Preheat your oven to 325°F (163°C). Thoroughly grease and flour a 10 to 12-cup Bundt pan, making sure to coat all grooves and corners to prevent the cake from sticking.

In a large mixing bowl, beat the softened butter with an electric mixer until smooth. Gradually add the granulated sugar and continue beating for 4–5 minutes until the mixture becomes light, pale, and fluffy.

Add the eggs one at a time, beating well after each addition. This helps create a smooth batter and ensures the ingredients are fully incorporated.

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined.

Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Mix on low speed until just combined, then stir in the Hennessy cognac and vanilla extract.

Pour the batter into the prepared Bundt pan and spread it evenly with a spatula to ensure uniform baking.

Bake for 75–90 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.

Remove the cake from the oven and let it cool in the pan for 15 minutes. Carefully invert it onto a wire rack and allow it to cool completely before glazing.

In a medium bowl, whisk together the powdered sugar, Hennessy cognac, vanilla extract, and milk until smooth and pourable.

Drizzle the glaze evenly over the cooled cake. Allow the glaze to set for a few minutes before slicing and serving.