Bourbon Cake

This week my friend is coming over to visit and it was just his birthday a few days ago. We couldn’t be there with him on this birthday so I thought I’d make him the perfect cake. He likes his brown liquors and I really enjoy baking so I thought, “why not mix good bourbon into the mix with a good cake?” It yielded a beautiful, rich and moist cake without having to use buttermilk.

I did not tier my cake since there will only be three of us eating and we don’t need that much, but if you were going to tier this cake with this recipe I would double the icing amount as by the time I was doing my flowers my piping bag was nearly empty. I made this in a 10 inch spring pan, but you could easily make two 8 x 8 inch layers with this as well.

Bourbon Cake – evablakeman

Ingredients (Cake)

  • 2 1/2 cups flour
  • 2 cups sugar
  • 3 tsp baking powder
  • 1 tsp salt
  • 2 cups milk (I used 3%)
  • 1/2 cup vegetable oil
  • 1 tbsp vanilla
  • 2 large eggs

Ingredients (Glaze)

  • 2 tbsp bourbon
  • 1 tsp vanilla
  • 1/8 cup sugar

Ingredients (Icing)

  • 1 cup butter (room temperature)
  • 4 cups powdered sugar
  • 2 tsp vanilla
  • 1 tsp bourbon

I used Wild Turkey bourbon in this recipe. Strongly flavoured bourbon goes well paired with the sweetness of the cake.


  1. Pre-heat oven to 350 degrees
  2. Mix all wet ingredients together.
  3. Add baking powder and sugar, ensure there are no lumps and the batter is smooth before continuing.
  4. Add in flour gradually, mix until smooth.
  5. Pour batter into a liberally buttered or greased baking pan.
  6. For thin pans, bake 15 – 20 minutes, for thick pans bake 45-55 minutes. Doing this with a 10 inch spring pan baking time was 47 minutes.
  7. Use a toothpick to check if your cake is done, the toothpick will come out clean if it is done.
  8. Mix all ingredients of your glaze together in a small bowl.
  9. Wash the top of the cake with bourbon glaze.
  10. Cool in the pan at least 10 minutes before scraping sides with a blade.
  11. Once cake is removed from the pan, brush down the sides with glaze and pour any leftovers on top of the cake, spreading around evenly.
  12. Let cake cool completely before icing.
  13. Cream butter in the bowl, add in the bourbon and vanilla while creaming.
  14. Add in sugar in small amounts. Work the buttercream until smooth. DO NOT ADD MILK.
  15. Ice how ever you would like. I chose to use a flat sweep over the top and run a simple trail up and down the sides, covering any mistakes or patches with quick flowers. The I threw some gold glitter on top and called it a day.

If you liked or tried the recipe I would love to hear about it. Please feel free to leave a comment below or tag me on any social media ( @evablakeman) so I can see your beautiful cake! And if you want more good stuff coming straight to you, sign up to receive updates on what going on!

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Bourbon Cake – evablakeman

Author: Eva Blakeman

A graphic designer, who happens to be an ironworker, who makes YouTube videos, also writes this blog. Writing is my favourite thing to do, so keep an eye out, because the next post is just around the corner.

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