Hennessy pound cake has this way of making a regular afternoon feel a little fancy without any fuss. I first baked it for a weekend game night, figuring it would be a fun twist on a classic. It smelled like vanilla and toasted oak swirling out of the oven, and that was it. My friends were hovering in the kitchen with forks in their hands. If you’ve ever craved a dessert that’s rich, buttery, and just grown-up enough to make you grin, this one’s your new go-to. I’ll walk you through everything so yours turns out tender, moist, and totally brag-worthy.
The Story Behind This Recipe
I’m Alexandraa, the cook behind this Hennessy pound cake. When the craving hit, I dialed in the flavors so it’s easy and full of comfort vibes. Hennessy pound cake has this way of making a regular afternoon feel a little fancy without any fuss. I first baked it for a weekend game…
What is Hennessy Pound Cake?
At its heart, this is a classic pound cake with a small but mighty upgrade. The batter gets a splash of Hennessy for warmth and depth, and then there’s a glossy cognac glaze that soaks into the crumb. The alcohol mostly bakes off, but the flavor remains, leaving hints of caramel, vanilla, and a gentle oak vibe. It’s not boozy on the tongue. It’s just smooth, cozy, and slightly aromatic.
I like to describe the texture as tight but soft. Each slice holds together beautifully, and it eats like a dream with coffee or a scoop of vanilla ice cream. If you love dessert with character, this cake is right there with some of my other favorites, like my beachy, party-ready Pina Colada Pound Cake. It stays moist for days, and it travels well for parties too.
For a quick cheat sheet: you want room-temperature ingredients, a good long mix of butter and sugar, and a patient bake. Keep those three things in your back pocket and you’re already ahead of the game.
Ingredients For Hennessy Pound Cake Recipe
Here’s what you’ll need. I’m giving you exact amounts so you can bake with confidence. Use good butter and real vanilla if you can. It makes a difference.
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 cups granulated sugar
- 6 large eggs, room temperature
- 3 cups cake flour, spooned and leveled
- 1 teaspoon baking powder
- 1 teaspoon fine sea salt
- 1 cup sour cream, room temperature
- 1/2 cup Hennessy cognac, for the batter
- 1 tablespoon pure vanilla extract
- For the glaze: 1 cup powdered sugar, 2 to 3 tablespoons Hennessy, 1 teaspoon vanilla, pinch of salt
Optional add-ins and swaps:
Use full-fat Greek yogurt instead of sour cream if needed. If you love mix-ins, fold in a handful of mini chocolate chips or toasted pecans at the very end. And if you want to play with flavors later, check out how fun and creative a twist can be in my Cookies and Cream Pound Cake.
Key note: keep ingredients at room temperature. Cold butter means dense batter, and that can lead to tunnels or heavy slices.
Instructions For Hennessy Pound Cake Recipe
Prep like a pro
Bring your butter, eggs, and sour cream to room temp. Preheat your oven to 325°F. Grease a 10 to 12 cup bundt pan, then dust with flour. Tap out any excess. I also like to rotate the pan halfway through baking for even browning.
Make the batter
Beat the butter and sugar on medium speed until very light and fluffy, about 4 to 5 minutes. This step is huge. You’re adding air, which helps the cake rise. Add the eggs one at a time, mixing just until combined each time.
Whisk the cake flour, baking powder, and salt in a separate bowl. In a measuring cup, whisk the sour cream, Hennessy, and vanilla. Add the dry and wet mixtures to the butter bowl in turns. Start with a third of the dry, then half the wet, repeat, and finish with the last third of the dry. Mix on low and stop the second it all looks combined. Scrape the bowl to catch any sneaky flour pockets.
Bake it right
Scoop the batter into your prepared pan and smooth the top. Bake at 325°F for 55 to 70 minutes, depending on your oven and pan. You’re looking for a deep golden top and a toothpick that comes out mostly clean with a few moist crumbs. If it’s browning too fast, lightly tent with foil near the end.
Let the cake cool in the pan for 10 minutes, then turn onto a rack. Resist the urge to slice early. The crumb needs time to set, and rushing can make it gummy.
Glaze and finish
Whisk the powdered sugar, Hennessy, vanilla, and a pinch of salt until smooth but pourable. If it’s too thick, add a few drops of Hennessy or milk. Drizzle the glaze over the warm cake so it sinks in a little. That glossy finish is part of the charm and keeps the crumb extra moist. Slice once it cools down to just warm or room temp. This is the moment that always gets some oohs and ahhs at my table.
Tips for Success
- Use room temperature butter and eggs for a smoother, lighter batter.
- Measure flour by spooning into the cup, then leveling. Packed flour equals dry cake.
- Cream butter and sugar longer than you think. Light and fluffy is the goal.
- Mix on low after adding flour. Overmixing can toughen the crumb.
- Tap the pan once on the counter to release big air bubbles.
- Check at 55 minutes. Every oven runs differently. Use visual cues.
- Let it rest before slicing. That final set makes cleaner cuts.
- For a crowd, bake the day before. The flavor gets even better overnight.
“I followed your timing and the tip about creaming the butter longer, and it came out bakery quality. The glaze was the perfect amount of sweet, and the Hennessy flavor was spot on.” — Mia R.
Storage and make-ahead
Wrap leftovers snugly and keep at room temperature for up to 3 days. For longer storage, wrap slices and freeze for up to 2 months. Thaw on the counter and refresh with a tiny splash of warmed glaze if you like. If you want a fruity pound cake route for a swap at your next potluck, you might also enjoy my Easy Peach Cobbler Pound Cake for a completely different vibe.
Variations to Try
Once you’ve nailed the classic, have a little fun. The base is sturdy and forgiving, which means it plays well with different flavors.
Orange twist: Add 1 tablespoon orange zest to the batter and use fresh orange juice in the glaze with a touch of Hennessy for a citrusy finish. Chocolate swirl: Melt 3 ounces of dark chocolate and swirl it into half the batter for a marble effect. Maple pecan: Fold in 3/4 cup toasted chopped pecans and glaze with maple, vanilla, and a splash of cognac. Espresso touch: Stir in 1 tablespoon instant espresso powder to the wet ingredients for a subtle coffee note. Mini loaves: Bake in two smaller loaf pans and start checking at 35 minutes.
Craving more flavor playtime? My deep red treat, the Red Velvet Pound Cake, is another crowd magnet. And for a tropical party dessert that always disappears fast, this Pina Colada Pound Cake link is worth bookmarking if you missed it above.
Common Questions
Does the cake taste like alcohol?
Not exactly. The bake time softens it into warm, cozy notes. You’ll taste a hint of cognac, but it’s more about aroma and depth than a boozy punch.
Can I substitute another liquor?
Yes. Brandy or bourbon work well, though the flavor shifts a little. Keep the same amount and stick with the same method for mixing and glazing.
What if I only have all-purpose flour?
You can use all-purpose flour, but sub 3 cups minus 2 tablespoons, then add 2 tablespoons cornstarch to mimic cake flour. Sift well for a fine crumb.
How do I prevent sticking in a bundt pan?
Grease every nook with butter or baking spray that includes flour. Dust with extra flour and tap out the excess. Let the cake cool 10 minutes before turning it out.
Can I make cupcakes with this batter?
Yes. Fill liners about two-thirds full and bake at 325°F for 20 to 24 minutes. Glaze lightly so it doesn’t run off the tops. They’re cute and great for parties.
A Sweet Finish for Any Day
If you’ve been waiting for a sign to bake, this is it. Hennessy pound cake is simple, rich, and just fancy enough to make everyone think you’ve got a secret pastry diploma. If you want to see other spins for inspiration, I love this friendly tutorial at Hennessy Pineapple Upside Down Pound Cake Recipe – DIY Joy. And for a detailed take that lines up nicely with my method, check out the Hennessy Pound Cake Recipe – Culinary Pearl. Bake it once, and I’m betting it becomes your signature dessert too.
Hennessy Pound Cake
Ingredients
Method
- Bring your butter, eggs, and sour cream to room temperature.
- Preheat your oven to 325°F (163°C).
- Grease a 10 to 12 cup bundt pan, then dust with flour. Tap out any excess.
- Beat the butter and sugar on medium speed until very light and fluffy, about 4 to 5 minutes.
- Add the eggs one at a time, mixing just until combined each time.
- In a separate bowl, whisk together the cake flour, baking powder, and salt.
- In a measuring cup, whisk the sour cream, Hennessy, and vanilla.
- Gradually add the dry and wet mixtures to the butter bowl in turns, starting with a third of the dry mixture, then half of the wet, and repeating until everything is combined. Mix on low and stop as soon as it looks combined.
- Scrape the bowl to ensure no flour pockets are left.
- Scoop the batter into your prepared pan and smooth the top.
- Bake at 325°F for 55 to 70 minutes, checking for a deep golden top and a toothpick that comes out mostly clean with a few moist crumbs.
- If the cake is browning too fast, lightly tent it with foil near the end.
- Let the cake cool in the pan for 10 minutes before turning it onto a rack.
- Whisk the powdered sugar, Hennessy, vanilla, and a pinch of salt until smooth but pourable.
- Drizzle the glaze over the warm cake and allow it to sink in a little.
- Slice once it cools down to just warm or room temp.
