Mint Julep Cocktail Cake Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">For the cake:</li> <li class="ingredients-single-item">250g all-purpose flour</li> <li class="ingredients-single-item">10g baking powder</li> <li class="ingredients-single-item">1/2 tsp salt</li> <li class="ingredients-single-item">175g unsalted butter, at room temperature</li> <li class="ingredients-single-item">300g granulated sugar</li> <li class="ingredients-single-item">4 large eggs, at room temperature</li> <li class="ingredients-single-item">120ml whole milk</li> <li class="ingredients-single-item">60ml Kentucky bourbon</li> <li class="ingredients-single-item">2 tbsp fresh mint leaves, finely chopped</li> <li class="ingredients-single-item">1 tsp vanilla extract</li> <li class="ingredients-single-item">For the mint syrup:</li> <li class="ingredients-single-item">150g granulated sugar</li> <li class="ingredients-single-item">150ml water</li> <li class="ingredients-single-item">1 large bunch fresh mint leaves (about 30g)</li> <li class="ingredients-single-item">30ml Kentucky bourbon</li> <li class="ingredients-single-item">For the whipped cream frosting:</li> <li class="ingredients-single-item">500ml heavy whipping cream, cold</li> <li class="ingredients-single-item">80g powdered sugar</li> <li class="ingredients-single-item">30ml Kentucky bourbon</li> <li class="ingredients-single-item">1 tsp vanilla extract</li> <li class="ingredients-single-item">For garnish:</li> <li class="ingredients-single-item">10-12 fresh mint leaves</li> <li class="ingredients-single-item">1 egg white, lightly beaten</li> <li class="ingredients-single-item">50g superfine sugar</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">23cm (9-inch) round cake pan</li> <li class="equipment-single-item">Stand mixer or electric hand mixer</li> <li class="equipment-single-item">Pastry brush</li> <li class="equipment-single-item">Fine mesh sieve</li> <li class="equipment-single-item">Cake turntable (optional)</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 175°C (350°F). Grease a 23cm (9-inch) round cake pan and line with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt, then set aside. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium-high speed for 5-6 minutes until pale and fluffy. This extended beating incorporates air into the mixture, creating a lighter, more tender cake structure. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Reduce speed to medium and add eggs one at a time, ensuring each is fully incorporated before adding the next. Scrape 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 4</h4> In a small bowl or measuring cup, combine the milk, bourbon, chopped mint leaves, and vanilla extract. With the mixer on low, add the flour mixture in three parts, alternating with the liquid mixture, beginning and ending with the flour. Mix just until combined - overmixing will develop gluten and make your cake tough. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Pour the batter into the prepared pan and smooth the top with a spatula. Tap the pan firmly on the countertop a few times to release any air bubbles. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean and the cake springs back when lightly touched. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> While the cake is baking, prepare the mint syrup. Combine sugar and water in a small saucepan over medium heat. Stir until sugar dissolves completely, then bring to a gentle simmer. Remove from heat, add the mint leaves, and let steep for 20 minutes. Strain through a fine-mesh sieve, pressing on the leaves to extract all the mint flavor. Stir in the bourbon. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack. While still warm, use a pastry brush to generously brush the mint syrup all over the cake, including the sides. The warm cake will absorb the syrup more efficiently, infusing it with moisture and flavor. Allow the cake to cool completely. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> For the candied mint garnish, brush each mint leaf with lightly beaten egg white on both sides using a small brush. Dip in superfine sugar and place on a parchment-lined baking sheet. Allow to dry at room temperature for at least 2 hours or overnight. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> When ready to serve, prepare the whipped cream frosting. In a large, chilled bowl, combine the heavy cream, powdered sugar, bourbon, and vanilla extract. Beat with an electric mixer on medium speed until soft peaks form. Be careful not to overbeat - you want a soft, billowy texture that will complement the cake's density. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Frost the top and sides of the cake with the bourbon whipped cream using an offset spatula, creating decorative swirls if desired. The whipped cream stabilizes slightly from the powdered sugar, but is best added shortly before serving. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Arrange the candied mint leaves decoratively on top of the cake. Serve immediately, or refrigerate for up to 1 hour before serving. This cake is best enjoyed the day it's made, when the contrasts between the moist bourbon-soaked cake and the light whipped cream frosting are at their peak. </li> </ol>