Boozy Birthday Bourbon Layer Cake. Say that three times fast! I would try but I’m afraid my mouth is stuffed full of cake at the moment. Hey…sometimes one – meaning yours truly – needs inspiration to write these blogs. I mean occasionally I’m at a loss what to say. If you were here I would just hand you a big old plate full of whatever it was I was trying to artfully describe. Let the food do the talking if you get my drift.
Other times I just stuff my face full of whatever it is and start writing. Luckily for me, it was the last piece of the Boozy Birthday Bourbon Layer Cake I made for my friends recent birthday. I’m a big believer that there is nothing like a big old fancy homemade cake to properly convey an enthusiastic Happy Birthday.
I mean store-bought cakes are ok and I guess I could see if you have a favourite bakery ( mine is Baked & Wired – if anyone was wondering…) and a favourite cake from said favourite bakery (uhhhh… do you know me at all?…cupcakes from Baked & Wired – any flavour will do but please no fruit filling. Get those for my husband.), folks could do just fine stopping by there and simply picking up a big old bakery box of love. However, if you have a bit of baking skill, I think you’ll get quite a few points (there I go with those supposed points again…) by making someone a cake, with as many layers as you can manage (the more layers, the more points) from scratch.
My Grandmother, of the Jewish Apple Cake fame, always made me a Hot Milk Cake with Old Fashioned Chocolate Fudge Frosting for my birthdays. I can remember one above all of the others. I think I was about five years old. It had the usual chocolate frosting and shaky script handwriting spelling out Happy Birthday. But this one was decorated with tiny plastic cake decorations. In this case they were ballerinas wearing pink tutus. I thought it was awesome! I can still picture it perfectly in my mind’s eye.
When I got to be about 14 -15 years old and was the standard clueless teenager, I asked my Mom for a store-bought sheet- style birthday cake. I got it into my head that they were pretty cool with all of their fancy colours and big frosting flowers. Not to mention, that is the type of cake most of my friends had on their birthdays. Mom got me the cake, but it just wasn’t all I hoped it would be. It tasted ok, if not a bit plasticy and sickeningly sweet as those cakes often do. The bakery misspelled my name, which was a bit of a bummer. But luckily, Grandma, either through force of habit or some greater knowledge (mom-mom worldly wisdom) had still made me my old standard Hot Milk Birthday Cake. From then on, I knew which cake I’d be requesting when asked. Yup…although Grandma is not around to bake it for me anymore, my Mom has picked up the torch and has been known to whip up one mean Hot Milk Cake with Old Fashioned Fudge Frosting in no time flat! So when my friend’s birthday rolled around, I wanted to make him something special. A cake he would really like. I was pretty sure that vintage plastic ballerinas wouldn’t do a thing for him, so I turned my thoughts to something which seems to get most folks pretty excited…booze! In his case Bourbon. He has been known to take an occasional sip or two of that Knob Creek elixir from time to time. And there is quite a lot of bourbon to be found in this cake. Yup…it is in the cake, in the ganache and in the icing. A veritable Bourbon bonanza!
This cake was a huge hit. The buttermilk, yeah that’s right….even more “B” words, made the cake layers wonderfully light and moist. The frosting was rich, yet fluffy and fantastically boozy.
Made for quite the happy birthday, not only for the birthday boy, but also for all his well wishers to boot! Got a special occasion coming up and some bourbon lovers in the house? Look no further, this Boozy Birthday Bourbon Layer Cake will get the job done!
Boozy Birthday Bourbon Layer Cake
recipe from: Love & Olive Oil
- 1 vanilla bean split and scraped, seeds reserved
- 1/2 cup (4 ounces) bourbon (pick your poison…I used Knob Creek)
- 2 cups (13.5 ounces) all purpose flour, sifted
- 1 tablespoon baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon salt
- 1 3/4 cup granulated sugar
- 1/2 teaspoon freshly grated nutmeg
- 1 cup (2 sticks) unsalted butter, room temperature
- 5 eggs, room temperature
- 2 egg yolks
- 1 1/2 cups buttermilk
For the Buttercream:
- 4 ounces dark chocolate
- 6 ounces milk chocolate
- 2 cups (4 sticks) unsalted butter, room temperature
- 2-3 cups powdered sugar, or more as needed
- 1/4 cup heavy cream
- 1 Tablespoon Bourbon
For the Ganache:
- 4 ounces dark or semisweet chocolate, finely chopped
- 1/2 cup heavy cream
- 1 tablespoon bourbon
Combine the bourbon and vanilla bean together in a small bowl. Steep overnight, or as long as you can before proceeding.
Preheat the oven to 350ºF. Butter and line 3 8-inch round cake pans with parchment paper. Butter parchment.
Sift together the flour, baking powder, baking soda, salt, and nutmeg. Set aside.
Combine the sugar, butter, and reserved vanilla bean seeds in the bowl of a stand mixer. Beat on medium speed for 10 minutes, until very light and fluffy, scraping down the sides of the bowl periodically as needed.
Reduce the speed to medium low and add the eggs and egg yolk, one at a time, mixing thoroughly after each addition.
Add the flour mixture, one cup at a time, alternating with buttermilk, mixing on low speed until incorporated. Immediately add the bourbon (discard the vanilla pod) and mix until combined.
Divide the batter among prepared pans. You can just eyeball it, or weigh the pans like I do, with my handy dandy OXO Food Scale. Bake for 30 to 35 minutes, until tops are lightly browned and springy. Remove from oven and place on a wire rack until cool enough to handle. Run a small knife around the edges of each pan, then gently invert onto wire racks. Cakes should come out cleanly. Allow to cool completely.
For the ganache: Place chopped chocolate in a heatproof bowl. Bring cream to a bare simmer over low heat. Pout hot cream over chocolate, and stir until smooth. Add bourbon. Set aside and allow to cool until thickened slightly (the room temperature ganache should be about the consistency of peanut butter). If it’s too thick, you can add a little bit more hot cream and stir until smooth.
For the buttercream: Melt chocolates in a microwave or double boiler over low heat until smooth. Remove from heat and let cool to room temperature.
In a large mixing bowl, beat butter until fluffy, 1 to 2 minutes. Add powdered sugar, 2 Tablespoons at a time, mixing well after each addition. If you don’t add the sugar slowly and mix thoroughly after each addition, you run the risk of ending up with gritty icing, which no one will be pleased with! Add cooled chocolate and beat until smooth. Add heavy cream and bourbon and beat until light and fluffy. Add more powdered sugar or heavy cream as necessary to achieve desired consistency.
To assemble: Level each cake layer by cutting of the domed top with a long serrated knife. Or use a handy cake leveler like I did. Place one layer, flat side down, on a cake stand or serving platter. To keep the platter clean while frosting, place 4 small strips of parchment or waxed paper just under the edges of the cake. This will allow you to frost the cake and then remove these strips cleanly later.
Spread half of the ganache evenly over top of layer, followed approximately 1/2 cup of buttercream. Position second layer on top and press to adhere. Repeat with remaining ganache, another 1/2 cup of buttercream, and final cake layer, flat side up.
Cover the entire cake with a thin layer of buttercream. This “crumb coat” will make frosting the cake easier. Refrigerate for about 15 minutes to allow this crumb coat to set.
Remove cake from refrigerator and frost with remaining buttercream, reserving some if you’d like to add any decorative details or borders.
Bourbon Birthday Cake brought to you by: Runcible Eats (http://www.leaandjay.com )