Two layers of cinnamon-laced brown sugar cake filled with bourbon cheesecake whipped cream, frosted with bourbon cream cheese frosting and finished with maple-candied pecans. While it may appear to be an involved recipe, this cake is rather straightforward to make and each bite reassures it’s well worth the effort. A must-bake for any bourbon lover in your life!
Makes one 8-9″ cake, 12 servings
Ingredients
Brown Sugar Cake:
10 Tbs. (140g) unsalted butter, softened (1 1/4 sticks)
1 Tbs. canola oil
1 1/3 cup (270g) brown sugar, packed
2 tsp. vanilla extract
3 large eggs
2 1/4 cups (270g) all-purpose flour
1 tsp. cinnamon
1/8 tsp. nutmeg
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk
Maple-Candied Pecans:
1 cup pecan halves
2 Tbs. maple syrup
1/4 tsp. coarse sea salt
Bourbon Cheesecake Whipped Cream:
3oz. brick-style cream cheese, softened (3/8 block)
3 Tbs. brown sugar
3/4 cup heavy cream, cold
1/4 tsp. vanilla extract
1 1/2 tsp. bourbon
Dash of cinnamon
Bourbon Cream Cheese Frosting:
8oz. brick-style cream cheese, softened (1 block)
3oz. butter, softened (3/4 stick)
1 1/3 cups (160g) powdered sugar
1 tsp. vanilla extract
2 tsp. bourbon
Dash of cinnamon
Instructions
- Preheat the oven to 350° F. Spray two 8-9″ round cake pans with nonstick cooking spray.
- Place the butter, canola oil, brown sugar, and vanilla extract into a large mixing bowl. Using a hand mixer or stand mixer fitted with a whisk attachment, cream the ingredients together on medium speed for 1 minute, or until smooth. Add the eggs, and continue to beat for a minute more, until the mixture is light and fluffy.
- Sift the flour, baking powder, baking soda, cinnamon, nutmeg, and salt into the bowl. Pour in half the buttermilk. Beat the mixture on low until the ingredients begin to come together. Slowly stream in the remaining milk and continue mixing, scraping down the sides of the bowl with a rubber spatula as needed, until a smooth batter forms.
- Pour the batter into the cake pans. Transfer the pans to the middle rack of the preheated oven.
- Bake the cakes for 32-35 minutes, or until a toothpick inserted in the center comes out clean. While the cakes bake, make the pecans.
- Line a baking sheet with parchment paper.
- Toss the pecan halves with the maple syrup in a mixing bowl until evenly coated. Arrange the nuts in an even layer on the baking sheet and sprinkle with coarse salt.
- Transfer the baking sheet to the lower rack of the oven for 8-10 minutes, just until they begin to smell toasted. This can be done at the same time as the cakes. Remove the sheet from the oven and allow the nuts to cool. Once cool, coarsely chop them and set aside until ready to use.
- Remove the cake pans from the oven. Allow the cakes to cool for roughly 20 minutes in the pans, then turn them onto a cooling rack to come to room temperature before assembling. While the cakes cool, make the filling and frosting.
- For the filling, place the cream cheese and brown sugar into a medium mixing bowl. Using a hand mixer, cream the ingredients together on medium-high speed for 2-3 minutes, until completely smooth. Add half the heavy cream to the bowl. Beat on low speed to incorporate the heavy cream into the cream cheese, then stream in the remaining cream, vanilla extract, bourbon, and cinnamon. Continue beating on medium-high speed for 2-3 minutes, just until the whipped cream holds stiff peaks. Be careful not to over beat. Cover and refrigerate until read to use.
- For the frosting, place the cream cheese and butter in a large mixing bowl. Beat with a hand mixer on medium speed until smooth and creamy. Add the powdered sugar in two additions, beating on low speed after each until the sugar is fully incorporated into the cream cheese mixture. Add the vanilla extract, bourbon, and cinnamon to the bowl. Continue beating on medium-high speed for 2-3 minutes, until the frosting is light and fluffy.
- To assemble the cake, pipe a 1-inch tall border of frosting around the perimeter of one cake layer. Fill the center with the whipped cheesecake cream and even the top with an offset spatula. Place the second layer squarely over the filling. Freeze the cake for 10-15 minutes to set.
- Proceed with frosting the sides and top of the cake with the remaining cream cheese frosting, opting to create a semi-naked cake design, if desired. Sprinkle the candied pecans onto the top of the cake.
- Refrigerate the cake for at least 1 hour before serving. The cake keeps well covered in the refrigerator for 3 days, or it may be frozen (sliced or whole) for 2 months.
