Kentucky Bourbon Butter Cake Recipe

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.

Cream Butter and Sugar

In a large mixing bowl, cream together 1 cup of unsalted butter and 1.5 cups of granulated sugar until light and fluffy.

Add Eggs and Vanilla

Add 3 large eggs, one at a time, mixing well after each addition. Then stir in 2 tsp of vanilla extract.

Combine Dry Ingredients

In a separate bowl, whisk together 2 cups of all-purpose flour, 1 tbsp of baking powder, and 0.5 tsp of salt.

Mix Dry with Wet Ingredients

Gradually add the dry ingredients to the butter mixture, alternating with 0.5 cups of milk and 0.5 cups of Kentucky bourbon. Mix until just combined.

Bake

Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.

Cool

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Prepare Caramel

In a medium saucepan, combine 1 cup of granulated sugar and 0.25 cups of water. Stir gently to combine and cook over medium heat.

Cook Sugar Mixture

Allow the sugar to boil without stirring until it turns a deep amber color, about 8-10 minutes.

Add Cream and Butter

Once the sugar has reached the desired color, carefully add 0.5 cups of heavy cream and 2 tbsp of unsalted butter, whisking constantly until smooth.

Finish with Salt

Add a pinch of salt and mix well. Remove from heat and let cool slightly before drizzling over the cake.

Prepare the Ice Cream Base

In a large mixing bowl, combine 2 cups of heavy cream, 1 cup of sweetened condensed milk, 2 tsp of vanilla bean paste, and a pinch of salt. Mix until well combined.

Chill

Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

Freeze

Transfer the churned ice cream to a container and freeze for at least 4 hours or until firm.