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Hennessy Pound Cake

Hennessy pound cake is a rich and buttery dessert that incorporates a splash of Hennessy for depth and flavor, topped with a cognac glaze that adds moisture and character to each slice.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup unsalted butter, room temperature Use good quality butter.
  • 2 cups granulated sugar
  • 6 large eggs, room temperature
  • 3 cups cake flour, spooned and leveled You can substitute all-purpose flour with some cornstarch.
  • 1 teaspoon baking powder
  • 1 teaspoon fine sea salt
  • 1 cup sour cream, room temperature Full-fat Greek yogurt can be used as a substitute.
  • 1/2 cup Hennessy cognac, for the batter
  • 1 tablespoon pure vanilla extract Use real vanilla for better flavor.
For the Glaze
  • 1 cup powdered sugar
  • 2-3 tablespoons Hennessy Add more if needed for desired consistency.
  • 1 teaspoon vanilla
  • a pinch salt

Method
 

Preparation
  1. Bring your butter, eggs, and sour cream to room temperature.
  2. Preheat your oven to 325°F (163°C).
  3. Grease a 10 to 12 cup bundt pan, then dust with flour. Tap out any excess.
Making the Batter
  1. Beat the butter and sugar on medium speed until very light and fluffy, about 4 to 5 minutes.
  2. Add the eggs one at a time, mixing just until combined each time.
  3. In a separate bowl, whisk together the cake flour, baking powder, and salt.
  4. In a measuring cup, whisk the sour cream, Hennessy, and vanilla.
  5. 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.
  6. Scrape the bowl to ensure no flour pockets are left.
Baking
  1. Scoop the batter into your prepared pan and smooth the top.
  2. 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.
  3. If the cake is browning too fast, lightly tent it with foil near the end.
  4. Let the cake cool in the pan for 10 minutes before turning it onto a rack.
Glazing
  1. Whisk the powdered sugar, Hennessy, vanilla, and a pinch of salt until smooth but pourable.
  2. Drizzle the glaze over the warm cake and allow it to sink in a little.
  3. Slice once it cools down to just warm or room temp.

Notes

Use room temperature butter and eggs for a smoother, lighter batter. Measure flour by spooning into the cup, then leveling it off for accuracy. Let the cake rest before slicing to ensure cleaner cuts. You may add optional ingredients like mini chocolate chips or toasted pecans.