Embark on a journey of unparalleled flavor with our Kentucky Bourbon Butter Cake. This exquisite dessert combines the rich warmth of bourbon-infused butter cake with the creamy tang of cream cheese frosting and the irresistible allure of salted caramel sauce. Each bite is a symphony of indulgence, perfect for any occasion where you want to treat yourself to something truly extraordinary.
In our household, this Kentucky Bourbon Butter Cake has become a legend. It all started when my husband, who’s an avid bourbon enthusiast, decided to experiment with adding his favorite spirit to a classic butter cake recipe. What emerged from the oven was pure magic – a cake so moist, so flavorful, it quickly became our family’s favorite indulgence. We’ve celebrated birthdays, anniversaries, and even random Tuesday evenings with this cake, and each time it disappears within moments, leaving behind only satisfied smiles and requests for seconds.
Why This Kentucky Bourbon Butter Cake Will Steal Your Heart
- Infused with the rich flavor of bourbon, this butter cake offers a depth of taste that’s unparalleled.
- The creamy cream cheese frosting provides the perfect balance to the cake’s sweetness, adding a tangy richness that elevates every bite.
- Topped with homemade salted caramel sauce and crunchy pecans, this cake is a symphony of textures, from the moist cake crumb to the silky frosting and the crunchy nuts.
- Perfect for celebrations or just because, this cake is sure to become a staple in your household, just as it has in ours.
Ingredients:
For the cake:
- 360g (12.7 oz) sifted cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 226g (8 oz) Plugra unsalted butter
- 300g (10.6 oz) sugar
- 110g (3.9 oz) packed brown sugar
- 4 large eggs at room temperature
- 60ml (1/4 cup) bourbon
- 240ml (1 cup) heavy cream at room temperature
For the Cake Soak:
- 120ml (1/2 cup) heavy cream
- 45ml (3 tablespoons) bourbon
For the Cream Cheese Frosting:
- 226g (8 oz) Plugra unsalted butter, room temperature
- 226g (8 oz) cream cheese, softened
- 480-720g (4-6 cups) powdered sugar
For the Salted Caramel Sauce:
- 200g (1 cup) granulated sugar
- 30ml (2 tablespoons) water
- 56g (4 tablespoons) Plugra unsalted butter
- 120ml (1/2 cup) heavy cream
- 1/2 teaspoon kosher salt
- 120g (1 cup) finely chopped pecans
For the Butter Cake:
- Preheat the oven to 350°F (175°C) and position an oven rack in the center.
- In a large bowl, whisk together the sifted cake flour, baking powder, baking soda, and kosher salt. Set aside.
- In the bowl of an electric mixer, beat the unsalted butter, sugar, and brown sugar on medium speed until fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- In a small bowl, whisk together the bourbon and heavy cream.
- Turn the mixer to low and add the flour mixture in thirds, alternating with the bourbon/cream mixture until everything is incorporated.
- Pour the batter into two 9-inch cake pans coated with butter and bake for 40-45 minutes, or until a cake tester inserted into the center comes out clean.
- Allow the cakes to cool for 5 minutes, then transfer them to a cooling rack to cool completely.
For the Cake Soak:
- In a small bowl, whisk together the heavy cream and bourbon.
- Brush half of the soak onto the bottom of one cake layer, then repeat with the other layer.
- (Cake can be made in advance up to this point and wrapped in plastic wrap; keep at room temperature for up to 24 hours.)
For the Cream Cheese Frosting:
- In the bowl of an electric mixer, beat the unsalted butter and cream cheese until smooth.
- Slowly add the powdered sugar, 1/2 cup at a time, until completely incorporated.
- Once the frosting has reached a stable consistency, beat on medium-high for 2 minutes or until fluffy and light in color.
- Transfer to an airtight container and store at room temperature for up to 24 hours if not using immediately.
For the Salted Caramel Sauce:
- In a medium saucepan, mix together the granulated sugar and water.
- Bring the mixture to a boil over medium-high heat, boiling until it turns amber in color, about 2-3 minutes.
- Carefully stir in the unsalted butter and remove from heat.
- Very carefully add the heavy cream and salt, stirring until well combined.
- Allow the caramel to cool to room temperature before using.
To Assemble the Cake:
- Place one cake layer on a serving plate.
- Spread 2 tablespoons of caramel sauce over the bottom layer, then spread 1/2 cup of frosting over the caramel.
- Top with the remaining cake layer and spread another 1/2 cup of frosting over the top.
- Add a thin layer of frosting to the sides and refrigerate for 10-20 minutes to allow the frosting to set.
- Remove from the refrigerator and frost the entire cake with an offset spatula to create a smooth surface.
- Press the chopped pecans around the bottom half of the cake.
- Drizzle the remaining caramel sauce over the top of the cake, staying about one inch from the edge.
- Transfer the remaining frosting to a pastry bag fitted with a 1M cake tip and pipe around the top edge of the cake.
- Chill the cake in the refrigerator for 2 hours or up to 24 hours before serving.
- Bring the cake to room temperature for 30 minutes before serving.
Notes:
- For a non-alcoholic version, you can omit the bourbon in the cake soak and substitute with additional heavy cream.
- Make sure to allow the caramel sauce to cool before using it on the cake to prevent melting the frosting.
- This cake can be stored in the refrigerator for several days, but it’s best enjoyed within the first 2-3 days for optimal freshness.
