Vanilla Bourbon Cake
Vanilla Bourbon Cake is a rich, moist dessert made with vanilla extract and a splash of bourbon, which enhances its flavor. The cake typically features a tender crumb, with a balanced sweetness and a hint of warmth from the bourbon. It's often topped with frosting or glaze for added richness.
Equipment
- 9-inch round cake pan (or any similar size)
- Mixing bowls
- Electric mixer or hand whisk
- Measuring spoons and cups
- Sifter or fine mesh strainer
- Cooling rack
- Spatula
- Toothpick (to check for doneness)
Ingredients
For the cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter softened
- 2 large eggs
- ½ cup whole milk
- 2 teaspoons vanilla extract
- 1 tablespoon bourbon preferably a smooth, middle-shelf brand
- 2 teaspoons baking powder
- ¼ teaspoon salt
For the bourbon glaze:
- ½ cup powdered sugar
- 1-2 tablespoons bourbon
- 1 teaspoon vanilla extract
- Pinch of salt optional
Instructions
Preheat the Oven
- Start by preheating your oven to 350°F (175°C). Grease and flour your 9-inch round cake pan, or line it with parchment paper for easy cake removal.
Mix Wet Ingredients
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. This should take about 2-3 minutes with an electric mixer.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and bourbon. The bourbon gives this cake a warm, subtle depth of flavor, and I promise it won’t taste overly boozy once baked.
Combine Dry Ingredients
- In another bowl, whisk together the flour, baking powder, and salt. Sift these dry ingredients into the wet mixture in batches, alternating with the milk. Mix until just combined, being careful not to overwork the batter.
Bake the Cake
- Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Every oven is different, so keep an eye on it after 35 minutes.
Cool and Glaze
- Once the cake is done, let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- While it’s cooling, prepare the bourbon glaze by whisking powdered sugar, bourbon, vanilla, and a pinch of salt (if using) in a small bowl. Drizzle the glaze over the cooled cake for a shiny, sweet finish.
Notes
❖Alcohol Cooking Tip: Don’t worry about the alcohol remaining in the cake. During baking, the alcohol content evaporates, leaving behind the warm and rich flavor of the bourbon.
❖Storage: If you have any leftovers (which I doubt you will!), store them in an airtight container at room temperature for up to 2-3 days. You can also freeze the cake for up to 2 months. Just make sure to wrap it tightly to prevent freezer burn.
❖Make Ahead: You can make the cake a day ahead and store it in an airtight container. The flavors will actually develop further, making the cake even more moist and flavorful!