Sweet vanilla cake with a hint of bourbon.
You all – this cake. It is dangerously good. It is pure delicious madness and danger and unicorns all in one pan. I developed it with the sole purpose to create a cake that was the perfect accompaniment to lemon curd – I love lemon curd enough to do just that, but what resulted is a cake that shines all by itself (although I won’t judge you if you still want to use it as a vessel for your lemon curd).
Some comments that I’ve received about this cake include the texture is velvet; it tastes like sugar cookies, only better; and that it reminds my Dad of something my Granny used to make when he was a kid. One friend said it couldn’t be better and that I’d outdone myself. I’ll let you decide.
This cake would be great to bring to a party or brunch, but it is so easy that you could make multiple batches in one weekend
because you accidentally ate the first all by yourself because it is too good not to share. Enjoy one mini cake and gift the other to a friend. Kindness!
Bourbon Vanilla Cake
1/3 cup white sugar
2 1/2 Tbsp brown sugar
1 tsp vanilla
1 tsp bourbon vanilla, homemade or store bought*
1/4 cup softened butter
1/2 + 1/4 cup all purpose flour
1/2 tsp baking powder
1/2 cup milk
Optional: 3/4 cup chopped walnuts
Baking spray and 2 tbsp flour to prepare pans
Preheat your oven to 350 degrees Fahrenheit. Prepare two mini loaf pans: spray with baking spray and scoop 1 tbsp of flour in each pan. Tilt the pan so that the flour coats the entire inside of the pan. Tap the bottom of the pan over your trash can to get rid of any excess flour. Set the prepared pans aside.
Combine sugars, egg, vanilla, bourbon vanilla and softened butter in a mixing bowl. Beat to combine on low, then on high for 5 minutes.
Combine flour and baking powder in a separate small bowl. Alternately add the flour/baking powder and milk into the sugar mixture, mixing well between each addition.
Use a rubber spatula to stir in chopped nuts. Pour batter evenly into the two prepared mini loaf pans. Bake for 25-30 minutes, until a toothpick comes out clean.
*If you don’t have bourbon vanilla, you can substitute 1 teaspoon of bourbon and 1/4 tsp extra vanilla extract. Making bourbon vanilla at home is easy and fun! (I think all kitchen experiments are fun) – simply make vanilla extract, but use bourbon instead of vodka. It takes about 8 weeks to infuse the alcohol with the vanilla flavor, so plan in advance!
P.S. I have a brand new Instagram account! Go check it out and let me know what you think 🙂 I’ll be posting even more recipes and snapshots of my favorite foods that may not make it to the blog! Check it out here: Tsiporah Blog Instagram
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