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Bourbon Vanilla Bean Cake

Bourbon Vanilla Bean Cake

The combination of bourbon and vanilla bean take this butter cake to a new level! If you're looking for food ideas for The Giver of Stars and The Book Woman of Troublesome Creek, look no further! Your book club will love this Kentucky themed recipe.
Prep Time 25 mins
Cook Time 40 mins
Assembly 15 mins
Total Time 1 hr 20 mins
Course Dessert
Cuisine American
Servings 12
Calories 817 kcal

Equipment

  • Electric mixer

Ingredients
  

For the Cake:

  • 3 cups flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup butter room temperature
  • 1 ½ cups granulated sugar
  • ½ cup brown sugar
  • 4 eggs room temperature
  • ¼ cup bourbon
  • 1 cup heavy cream
  • 1 tsp vanilla bean paste or regular vanilla extract

Cake Soak:

  • ½ cup heavy cream
  • 3 tablespoons bourbon
  • 1 tsp vanilla bean paste or regular vanilla extract

Frosting:

  • 1 cup butter room temperature
  • 8 oz cream cheese softened
  • 5 cups powdered sugar
  • 1 tsp vanilla bean paste or regular vanilla extract

Instructions
 

For the cake:

  • Preheat the oven to 350 degrees.
  • In a mixing bowl, sift together the flour, baking powder, baking soda and salt and set aside.
  • In a second bowl, mix together the bourbon, heavy cream, and vanilla.
  • Using an electric mixer, beat together the butter and granulated and brown sugars in a separate, third bowl. Once the butter and sugar are fluffy, add in the eggs one at a time until mixed.
  • Slowly pour in the flour continuing to run the mixer on medium low speed. Alternate the addition of the flour with the heavy cream mix until everything is incorporated.
  • Pour the batter evenly into two 9-inch cake pans that have been coated with butter and flour.
  • Bake for 35-40 minutes or until a tester comes out clean.
  • Cool on a rack for 5 minutes, then turn out of the pans and allow to cool completely.

For the cake soak:

  • Whisk together the heavy cream, bourbon, and vanilla.
  • Brush the side of the cake that will be facing upwards once iced with the heavy cream mixture. Going over the two cakes until the entire mix is distributed.

For the icing:

  • Using an electric mixer, beat together the cream cheese and butter until smooth.
  • Add in the powdered sugar, one cup at a time.
  • Once the frosting is well incorporated, turn the mixer to a medium-high speed and beat until the mix lightens in color and becomes fluffy, about 2 minutes.
  • To assemble:
  • Place one layer of cake on a cake stand.
  • Using an ice cream scoop, add 1-2 scoops of icing onto the top of the first layer. Smooth out with a spatula.
  • Next, add the second layer of cake.
  • Using an ice cream scoop, add 1-2 scoops of icing on the top of the second layer. Smooth out with a spatula.
  • Using the remaining icing, ice the sides of the cake, swirling to meet the top of the cake so that icing covers all surfaces.
  • Have fun and decorate with flowers or other food-safe items!
Keyword Cake, Dessert, Pastry