{
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  "id": "cr-bourbon-butter-cake",
  "slug": "bourbon-butter-cake",
  "path": "/bourbon-butter-cake/",
  "status": "published",
  "locked": true,
  "title": "Bourbon Butter Cake",
  "description": "Individual bourbon butter cakes baked in 4.5-inch ramekins, served warm with mascarpone, vanilla bean ice cream, homemade bourbon caramel and candied pecans.",
  "seo": {
    "metaTitle": "Bourbon Butter Cake in Ramekins with Bourbon Caramel",
    "metaDescription": "Warm bourbon butter cakes in 4 ramekins, topped with mascarpone, vanilla ice cream, bourbon caramel sauce and candied pecans. A showstopper dessert for 4.",
    "focusKeyword": "bourbon butter cake"
  },
  "datePublished": "2026-10-08T20:32:39Z",
  "dateModified": "2026-10-08T20:32:39Z",
  "author": "colorful-recipes",
  "image": {
    "src": "2026/10/bourbon-butter-cake-8.jpg",
    "alt": "Bourbon butter cake in a ramekin topped with vanilla ice cream, bourbon caramel and candied pecans"
  },
  "gallery": [],
  "video": null,
  "yield": {
    "servings": 4,
    "text": "4 ramekins"
  },
  "times": {
    "prepMinutes": 20,
    "cookMinutes": 25,
    "additionalMinutes": null,
    "totalMinutes": 45
  },
  "taxonomy": {
    "course": [
      "dessert"
    ],
    "cuisine": [
      "American"
    ],
    "method": [
      "oven",
      "stovetop"
    ],
    "diets": [
      "vegetarian"
    ],
    "goals": [
      "smart-treats"
    ],
    "mainIngredients": [
      "butter",
      "pecans"
    ],
    "keywords": [
      "bourbon butter cake",
      "bourbon caramel sauce",
      "ramekin dessert",
      "individual butter cakes",
      "candied pecans"
    ],
    "legacyCategories": [],
    "legacyTags": [],
    "reviewed": false
  },
  "ingredientGroups": [
    {
      "title": "Butter cake",
      "items": [
        {
          "text": "3/4 cup all-purpose flour (or 3/4 cup + 1 1/2 tbsp cake flour)",
          "qty": 0.75,
          "qtyMax": null,
          "unit": "cup",
          "item": "all-purpose flour",
          "note": "or 3/4 cup + 1 1/2 tbsp cake flour",
          "optional": false
        },
        {
          "text": "3/4 tsp baking powder",
          "qty": 0.75,
          "qtyMax": null,
          "unit": "tsp",
          "item": "baking powder",
          "note": null,
          "optional": false
        },
        {
          "text": "1/4 tsp salt",
          "qty": 0.25,
          "qtyMax": null,
          "unit": "tsp",
          "item": "salt",
          "note": null,
          "optional": false
        },
        {
          "text": "1/2 cup (1 stick) unsalted butter, softened",
          "qty": 0.5,
          "qtyMax": null,
          "unit": "cup",
          "item": "unsalted butter",
          "note": "softened; 1 stick",
          "optional": false
        },
        {
          "text": "1/2 cup + 2 tbsp granulated sugar",
          "qty": 0.5,
          "qtyMax": null,
          "unit": "cup",
          "item": "+ 2 tbsp granulated sugar",
          "note": null,
          "optional": false
        },
        {
          "text": "2 large eggs, room temperature",
          "qty": 2,
          "qtyMax": null,
          "unit": "large",
          "item": "eggs",
          "note": "room temperature",
          "optional": false
        },
        {
          "text": "1/2 tsp vanilla extract",
          "qty": 0.5,
          "qtyMax": null,
          "unit": "tsp",
          "item": "vanilla extract",
          "note": null,
          "optional": false
        },
        {
          "text": "2 tbsp buttermilk or whole milk",
          "qty": 2,
          "qtyMax": null,
          "unit": "tbsp",
          "item": "buttermilk or whole milk",
          "note": null,
          "optional": false
        }
      ]
    },
    {
      "title": "Bourbon caramel sauce",
      "items": [
        {
          "text": "1/4 cup (1/2 stick) unsalted butter",
          "qty": 0.25,
          "qtyMax": null,
          "unit": "cup",
          "item": "unsalted butter",
          "note": "1/2 stick",
          "optional": false
        },
        {
          "text": "1/2 cup packed dark brown sugar",
          "qty": 0.5,
          "qtyMax": null,
          "unit": "cup",
          "item": "packed dark brown sugar",
          "note": null,
          "optional": false
        },
        {
          "text": "1/4 cup heavy cream",
          "qty": 0.25,
          "qtyMax": null,
          "unit": "cup",
          "item": "heavy cream",
          "note": null,
          "optional": false
        },
        {
          "text": "1 tbsp good-quality bourbon",
          "qty": 1,
          "qtyMax": null,
          "unit": "tbsp",
          "item": "good-quality bourbon",
          "note": null,
          "optional": false
        },
        {
          "text": "1 pinch sea salt",
          "qty": 1,
          "qtyMax": null,
          "unit": "pinch",
          "item": "sea salt",
          "note": null,
          "optional": false
        }
      ]
    },
    {
      "title": "Toppings",
      "items": [
        {
          "text": "1/4 cup chopped pecans",
          "qty": 0.25,
          "qtyMax": null,
          "unit": "cup",
          "item": "chopped pecans",
          "note": null,
          "optional": false
        },
        {
          "text": "1/2 tbsp butter, for candying the pecans (optional)",
          "qty": 0.5,
          "qtyMax": null,
          "unit": "tbsp",
          "item": "butter",
          "note": "for candying the pecans; optional",
          "optional": true
        },
        {
          "text": "1/2 tbsp brown sugar, for candying the pecans (optional)",
          "qty": 0.5,
          "qtyMax": null,
          "unit": "tbsp",
          "item": "brown sugar",
          "note": "for candying the pecans; optional",
          "optional": true
        },
        {
          "text": "Mascarpone, for spreading",
          "qty": null,
          "qtyMax": null,
          "unit": null,
          "item": "Mascarpone",
          "note": "for spreading",
          "optional": false
        },
        {
          "text": "4 large scoops vanilla bean ice cream",
          "qty": 4,
          "qtyMax": null,
          "unit": "large",
          "item": "scoops vanilla bean ice cream",
          "note": null,
          "optional": false
        },
        {
          "text": "Powdered sugar, for dusting",
          "qty": null,
          "qtyMax": null,
          "unit": null,
          "item": "Powdered sugar",
          "note": "for dusting",
          "optional": false
        }
      ]
    }
  ],
  "instructionGroups": [
    {
      "title": "Bake the butter cake",
      "steps": [
        {
          "text": "Preheat the oven to 325°F (165°C). Generously grease the inside of four 4.5-inch ramekins.",
          "timerMinutes": null,
          "image": null
        },
        {
          "text": "Whisk the flour, baking powder and salt together by hand.",
          "timerMinutes": null,
          "image": null
        },
        {
          "text": "In a mixer bowl, beat the butter and sugar on medium speed until light and fluffy, about 2–3 minutes.",
          "timerMinutes": 3,
          "image": null
        },
        {
          "text": "Beat in the eggs one at a time, followed by the vanilla.",
          "timerMinutes": null,
          "image": null
        },
        {
          "text": "Gently fold in the dry ingredients, alternating with the buttermilk.",
          "timerMinutes": null,
          "image": null
        },
        {
          "text": "Divide the batter evenly among the 4 ramekins; they should be about half full.",
          "timerMinutes": null,
          "image": null
        },
        {
          "text": "Place the ramekins on a baking sheet and bake until the tops are golden and a toothpick inserted in the center comes out clean. Individual cakes bake faster than a full pan, so start checking at 20 minutes. In my oven, they took 25 minutes.",
          "timerMinutes": 25,
          "image": null
        }
      ]
    },
    {
      "title": "Toast and candy the pecans",
      "steps": [
        {
          "text": "While the cakes bake, toast the chopped pecans in a dry skillet over medium heat for 2–3 minutes, until fragrant.",
          "timerMinutes": 3,
          "image": null
        },
        {
          "text": "For candied pecans, add 1/2 tbsp butter and 1/2 tbsp brown sugar to the pan and stir constantly until the nuts are coated and glazed.",
          "timerMinutes": null,
          "image": null
        },
        {
          "text": "Remove the pecans from the pan right away so they don’t burn, and set them aside to cool.",
          "timerMinutes": null,
          "image": null
        }
      ]
    },
    {
      "title": "Make the bourbon caramel",
      "steps": [
        {
          "text": "In a small saucepan, melt the butter over medium heat. Quickly whisk in the brown sugar and heavy cream until dissolved and combined.",
          "timerMinutes": null,
          "image": null
        },
        {
          "text": "Stop whisking and bring the mixture to a gentle boil. Let it bubble for exactly 2 minutes without stirring; this thickens the caramel.",
          "timerMinutes": 2,
          "image": null
        },
        {
          "text": "Remove from the heat and carefully whisk in the bourbon and a pinch of salt. The bourbon will bubble up a little when it hits the hot caramel.",
          "timerMinutes": null,
          "image": null
        }
      ]
    },
    {
      "title": "Assemble and serve",
      "steps": [
        {
          "text": "This dessert is all about the hot-and-cold contrast, so assemble it while the cakes are still warm and serve them right in their ramekins.",
          "timerMinutes": null,
          "image": null
        },
        {
          "text": "Spread a thin layer of mascarpone and bourbon caramel sauce over each warm cake.",
          "timerMinutes": null,
          "image": null
        },
        {
          "text": "Top each ramekin with a large scoop of vanilla bean ice cream.",
          "timerMinutes": null,
          "image": null
        },
        {
          "text": "Generously spoon the warm bourbon caramel over the top, sprinkle with the candied pecans and finish with a dusting of powdered sugar.",
          "timerMinutes": null,
          "image": null
        }
      ]
    }
  ],
  "notes": "- **Short on time?** Ready-to-use candied pecans work great. I get mine from Trader Joe’s.\n- **Cake flour:** if you use cake flour instead of all-purpose, add an extra 1 1/2 tbsp (3/4 cup + 1 1/2 tbsp total).\n- **Bake time:** ramekin sizes and ovens vary, so start checking at 20 minutes.\n- **Make ahead:** the bourbon caramel can be made ahead and gently rewarmed before serving.",
  "tips": [],
  "storage": {
    "fridge": null,
    "freezer": null,
    "reheat": null
  },
  "substitutions": [],
  "equipment": [
    {
      "name": "Four 4.5-inch ramekins"
    },
    {
      "name": "Stand or hand mixer"
    },
    {
      "name": "Small saucepan"
    },
    {
      "name": "Skillet"
    }
  ],
  "nutrition": null,
  "rating": null,
  "faq": [],
  "related": [],
  "sponsor": null,
  "affiliateDisclosure": false,
  "url": "https://colorfulrecipes.com/bourbon-butter-cake/",
  "proteinPer100": null,
  "ingredientCount": 19,
  "hasComments": 0,
  "imageUrl": "https://colorfulrecipes.com/media/2026/10/bourbon-butter-cake-8-1600.webp",
  "schemaOrg": {
    "@type": "Recipe",
    "@id": "https://colorfulrecipes.com/bourbon-butter-cake/#recipe",
    "name": "Bourbon Butter Cake",
    "description": "Warm bourbon butter cakes in 4 ramekins, topped with mascarpone, vanilla ice cream, bourbon caramel sauce and candied pecans. A showstopper dessert for 4.",
    "image": [
      "https://colorfulrecipes.com/media/2026/10/bourbon-butter-cake-8-1x1.jpg",
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    "author": {
      "@id": "https://colorfulrecipes.com/about/#christine"
    },
    "publisher": {
      "@id": "https://colorfulrecipes.com/#organization"
    },
    "datePublished": "2026-10-08T20:32:39Z",
    "dateModified": "2026-10-08T20:32:39Z",
    "prepTime": "PT20M",
    "cookTime": "PT25M",
    "totalTime": "PT45M",
    "recipeYield": [
      "4",
      "4 ramekins"
    ],
    "recipeCategory": [
      "Dessert"
    ],
    "recipeCuisine": [
      "American"
    ],
    "cookingMethod": "oven, stovetop",
    "keywords": "bourbon butter cake, bourbon caramel sauce, ramekin dessert, individual butter cakes, candied pecans, smart treats, butter, pecans",
    "recipeIngredient": [
      "3/4 cup all-purpose flour (or 3/4 cup + 1 1/2 tbsp cake flour)",
      "3/4 tsp baking powder",
      "1/4 tsp salt",
      "1/2 cup (1 stick) unsalted butter, softened",
      "1/2 cup + 2 tbsp granulated sugar",
      "2 large eggs, room temperature",
      "1/2 tsp vanilla extract",
      "2 tbsp buttermilk or whole milk",
      "1/4 cup (1/2 stick) unsalted butter",
      "1/2 cup packed dark brown sugar",
      "1/4 cup heavy cream",
      "1 tbsp good-quality bourbon",
      "1 pinch sea salt",
      "1/4 cup chopped pecans",
      "1/2 tbsp butter, for candying the pecans (optional)",
      "1/2 tbsp brown sugar, for candying the pecans (optional)",
      "Mascarpone, for spreading",
      "4 large scoops vanilla bean ice cream",
      "Powdered sugar, for dusting"
    ],
    "recipeInstructions": [
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        "@type": "HowToSection",
        "name": "Bake the butter cake",
        "itemListElement": [
          {
            "@type": "HowToStep",
            "text": "Preheat the oven to 325°F (165°C). Generously grease the inside of four 4.5-inch ramekins.",
            "url": "https://colorfulrecipes.com/bourbon-butter-cake/#step-bake-the-butter-cake-1"
          },
          {
            "@type": "HowToStep",
            "text": "Whisk the flour, baking powder and salt together by hand.",
            "url": "https://colorfulrecipes.com/bourbon-butter-cake/#step-bake-the-butter-cake-2"
          },
          {
            "@type": "HowToStep",
            "text": "In a mixer bowl, beat the butter and sugar on medium speed until light and fluffy, about 2–3 minutes.",
            "url": "https://colorfulrecipes.com/bourbon-butter-cake/#step-bake-the-butter-cake-3"
          },
          {
            "@type": "HowToStep",
            "text": "Beat in the eggs one at a time, followed by the vanilla.",
            "url": "https://colorfulrecipes.com/bourbon-butter-cake/#step-bake-the-butter-cake-4"
          },
          {
            "@type": "HowToStep",
            "text": "Gently fold in the dry ingredients, alternating with the buttermilk.",
            "url": "https://colorfulrecipes.com/bourbon-butter-cake/#step-bake-the-butter-cake-5"
          },
          {
            "@type": "HowToStep",
            "text": "Divide the batter evenly among the 4 ramekins; they should be about half full.",
            "url": "https://colorfulrecipes.com/bourbon-butter-cake/#step-bake-the-butter-cake-6"
          },
          {
            "@type": "HowToStep",
            "text": "Place the ramekins on a baking sheet and bake until the tops are golden and a toothpick inserted in the center comes out clean. Individual cakes bake faster than a full pan, so start checking at 20 minutes. In my oven, they took 25 minutes.",
            "url": "https://colorfulrecipes.com/bourbon-butter-cake/#step-bake-the-butter-cake-7"
          }
        ]
      },
      {
        "@type": "HowToSection",
        "name": "Toast and candy the pecans",
        "itemListElement": [
          {
            "@type": "HowToStep",
            "text": "While the cakes bake, toast the chopped pecans in a dry skillet over medium heat for 2–3 minutes, until fragrant.",
            "url": "https://colorfulrecipes.com/bourbon-butter-cake/#step-toast-and-candy-the-pecans-1"
          },
          {
            "@type": "HowToStep",
            "text": "For candied pecans, add 1/2 tbsp butter and 1/2 tbsp brown sugar to the pan and stir constantly until the nuts are coated and glazed.",
            "url": "https://colorfulrecipes.com/bourbon-butter-cake/#step-toast-and-candy-the-pecans-2"
          },
          {
            "@type": "HowToStep",
            "text": "Remove the pecans from the pan right away so they don’t burn, and set them aside to cool.",
            "url": "https://colorfulrecipes.com/bourbon-butter-cake/#step-toast-and-candy-the-pecans-3"
          }
        ]
      },
      {
        "@type": "HowToSection",
        "name": "Make the bourbon caramel",
        "itemListElement": [
          {
            "@type": "HowToStep",
            "text": "In a small saucepan, melt the butter over medium heat. Quickly whisk in the brown sugar and heavy cream until dissolved and combined.",
            "url": "https://colorfulrecipes.com/bourbon-butter-cake/#step-make-the-bourbon-caramel-1"
          },
          {
            "@type": "HowToStep",
            "text": "Stop whisking and bring the mixture to a gentle boil. Let it bubble for exactly 2 minutes without stirring; this thickens the caramel.",
            "url": "https://colorfulrecipes.com/bourbon-butter-cake/#step-make-the-bourbon-caramel-2"
          },
          {
            "@type": "HowToStep",
            "text": "Remove from the heat and carefully whisk in the bourbon and a pinch of salt. The bourbon will bubble up a little when it hits the hot caramel.",
            "url": "https://colorfulrecipes.com/bourbon-butter-cake/#step-make-the-bourbon-caramel-3"
          }
        ]
      },
      {
        "@type": "HowToSection",
        "name": "Assemble and serve",
        "itemListElement": [
          {
            "@type": "HowToStep",
            "text": "This dessert is all about the hot-and-cold contrast, so assemble it while the cakes are still warm and serve them right in their ramekins.",
            "url": "https://colorfulrecipes.com/bourbon-butter-cake/#step-assemble-and-serve-1"
          },
          {
            "@type": "HowToStep",
            "text": "Spread a thin layer of mascarpone and bourbon caramel sauce over each warm cake.",
            "url": "https://colorfulrecipes.com/bourbon-butter-cake/#step-assemble-and-serve-2"
          },
          {
            "@type": "HowToStep",
            "text": "Top each ramekin with a large scoop of vanilla bean ice cream.",
            "url": "https://colorfulrecipes.com/bourbon-butter-cake/#step-assemble-and-serve-3"
          },
          {
            "@type": "HowToStep",
            "text": "Generously spoon the warm bourbon caramel over the top, sprinkle with the candied pecans and finish with a dusting of powdered sugar.",
            "url": "https://colorfulrecipes.com/bourbon-butter-cake/#step-assemble-and-serve-4"
          }
        ]
      }
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        "@type": "HowToTool",
        "name": "Small saucepan"
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        "@type": "HowToTool",
        "name": "Skillet"
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