Booker's Recipe

Prepare and Preheat

Position a rack in the center of the oven and preheat to 350°F (175°C). Grease and flour a 9-inch (23 cm) round cake pan (or line with parchment) and set aside.

Mix Dry Ingredients

In a medium bowl whisk together the flour, baking powder, baking soda and fine sea salt until evenly combined. Set aside.

Cream Butter and Sugars

In the bowl of a stand mixer fitted with the paddle (or using a large bowl and hand mixer), beat the softened butter with granulated sugar and dark brown sugar on medium speed until light and fluffy, about 3–4 minutes, scraping down the bowl as needed.

Add Eggs and Flavorings

Add eggs one at a time, beating well after each addition. Mix in vanilla. Add the sour cream and mix on low until incorporated.

Combine Wet and Dry

With the mixer on low speed, add the dry ingredients in three additions alternating with the milk and coffee mixture (start and end with dry). After the last addition, fold in the 3/4 cup Booker's bourbon by hand with a spatula just until the batter is uniform. The batter will be slightly loose but not soupy.

Bake

Pour batter into the prepared pan, smoothing the top. Bake for 35–45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs and the top is golden. Rotate the pan halfway through baking for even color.

Cool

Allow the cake to cool in the pan on a wire rack for 15 minutes. Run a knife around the edge, invert onto the rack to remove from the pan, then right-side up and cool completely before applying syrup and frosting (at least 1 hour).

While the cake cools, make the whiskey syrup. In a small saucepan combine 1/2 cup granulated sugar and 1/4 cup water. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Remove from heat and stir in 1/4 cup Booker's bourbon. Let cool to warm (not cold). Using a skewer or fork, poke several holes across the cooled cake top and brush or spoon the warm syrup evenly over the cake so it absorbs. Reserve any remaining syrup for serving.

Make the buttercream while the cake absorbs the syrup. In the bowl of a stand mixer fitted with the paddle or whisk, beat 3/4 cup softened unsalted butter on medium speed until smooth, about 1 minute. Gradually add the sifted confectioners' sugar, 1 cup at a time, mixing on low to avoid a sugar cloud. Add vanilla, salt, and the 2 tablespoons Booker's bourbon, then increase speed to medium-high and add the heavy cream tablespoon by tablespoon until you reach a spreadable, silky consistency (about 2 tablespoons total). Taste and adjust salt or bourbon by small increments if desired.

Once the cake is fully cooled and has absorbed the syrup, place it on a serving plate or cake stand. Using an offset spatula, spread a thin crumb coat of buttercream over the entire cake to seal in crumbs. Chill the cake in the refrigerator for 15 minutes to set the crumb coat. Apply a final thicker layer of buttercream, smoothing the sides and top. If desired, pipe a decorative border.

Scatter the toasted chopped pecans over the top center or along the border and finish with a light sprinkle of flaky sea salt. Let the cake sit at room temperature 30 minutes before serving so the buttercream softens slightly and the bourbon aroma comes forward. Slice with a warm knife (wipe between cuts) and serve. Store any leftovers covered in the refrigerator for up to 4 days; return to room temperature before serving.