Vanilla Bourbon Cake
Vanilla Bourbon Cake is a moist, flavorful dessert combining rich vanilla and smooth bourbon for a unique taste. It’s tender, aromatic, and balanced between sweetness and warmth. Baking takes about an hour, making it ideal for a special treat. The cake pairs well with bourbon vanilla buttercream for a delicious finish.
Equipment
- Mixing bowls
- Electric mixer or stand mixer
- Measuring cups and spoons
- Sifter
- Rubber spatula
- 9-inch round cake pans (2)
- Cooling rack
- Offset spatula or butter knife for frosting
Ingredients
For the Cake:
- 3 cups all-purpose flour sifted
- 2 cups granulated sugar packed
- 1 cup unsalted butter softened, room temperature
- ½ teaspoon baking powder
- 5 large eggs room temperature
- 2 tablespoons bourbon whiskey
- ½ teaspoon salt
- 2 tablespoons whole milk room temperature
- ¼ cup vegetable oil
- 1 tablespoon pure vanilla extract
For the Bourbon Vanilla Buttercream:
- 3 cups unsalted butter softened, room temperature
- 12 cups powdered sugar confectioners’ sugar
- 6 tablespoons bourbon whiskey
- 1 teaspoon pure vanilla extract
- Pinch of salt
Instructions
Preheat the oven and prepare pans:
- Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper for easy removal.
Mix dry ingredients:
- In a medium bowl, whisk together the sifted flour, baking powder, and salt. Set aside.
Cream butter and sugar:
- Using a stand mixer or hand mixer, beat the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add eggs and flavorings:
- Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract and bourbon until well combined.
Incorporate wet and dry ingredients:
- Alternately add the flour mixture and the milk combined with vegetable oil to the butter mixture, starting and ending with the flour. Mix until just combined, being careful not to overmix.
Bake the cake:
- Divide the batter evenly between the two prepared pans. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Cool completely:
- Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then turn them out onto a wire rack to cool completely.
Prepare and apply the buttercream frosting:
- In a large bowl, beat the softened butter until creamy. Gradually add powdered sugar, mixing well. Add bourbon, vanilla extract, and a pinch of salt, and beat until light and fluffy. Frost the cooled cake layers and assemble. Optionally, garnish with a light drizzle of bourbon or decorative sprinkles.