15 Alcohol Cake Ideas for Men in 5 Simple Steps

Preheat the oven to 180°C (350°F) and butter a 23 cm (9 in) bundt tin thoroughly, then dust it with a spoonful of flour, tapping out the excess so every groove is coated. A well-prepped tin is what lets the cake drop out cleanly later, so don't skip the corners and centre tube.

In a large bowl, whisk together the plain flour, cocoa powder, baking powder, bicarbonate of soda and salt until evenly combined and no cocoa streaks remain. Set this bowl aside within reach of the mixer, since you'll add it to the batter in stages.

Beat the 200 g (7 oz) butter and 300 g (10.5 oz) brown sugar together with an electric mixer on medium-high for 3 to 4 minutes, until noticeably paler and fluffy rather than grainy. Scrape down the sides of the bowl once halfway through so no sugar sticks unmixed at the base.

Add the eggs one at a time, beating for about 20 seconds after each before adding the next, which keeps the mixture from splitting. If it does look curdled, beat in a tablespoon of the measured flour to bring it back together smoothly.

Stir the vanilla extract into the cooled coffee and buttermilk in a jug. Beating on low speed, add this liquid to the butter mixture in a slow, steady stream so the batter stays smooth rather than splashy.

Add the dry flour mixture in three additions, folding gently with a spatula until just combined after each one. Stop as soon as no dry flour is visible, since overworking the batter here is what makes the crumb tough instead of tender.

Pour the batter into the prepared bundt tin and smooth the top with the back of a spoon, tapping the tin firmly on the counter twice to knock out any large air pockets. The batter should fill the tin no more than two-thirds full to leave room for rising.

Bake for 42 to 48 minutes, until the top springs back when pressed gently and a skewer inserted into the thickest part comes out with a few moist crumbs rather than wet batter. Rotate the tin halfway through baking if your oven runs unevenly.

Leave the cake to cool in the tin on a wire rack for 15 minutes, no longer, since a bundt shape that sits too long can stick as it contracts. This short rest firms the crumb just enough to unmould cleanly.

Place the wire rack over the tin, flip both together, and lift the tin away; the cake should drop free with a gentle shake. Let it cool completely, at least 1 hour, on the rack before glazing, since a warm cake will melt the glaze straight off.

In a small saucepan over medium heat, melt the 100 g (3.5 oz) butter with the 100 g (3.5 oz) brown sugar and double cream, stirring constantly until the sugar dissolves and the mixture starts to bubble gently at the edges, about 2 to 3 minutes. Remove from the heat as soon as it's smooth and glossy; this is the family-friendly glaze everyone can eat.

If you want both versions from one batch, pour off and reserve a third of the warm glaze into a separate jug now, before adding any spirit. Keep this portion covered nearby so it doesn't cool and thicken too much before you need it.

Off the heat, stir the 60 ml (¼ cup) dark spiced rum or bourbon into the remaining glaze until fully combined, then let it sit for 1 minute so the sharp alcohol smell settles before tasting. This step is strictly for the adult portion, is for those aged 21 and over, and should always be enjoyed responsibly; skip it entirely and use only the reserved glaze from Step 12 if serving children or anyone who doesn't drink.

With the cake still on its rack over a tray to catch drips, spoon the plain glaze over one section and the boozy glaze over the other, or glaze the whole cake with just one version, letting it run naturally down into the ridges. Work in two light coats rather than one heavy pour, waiting about 2 minutes between coats so the first layer can soak in slightly.

Let the glaze set at room temperature for 15 to 20 minutes before slicing, so it firms into a glossy coating instead of pooling off the knife. Use a serrated knife and wipe the blade between cuts for the cleanest slices through the ridged shape.