Bourbon Caramel Cake

This super impressive Bourbon Caramel Cake is actually ridiculously easy to pull off and is perfect for entertaining!
It really couldn’t be simpler. You whip up a quick fool-proof caramel sauce spiked with bourbon and pour it in a cake pan.  And then cover it in a super easy cake batter that takes minutes to mix together.  Throw it in the oven and BOOM… magic.

The best part about this cake? You can really taste the bourbon. 

And it pairs so well with the caramel. It’s like they were meant to be together. 
The only thing missing is you and a fork.

Ingredients:

1 c butter, softened

1/2 c shortening

2 c light brown sugar

5 large eggs, room temp

5 oz half and half, room temp

2 T Four Roses Bourbon

3 c all-purpose flour

1/2 tsp baking powder

1/2 tsp salt

1 T pure vanilla extract
Caramel Glaze:

1/2 c firmly packed light brown sugar

1/2 c Four Roses Bourbon

1/4 c whipping cream

1/4 c butter

1 tsp pure vanilla extract

1 1/4 c powdered sugar

Preheat oven to 325 degrees. Cream butter and shortening at medium speed. Graduallly add brown sugar, beating until light and creamy. Add eggs, 1 at a time, beating just until blended.

Add bourbon to half and half, set aside.Stir together flour, baking powder, and salt in a separate bowl. 

Add flour mixture alternately with milk mixture to creamed ingredients beginning and ending with flour. Beat at low speed just until blended after each addition.Stir in vanilla. 

Pour batter into a greased and floured 10 inch bundt (12 cup) pan.

Bake at 325 for 1 hour 5 to 10 minutes.A long wooden pick inserted in the center should come out clean when cake is done. Cool in pan on wire rack 10 to 15 minutes; remove from pan.Remove cake from pan and cool completely on a wire rack. 

It will take about an hour for the cake to cool completely.

Caramel Glaze:

Bring brown sugar, bourbon, whipping cream, and butter to a boil in a 2 quart sauce pan over medium heat. Whisk constantly. Boil 1 minute. Remove from heat and stir in vanilla. Gradually whisk in powdered sugar until smooth and mixture begins to thicken. 

This will take 3 to 5 minutes. Immediately pour frosting over cooled cake.

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