Pisco cake on a rack cooling.

Maria's Pisco Cake

My Grandmother created this dense, moist, delicious cake and the addition of Peruvian Pisco delivers a wonderful fragrance as well as flavor. ¬°Al ataque!
Course Dessert, Snack
Cuisine Peruvian
Keyword Bundt Cake, Pisco Cake
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Author Natalie - the genetic chef


  • 3 cups flour 14.6 ounces plus a little extra for coating pan
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 cup milk 2% or whole, room temperature
  • 1 shot Pisco - 2 tablespoons - my preference, Peruvian
  • 2 teaspoons vanilla
  • 2 sticks unsalted butter room temperature
  • 2 3/4 cups sugar
  • 5 large eggs room temperature*


  • Preheat oven 325 degrees.
  • Butter and flour a Bundt or tube pan. I use the wrappers from the butter to grease the pan then add a little more if needed to fully coat pan. Then add a little flour and tap to coat entire inside of pan. Discard any loose flour. Alternatively, you can use a baking spray.
  • Beat butter for 1 minute and gradually add sugar. Beat 5 minutes on medium high speed until pale and creamy.
  • Meanwhile, combine the flour, baking powder, and salt in separate bowl and set aside.
  • Combine the milk, pisco, and vanilla in a measuring cup and set aside.
  • After 5 minutes of beating the butter and sugar, add eggs one at a time incorporating fully after each one.
  • Scrape down bowl.
  • Add in half of flour and beat until just combined.
  • Stream in all the milk and beat to incorporate.
  • Add remaining flour and mix just until combined.
  • Scrape down bowl and beat another 20 seconds.
  • Pour into prepared pan and even out.
  • Bake for 1 hour 10 minutes but check after 1 hour to consider size of pan and oven temperature.
  • Let cool in pan 15 minutes.
  • Turn out onto cooling rack and let cool completely.


Are your eggs cold? No problem. Just place the eggs in a bowl of very warm water for about 5 minutes and your eggs will be ready to go.