Bake the butter cake
Step 1 of 17
Preheat the oven to 325°F (165°C). Generously grease the inside of four 4.5-inch ramekins.
Bourbon Butter Cake
Individual bourbon butter cakes baked in 4.5-inch ramekins, served warm with mascarpone, vanilla bean ice cream, homemade bourbon caramel and candied pecans.
Total45 min
Serves4 ramekins
Ingredients19
This bourbon butter cake is baked in four 4.5-inch ramekins, so everyone gets their own warm, golden little cake. Each one is finished with a swipe of mascarpone, a big scoop of vanilla bean ice cream, homemade bourbon caramel sauce and candied pecans. It's a showstopper dessert for four, and it all comes together in about 45 minutes.
The recipe
Bourbon Butter Cake
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Serves
- 4 ramekins
Ingredients
Butter cake
Bourbon caramel sauce
Toppings
Instructions
Bake the butter cake
-
Preheat the oven to 325°F (165°C). Generously grease the inside of four 4.5-inch ramekins.
-
Whisk the flour, baking powder and salt together by hand.
-
In a mixer bowl, beat the butter and sugar on medium speed until light and fluffy, about .
-
Beat in the eggs one at a time, followed by the vanilla.
-
Gently fold in the dry ingredients, alternating with the buttermilk.
-
Divide the batter evenly among the 4 ramekins; they should be about half full.
-
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 . In my oven, they took .
Toast and candy the pecans
-
While the cakes bake, toast the chopped pecans in a dry skillet over medium heat for , until fragrant.
-
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.
-
Remove the pecans from the pan right away so they don’t burn, and set them aside to cool.
Make the bourbon caramel
-
In a small saucepan, melt the butter over medium heat. Quickly whisk in the brown sugar and heavy cream until dissolved and combined.
-
Stop whisking and bring the mixture to a gentle boil. Let it bubble for exactly without stirring; this thickens the caramel.
-
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.
Assemble and serve
-
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.
-
Spread a thin layer of mascarpone and bourbon caramel sauce over each warm cake.
-
Top each ramekin with a large scoop of vanilla bean ice cream.
-
Generously spoon the warm bourbon caramel over the top, sprinkle with the candied pecans and finish with a dusting of powdered sugar.
Notes
- Short on time? Ready-to-use candied pecans work great. I get mine from Trader Joe’s.
- 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).
- Bake time: ramekin sizes and ovens vary, so start checking at 20 minutes.
- Make ahead: the bourbon caramel can be made ahead and gently rewarmed before serving.
Equipment
- Four 4.5-inch ramekins
- Stand or hand mixer
- Small saucepan
- Skillet
Bourbon Butter Cake Screen stays on
Bake the butter cake
Step 2 of 17
Whisk the flour, baking powder and salt together by hand.
Bake the butter cake
Step 3 of 17
In a mixer bowl, beat the butter and sugar on medium speed until light and fluffy, about .
Bake the butter cake
Step 4 of 17
Beat in the eggs one at a time, followed by the vanilla.
Bake the butter cake
Step 5 of 17
Gently fold in the dry ingredients, alternating with the buttermilk.
Bake the butter cake
Step 6 of 17
Divide the batter evenly among the 4 ramekins; they should be about half full.
Bake the butter cake
Step 7 of 17
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 . In my oven, they took .
Toast and candy the pecans
Step 8 of 17
While the cakes bake, toast the chopped pecans in a dry skillet over medium heat for , until fragrant.
Toast and candy the pecans
Step 9 of 17
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.
Toast and candy the pecans
Step 10 of 17
Remove the pecans from the pan right away so they don’t burn, and set them aside to cool.
Make the bourbon caramel
Step 11 of 17
In a small saucepan, melt the butter over medium heat. Quickly whisk in the brown sugar and heavy cream until dissolved and combined.
Make the bourbon caramel
Step 12 of 17
Stop whisking and bring the mixture to a gentle boil. Let it bubble for exactly without stirring; this thickens the caramel.
Make the bourbon caramel
Step 13 of 17
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.
Assemble and serve
Step 14 of 17
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.
Assemble and serve
Step 15 of 17
Spread a thin layer of mascarpone and bourbon caramel sauce over each warm cake.
Assemble and serve
Step 16 of 17
Top each ramekin with a large scoop of vanilla bean ice cream.
Assemble and serve
Step 17 of 17
Generously spoon the warm bourbon caramel over the top, sprinkle with the candied pecans and finish with a dusting of powdered sugar.
Behind the recipe
The story, tips & photos
How to make bourbon butter cake in ramekins
The butter cake batter is simple: cream the butter and sugar until light and fluffy, beat in the eggs and vanilla, then gently fold in the dry ingredients with a splash of buttermilk. Divide it evenly so each ramekin is about half full.
Individual cakes bake faster than one big pan, so start checking at the 20-minute mark. In my oven, they took 25 minutes, until the tops were golden and a toothpick came out clean.
The bourbon caramel sauce
While the cakes bake, make the caramel. Melt the butter, then whisk in the dark brown sugar and heavy cream.
Then stop whisking and let it bubble for exactly 2 minutes; that's what thickens it. Take it off the heat and whisk in the bourbon and a pinch of sea salt. It will bubble up a little when the bourbon hits, so pour carefully.
Serve it warm
This dessert is all about the contrast between the warm cake and the cold ice cream, so assemble it as soon as the cakes come out of the oven. Spread on a thin layer of mascarpone and caramel, add a big scoop of vanilla bean ice cream, then spoon over more warm bourbon caramel. Finish with candied pecans and a dusting of powdered sugar.
Short on time? Ready-made candied pecans work beautifully. I pick mine up at Trader Joe's.
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Questions & comments
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