Cinnamon Pecan Streusel Hennessy Bundt Cake

Cinnamon Pecan Streusel Hennessy Bundt Cake

A rich, buttery Bundt cake filled with a warm cinnamon-pecan streusel center and finished with a glossy Hennessy-infused syrup. Moist, tender, and bakery-level delicious — this is the elevated holiday cake everyone will talk about. The streusel stays gooey and fragrant in the middle while the Hennessy syrup gives the cake its signature shine and melt-in-your-mouth texture.

Ingredients

Streusel Filling

  • 1 cup finely chopped pecans
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • 1 tsp ground cinnamon
  • ¼ tsp salt
  • 3 tbsp melted butter
  • 1 tsp vanilla extract

Cake

  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 cup (2 sticks) unsalted butter, softened
  • 4 large eggs
  • 1 cup whole milk
  • ¼ cup Hennessy (or any cognac)
  • 2 tsp vanilla extract
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt

Hennessy Syrup

  • ½ cup butter
  • ½ cup water
  • 1 cup granulated sugar
  • ½ cup Hennessy
  • 1 tsp vanilla extract

Directions

1. Prep the oven and pan

  • Preheat oven to 350°F.
  • Place the rack in the exact center of your oven (middle ring).
  • Grease a 10–12 cup Bundt pan generously with butter or baking spray.

2. Make the streusel

  • Combine pecans, brown sugar, granulated sugar, cinnamon, and salt.
  • Stir in melted butter and vanilla.
  • Mix until sandy and clumpy. Set aside.

3. Make the cake batter

  • Cream butter and sugar for 3–4 minutes until light and fluffy.
  • Add eggs one at a time.
  • Mix in vanilla and Hennessy.
  • In a separate bowl, whisk flour, baking powder, baking soda, and salt.
  • Add dry ingredients to the butter mixture, alternating with the milk.
  • Mix until smooth but do not overbeat.

4. Assemble the Bundt cake

  • Spoon a little more than ½ of the batter into the prepared pan.
  • Gently spoon the streusel in a ring without letting it touch the edges (this keeps the filling in the center).
  • Add remaining batter over the top and smooth lightly.

5. Bake

  • Bake for 50–65 minutes, depending on your pan.
  • Toothpick should come out clean from the cake part (not the filling).
  • Cool in the pan for 10 minutes, then turn out onto a cake plate.

6. Make the Hennessy syrup

  • In a small saucepan, melt butter with water and sugar.
  • Simmer for 4–5 minutes until sugar fully dissolves.
  • Remove from heat and stir in Hennessy and vanilla.

7. Soak the cake

  • While the cake is still warm, spoon or brush the syrup slowly over the entire cake.
  • Allow the cake to absorb the syrup fully for best moisture and shine.

Suggested Servings

  • Serve slices slightly warm or at room temperature.
  • Pairs beautifully with vanilla ice cream, whipped cream, or coffee.
  • Makes 12–16 servings depending on slice size.
Back to blog