stir together your flour, sugar, coco, baking soda, baking powder and salt in the bowl of your stand mixer. In ANOTHER BOWL/CUP add your eggs, buttermilk and oil(wet ingredients). Mix until combine.

Dump your wet ingredients into the bowl with your dry ingredients and mix on medium for 1 minute to combine.


Stop to scrape your bowl and then add your bourbon. Mix for one minute until combined


Spray Baker's Joy which is a flour and oil mixture if you don't have bakers joy you can make cake goop( homemade Bakers Joy) or simply butter your pan VERY WELL and then add flour to it.

Bake for 45-55 minutes in a Bundt cake pan. Insert a toothpick and it should come out with a few crumbs but no wet dry streaks.


Allow cake to sit for 15-20 minutes before flipping. If a few pieces fall that's fine because your glaze will cover it but next time your ass better spray your pan better!!


To make caramel:

Add half a can to a bowl and add the other liquids. Stir until it starts to come together. It will still be jiggly but not as firm. NEXT, microwave for about 5 seconds. This will make it warm, loose and pourable. (Only do this when you are ready to pour onto the cake) You can double the recipe if you like ALOT of caramel. After pouring add your chopped roasted nuts.

(To roast nuts simply bake for 2-3 minutes in the oven at 375 until crunchy and smell amazing!)DONT BURN YOUR NUTS!! No man wants burnt nuts.



Bonus Success Tips:


PLEASE DONT OVERBAKE- Do not tag me in a DRY ASS cake that you baked too long.


Please take GOOD PICTURES- no counter top, no kitchen table shots-no oven shots either. TAKE THE TIME to serve your business items with pride.


Don't burn your caramel. It shouldn't be bubbling- that means you microwaved it for too long. If that happens simply add 1-2 tablespoons more caramel and then stir to bring it back to a peanut butter consistency.


Cake can be served on a 10 in cake board. Cake can be packaged in a 10*10*6 cake box.


Spray your Bundt cake pan VERY WELL!!


A gold bow is a wonderful edition to make it "Fathers Day ready".


If you are giving out samples a way to jazz it up is to slice it and then drizzle MORE caramel and MORE nuts on top to make it really indulgent for your clients.


Stays fresh 3-4 days at room temperature.


Tag me at @bakingforbusiness on Instagram- I would love to see your masterpiece





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Hey Darling!
I’m Chef Schonberg. Award-winning baker and culinary mentor.
I’m all about simple bakes, serving your community, and staying sane while doing so.
You Got This Darling!
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