Description
A moist, tender cake topped with a rich bourbon-infused cream cheese icing—sweet, tangy, and perfectly balanced with warm vanilla and caramel notes.
Ingredients
-
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup buttermilk
- 1 tsp vanilla extract
- Optional: 1/2 tsp cinnamon
Bourbon Cream Cheese Icing:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 2–3 tbsp bourbon
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8×8-inch or 9-inch round cake pan.
- In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon if using.
- In a separate bowl, cream butter with granulated and brown sugars until light and fluffy.
- Add eggs one at a time, mixing well after each. Stir in vanilla.
- Alternate adding dry ingredients and buttermilk to the wet mixture, beginning and ending with dry ingredients.
- Pour batter into prepared pan and smooth the top.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cake completely before icing.
- For the icing, beat cream cheese and butter until smooth.
- Add powdered sugar, bourbon, and vanilla; beat until creamy and spreadable.
- Spread icing over cooled cake and serve.
Notes
- Adjust bourbon amount to taste.
- Sub milk for bourbon for a non-alcoholic version.
- This cake pairs well with pecans or caramel drizzle.
- Store refrigerated due to cream cheese icing.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Dessert
- Method: Baking
- Cuisine: American