Vanilla Bourbon Cake Recipe
Vanilla bourbon cake recipe offers a rich, moist texture with deep, buttery sweetness enhanced by light brown sugar and a hint of sorghum molasses. Eggs provide structure and lift, while sour cream adds creaminess and tenderness. The bourbon infuses warm, subtle notes that balance the sweetness, and vanilla bean paste highlights the cake’s aromatic flavor.
Equipment
- Large mixing bowl
- Medium bowl
- Electric mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- 9-inch round cake pans (2)
- Cooling rack
- Whisk
- Offset spatula
Ingredients
For the Cake:
- 1 cup 2 sticks / 8 oz unsalted butter, softened
- 2 cups 405 g light brown sugar, packed
- 1/4 cup 80 g sorghum molasses
- 6 large eggs at room temperature
- 1 tablespoon vanilla bean paste or pure vanilla extract
- 3 cups 360 g all-purpose flour
- 1/4 teaspoon salt
- 3/4 teaspoon baking soda
- 4 oz sour cream
- 1/2 cup 120 ml bourbon whiskey (e.g., Maker’s Mark)
For the Bourbon Frosting:
- 2 1/2 cups confectioners’ sugar sifted
- 8 tablespoons unsalted butter room temperature
- 1 tablespoon bourbon
- 1 tablespoon whole milk
- 1 teaspoon real vanilla extract
Instructions
Get the oven and pans ready
- Start by preheating the oven to 350°F (175°C). Grease two 9-inches round cake pans and line the bottoms with parchment paper so the cakes come out easily.
Mix the butter and sugars
- In a large bowl, beat the softened butter together with the light brown sugar and sorghum molasses. Keep mixing until the mixture becomes light and fluffy, which usually takes 3–4 minutes.
Add the eggs and vanilla
- Add the eggs one at a time, beating well after each. Then stir in the vanilla bean paste or extract until everything is well combined.
Combine the dry ingredients
- In another bowl, whisk together the flour, salt, and baking soda. Slowly add this dry mixture to the butter mixture, stirring until just combined. Be careful not to over mix.
Incorporate sour cream and bourbon
- Gently fold in the sour cream and bourbon whiskey until the batter is smooth and uniform.
Bake the cake
- Divide the batter evenly between the two prepared pans. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then remove them and transfer to a wire rack to cool completely.
Make the bourbon frosting
- In a medium bowl, beat the softened butter until smooth. Gradually add sifted confectioners’ sugar, and then mix in the bourbon, milk, and vanilla extract. Beat until the frosting is creamy and easy to spread.
Assemble the cake
- Place one cake layer on a plate. Spread a generous layer of frosting on top. Put the second cake layer on top and cover the whole cake with the remaining frosting.
Notes
Nutrition Facts Of Vanilla Bourbon Cake Recipe
Calories: 450 kcal | Carbohydrates: 55 g| Fat: 22 g | Protein: 4 g | Sugar: 35 g