Side Pannel
Bourbon Butter Cake
Bourbon Butter Cake
- Recipe Submitted by maryjosh on 08/07/2018
Ingredients List
- 1 cup unsalted butter, softened to room temperature
- 2 cups granulated sugar
- 2 tsp. pure vanilla extract
- 4 large eggs
- 3 cups all purpose flour
- 1 tsp. salt
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 cup bourbon
- 1/2 cup buttermilk
Directions
Preheat oven to 325 degrees F. Grease and flour (or use a spray like Baker's Joy) a 10 cup or bigger fluted bundt pan.
In a small bowl, combine the flour, salt, baking powder, and baking soda. Set aside.
In large mixing bowl, combine the butter and the sugar. Mix on high speed until it is light and fluffy (about 3 - 5 minutes). Add in the vanilla. Add in the eggs, one at a time, mixing well between each egg.
Combine the bourbon and the buttermilk.
Add about 1/3 of the flour mixture to the butter mixture and beat well, then add about 1/3 of the bourbon and buttermilk mixture, beating after adding. Alternate flour and buttermilk mixtures until they are all incorporated into the butter mixture, beating well after the addition of each.
Spread batter out evenly into prepared bundt pan. (Make sure your pan is 10 cup or bigger, or it will overflow in the oven!)
Bake for 60 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in pan for about 20 minutes before inverting onto a cake plate. Cool completely.
Dust with powdered sugar and serve with chocolate sauce, if desired.
In a small bowl, combine the flour, salt, baking powder, and baking soda. Set aside.
In large mixing bowl, combine the butter and the sugar. Mix on high speed until it is light and fluffy (about 3 - 5 minutes). Add in the vanilla. Add in the eggs, one at a time, mixing well between each egg.
Combine the bourbon and the buttermilk.
Add about 1/3 of the flour mixture to the butter mixture and beat well, then add about 1/3 of the bourbon and buttermilk mixture, beating after adding. Alternate flour and buttermilk mixtures until they are all incorporated into the butter mixture, beating well after the addition of each.
Spread batter out evenly into prepared bundt pan. (Make sure your pan is 10 cup or bigger, or it will overflow in the oven!)
Bake for 60 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in pan for about 20 minutes before inverting onto a cake plate. Cool completely.
Dust with powdered sugar and serve with chocolate sauce, if desired.
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