Brown Sugar Bourbon Cake
Featured in Sip Northwest Magazine! Drizzled with infused bourbon syrup, this Brown Sugar Bourbon Cake is delightfully moist and delicious. Make it for the holidays! Make it for special occasions. It’s a showstopper!
Brown Sugar Bourbon Cake
Today I am pulling an “oldie but goodie” out of my recipe box for you and adding a little twist. Originally this heirloom family cake recipe was made with homemade moonshine. My recipe adds a flavorful spin with an AMAZING BROWN SUGAR BOURBON SYRUP made with a FANTASTIC “BSB Brown Sugar Bourbon” from Heritage Distilling Company in Gig Harbor, Washington.
Occasions to Serve Brown Sugar Bourbon Cake
- Father’s Day
- Thanksgiving
- Friendsgiving
- Kentucky Derby
- Kentucky Oaks
- Tailgating
SIP Northwest Magazine
““Sugar, can I get you some coffee?” When you meet Gwyn Nielsen, creator of lifestyle blog Sparkling Charm, for the first time you are immediately drawn to her slow, Southern drawl, which is like a sip of sweet tea on a hot summer’s day.
READ MORE OF THe Article →
Brown Sugar Bourbon Cake Recipe
Ingredients
Cooking Time: 2 Hours Serves 12
Cake
- 1 cup butter, unsalted, softened
- 2 1/2 cups white sugar, sifted
- 1/2 cup brown sugar
- 3 cups Swans Down bleached cake flour, sifted twice
- 1/4 teaspoon baking soda
- 6 large eggs, room temperature, yolks and whites separated
- 8 ounces whole sour cream
- 1/2 teaspoon vanilla extract
- 1 tablespoon BSB Brown Sugar Bourbon.
Brown Sugar Bourbon Syrup
- 1/2 cup BSB Brown Sugar Bourbon
- 1/2 cup brown sugar.
Instructions
Preheat Oven: 350°
Grease and flour a 10″ bundt pan and set aside.
Beat the softened butter at medium speed with an electric mixer for 3 minutes until pale yellow and creamy. Gradually add the white sugar and the brown sugar to the butter at medium speed for 7 minutes.
In a medium-sized bowl, sift the twice sifted Swans Down cake flour with the baking soda. Slowly add the sifted flour to the butter mixture 1 cup at a time mixing at medium speed.
Note: The batter will be thick like sugar cookie dough.
Add the room temperature egg yolks to the batter one at a time and mix until combined.
Set the mixer to low speed and add the sour cream and the vanilla. Stop mixer the minute it is just combined. Avoid over mixing.
Note: The batter will loosen with this step.
Using a hand-held mixer in a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter.
Pour the batter into the prepared pan carefully.
Bake for 2 hours or until a knife comes out clean. Cool in pan on wire rack for 15 minutes. Remove from pan and cool completely on wire rack.
BSB Brown Sugar Bourbon Syrup
In a saucepan combine 1/2 cup BSB (Brown Sugar Bourbon) with 1/2 cup brown sugar and cook at medium heat until the sugar dissolves. Remove from the heat.
Spoon the Brown Sugar Bourbon Syrup over the cake.
Brown Sugar Bourbon Cake
Ingredients
Cake
- 1 cup butter (unsalted, softened)
- 2 1/2 cups white sugar (sifted)
- 1/2 cup brown sugar
- 3 cups Swans Down bleached cake flour (sifted twice)
- 1/4 teaspoon baking soda
- 6 eggs (room temperature, yolks and whites separated)
- 8 ounces whole sour cream
- 1/2 teaspoon vanilla extract
- 1 tablespoon BSB Brown Sugar Bourbon
Brown Sugar Bourbon Syrup
- 1/2 cup BSB Brown Sugar Bourbon
- 1/2 cup brown sugar
Instructions
Cake
- Preheat Oven: 350° Grease and flour a 10" bundt pan and set aside.
- Beat the softened butter at medium speed with an electric mixer for 3 minutes until pale yellow and creamy. Gradually add the white sugar and the brown sugar to the butter at medium speed for 7 minutes.
- In a medium-sized bowl, sift the twice sifted Swans Down cake flour with the baking soda. Slowly add the sifted flour to the butter mixture 1 cup at a time mixing at medium speed.
- Note: The batter will be thick like sugar cookie dough.
- Add the room temperature egg yolks to the batter one at a time and mix until combined.
- Set the mixer to low speed and add the sour cream and the vanilla. Stop mixer the minute it is just combined. Avoid over mixing.
- Note: The batter will loosen with this step.
- Using a hand-held mixer in a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter.
- Pour the batter into the prepared pan carefully.
- Bake for 2 hours or until a knife comes out clean. Cool in pan on wire rack for 15 minutes. Remove from pan and cool completely on wire rack.
BSB Brown Sugar Bourbon Syrup
- In a saucepan combine 1/2 cup BSB (Brown Sugar Bourbon) with 1/2 cup brown sugar and cook at medium heat until the sugar dissolves. Remove from the heat.
- Spoon the Brown Sugar Bourbon Syrup over the cake.
Nutrition
PIN IT
