Boston's Whiskey Cake Recipe
Make Boston's Whiskey Cake Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cake
Whiskey Syrup
Whipped Cream (optional)
Garnish
Method
Cake
- 1
Prepare and preheat
Preheat oven to 350°F (175°C). Grease a 9-inch (23 cm) square or round cake pan and line the bottom with parchment paper; grease the parchment. Allow butter to come to room temperature if refrigerated.
- 2
Dry ingredients
In a medium bowl, whisk together 2.5 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp baking soda and 3/4 tsp fine salt until thoroughly combined; set aside.
- 3
Cream butter and sugar
In a large bowl or stand mixer fitted with paddle attachment, beat 3/4 cup (6 tbsp) unsalted butter and 1.5 cups granulated sugar on medium speed for 2–3 minutes until light and fluffy, scraping the bowl as needed.
- 4
Add eggs and vanilla
Add eggs one at a time, beating briefly after each until incorporated. Mix in 1.5 tsp vanilla extract.
- 5
Combine wet and dry
With the mixer on low, alternate adding the dry ingredients and 1 cup buttermilk in three additions, beginning and ending with the dry ingredients (dry-wet-dry). Mix only until just combined; do not overmix.
- 6
Add coffee and bourbon
In a small cup, stir together 1/4 cup hot brewed coffee and 1/2 cup bourbon. With the mixer on low, slowly stream the coffee-bourbon mixture into the batter and fold until evenly distributed. Batter will be loose but moist.
- 7
- 8
Cool slightly
Let cake cool in the pan on a wire rack for 10–15 minutes. It should be warm but stable before applying syrup.
Whiskey Syrup
- 9
Make syrup
While the cake bakes (or immediately after you remove it), combine 1/2 cup light corn syrup, 1/2 cup packed brown sugar and 2 tbsp unsalted butter in a small saucepan over medium heat. Stir until butter melts and sugar dissolves. Bring to a gentle simmer and cook 1–2 minutes to slightly thicken.
- 10
Add whiskey and finish
Remove saucepan from heat and carefully whisk in 3/4 cup bourbon, 1/2 tsp vanilla extract and 1/8 tsp fine salt. (Stand back when adding alcohol to hot liquid; it may steam.) The syrup will thin slightly when the bourbon is added—this is expected. Taste and adjust salt or vanilla if desired.
- 11
Syrup application
Using a skewer or fork, poke several holes (about 10–12) evenly across the warm cake surface while it is still in the pan. Slowly pour or spoon warm whiskey syrup over the cake, allowing it to soak in. Pour in stages, letting the syrup absorb before adding more, until you have used most of it and cake feels moist but not soggy. Reserve any extra syrup to serve alongside the cake.
- 12
Finish & Serve
- 13
- 14
Whipped cream (optional)
If making the boozy whipped cream: chill a medium bowl and beaters, then whip 1 cup cold heavy cream with 2 tbsp powdered sugar, 1 tbsp bourbon and 1/4 tsp vanilla until soft peaks form. Dollop or pipe alongside each slice when serving.
- 15
Slice and serve
Cut cake into 9–12 pieces depending on desired portions. Serve at room temperature with extra whiskey syrup on the side for guests who want more boozy glaze and optional whipped cream. Store loosely covered at room temperature for up to 2 days or refrigerated for up to 5 days (bring to room temperature before serving).