February 9th, 2015
This weekend we celebrated my Husband’s birthday with a very boozy, 7-layer cake. He’s a big fan of drinking Whiskey (not to mention, our dog is named Whiskey) so I decided to make a vanilla Bourbon cake for his special day. Initially I only intended to flavor the cake part with Bourbon, but the alcohol baked off and only a mild alcohol taste was left. To intensify the booziness, I added more Bourbon to the buttercream. This was definitely a very adult tasting cake!
1 lb + 2 oz sugar
¾ C oil
3 eggs
1 ½ C heavy cream
1T vanilla extract
1 lb + 6 oz AP flour
2 ¼ tsp baking powder
¾ tsp baking soda
1 ½ tsp salt
1 ½ C buttermilk
optional: 2-3 T Bourbon (I used Basil Hayden)
Y= 3- 6 inch rounds
Directions:
- Combine oil and sugar together in a mixer bowl. Use the paddle attachment to mix to combine.
- Add eggs, one at a time.
- Add heavy cream and vanilla extract.
- In a separate bowl, sift together flour, baking powder, baking soda, and salt.
- Alternate adding the dries and buttermilk, mixing in between. Scrape down sides of the bowl as necessary.
- Add Bourbon if using.
- Prepare 6-inch round cake pans- coat with non-stick spray and dust with a thin layer of flour.
- Divide batter evenly into cake pans.
- Bake at 350F for 40-45 minutes.
The birthday boy with his cake.
Bourbon Simple Syrup
1 ½ C water
1 ½ C sugar
1-2 T Bourbon
Y= This recipe yields a lot of simple syrup so set aside the desired amount for soaking the cake and save the rest for future use.
Directions:
- Combine water and sugar in a saucepan. Mix together. Bring to a boil.
- Reduce heat to simmer until sugar is completely dissolved. Simmer for about 15 minutes.
- Remove from heat and allow to cool.
- Add Bourbon to taste.
Vanilla Bourbon Buttercream:
3/4C egg whites (I used carton egg whites)
9 oz sugar
1lb softened butter
2 tsp vanilla extract
3 to 5 T Bourbon
Directions:
- Whisk together sugar and egg whites in a mixer bowl.
- Place bowl over a pot of simmering hot water.
- Using a hand whisk, constantly whisk the sugar-egg mixture until sugar is completely dissolved. The mixture should be warm to touch, but not burning hot on the finger.
- Transfer the mixer bowl to the mixer. Using the whisk attachment, whisk on medium speed until mixture is cooled. Continue to whisk until the mixture becomes meringue-like.
- Once the meringue is cool enough, add the softened butter, a few pieces at a time. Allow the butter to mix in before adding the next few pieces.
- Once the butter is all in, whisk on high speed for a few seconds. Scrape sides down if necessary.
- Add Bourbon to taste.
White Chocolate Ganache
125g white chocolate, chopped (I used Valrhona)
65mL heavy cream
food coloring (I used a soft gel by AmeriColor)
Directions:
- Place chocolate in a heat-proof bowl. Heat the cream until it starts to bubble along the edges.
- Pour the heated cream over the chocolate. Let it stand for a few minutes.
- Stir to combine.
- Add food coloring and mix together.
To assemble the cake:
- Divide cakes, lengthwise, into 7 even layers.
- Using a pastry brush, generously soak the first layer with the Bourbon simple syrup.
- Spread buttercream on the first layer.
- Add the second layer and repeat with the simple syrup and buttercream. Repeat with other layers.
- Apply a crumb coat to the cake. Refrigerate to set the crumb coat.
- Apply a final coat to the cake.
- Decorate with white chocolate ganache.