Bourbon Manhattan Cocktail Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">280g all-purpose flour</li><li class="ingredients-single-item">2.5g baking powder</li><li class="ingredients-single-item">2.5g baking soda</li><li class="ingredients-single-item">3g fine salt</li><li class="ingredients-single-item">170g unsalted butter, softened</li><li class="ingredients-single-item">300g granulated sugar</li><li class="ingredients-single-item">4 large eggs, room temperature</li><li class="ingredients-single-item">60ml good quality bourbon whiskey</li><li class="ingredients-single-item">1 tablespoon orange zest</li><li class="ingredients-single-item">5ml vanilla extract</li><li class="ingredients-single-item">240ml buttermilk, room temperature</li><li class="ingredients-single-item">2 teaspoons aromatic bitters (like Angostura)</li><li class="ingredients-single-item">For the vermouth syrup:</li><li class="ingredients-single-item">120ml sweet vermouth</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">For the bourbon glaze:</li><li class="ingredients-single-item">180g confectioners' sugar, sifted</li><li class="ingredients-single-item">30ml bourbon whiskey</li><li class="ingredients-single-item">30ml heavy cream</li><li class="ingredients-single-item">1ml aromatic bitters</li><li class="ingredients-single-item">For decoration:</li><li class="ingredients-single-item">100g Luxardo or maraschino cherries, slightly drained</li><li class="ingredients-single-item">Orange zest strips</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">25cm (10-inch) bundt pan</li><li class="equipment-single-item">Stand mixer with paddle attachment</li><li class="equipment-single-item">Fine mesh sieve</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Microplane or zester</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 165°C (330°F). Thoroughly grease and flour a 25cm bundt pan, ensuring you reach all the crevices—this is crucial for clean release. The complex shape of bundt pans requires extra attention to prevent sticking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly distributed. Proper mixing of dry ingredients ensures your leavening agents are evenly distributed throughout the batter.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In the bowl of your stand mixer fitted with the paddle attachment, beat the softened butter on medium speed until creamy, about 1 minute. Gradually add the granulated sugar and continue beating for 4-5 minutes until very light and fluffy. This extended creaming incorporates air into the batter, creating a tender crumb.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl frequently to ensure even mixing. The mixture may look slightly curdled—this is normal.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Beat in the bourbon, orange zest, vanilla extract, and bitters. The alcohol will partially bake off, leaving behind complex flavor notes that echo the classic Manhattan cocktail.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>On low speed, add the flour mixture in three parts, alternating with the buttermilk (begin and end with flour). Mix just until combined after each addition—overmixing develops gluten, resulting in a tough cake.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Tap the pan firmly on the counter several times to release any trapped air bubbles.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake for 50-55 minutes, or until a skewer inserted near the center comes out clean or with a few moist crumbs. The cake should spring back when lightly pressed, and you'll see it beginning to pull away from the edges of the pan.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>While the cake bakes, prepare the vermouth syrup. In a small saucepan, combine the sweet vermouth and sugar over medium heat. Stir until the sugar dissolves completely, then simmer for 5 minutes until slightly reduced. Remove from heat and let cool slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the cake to cool in the pan for exactly 10 minutes—this timing is critical. Too short and the cake will fall apart; too long and it may stick. Invert onto a wire rack set over a baking sheet (to catch drips from the syrup).</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>While the cake is still warm, poke all over with a skewer, then brush liberally with the vermouth syrup. Take your time with this step, allowing each layer of syrup to soak in before applying more. This process infuses the cake with moisture and the distinctive sweet vermouth flavor essential to a Manhattan.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Let the cake cool completely before applying the glaze, at least 2 hours. This ensures the glaze will set properly rather than being absorbed into the cake.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>For the bourbon glaze, whisk the confectioners' sugar, bourbon, heavy cream, and bitters in a bowl until smooth. The glaze should be thick but pourable—adjust with a bit more sugar or cream as needed.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Pour the glaze over the cooled cake, allowing it to drip decoratively down the sides. Work quickly as the alcohol in the glaze will cause it to set faster than traditional glazes.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Before the glaze sets completely, arrange the cherries around the top and sides of the cake, then sprinkle with strips of orange zest. These garnishes mirror the classic Manhattan cocktail presentation and add beautiful color contrast.</li><li class="MethodStepper"><h4 class="step-title">Step 16</h4>Allow the glaze to set completely before serving, about 30 minutes. For the fullest flavor experience, serve at room temperature. This cake will keep, covered, at room temperature for up to 3 days, though the boozy notes are most pronounced on the first day.</li></ol>