I’m sharing a very special cake with you, my bourbon butterscotch cake. I have made like 10 versions of this cake recipe to finally come up with these particular ingredients, and I finally figured out the secret: homemade butterscotch pudding, with just a hint of rich bourbon. All the other versions that I attempted literally disintegrated into a sticky pudding mess, or is basically a bread recipe with Jello butterscotch pudding as an ingredient. Try a slice with a side of butterscotch pudding.

Why I Love This Bourbon Butterscotch Cake

This bourbon butterscotch cake is a crowd-pleaser, and the good news is, you can make a non-alcoholic version by swapping the bourbon with apple juice. It’ll still be delicious, with a slightly different but equally tasty twist. And of course, feel free to choose the version that suits your taste.

This cake might look like it is difficult to make, but it really isn’t. The secret is to make the gorgeous butterscotch pudding. You can triple it, if you want. You can have a side of pudding with your cake, or you can bake two 9-inch round cake pans and put the pudding between the layers. Either way, it turns out delish!

If you are wondering what the topping is, I just put some brown sugah.

Kitchen Equipment

• Mixing bowls
• Electric mixer
• Whisk
• Cake pans
• Cooling rack
• Spatula

Bourbon Butterscotch Cake Variations

Feel free to get creative with your cake. Here are a few suggestions you may love:

• Nutty Bliss: Add a handful of chopped pecans or walnuts to the cake batter. it will add tiny surprises to your cake.
• Fruity: Mix in some dried fruit, like raisins or chopped dried apricots, into the batter. believe me, it is so good and will give you another level of taste.
• Maple: Instead of bourbon, try using maple syrup for a warm flavor. Also, using Maple to apple juice will make a light version.
• Chocolate Lovers: Throw in some chocolate chips with the butterscotch chips for a double dose of sweetness. great for chocolate lovers.

Why’d I Throw In Some Bourbon In The Pudding?

So, why the bourbon in the pudding? Well, bourbon has a way of deepening flavors that’s just hard to replicate with anything else. Its rich, slightly smoky taste pairs exceptionally well with the sweetness of butterscotch, creating a more complex flavor profile.

This isn’t about making the dessert boozy; rather, it’s about using bourbon as a secret ingredient to enhance the overall taste of the cake. A little bit goes a long way, and it’s all about striking that perfect balance where the bourbon complements without overpowering.

The bourbon enriches the pudding, giving it a distinct … well, butterscotchy flavor.

Tips for Perfect Pudding Every Time

Getting that smooth, creamy texture in your butterscotch pudding isn’t just about following the recipe—it’s about mastering a few key techniques.

• Always opt for full-fat milk or a combination of milk and cream for the richest texture. Low-fat alternatives can make your pudding less creamy and more likely to curdle under heat.
• The importance of constant stirring can’t be overstated. From the moment you start combining your sugar, milk, and cornstarch, keep that whisk moving. This not only prevents lumps but also stops the mixture from sticking to the bottom of the pan and burning.
• Temperature control is another crucial element. Your pudding needs to heat up slowly, allowing the cornstarch to cook and thicken without turning into glop. If you crank up the heat too high in a rush, you’ll end up with a pudding that’s either scorched or uncomfortably thick. So keep it low and slow, and give those flavors a chance to develop fully. Patience really pays off here, ensuring your bourbon butterscotch cake has that velvety, irresistible pudding layer every time.

• Once your pudding is nicely thickened and smooth, it needs to cool down properly to set into that perfect consistency. Resist the temptation to just stick it in the fridge right away. Instead, let it cool at room temperature for a bit. This gradual cooling helps prevent a skin from forming on top and ensures that the texture remains silky throughout. When it’s somewhat cooled, you can cover it with plastic wrap, pressing the wrap directly onto the surface of the pudding before refrigerating. This little trick keeps the pudding moist and luscious, ready to layer into your cake or serve on the side for that extra indulgence.

Pairing Suggestions

• Easy and Sweet Thai Iced Coffee Recipe
• Hazelnut Mocha Coffee Recipe
• Moroccan Mint Green Tea Recipe
• The Decadent Brandy Alexander Recipe With Vanilla Ice Cream

FAQs

1. Can I substitute the flour for a gluten-free option? Yes, you can use a gluten-free flour blend that includes xanthan gum to replace regular flour. Keep an eye on the batter’s consistency, as you might need to tweak the liquid ingredients a bit.

2. What’s the best way to store any leftover cake? To keep leftover cake fresh, store it in an airtight container at room temperature for up to three days. If you need to keep it longer, it can be refrigerated for up to a week.

3. Can I use a different type of alcohol besides bourbon? If bourbon isn’t your thing, try using rum or whiskey instead. Each brings its own unique flavor to the cake. You can also buy rum extract at the supermarket.

4. What frosting options work well with this cake? Consider topping this cake with caramel or vanilla buttercream, or opt for a less sweet cream cheese frosting that includes a splash of bourbon.

5. Is it possible to make this recipe as cupcakes? Absolutely, just pour the batter into cupcake molds and adjust the baking time to about 15-20 minutes, checking doneness with a toothpick.

6. Can I add nuts to the cake batter? Feel free to mix in chopped pecans or walnuts to the batter for added texture and flavor.

7. How can I make the cake less sweet? To reduce sweetness, you can cut down the sugar in the batter or blend butterscotch chips with dark chocolate chips.

8. Is freezing the cake an option? You can definitely freeze this cake. Wrap the cake layers in plastic wrap and they’ll be good in the freezer for up to three months.

9. Can I use a non-alcoholic or different alcoholic beverage instead of bourbon? Rum is a great alternative if you want a different alcoholic flavor, or use apple juice for a non-alcoholic version.

10. Is it possible to prepare this cake in advance? Yes, you can bake the cake layers ahead of time and then simply assemble and frost them when needed.

11. How should I freeze the cake layers? When freezing the cake layers, wrap them tightly in plastic wrap to maintain freshness and prevent freezer burn. They can be stored frozen until you’re ready to use them.

Photo Steps

 

The Final: Bourbon Butterscotch Cake Recipe