Bourbon Vanilla Layer Cake (a.k.a. Maker’s Mark Cake)
Yields one 9-inch triple layer cake, 12-15 servings
Bourbon cake layers
1 cup (2 sticks, 8 oz.) unsalted butter, softened
2 cups (405 g) light brown sugar, packed
1/4 cup (80 g) sorghum molasses
6 large eggs, at room temperature
1 tablespoon vanilla bean paste or pure vanilla extract
3 cups/360g all-purpose flour
1/4 teaspoon salt
3/4 teaspoon baking soda
4 oz. sour cream
1/2 cup (120 ml) bourbon whisky (I used Maker’s Mark throughout this recipe)
Bourbon simple syrup
1/2 cup (100 g) granulated sugar
1/2 (120 ml) cup water
2 tablespoons bourbon whisky
Vanilla-bourbon frosting and filling
1 1/2 cups (3 sticks, 12 oz.) unsalted butter, softened
1 1/2 lbs. confectioners’ sugar
1/4 cup (80 g) sorghum molasses
1 tablespoon vanilla bean paste or pure vanilla extract
2 tablespoons bourbon whisky
6 tablespoons spiced apple butter
Red ganache
6 ounces red candy melts (candy coating) finely chopped
5 tablespoons heavy cream
Wax seal décor and other
1 walnut sized lump of red ready-made rolled fondant
Wax seal stamp (I used “M” initial for Maker’s Mark)
1/2 teaspoon ground cinnamon
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