Vanilla Bourbon Cake
Vanilla bourbon cake has a soft, buttery flavor that feels rich and smooth on the tongue. The sweetness is balanced and gentle, allowing the warm depth of bourbon to come through without being strong.Real vanilla adds a sweet, floral note that lingers after the first taste. The crumb is tender and moist, giving a light yet indulgent texture.
Equipment
- Two 9-inch round cake pans
- Mixing bowls
- Electric mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Whisk
- Cooling rack
- Offset spatula or butter knife
- parchment paper,
Ingredients
Bourbon Vanilla Cake
- 2½ cups 325 g all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup 168 g unsalted butter, softened
- ¼ cup vegetable oil
- 1½ cups 310 g granulated sugar
- 4 large eggs room temperature
- 1 teaspoon pure vanilla extract
- 6 tablespoons bourbon
- ¾ cup plus 2 tablespoons milk room temperature
Vanilla-Bourbon Buttercream
- 2 cups 452 g | 4 sticks unsalted butter, softened
- 4 cups 452 g confectioners’ sugar, sifted
- Seeds from 1 vanilla bean
- 1 tablespoon vanilla extract
- 1 –2 tablespoons bourbon
- Pinch of salt
Instructions
- Before you begin mixing, prepare your pans and oven. Preheat the oven to 350°F. Grease your cake pans thoroughly and line the bottoms with parchment paper to prevent sticking.
- In a medium bowl, stir together the flour, baking powder, and salt. Mix until everything is evenly distributed then set the bowl aside.
- In a large bowl, beat the butter, oil, and sugar together. Continue mixing for about 3–4 minutes, until the texture becomes light, creamy, and slightly fluffy.
- Add the eggs one at a time, mixing well after each addition so the batter stays smooth. Once incorporated, blend in the vanilla extract and bourbon.
- Gradually combine the dry ingredients with the wet mixture. Add the flour mixture in three portions, alternating with the milk. Begin and finish with the flour mixture. Mix gently and only until combined to keep the cake tender.
- Evenly divide the batter between the prepared pans. Place them in the oven and bake for 30–35 minutes. Check for doneness by inserting a toothpick into the center if it comes out clean, the cakes are ready. Let them cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- To make the buttercream, beat the butter until smooth and creamy. Slowly add the confectioners’ sugar, mixing continuously. Add the vanilla extract, bourbon, vanilla bean seeds, and salt, and then beat until the frosting becomes light and fluffy.
- Once the cakes are completely cooled, place one layer on a serving plate and spread buttercream over the top. Add the second layer and frost the top and sides evenly. Slice and enjoy.
Notes
Notes: Use room-temperature ingredients for a smooth batter and even baking. Do not over mix once the flour is added to keep the cake soft.
The alcohol in the bourbon bakes off, leaving a warm flavor. For a stronger bourbon taste, lightly brush baked layers with 1–2 tablespoons bourbon before frosting.