Happy Inauguration Day folks!
Today was a historic day in America as we saw our first woman be sworn in as Vice President. And let me tell ya, that left me pretty emotional. To celebrate, I donned my “I’m speaking” shirt and got to work on this patriotic cake. With a splash of bourbon, this cake really feels like a celebration cake. This recipe is so easy, you could whip it out for Memorial Day, the 4th of July, and Labor Day!
Tips and Tricks
- This cake doesn’t have a frosting, so I recommend topping with whipped cream
- To make the cake extra special, make your own whipped cream by combining 3 cups whipping cream, 1 cup white sugar, 1 tablespoon vanilla extract, and 1/4 teaspoon of kosher salt and whipping at medium-high speed for 3 minutes. Super easy to do, and really makes a difference, I swear!
- You can substitute any berries you’d like! I used raspberries and blueberries, but I’d love to try strawberries or blackberries next time.
- Normally, I replace unsalted butter with salted butter, but the chemistry of cake is more precise than it is for cookies. Don’t mess with chemistry, friends.
- For cakes, you’ll definitely want to use a standing mixer. I just got one (and named her Martha!) and she has changed my life.
- In case you need reminding – once you have added the flour do not over mix the batter. Seriously. Stop mixing about 5 seconds before you really think you need to. You want that cake fluffy as hell.
Ingredients
- 1 stick unsalted butter
- 1 3/4 cups flour
- 1 3/4 tsp. baking powder
- 3/4 tsp. baking powder
- 1/4 tsp. kosher salt
- 1/3 cup white sugar
- 2/3 cup brown sugar
- 2 eggs
- 4 tsp. bourbon
- 2/3 cup whole milk
- 1 cup raspberries
- 1 cup blueberries
- Sanding sugar for sprinkling
- Whipped Cream for topping
Directions
- Preheat oven to 350 degrees
- Butter a 9-inch round cake pan, line bottom of pan with parchment paper, and butter parchment
- In a bowl, combine flour, baking powder, and salt
- In a large mixing bowl, beat butter and both sugars on medium-high speed until light and creamy (~3 minutes)
- Add eggs, 1 at a time, mixing well in between
- Add bourbon, mixing well
- Add milk and flour mixture and mix until just combined (hey you – don’t over mix that damn cake!)
- Pour into the cake pan, smoothing top with a spoon or spatula
- Sprinkle with both berries, pressing some deep into the batter.
- Sprinkle generously with sugar (make it rain, baby!)
- Bake for 45-50 minutes, until the sides pull away from the pan and the cake springs back when lightly touched
- Cool completely, top with whipped cream, and enjoy!
This cake is one of the easiest I have made from scratch, and can be whipped up in no time! I believe in you!
Happy Baking!
-R
Becca's Baking Creations 