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Boubon Butterscotch Layer Cake

Bourbon scented cake frosted with bourbon-butterscotch buttercream. A cake for whiskey lovers!
Bourbon Butterscotch Cake from completelydelicious.com
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4.34 from 3 votes

Ingredients

Bourbon cake:

  • 3/4 cup unsalted butter , room temperature (170 grams)
  • 3/4 cup granulated sugar (150 grams)
  • 1/2 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:

  • 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)
  • 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.
  • Add the vanilla and then the eggs and yolks one at a time, mixing after each.
  • 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.
  • 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.
  • 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).
  • Wrap in plastic and chill in the fridge until ready to assemble the cake.

To make the bourbon butterscotch:

  • 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.
  • 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.
  • Remove from heat and stir in vanilla extract and bourbon. Let cool to room temperature.

To make the Swiss meringue buttercream:

  • 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.
  • 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.
  • Add vanilla extract and salt and beat on high for 1-2 minutes until smooth and creamy.
  • Add butterscotch all at once and mix until incorporated.

To assemble the cake:

  • If you'd like six cake layers, carefully cut each of the three layers in half (this step is optional).
  • 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.
  • Use an offset spatula to frost cake with buttercream.
  • Chill cake for 30 minutes.
  • 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:

  • This cake can also be baked in 2 8-inch pans for a shorter, wider cake. Also makes approximately 2 1/2 dozen cupcakes.
  • Cake layers can be made ahead of time and stored tightly wrapped in the fridge for up to 5 days and in the freezer (double-wrapped) for up to 2 months. Thaw in wrappings before assembling cake.
  • Any leftover butterscotch can be stored in the fridge for several weeks.
Recipe barely adapted from Layered: Baking, Building, and Styling Spectacular Cakes.

Nutrition

Calories: 820kcal, Carbohydrates: 78g, Protein: 7g, Fat: 52g, Saturated Fat: 32g, Cholesterol: 196mg, Sodium: 382mg, Potassium: 186mg, Fiber: 1g, Sugar: 61g, Vitamin A: 1664IU, Calcium: 96mg, Iron: 1mg
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