Print

Perfect Bourbon Vanilla Sheet Cake Recipe Easy Creamy Buttercream Frosting

bourbon vanilla sheet cake - featured image
Print Recipe

A moist and flavorful bourbon-infused vanilla sheet cake topped with a creamy, boozy buttercream frosting. Easy to make and perfect for any occasion.

Ingredients

Scale
  • 2 ½ cups (312g) all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup (226g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 tbsp pure vanilla extract
  • 1 tbsp bourbon
  • 1 cup (240ml) whole milk, room temperature
  • For the Creamy Buttercream Frosting:
  • 1 cup (226g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • 2 tbsp heavy cream
  • 1 tbsp pure vanilla extract
  • 1 tbsp bourbon
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your 9×13-inch sheet pan and line with parchment paper, letting the paper hang over the sides for easy cake removal.
  2. In a medium bowl, whisk together 2 ½ cups flour, 2 ½ teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Set aside.
  3. In your mixer bowl, beat 1 cup softened unsalted butter with 1 ¾ cups granulated sugar on medium speed for about 3-4 minutes until light and fluffy.
  4. Add 4 large eggs, one at a time, beating well after each addition.
  5. Mix in 1 tablespoon vanilla extract and 1 tablespoon bourbon.
  6. Alternately add the dry ingredients and 1 cup milk to the butter mixture, starting and ending with the dry ingredients. Mix on low speed just until combined.
  7. Pour the batter evenly into the prepared pan and smooth the top with a spatula. Tap the pan gently on your counter to release any air bubbles.
  8. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
  9. Remove from oven and cool in the pan for 15 minutes. Then, use the parchment overhang to lift the cake onto a wire rack to cool completely before frosting.
  10. While the cake cools, prepare the buttercream frosting: Beat 1 cup softened butter on medium speed until creamy (about 2 minutes).
  11. Add powdered sugar gradually (about 4 cups), alternating with heavy cream (2 tbsp), vanilla extract (1 tbsp), and bourbon (1 tbsp). Beat on high for 3-4 minutes until light, fluffy, and spreadable. Add a pinch of salt to balance sweetness.
  12. Once the cake is fully cooled, spread the creamy buttercream evenly over the top using an offset spatula. Swirl gently for a rustic look.
  13. Slice, serve, and enjoy. Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.

Notes

Use room temperature ingredients for best results. Do not overmix batter to avoid tough cake. Fresh baking powder and soda ensure good rise. Cool cake completely before frosting to prevent melting. Adjust buttercream consistency by chilling or adding cream as needed. Parchment paper helps with easy cake removal.

Nutrition

Keywords: bourbon vanilla sheet cake, buttercream frosting, easy cake recipe, bourbon cake, vanilla cake, sheet cake, dessert, party cake

Find it online: https://leilameals.com/perfect-bourbon-vanilla-sheet-cake-recipe-easy-creamy-buttercream-frosting/