Bourbon Cherry Layer Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Cherry Filling:</li><li class="ingredients-single-item">500g fresh cherries, pitted and halved (or frozen cherries, thawed)</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">2 tbsp lemon juice</li><li class="ingredients-single-item">2 tbsp cornstarch</li><li class="ingredients-single-item">60ml water</li><li class="ingredients-single-item">60ml bourbon whiskey</li><li class="ingredients-single-item">For the Cake:</li><li class="ingredients-single-item">340g unsalted butter, at room temperature</li><li class="ingredients-single-item">400g granulated sugar</li><li class="ingredients-single-item">4 large eggs, at room temperature</li><li class="ingredients-single-item">2 egg yolks, at room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">60ml bourbon whiskey</li><li class="ingredients-single-item">375g cake flour (or all-purpose flour sifted with 2 tbsp cornstarch)</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp baking soda</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">240ml buttermilk, at room temperature</li><li class="ingredients-single-item">For the Bourbon Cream Cheese Frosting:</li><li class="ingredients-single-item">450g cream cheese, at room temperature</li><li class="ingredients-single-item">225g unsalted butter, at room temperature</li><li class="ingredients-single-item">600g powdered sugar, sifted</li><li class="ingredients-single-item">3 tbsp bourbon whiskey</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">For Garnish:</li><li class="ingredients-single-item">Fresh cherries with stems</li><li class="ingredients-single-item">Sprigs of mint (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Three 20cm (8-inch) round cake pans</li><li class="equipment-single-item">Stand mixer with paddle attachment</li><li class="equipment-single-item">Cherry pitter (if using fresh cherries)</li><li class="equipment-single-item">Offset spatula</li><li class="equipment-single-item">Cake turntable (optional but helpful)</li><li class="equipment-single-item">Wire cooling racks</li><li class="equipment-single-item">Cake board or serving platter</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin with the cherry filling as it needs time to cool completely. In a medium saucepan, combine the pitted cherries, sugar, and lemon juice. Cook over medium heat for about 5 minutes until the cherries start to release their juices and soften. In a small bowl, whisk together the cornstarch and water to make a slurry, then add to the cherry mixture. Continue cooking for 3-4 minutes until the mixture thickens substantially and coats the back of a spoon. Remove from heat and stir in the bourbon. The alcohol will partially cook off, leaving behind its distinctive flavor. Transfer to a bowl, cover with plastic wrap directly touching the surface (to prevent a skin from forming), and refrigerate until completely cool, at least 2 hours or overnight.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Preheat your oven to 175°C (350°F). Grease three 20cm (8-inch) round cake pans and line the bottoms with parchment paper. Then grease the parchment paper and lightly dust the pans with flour, tapping out any excess.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium speed until smooth, about 1 minute. Gradually add the sugar and beat on medium-high speed for 5 minutes until very pale and fluffy. This extended creaming process is crucial for creating air pockets that will help your cake rise and achieve a tender crumb.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Reduce speed to medium and add the eggs one at a time, ensuring each is fully incorporated before adding the next. Then add the egg yolks, scraping down the sides of the bowl as needed. The mixture may look slightly curdled, but don't worry – this is normal!</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Beat in the vanilla extract and bourbon whiskey until just combined.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>With the mixer on low speed, add the flour mixture in three additions, alternating with the buttermilk (beginning and ending with flour). Mix until just combined after each addition, being careful not to overmix. Overmixing activates the gluten in the flour, resulting in a tougher cake.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Divide the batter evenly among the three prepared pans, using a kitchen scale if available to ensure equal layers. Smooth the tops with an offset spatula. Tap the pans gently on the countertop to remove any air bubbles.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean and the cakes begin to pull away from the sides of the pans. The tops should spring back when lightly touched.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the cakes to cool in the pans on wire racks for 15 minutes. Then run a knife around the edges and invert onto the racks to cool completely. If the cakes have domed tops, level them with a serrated knife once completely cooled.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>For the bourbon cream cheese frosting, in a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium-high speed until smooth and creamy, about 2 minutes. The temperature of these ingredients is crucial – they must be at room temperature to achieve a smooth frosting without lumps.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Reduce speed to low and gradually add the sifted powdered sugar, mixing until incorporated. Add the bourbon, vanilla extract, and salt, then increase speed to medium-high and beat for 3-4 minutes until light and fluffy. If the frosting seems too soft for spreading, refrigerate for 15-20 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>To assemble the cake, place one cake layer on a cake board or serving plate. Spread a thin layer of frosting over the top, creating a dam around the edge with a slightly thicker ring of frosting (this will keep the cherry filling from seeping out).</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Spoon half of the cooled cherry filling inside the frosting dam, spreading it evenly but leaving about a 1cm border around the edge. Top with the second cake layer and repeat the process with frosting and the remaining cherry filling.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Place the final cake layer on top, bottom side up for a flat surface. Apply a thin crumb coat of frosting to the entire cake and refrigerate for 30 minutes to set. This seals in any crumbs and provides a clean base for the final layer of frosting.</li><li class="MethodStepper"><h4 class="step-title">Step 16</h4>After chilling, apply the remaining frosting to the top and sides of the cake, swirling decoratively with an offset spatula or cake comb. For the most professional finish, use a bench scraper held at a 45-degree angle against the side of the cake while rotating on a turntable.</li><li class="MethodStepper"><h4 class="step-title">Step 17</h4>Garnish the top of the cake with fresh cherries and mint sprigs if desired. For an extra touch of elegance, you could also drizzle some of the thickened cherry syrup over the top, allowing it to drip down the sides.</li><li class="MethodStepper"><h4 class="step-title">Step 18</h4>Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld and the frosting to set. For the best flavor and texture, remove the cake from the refrigerator about 30 minutes before serving to take the chill off. The bourbon flavor will continue to develop and mellow over time, making this cake even better on the second day!</li></ol>