Vanilla Bourbon Cake Recipe
This vanilla bourbon cake recipe has a soft, tender crumb, buttery richness, and a warm vanilla taste followed by a gentle bourbon note. Vegetable oil helps keep the cake moist, while eggs give the layers a light structure.
Equipment
- Two 8-inch round cake pans
- Mixing bowls
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Kitchen scale
- Whisk
- Rubber spatula
- Cake tester or wooden skewer
- Wire cooling rack
- Offset spatula
Ingredients
Bourbon Vanilla Cake
- 4 large eggs room temperature
- ¾ cup unsalted butter softened
- 2¼ cups all-purpose flour spooned and leveled
- ⅔ cup whole milk room temperature
- ½ teaspoon fine salt
- 2½ teaspoons baking powder
- 3 tablespoons bourbon
- ¼ cup vegetable oil
- 1½ cups granulated sugar
- 1½ teaspoons vanilla extract
Bourbon Vanilla Bean Frosting
- 1 tablespoon heavy whipping cream
- 1½ cups unsalted butter softened
- 2 tablespoons bourbon
- Seeds from 1 vanilla bean
- 3 cups powdered sugar
- ½ teaspoon salt
Instructions
Prepare the pans
- Heat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
Mix the dry ingredients
- Whisk the flour, baking powder, and salt in a medium bowl. Set this mixture aside while preparing the wet ingredients.
Cream the butter and sugar
- Beat the softened butter and sugar for about 3–4 minutes until pale and creamy. Add the vegetable oil and continue mixing briefly.
Add the eggs and vanilla
- Beat in the eggs one at a time, allowing the first egg to blend before adding the next. Mix in the vanilla extract and bourbon.
Build the batter
- Add the dry mixture in three portions, alternating each addition with milk. Begin and finish with the dry ingredients. Mix only until the batter looks smooth.
Bake the layers
- Divide the batter evenly between the prepared pans. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool and prepare the frosting
- Leave the cakes in the pans for about 10 minutes, then transfer them to a wire rack. For the frosting, beat the softened butter until creamy. Gradually add powdered sugar and salt, then mix in the vanilla bean seeds, bourbon, and whipping cream until fluffy.
Assemble the cake
- Place one completely cooled layer on a serving plate. Spread frosting over the top, add the second layer, then cover the top and sides. Chill briefly if the frosting feels too soft, then slice and serve.