Decadent Bourbon Butterscotch Layer Cake: A Symphony of Flavors for Whiskey Enthusiasts
Prepare your taste buds for an unforgettable journey with this truly decadent Bourbon Butterscotch Layer Cake. It’s more than just a dessert; it’s a celebration of rich, complex flavors designed to delight any whiskey connoisseur. Imagine multiple moist, tender layers of bourbon-infused cake, generously slathered with a silky-smooth bourbon butterscotch Swiss meringue buttercream, and then, for the ultimate indulgence, finished with an extra drizzle of luscious homemade butterscotch sauce. This magnificent creation isn’t just a cake; it’s an experience, a masterpiece of balance between sweet, creamy, and the warm, distinct notes of fine bourbon. It promises a show-stopping presentation and a flavor profile that will leave everyone craving another slice.
A Special Birthday Tradition: Crafting Memories, One Cake at a Time
This past weekend was extra special as we celebrated my husband’s birthday. It’s a tradition that brings immense joy to our family, marked by a perfect blend of outdoor adventure and cozy indulgence. Our day began with a refreshing family hike, soaking in the beauty of nature and creating cherished memories together. Afterward, we treated ourselves to our beloved local pizza, savoring every slice before settling in for a relaxing evening of Netflix and, of course, the grand unveiling of this year’s birthday cake.
One of my favorite birthday traditions involves my husband and my extensive collection of cake cookbooks. Weeks before his special day, I lovingly pull them out, allowing him the delightful task of flipping through the pages and selecting his dream cake. It’s a ritual I look forward to immensely, and honestly, it’s hard to say who enjoys it more! While he gets the pleasure of devouring a custom-baked masterpiece, I get the thrilling experience of exploring a new recipe, mastering new techniques, and seeing his face light up with every bite. It’s a win-win situation in the kitchen!
This year, after much deliberation and many dog-eared pages, he finally settled on this spectacular Bourbon Butterscotch Cake. The recipe hails from the incredible cookbook, Layered: Baking, Building, and Styling Spectacular Cakes by Tessa Huff, which quickly became one of my absolute favorites since its release last year. Tessa Huff’s creations are always a source of inspiration, offering both beauty and exquisite flavor. Given my husband’s deep appreciation for whiskey, particularly bourbon, his choice felt like a natural fit. He’s truly a bourbon enthusiast, and I knew this cake would be the perfect homage to his favorite spirit.
The Unforgettable Flavor Profile: Bourbon, Butterscotch, and Buttermilk Bliss
What makes this Bourbon Butterscotch Layer Cake truly exceptional is its perfectly balanced infusion of bourbon, from the cake itself to the show-stopping buttercream. This isn’t a cake where the alcohol overwhelms; instead, it’s a harmonious blend where bourbon enhances, rather than dominates, the sweet and buttery notes.
The cake base is a glorious buttermilk yellow cake—a classic for a reason. Its inherent moistness and slight tang from the buttermilk provide a perfect canvas. We then introduce just the right amount of bourbon into the batter. While a sneaky taste of the raw batter might suggest a potent whiskey kick, the magic of baking transforms it. The alcohol evaporates, leaving behind a subtle, warm, and sophisticated bourbon essence that permeates each fluffy layer. The result is a wonderfully moist, tender crumb that is rich in flavor with that delightful, nuanced “something extra” that truly sets it apart.
But the true star that elevates this cake to legendary status is the homemade bourbon butterscotch sauce. This isn’t just any butterscotch; it’s a rich, deep, and utterly lip-smacking concoction infused with even more bourbon. We begin by crafting this incredible sauce from scratch, ensuring a depth of flavor that store-bought versions simply can’t match. The majority of this golden elixir is then folded into a luxurious vanilla Swiss meringue buttercream. Swiss meringue buttercream is known for its incredibly light, smooth, and less-sweet profile, making it the ideal partner for the intense butterscotch. It’s whipped to perfection, creating a dreamy, stable frosting that perfectly envelops and fills each cake layer.
And for the grand finale? The remaining bourbon butterscotch sauce is warmed slightly and artfully drizzled over the top of the finished cake. This final flourish not only adds another layer of decadent flavor but also provides a simple yet stunning visual appeal. There’s no need for elaborate decorations when the ingredients themselves are this beautiful and delicious.
For those who truly appreciate the finer things in life, we highly recommend pairing a generous slice of this Bourbon Butterscotch Layer Cake with a small pour of your favorite bourbon (a tradition we enthusiastically uphold!). The interplay of flavors—the caramel notes of the butterscotch, the warmth of the bourbon in the cake, and the smooth, creamy buttercream—creates a symphony on your palate. This is unequivocally a cake crafted for adults, designed to be savored and enjoyed in good company.
More Irresistible Cake Creations to Explore
Beyond this magnificent Bourbon Butterscotch Layer Cake, my kitchen has been home to many other beloved cake creations, especially those crafted for my husband’s discerning palate over the years. If you’ve enjoyed this bourbon-infused delight, you might also love exploring some of these other show-stopping recipes from my collection:
- Chocolate Cake with Coffee Buttercream: A rich, deep chocolate cake paired with an invigorating coffee-flavored buttercream, perfect for coffee and chocolate lovers alike.
- Chocolate Cola Cake with Coconut, Pecan and Dulce de Leche Icing: A unique and incredibly moist chocolate cake with a hint of cola, crowned with a luscious icing featuring toasted coconut, crunchy pecans, and sweet dulce de leche.
- Coconut Cream Lime Cake: A bright and zesty tropical escape in cake form, combining the creamy sweetness of coconut with the refreshing tartness of lime.
Each of these recipes brings its own special flair and guarantees a delicious baking adventure. I encourage you to click through and discover your next favorite dessert!
Essential Baking Tips for a Flawless Cake
Baking Tip: The Magic of Cake Flour for a Tender Crumb
When a recipe specifically calls for cake flour, it’s for a very good reason, and adhering to this instruction is a cornerstone of achieving that perfectly tender, light, and airy cake crumb we all strive for. Cake flour is uniquely formulated to be high in starch and significantly lower in protein compared to standard all-purpose flour. This distinction is crucial because gluten, which is formed from protein when flour is mixed with liquid and agitated, can lead to a tougher, chewier cake if overdeveloped.
By using cake flour, you drastically reduce the potential for gluten development, even if the batter is mixed a little longer than ideal. This ensures a delicate, melt-in-your-mouth texture that is the hallmark of a truly great layer cake. Investing in a box of cake flour is a small step that yields consistently superior results, guaranteeing a light and delicate structure for your baked goods every time.
However, if you find yourself without cake flour and a baking craving strikes, there’s a handy substitution trick. For every 1 cup of cake flour required, you can combine 3/4 cup plus 2 tablespoons of all-purpose flour with 2 tablespoons of cornstarch. Sift these ingredients together thoroughly to ensure the cornstarch is evenly distributed and fully integrated with the flour. While this hack works wonderfully, if you simply opt for an equal amount of all-purpose flour, your cake will still be delicious, but it might not achieve the exact same delicate texture that cake flour provides. It’s a compromise, but often a perfectly acceptable one!
Explore More Expert Baking Tips & Tricks »
Boubon Butterscotch Layer Cake
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Ingredients
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
Instructions
To make the cake:
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Preheat oven to 350 degrees F. Grease three (or two if that’s all you have) 6-inch round cake pans and line the bottoms with parchment paper. (See Notes)
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In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugars on high speed until pale and creamy, about 3-4 minutes. Scrape down the bowl as needed.
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Add the vanilla and then the eggs and yolks one at a time, mixing after each.
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In a separate bowl, combine the cake flour, baking powder, baking soda, salt and nutmeg. Add to the mixer in 3 additions, alternating with the buttermilk, scraping down the bowl as needed. Mix in the bourbon.
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Divide the batter evenly between the prepared cake pans and bake until edges are golden, and the tops bounce back when gently pressed, about 25 minutes.
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Let cool in the pans for 15 minutes, then carefully transfer to a wire rack to cool completely. (If using only two pans, you can bake in 2 batches, washing a pan before baking the third layer).
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Wrap in plastic and chill in the fridge until ready to assemble the cake.
To make the bourbon butterscotch:
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In a medium saucepan set over medium heat, add the butter, brown sugar, corn syrup and salt. Heat, stirring frequently, until butter melts, sugar dissolves, and mixture is smooth, about 5 minutes.
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Add heavy cream (mixture may sputter at first) and whisk until smooth. Increase heat to medium high and bring to a boil. Simmer for about 5 minutes until thickened slightly.
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Remove from heat and stir in vanilla extract and bourbon. Let cool to room temperature.
To make the Swiss meringue buttercream:
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Place the egg whites and sugar in the metal bowl of a stand mixer and set over a small pot of simmering water (the bowl should not touch the water). Heat, stirring occasionally, until mixture is 160°F or hot to the touch and sugar is dissolved.
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Transfer bowl to stand mixer and beat on high speed with a whisk attachment to medium peaks, about 8 minutes. Reduce mixer speed to medium low and add butter a tablespoon at a time, letting it incorporate into the meringue for few moments before adding more.
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Add vanilla extract and salt and beat on high for 1-2 minutes until smooth and creamy.
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Add butterscotch all at once and mix until incorporated.
To assemble the cake:
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If you’d like six cake layers, carefully cut each of the three layers in half (this step is optional).
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Set one cake layer on plate or cake stand. Cover with 1/2 cup buttercream for 3 layers or 1/3 cup for 6 layers. Top with another cake layer. Repeat until cake is assembled.
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Use an offset spatula to frost cake with buttercream.
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Chill cake for 30 minutes.
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Warm up remaining butterscotch for 20-30 seconds in the microwave so that it’s pourable. Use a spoon to drizzle butterscotch over the top of the cake. Serve right away or chill until ready to serve. If chilled, let cake come to room temperature for 30 minutes before slicing. Store leftovers in the fridge for 3-5 days.
Notes
Chef’s Notes & Variations: Ensuring Your Cake is a Success
- Pan Sizes & Alternatives: While this recipe is perfectly designed for three 6-inch round cake pans to achieve those impressive tall layers, flexibility is key in baking! You can easily adapt this recipe to fit two 8-inch round cake pans. This will result in a slightly shorter and wider cake, but equally delicious. Alternatively, if you’re planning a party or prefer individual treats, this recipe yields approximately 2 1/2 dozen delightful cupcakes. Adjust baking time accordingly for cupcakes (usually around 18-22 minutes) and keep a close eye on them.
- Make-Ahead & Storage Tips: To make your baking process smoother and less stressful, the cake layers can be prepared in advance. Once fully cooled, wrap each layer tightly in plastic wrap and store them in the refrigerator for up to 5 days. For longer storage, double-wrap the layers in plastic wrap followed by aluminum foil and freeze them for up to 2 months. When you’re ready to assemble, simply thaw the frozen layers in their wrappings at room temperature before frosting. This preparation method is a lifesaver for busy schedules!
- Butterscotch Longevity: The homemade bourbon butterscotch sauce is incredibly versatile. Any leftover sauce can be stored in an airtight container in the refrigerator for several weeks. It’s fantastic drizzled over ice cream, pancakes, or even as a boozy addition to your morning coffee!
- Bourbon Choice: The quality of your bourbon will influence the final flavor of the cake. Choose a bourbon you genuinely enjoy drinking; its notes will subtly shine through in the cake and butterscotch.
This exceptional recipe has been lovingly adapted from the culinary masterpiece, Layered: Baking, Building, and Styling Spectacular Cakes by Tessa Huff, a book I highly recommend for any serious baker.
Essential Tools for Your Bourbon Butterscotch Cake Success
Having the right tools can make all the difference in ensuring your baking experience is smooth and enjoyable, especially when crafting a multi-layered masterpiece like this Bourbon Butterscotch Cake. While much of the magic happens with simple ingredients, a few key pieces of equipment will truly set you up for success:
- Stand Mixer with Paddle and Whisk Attachments: Absolutely indispensable for creaming butter and sugar for the cake batter and, more importantly, for achieving that perfectly light and airy Swiss meringue buttercream. The whisk attachment is crucial for whipping egg whites to stiff peaks, and the paddle attachment helps incorporate the butter smoothly.
- 6-inch Round Cake Pans (x3): To achieve those beautiful, uniform layers characteristic of a professional-looking layer cake. Using three pans ensures even baking and a stunning height.
- Parchment Paper: For lining the bottom of your cake pans, guaranteeing a clean release and preventing any sticking.
- Medium Saucepan: Essential for preparing the luscious bourbon butterscotch sauce, from melting ingredients to simmering the mixture to perfection.
- Wire Cooling Rack: Critical for allowing your cake layers to cool evenly and prevent condensation, which can lead to soggy bottoms.
- Offset Spatula: Your best friend for frosting cakes! Its angled blade allows for smooth, even spreading of buttercream, making crumb coating and final frosting a breeze.
- Instant-Read Thermometer: Invaluable for ensuring your Swiss meringue egg white mixture reaches the correct temperature (160°F), guaranteeing safety and optimal meringue stability.
Equipped with these essentials, you’ll be well on your way to creating a stunning and delicious Bourbon Butterscotch Layer Cake that will impress everyone!
Share Your Baking Triumph!
I poured my heart into creating this Bourbon Butterscotch Layer Cake, and I genuinely believe it’s a recipe that deserves a place in your baking repertoire. If you decide to embark on this delicious adventure and bake this extraordinary cake, I would absolutely love to hear about your experience! Your feedback, tips, and even any delightful tweaks you make are incredibly valuable to me and the entire baking community.