Bourbon Butter Cake

Ingredients

• 2.5 cups All-Purpose Flour (sifted)
• 2 teaspoons Baking Powder (aluminum‑free)
• 0.5 teaspoon Salt (kosher salt)
• 1 cup Unsalted Butter (softened, room temperature)
• 2 cups Granulated Sugar (fine)
• 5 pieces Large Eggs (room temperature)
• 0.5 cup Bourbon (good quality, e.g., Maker's Mark)
• 2 teaspoons Vanilla Extract (pure)
• 1 cup Buttermilk (cold)
• 1 cup Pecans (chopped, toasted (optional))
• 2 cups Confectioners' Sugar (sifted)
• 3 tablespoons Heavy Cream (chilled)

Instructions

1. Preheat Oven

   Set the oven to 325°F (163°C) and allow it to fully preheat before baking.

   Time: PT5M

   Temperature: 325°F

2. Combine Dry Ingredients

   In a separate bowl whisk together the flour, baking powder, and salt until evenly distributed.

   Time: PT5M

3. Cream Butter

   Place the softened butter in the mixing bowl and beat on medium speed for 30 seconds to 1 minute until smooth.

   Time: PT1M

4. Add Sugar and Cream

   Gradually add the granulated sugar to the butter and continue mixing on medium until the mixture looks light and slightly fluffy, about 3 minutes.

   Time: PT3M

5. Incorporate Eggs

   Add the eggs two at a time, mixing on medium after each addition until fully incorporated before adding the next pair.

   Time: PT4M

6. Add Bourbon and Vanilla

   Pour in the bourbon and vanilla extract, then give the batter a gentle mix on low speed until just combined.

   Time: PT1M

7. Alternate Dry Ingredients and Buttermilk

   Add half of the dry flour mixture to the batter, mix on medium until just combined, then add half of the buttermilk. Repeat with the remaining flour and buttermilk, mixing each addition briefly.

   Time: PT5M

8. Prepare Bundt Pan with Pecans

   Lightly grease the bundt pan, then sprinkle a thin, even layer of chopped pecans into the bottom grooves.

   Time: PT3M

9. Transfer Batter to Pan

   Using a large spoon or spatula, scoop the batter onto the pecan layer, spreading gently to fill the pan completely.

   Time: PT2M

10. Bake the Cake

    Place the bundt pan in the preheated oven and bake for 60 minutes. Insert a toothpick into several spots; if it comes out clean, the cake is done. If not, continue baking in 5‑minute increments, checking each time.

    Time: PT70M

    Temperature: 325°F

11. Cool the Cake

    Allow the cake to cool in the pan for about 10 minutes, then invert onto a wire rack and let it cool completely before glazing.

    Time: PT30M

12. Prepare Bourbon Glaze

    In a small bowl whisk together the confectioners' sugar, 2 tablespoons of bourbon, and the heavy cream until smooth. If the glaze is too thick, add a little more cream; if too thin, add more powdered sugar.

    Time: PT5M

13. Glaze the Cake

    Drizzle the glaze over the cooled cake, allowing it to pool and drip down the sides. Let the glaze set for a few minutes before slicing.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

4 g

Carbohydrates

45 g

Fat

18 g

Fiber

1 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Gluten-free flour blend
• Instead of Baking Powder: Baking soda + cream of tartar
• Instead of Salt: Sea salt
• Instead of Unsalted Butter: Margarine
• Instead of Granulated Sugar: Coconut sugar
• Instead of Large Eggs: Egg replacer
• Instead of Bourbon: Rum, Bourbon extract
• Instead of Vanilla Extract: Almond extract
• Instead of Buttermilk: Milk + 1 tsp lemon juice
• Instead of Pecans: Walnuts
• Instead of Confectioners' Sugar: Powdered sugar
• Instead of Heavy Cream: Milk + 1 tbsp butter

Equipment Needed

• Mixing Bowl
• Hand Mixer or Stand Mixer
• Spatula
• Whisk
• Measuring Cups
• Measuring Spoons
• Bundt Pan
• Wire Rack
• Oven
• Small Bowl (for glaze)

Critical Steps — Do Not Skip

• Cream butter and sugar until light and fluffy.
• Add eggs gradually to avoid curdling.
• Alternate dry flour and buttermilk to keep batter smooth.
• Test cake doneness in multiple spots with a toothpick.
• Achieve proper glaze consistency before pouring.

Chef Tips from the Video

• Use room‑temperature butter and eggs for a smoother emulsion.
• Toast the pecans lightly to enhance their nutty flavor.
• A high‑quality bourbon adds depth; avoid overly sweet flavored bourbons.
• For extra shine, brush the glaze with a thin layer of melted butter after it sets.

Troubleshooting

Storage

Refrigerator: Cover tightly; lasts up to 4 days.

Freezer: Wrap well in foil and freezer‑safe bag; up to 2 months.

Room temperature: Can sit at room temperature for up to 2 hours after glazing.

Make-Ahead Tips

• Bake the cake a day ahead; store covered at room temperature and glaze just before serving.
• Glaze can be prepared up to 2 hours in advance and kept refrigerated; whisk briefly before using.

Frequently Asked Questions