Eggnog Bourbon Cake
Makes 1 (9-inch) cake
  • 2⅓ cup (467 grams) granulated sugar, divided
  • 3 tablespoons water
  • 2 tablespoons bourbon
  • 1 cup (227 grams) unsalted butter, softened
  • 4 large eggs
  • 3¾ cups (375 grams) cake flour
  • 1 tablespoon (15 grams) baking powder
  • ½ teaspoon (1 gram) ground nutmeg
  • 1 cup whole milk
  • 2 teaspoons vanilla extract
  • Eggnog Frosting (recipe follows)
  • Garnish: grated fresh nutmeg
  1. In a small saucepan, bring ⅓ cup (67 grams) sugar, 3 tablespoons water, and bourbon to a boil over medium-high heat, stirring occasionally, until sugar is dissolved. Remove from heat, and let cool completely.
  2. Preheat oven to 350°F. Spray 2 (9-inch) round cake pans with baking spray with flour.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and remaining 2 cups (400 grams) sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
  4. In a medium bowl, whisk together flour, baking powder, and nutmeg. Gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in vanilla. Divide batter between prepared pans (smoothing tops if necessary).
  5. Bake until a wooden pick inserted in center comes out clean, 28 to 30 minutes. Let cool in pans for 10 minutes. Remove from pans. Brush with bourbon mixture, and let cool completely on wire racks. Spread Eggnog Frosting between layers and on top and lightly on sides of cake. Garnish with nutmeg, if desired.
Recipe by Bake from Scratch at