Bourbon cake:

• ▢ ¾ cup unsalted butter , room temperature (170 grams)
• ▢ ¾ cup granulated sugar (150 grams)
• ▢ ½ cup + 2 tablespoons packed light or dark brown sugar (135 grams)
• ▢ 1 teaspoon vanilla extract
• ▢ 2 large eggs
• ▢ 2 large egg yolks
• ▢ 2 ¼ cups cake flour (270 grams)
• ▢ 1 ½ teaspoon baking powder
• ▢ ¾ teaspoon baking soda
• ▢ ½ teaspoon salt
• ▢ ½ teaspoon nutmeg , preferably freshly grated
• ▢ 1 cup buttermilk (250 ml)
• ▢ ¼ cup bourbon whiskey (60 ml)

Bourbon butterscotch:

• ▢ 6 tablespoons unsalted butter , cubed (85 grams)
• ▢ ¾ cup packed light or dark brown sugar (160 grams)
• ▢ 1 teaspoon corn syrup
• ▢ ½ teaspoon salt
• ▢ ¼ cup heavy cream (60 ml)
• ▢ ½ teaspoon vanilla extract
• ▢ 3 tablespoons bourbon whiskey

Butterscotch Swiss meringue buttercream:

• ▢ 5 large egg whites
• ▢ 1 ¼ cup granulated sugar (250 grams)
• ▢ 2 cups unsalted butter , cubed and at room temperature (450 grams)
• ▢ 2 teaspoons vanilla extract
• ▢ ¼ teaspoon salt
• ▢ ½ cup bourbon butterscotch , above

To make the cake:

• Preheat oven to 350 degrees F (175°C). Grease three (or two if that’s all you have) 6-inch round cake pans and line the bottoms with parchment paper. (See Notes below for other pan options).
• In the bowl of a stand mixer fitted with a paddle attachment, beat the softened unsalted butter and both granulated and brown sugars on high speed until the mixture is pale and wonderfully creamy, which typically takes about 3-4 minutes. Remember to scrape down the sides of the bowl periodically to ensure everything is evenly incorporated.
• Add the vanilla extract, then introduce the eggs and egg yolks one at a time, ensuring each is fully mixed into the batter before adding the next. This gradual addition helps to create a smooth, emulsified batter.
• In a separate, medium-sized bowl, whisk together the cake flour, baking powder, baking soda, salt, and freshly grated nutmeg. With the mixer on low speed, add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk. Start and end with the dry ingredients. Scrape down the bowl as needed to ensure everything is thoroughly combined without overmixing. Finally, gently mix in the bourbon until just incorporated.
• Divide the cake batter evenly among the prepared cake pans. Bake in the preheated oven for approximately 25 minutes, or until the edges are golden brown and the tops spring back gently when lightly pressed. A wooden skewer inserted into the center should come out clean.
• Allow the cakes to cool in their pans for about 15 minutes. This cooling period helps them firm up, making them easier to handle. Then, carefully invert them onto a wire rack to cool completely. If you’re using only two pans and need a third layer, you can bake in two batches, washing and preparing a pan before baking the final layer.
• Once completely cool, wrap the cake layers tightly in plastic wrap and chill them in the fridge. Chilling makes them much easier to handle, level, and frost, especially for a layer cake. Store them until you are ready to assemble the cake.

To make the bourbon butterscotch:

• In a medium-sized saucepan, combine the cubed unsalted butter, packed light or dark brown sugar, corn syrup, and salt. Place the saucepan over medium heat. Cook, stirring frequently with a whisk, until the butter is completely melted, the sugar has fully dissolved, and the mixture becomes smooth and glistening, typically taking about 5 minutes.
• Carefully add the heavy cream (be aware that the mixture may sputter initially due to the temperature difference). Whisk continuously until the mixture is smooth again. Increase the heat to medium-high and bring the butterscotch to a gentle boil, stirring constantly. Allow it to simmer for about 5 minutes, or until it has thickened slightly to a luscious consistency.
• Remove the saucepan from the heat. Stir in the vanilla extract and bourbon. Give it a final good whisk to ensure everything is thoroughly combined. Let the bourbon butterscotch cool completely to room temperature before using, as it will thicken further as it cools.

To make the Swiss meringue buttercream:

• Combine the large egg whites and granulated sugar in the clean metal bowl of a stand mixer. Place this bowl over a small pot of simmering water, ensuring the bottom of the bowl does not touch the water. Heat the mixture, stirring occasionally with a whisk, until it reaches 160°F (71°C) on an instant-read thermometer, or until it is hot to the touch and the sugar crystals have completely dissolved. Rub a small amount between your fingers to check for grittiness.
• Immediately transfer the bowl to the stand mixer fitted with a whisk attachment. Beat on high speed until the meringue forms stiff, glossy peaks and the bowl is cool to the touch (this can take about 8-12 minutes). Reduce the mixer speed to medium-low. Begin adding the room temperature unsalted butter, one tablespoon at a time, allowing each addition to fully incorporate into the meringue for a few moments before adding the next. The mixture may look curdled at first, but keep beating; it will come together.
• Once all the butter is incorporated, add the vanilla extract and salt. Increase the mixer speed to high and beat for another 1-2 minutes until the buttercream is perfectly smooth, light, and creamy.
• Finally, add about ½ cup of the cooled bourbon butterscotch sauce all at once to the buttercream. Mix on low speed until it is fully incorporated, creating a delicious bourbon butterscotch Swiss meringue buttercream.

To assemble the cake:

• For an even more dramatic presentation with six thinner cake layers, you can carefully cut each of the three cooled cake layers in half horizontally using a serrated knife or a cake leveler. This step is optional but creates a taller, more impressive cake.
• Place one cake layer on your desired serving plate or cake stand. Spread with approximately ½ cup of the prepared bourbon butterscotch buttercream if you have 3 layers, or ⅓ cup if you have 6 layers. Top with another cake layer. Repeat this process, stacking and frosting, until all cake layers are assembled.
• Use an offset spatula or bench scraper to apply the remaining buttercream evenly around the sides and top of the cake, creating a smooth finish.
• Chill the assembled cake in the refrigerator for at least 30 minutes. This helps the buttercream set, making it easier to drizzle the butterscotch and slice cleanly.
• Just before serving, warm up the remaining bourbon butterscotch sauce for 20-30 seconds in the microwave (or in a small saucepan over low heat) until it is pourable and smoothly drizzles. Use a spoon to elegantly drizzle the warm butterscotch over the top of the chilled cake, allowing some to cascade down the sides. Serve the cake right away to enjoy the contrast in textures and temperatures. If you’ve chilled the cake for a longer period, let it come to room temperature for about 30 minutes before slicing for the best flavor and texture. Store any leftover cake in an airtight container in the fridge for 3-5 days.

HELPFUL TIPS & VARIATIONS:

• This recipe is incredibly versatile! If you prefer a shorter, wider cake, you can also bake the batter in two 8-inch round pans. Alternatively, the recipe yield is approximately 2 ½ dozen cupcakes, making it perfect for individual servings at a party.
• **Make Ahead Option:** To simplify your baking schedule, the cake layers can be prepared in advance. Once cooled, wrap them tightly in plastic wrap and store in the fridge for up to 5 days, or double-wrap and freeze them for up to 2 months. Always thaw the wrapped cakes at room temperature before assembling.
• **Leftover Butterscotch:** Don’t let any of that delicious bourbon butterscotch go to waste! Any leftover sauce can be stored in an airtight container in the fridge for several weeks. It’s fantastic drizzled over ice cream, pancakes, or even enjoyed by the spoonful.

Recipe expertly adapted from Layered: Baking, Building, and Styling Spectacular Cakes by Tessa Huff.