KENTUCKY BOURBON BUTTER CAKE WITH CREAM CHEESE FROSTING AND SALTED CARAMEL SAUCE

A southern classic, this Kentucky Bourbon Butter Cake is a labor of love. It takes some time but you will be rewarded with the most amazingly moist cake ever.

INGREDIENTS

For the cake:

• 3 cups sifted cake flour
• 1 teaspoon baking powder
• 1/2 teaspoon. baking soda
• 1 teaspoon kosher salt
• 1 cup Plugra unsalted butter
• 1 1/2 cups sugar
• 1/2 cup packed brown sugar
• 4 eggs at room temperature
• 1/4 cup bourbon
• 1 cup heavy cream at room temperature
• For the cake soak:
• 1/2 cup heavy cream
• 3 tablespoons bourbon

For the frosting:

• 1 cup Plugra unsalted butter room temperature
• 8 ounces cream cheesesoftened
• 4-6 cups powdered sugar

For the salted caramel sauce:

• 1 cup granulated sugar
• 2 tablespoons water
• 4 tablespoons Plugra unsalted butter
• 1/2 cup heavy cream
• 1/2 teaspoon kosher salt
• 1 cup finely chopped pecans

INSTRUCTIONS

For the cake:

1. Preheat the oven to 350 degrees and place an oven rack in the center position.
2. In a large bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
3. In the bowl of an electric mixer, beat the butter and both sugars on medium speed until fluffy. Add the eggs, one at a time, incorporating completely before adding the next one. In a small bowl, whisk together the bourbon and heavy cream. Turn the mixer to low and add the flour mixture in thirds alternating between the flour mixture and bourbon/cream mixture until everything has been added.
4.  .............................................
5. .......................................................

Full Instructions: Click here

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