Out of Bourbon, one case
Bourbon substitute for baking
5 options, ranked, with the exact amount
Use Whiskey (any type)
Same amount as the bourbon
The best substitutes for bourbon in baking are whiskey, brandy, rum, or apple juice with vanilla extract for non-alcoholic options. Use a 1:1 ratio for most recipes.
- Verdict —
- Works
- Best for —
- cakes
One casethe full bourbon card
Every option, one card
Ranked| # | Substitute | Instead of bourbon | Verdict |
|---|---|---|---|
| 1 | Whiskey (any type)cakes | Same amountWorks | Works |
| 2 | Brandycakes | Same amountTweak it | Tweak it |
| 3 | Rumcakes | Same amountTweak it | Tweak it |
| 4 | Apple juice + vanilla extractcakes | Same amountPlus ½ tsp vanilla per ¼ cupYou'll taste it | You'll taste it |
| 5 | Bourbon extractfrostings | ¼ tsp per ¼ cup liquid | No verdict on record |
Whiskey (any type)
similar taste and texture
Any whiskey can substitute for bourbon in baking
- Best for
- cakes, cookies, pies, bread pudding, frostings
Scotch, Irish whiskey, or Canadian whiskey all work well.
Brandy
different taste, similar texture
Fruit-based spirit with similar complexity
- Best for
- cakes, cookies, pies, desserts
Slightly sweeter and fruitier than bourbon.
Rum
different taste, similar texture
Sugarcane-based spirit with similar sweetness
- Best for
- cakes, cookies, pies, desserts, frostings
Darker rum works best for closer flavor match.
Apple juice + vanilla extract
different taste and texture
Non-alcoholic substitute for bourbon
- Best for
- cakes, cookies, pies, family-friendly baking
Best non-alcoholic option for most recipes.
Bourbon extract
very similar · different texture
Concentrated bourbon flavoring without alcohol
- Best for
- frostings, ice cream, cakes, cookies
Very concentrated - use sparingly.
The longer answer
About this case
Bourbon adds warmth, sweetness, and complexity to baked goods, but you don't always have it on hand. Whether you're making cakes, cookies, pies, or other desserts, these bourbon substitutes will help you achieve the same delicious results.
Tips for substituting bourbon
8 tips- Bourbon works well in pecan pie, bread pudding, and fruit cakes
- It adds depth to chocolate desserts and frostings
- Bourbon pairs beautifully with brown sugar, vanilla, and spices
- For non-alcoholic baking, apple juice with vanilla is the best substitute
- The alcohol in bourbon cooks off during baking, so non-alcoholic substitutes work well
- Bourbon extract is very concentrated - start with less and add more to taste
- For frostings and glazes, bourbon adds a sophisticated flavor
- Bourbon works well in both sweet and savory baked goods
Questions
8 questionsWhat can I substitute for bourbon in baking?
The best substitutes for bourbon in baking are whiskey, brandy, rum, or apple juice with vanilla extract for non-alcoholic options. Use a 1:1 ratio for most recipes.
Can I substitute whiskey for bourbon in baking?
Yes, any type of whiskey can substitute for bourbon in baking recipes. Scotch, Irish whiskey, or Canadian whiskey all work well with a 1:1 ratio.
What's a good substitute for bourbon in pecan pie?
For pecan pie, whiskey, brandy, or rum all work well as bourbon substitutes. For non-alcoholic options, use apple juice with vanilla extract.
Can I substitute brandy for bourbon in baking?
Yes, brandy can substitute for bourbon in most baking recipes. It's slightly sweeter and fruitier, but works well in cakes, cookies, and pies.
What can I substitute for bourbon in bread pudding?
For bread pudding, whiskey, brandy, rum, or apple juice with vanilla extract all work well as bourbon substitutes. Use a 1:1 ratio.
Can I substitute rum for bourbon in baking?
Yes, rum can substitute for bourbon in baking, especially dark rum which has similar sweetness and depth. Use a 1:1 ratio.
What's the best non-alcoholic substitute for bourbon in baking?
Apple juice with vanilla extract is the best non-alcoholic substitute for bourbon in baking. Use 1:1 ratio of apple juice to bourbon, plus ½ teaspoon vanilla per ¼ cup.
Can I use bourbon extract instead of bourbon in baking?
Yes, bourbon extract is a great non-alcoholic substitute for bourbon in baking. Use ¼ teaspoon per ¼ cup of liquid. It's very concentrated, so start with less and add more to taste.