Bourbon-Brown Sugar Cake Layers
- Ready In:
- 1 1⁄2 cups all-purpose flour (7 1/2 ounces if not weighing lightly fill measuring cup leveling the top with a knife)
- 1 1⁄2 teaspoons baking powder
- 3⁄4 teaspoon table salt (if substituting salted butter decrease slightly)
- 1⁄2 cup whole milk
- 6 tablespoons unsalted butter
- 1⁄4 cup Bourbon
- 1 1⁄2 teaspoons vanilla extract
- 1 1⁄2 cups packed light brown sugar (10 1/2 ounces)
- 3 large eggs, room temperature
- Adjust oven rack to middle position and heat oven to 325 degrees. Grease two 9-inch round cake pans, line with parchment paper, grease parchment and flour pans. Whisk flour, baking powder and salt together in bowl. Heat milk, butter and bourbon in small saucepan just until butter is melted. Off heat, add vanilla. Cover to keep warm.
- Using stand mixer fitted with whisk attachment, whip sugar and eggs on high speed until light and airy, about 5 minutes. Remove bowl from mixer. While whisking continuously by hand, slowly add milk mixture until incorporated. Whisk in flour mixture until incorporated.
- Divide batter evenly between prepared pans and lightly smooth tops with rubber spatula. Bake until tops of cakes are light brown and toothpick inserted in centers comes out clean, about 25 minutes, rotating pans halfway through baking. Let cakes cool completely in pans on wire rack, about 2 hours. Run thin knife around edges of cakes. Invert cakes onto wire rack and discard parchment. Allow to cool before frosting.
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RECIPE SUBMITTED BY
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!