Vanilla Bourbon Cake Recipe
This Vanilla Bourbon Cake features a rich, moist vanilla base infused with a hint of bourbon for a sophisticated twist. Made with simple ingredients like butter, sugar, and eggs, it's baked to perfection and often topped with a creamy vanilla frosting. A delightful dessert for any occasion!
Equipment
- 2 Mixing bowls (one large and one medium)
- Electric mixer or whisk
- Measuring cups and spoons
- Sifter
- Rubber spatula
- 9-inch round cake pans (2),
- parchment paper,
- Cooling rack
- Offset spatula for frosting (optional)
Ingredients
For the Cake Vanilla Bourbon Cake
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsalted butter room temperature
- 4 large eggs
- 1 cup buttermilk
- 2 teaspoons pure vanilla extract
- ¼ cup good-quality bourbon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
For the Bourbon Vanilla Frosting
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 3-4 tablespoons heavy cream
- 2 teaspoons vanilla extract
- 2 tablespoons bourbon
Instructions
Preheat the Oven and Prepare the Pans
- Before starting, preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans with butter and dust lightly with flour. For an even better release, line the bottoms with parchment paper.
Sift Dry Ingredients
- In a medium bowl, sift together the flour, baking powder, baking soda, and salt. This step helps remove any lumps and ensures the cake has a fine texture.
Cream the Butter and Sugar
- In a large mixing bowl, beat the butter and granulated sugar together until light and fluffy, about 3-4 minutes. I recommend using an electric mixer on medium speed for this. The mixture should turn pale yellow and have a creamy consistency.
Add the Eggs One at a Time
- Add the eggs to the butter mixture one at a time, beating well after each addition. This ensures the batter emulsifies properly, resulting in a smooth, rich texture.
Incorporate the Bourbon and Vanilla
- Pour in the vanilla extract and bourbon. Beat until just combined, being careful not to overmix.
Alternate Adding Dry Ingredients and Buttermilk
- Reduce the mixer speed to low. Gradually add the dry ingredients in three parts, alternating with the buttermilk in two parts. Begin and end with the dry ingredients, mixing just until combined each time.
Pour and Smooth the Batter
- Evenly divide the batter between the prepared pans. Smooth the tops with a spatula to ensure an even rise.
Bake Until Golden and Set
- Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Make the Bourbon Vanilla Frosting
- While the cakes are cooling, prepare the frosting. In a large bowl, beat the butter on medium speed until creamy.
- Gradually add the powdered sugar, 1 cup at a time, alternating with the heavy cream. Beat until fluffy. Add the vanilla extract and bourbon, and mix until smooth.
Assemble and Frost the Cake
- Place one cooled cake layer on a serving plate. Spread a generous amount of frosting over the top. Place the second cake layer on top and frost the top and sides evenly. Use an offset spatula to create swirls or a smooth finish, as desired.
Notes
The bourbon’s flavor is a key component in this recipe. I recommend using a smooth, high-quality option to avoid any harsh or overpowering notes.
If the frosting is too thick, add a bit more heavy cream, 1 teaspoon at a time. If it’s too thin, add more powdered sugar until you reach the desired texture.
Store any leftover cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.