Bourbon Cherry Cake

Bourbon Cherry Cake

When transitioning from one season to the next, I often find myself stocking up the current season's fruit for some last-minute sweets. And summer berries and other fruits always top my list of add-ins for dessert recipes.

And, since this is a small cake, I've kept it short and sweet.

The addition of chocolate candy molds adds a decorative touch and a complimentary bite with the cake.

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Ingredients

For the Cake:

• 1¾ c. all-purpose flour
• 1⅛ tsp. baking powder
• ½ tsp. baking soda
• ¼ tsp. salt
• ¼ c. salted butter, room temperature
• ¼ c. vegetable oil
• 2 eggs, room temperature
• ¾ c. granulated sugar
• 1 tsp. bourbon
• ½ tsp. vanilla
• ⅔ c. buttermilk, room temperature

For the Bourbon Cherry Buttercream:

• 1 c. seedless cherries
• ⅓ c. granulated sugar
• ¼ c. bourbon
• Juice of ½ lemon
• ½ c. butter
• 4 c. powdered sugar

Instructions

To make the cake:

1. Combine cherries, sugar, and lemon juice in a saucepan. Toss to coat and let sit for 5 minutes.

2. Bring berry mixture to a boil over medium-high heat. Reduce heat to medium and pour in the bourbon.

3. Allow to simmer until sauce has reduced and thickened slightly, 15 to 20 minutes. Then, allow to cool completely.

4. Preheat oven to 325°.

5. Prepare two 6-inch round cake pans by coating with non-stick baking spray.

6. In a medium bowl, sift flour, baking powder, baking soda, and salt. Set aside.

7. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, oil, and sugar on medium speed until fluffy.

8. Add eggs, one at a time, beating well after each addition and scraping down the sides of the bowl, if needed.

9. Spoon in the dry ingredients alternating with buttermilk, starting, and ending with dry ingredients. Mix until just combined, be careful not to over mix.

10. Divide batter evenly between the two 6″ round pans.

11. Bake for 30-35 minutes until a cake tester or toothpick inserted into the center comes out clean.

12. Allow cakes to cool in pans for 5 to 7 minutes, then remove and transfer to a wire rack to finish cooling.

To assemble cake:

1. First, make the frosting: Add the butter, powdered sugar, and 1/4 cup of the cherry syrup to a large mixer bowl and beat until smooth.

2. Level each cake using a large serrated knife to remove the domes from the top of the cakes. Then divide each cake round into two layers.

3. Place the first layer of cake on a serving plate or a cardboard cake round. Spread about 1/3 cup of frosting evenly on top of the cake layer.

4. Add a second cake layer on top, and spread about 1/3 cup of frosting evenly. Repeat until the final and fourth cake layer is added and frosted.

5. Frost the outside of the cake.

6. Decorate as you desire.