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    Bourbon-Apple Butter Cake for a Small Autumn Wedding

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    This Bourbon-Apple Butter Cake is perfect for a fall gathering or an intimate autumn wedding. Layers of brown sugar cake are soaked with tongue-tingling bourbon and layered with Swiss meringue buttercream. Seasonal fruit gilded with edible gold leaf and a crown of fresh rosemary make this little cake wedding-worthy.

    I made this cake last fall for a sweet couple’s small wedding reception, and I liked end result so much I asked them if I could share the recipe. With their approval, here it is! The flavor of bourbon-brown sugar cake is never out of season, but those warm notes taste even sweeter when the weather turns cool.

    Regular blog readers will already be acquainted with a slightly different version of this cake recipe. It’s from this Bourbon Vanilla Layer Cake. For this iteration, I soaked the cake layers with Four Roses single barrel bourbon. And I filled it with my mom’s homemade apple butter. A barely there coat of Swiss meringue buttercream holds it all together before the blue ganache drip is poured over.

    The blue ganache is made with dark blue candy melts and heavy cream. Very simple. It looks stunning with edible gold leaf brushed on. Honestly this picture does not do the real thing justice.
    Fresh details.
    Instead of a wedding cake topper, the couple opted for an autumn fruit and flower arrangement. It’s a nice alternative to the usual little plastic couple décor, although that can be super cute and kitsch.

    This is the sketch I sent them in the early stages of development. I’d planned for an autumn bounty on top with fresh figs, but I just couldn’t find any. (Turns out, nothing was a sure thing in 2020 – not even figs in fall!) However, I couldn’t believe my eyes when I found some beautiful cape gooseberries. So I snatched them right up!

    For those attempting this cake, bake and soak the layers a day or two ahead of time. As a result, the bourbon will mellow and the flavors will marry.
    The finished cake is delicious and SO quintessentially fall with apple butter, spices, deep caramel and oaky bourbon notes, and the vanilla Swiss meringue buttercream balances it all with a creamy note.

    Finding a presentable box for wedding cake delivery is a task unto itself. I lucked out finding this 10x10x2 windowed bakery box. Although the boxes come with ribbon (and a ‘best wishes card’), I tied some of my own blue velvet ribbon on to match the wedding colors.
    Big thanks to Jacob and Kayla for trusting me with the cake for their special day!

    Bourbon-Apple Butter Cake for a Small Autumn Wedding

    Heather Baird

    This Bourbon-Apple Butter Wedding Cake is perfect for a fall gathering or an intimate autumn wedding. Layers of brown sugar cake are soaked with tongue-tingling bourbon and layered with Swiss meringue buttercream.The cake batter requires a large standing mixer (6-8 quart bowl) for mixing. If you don’t have one, the recipe can be halved and made twice for a more manageable batter quantity. I suggest making the cake layers a day ahead of assembly. Stack them between sheets of parchment and cover them in plastic wrap. The next day the cakes will be soft and the crumb will be well set. Prepared spiced apple butter is used in this recipe, and can be found in the jams and jellies section at the grocery store. Yields one 8-inch layer cake, 4 layers tall, about 28 wedding slice-size servings.

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    Prep Time 1 hrCook Time 30 mins45 minutes chill time 45 minsTotal Time 2 hrs 15 mins

    Course DessertCuisine American

    Servings 28

    Equipment8 inch round cake pans, 4Pastry brushBench scraperCake turntableSmall kitchen-dedicated art brushGreen floral tape
    Ingredients  Bourbon cake layers2 cups unsalted butter softened4 cups light brown sugar packed1/2 cup molasses12 large eggs at room temperature2 tablespoon vanilla bean paste or pure vanilla extract6 cups all-purpose flour1/2 teaspoon salt1 1/2 teaspoons baking soda8 oz. sour cream1 cup bourbon I used Four RosesBourbon simple syrup1 cup granulated sugar1 cup water1/3 cup bourbonSwiss meringue buttercream and filling12 egg whites3 cups sugar1/4 tsp salt5 cups unsalted butter softened1 tablespoon vanilla extract3/4 cup prepared spiced apple butterBlue ganache drip6 ounces dark blue candy melts finely chopped5 tablespoons heavy creamDecorateEdible gold leaf 4 small sheets1 blemish-free red pear12 long rosemary stems 7-8 inches each4 sprigs thyme6 cape gooseberriesWhite food safe flowers such as organic roses
    Instructions Make the cake layersPreheat oven to 325 degrees. Grease four 8-inch round cake pans with flour-based baking spray (or grease pans and line bottoms with parchment).In the bowl of an electric stand mixer, beat together butter and brown sugar until light and fluffy, about 3-5 minutes. Add the molasses and beat until incorporated. Scrape down bowl with a spatula. Add eggs one at a time, beating well after each addition. Beat in vanilla.Whisk together flour, salt and baking soda in a separate large bowl. In another bowl, combine the sour cream and bourbon. Gradually add flour mixture to butter mixture in 3 additions, with the mixer on low speed, alternating with sour cream mixture and starting and ending with flour mixture. Scrape down the mixing bowl with a large rubber spatula and turn the batter over several times to ensure all of the ingredients are well incorporated.Divide batter between pans, filling them about 3/4 full. Bake until golden and cakes spring back when pressed in their centers, about 30-35 minutes. Let cakes cool in pans for 5 minutes. The cakes should pull away from the sides of the pan. Invert cakes, remove pans and let cool completely on a wire rack. Level the cakes using a cake leveler or serrated knife.Bourbon simple syrupIn a microwave-safe bowl combine the water and sugar. Cook at 100% power for 1 minute 30 seconds. Stir well until the sugar is completely melted. If sugar crystals remain, heat another 45 seconds to 1 minute, or until completely melted (you can also make this on the stove top in a saucepan over medium-high heat if you don’t have a microwave). Add bourbon; drizzle on, or brush syrup over cake layers using a pastry brush.Swiss meringue buttercreamSet a saucepan filled one-third full of water over medium-high heat and bring to a simmer.Whisk together the egg whites, sugar, and salt in a large heatproof bowl (I suggest a stainless bowl). Set over the simmering water and whisk until the mixture is hot to the touch and the sugar has dissolved (120-140 degrees on a candy thermometer, to be sure).Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on low speed for 2 minutes. Increase to medium-high until stiff peaks are formed.Continue beating at medium-high speed until the mixture is fluffy and has cooled (the mixing bowl should feel cool to the touch).Turn the mixer off and switch from the whisk attachment to the paddle. Turn the mixer on medium-low and add the butter, a few cubes at a time, beating until well incorporated before the next addition. The mixture may deflate and look curdled – this is normal. Keep adding butter and mixing. Add the vanilla extract. Beat until the frosting on high speed until it is thick and completely smooth.Fill a disposable piping bag with the frosting and snip a 1/2-inch hole in the end; set aside. Cover the remaining frosting with tea towel.AssemblePlace a cake layer on a cake drum, cake stand, or serving plate. Place on a cake turntable. Using the piping bag of buttercream, pipe a line around the top edge of the cake. Spread 1/4 cup of the apple butter on the cake layer. Top the cake layer with a second cake layer. Repeat the piping and filling process and place final cake layer on top. Cover the cake with the remaining buttercream. Using a bench scraper, remove most of the buttercream so that the cake layers show through (‘naked’ cake technique). Chill the cake in the refrigerator while you prepare the blue ganache drip.Blue ganache dripIn a microwave-safe bowl, combine the chopped red candy and heavy cream. Place in the microwave and heat at 100% power at 30 second intervals, stirring well between heating (about 1 minute total cook time). Alternatively, you may use a saucepan on the stovetop over medium-low heat. Stir until completely melted. Let cool slightly.Pour the ganache starting at the top center of the cake, and move outward to the sides so that some of the ganache drips down the edges of the cake. Use a spatula to spread the ganache evenly and to coax the ganache down the sides. Let stand until set, about 10 minutes. The ganache will set quickly on a well-chilled cake.DecoratePick up some of the gold leaf using the small art brush and place it on the blue drip ganache. Allow the leaf to cling to the ganache naturally. Place on other areas of the cake, if desired. Brush a little of the gold leaf onto the red pear. If the leaf doesn’t adhere naturally, brush a little corn syrup on the pear skin and try again.Lightly bend rosemary stems in a half-circle shape and lay around the top edge and bottom edge of the cake. Add in sprigs of thyme. Snip flower stems short and wrap the cut ends with floral tape. Insert them into the cake to one side, or arrange as desired. Place the pear on top of the cake, along with the cape gooseberries with their husks peeled back. Serve slices at room temperature.
    NotesFruit and flowers arranged on the cake should keep fresh and beautiful for at least 24 hours kept in the refrigerator.

    Keyword apple butter, bourbon, bourbon simple syrup, brown sugar cake, swiss meringue buttercream

    You may also enjoy: LEGGI TUTTO

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    • in Recipes

      Almond Genoise Mini Cakes

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      These Jordan almond-topped mini cakes are perfect for intimate wedding receptions and baby showers. They are delicious with bright almond flavor and will make your table beautiful!A few of my friends are currently navigating the process of planning a wedding during this time, when availability of resources and venues are questionable at best. Many are opting for smaller celebrations and backyard gatherings with immediate family and friends. One thing is for sure, love will never be cancelled, and should always be celebrated! And I’m in favor of making these intimate gatherings even more special.With this in mind,  I decided to whip up some small-scale fancy cakes that could be served as an alternative to a towering wedding cake. They have distinctive almond flavor – which to me is the flavor of wedding cake. Each cake has a single, beautiful Jordan almond on top, and edible gold leaf for some sparkle. Small but special – that’s the motto!
      Serendipitously, Sconza Chocolates sent me a bag of beautiful Jordan almonds this month. Each almond is so perfectly formed with a matte candy exterior. Their meaning seems especially relevant this year – the almonds represent “bitter” and the candy coating “sweetness”, which symbolizes the bitterness of life and the sweetness of love.
      Genoise cake is an Italian cake with a French name, but all you really need to know is that it’s a delicious sponge cake. It’s requires a few steps, such as whipping egg whites and folding with care, but the cake only takes about 5 minutes to bake in the oven!
      Mini cakes were made with the help of a small rectangular cookie cutter (from this set). Shapes are easily stamped from the sponge cake like cookie dough. The cream filling is chilled into a solid sheet in a baking pan, and the filling is also stamped into rectangles using the same cookie cutter.
      Stacked, the cakes and filling make a tall slice and a generous serving for one. You could halve each cake at this step to make petit fours for larger yield.
      A drizzle of chocolate is always a good idea! I just used a zip-top bag with the corner snipped, no fancy piping equipment required.

      Edible gold leaf really makes these cakes shine. It’s an optional garnish, but so pretty. You can find edible gold leaf here. You won’t need much – just a touch to give the cake some sparkle.
      I’m always ready to practice my sponge cake skills, especially when the end result is so tasty! I hope those of you planning a celebration this year will find this recipe useful – but you don’t need an excuse to make it! Almond cake lovers will want to make it on any given occasion (such as a Tuesday).This year I’m partnering with Sconza Chocolates as brand ambassador because I truly love their products. Their Jordan almonds are of the highest quality. If you’re looking to procure some, use the discount code SPRINKLEBAKES10 at Sconza.com for 10% off your order (coupon is repeatable).

      Almond Genoise Mini CakesYields 9 mini cakes or 18 petit foursCake2 whole eggs, at room temperature1/2 cup (56g) confectioners’ sugar1/2 cup (50g) almond flour2 tablespoons all-purpose flour2 egg whites1/8 teaspoon cream of tartar2 tablespoons granulated sugar1 teaspoon almond extractCream filling5 cups (570g) confectioners’ sugar1 cup (226g) unsalted butter, at room temperature1 teaspoon almond extract1/4 cup water1/4 oz. packet unflavored powdered gelatinGlaze2 cups (227g) confectioners’ sugar3-4 tablespoons milk or cream1 teaspoon almond extractEdible gold leaf, optional Décor9 Jordan almonds for mini cakes, or 18 for petit fours2 oz. semisweet chocolate, meltedPreheat the oven to 425° F. Grease a 17×11-inch sheet pan with vegetable shortening. Line the pan with parchment and lightly grease the paper.In the bowl of an electric mixer, combine the 2 whole eggs, confectioners’ sugar, and almond flour. Beat until the mixture is pale yellow, about 5 full minutes. Sift the flour over the mixture and fold together to combine.In a separate mixing bowl, beat the egg whites until frothy. Add the cream of tartar. Beat again until soft peaks form. Gradually add in the 2 tablespoons of granulated sugar as you mix. Beat until stiff peaks form. Add 1/3 of the egg whites to the pale-yellow batter and fold together with a rubber spatula. Add the almond extract and remaining egg whites; fold together until a consistent batter is achieved.Pour the batter into the prepared sheet pan and distribute it evenly with an offset spatula, making the layer as level and smooth as possible. Batter will be spread thin.Bake for about 5-7 minutes, or until the cake is just firm with lightly browned edges. Keep an eye on the cake, my genoise baked in 5 minutes exactly.Sprinkle a tea towel with powdered sugar (about 3-4 tablespoons). Run a knife around the edge of the cake to loosen, and then turn the cake out onto the tea towel. Remove the parchment paper and let cool completely.Meanwhile, make the cream filling.In the bowl of an electric mixer fitted with the paddle attachment, add the confectioners’ sugar, butter, and extract. Mix until crumbly. Keep mixer running.Place the water in a small microwave-safe bowl and mix in the gelatin. Let stand until absorbed, about 3 minutes. Microwave the gelatin mixture until liquid, about 10-20 seconds. Add the mixture to the mixer bowl as it runs. Beat until well-combined. Mixture should be thick.Grease a 13×9-inch baking sheet with shortening and line with parchment paper (the shortening helps the paper stick to the pan. Transfer the frosting to the baking sheet and spread evenly. Top with a second sheet of parchment paper and press the frosting evenly down into the pan. Transfer the pan to the refrigerator to chill about 45 minutes, or until very firm.Meanwhile, stamp out the cake pieces from the genoise cake.Use a 1 3/4-inch x 2 3/4-inch rectangular cookie cutter to stamp 27 shapes from the genoise cake.When the frosting is well chilled, remove it from the pan and remove the top layer of parchment. Using the same rectangle cutter, stamp 18 shapes from the frosting sheet; Lift each piece out using a small spatula. Chilled, the frosting should stamp easily, if it begins to get warm and shapes become soft, chill again for about 15 minutes or until firm.Place 9 cake pieces, evenly spaced, on a grid cooling rack. Top each with a frosting rectangle. Repeat this step again and end with a cake piece on top (order should be cake, frosting, cake, frosting cake). Gently press each cake down to help the layers stick together. If making 18 petit fours, cut each cake in half now. Place the cooling rack with cakes inside a large baking sheet, or place the rack over a sheet of parchment paper.For the glaze, whisk together the confectioners’ sugar, milk, and extract. The glaze should be thick and stiff at first, and it should take some effort to mix together. Add extra milk or cream drops at a time until a thick glossy glaze holds in the whisk balloon and slowly falls in a ribbon back into the bowl. This should be thick, viscous glaze, and not thin runny glaze.Top each cake with a spoonful of glaze. Use the spoon to push the glaze toward the edges of the cake so it runs down the sides but doesn’t completely cover the cakes. Top each cake with a Jordan almond. Allow the cakes to rest about 15 minutes, or until the glaze hardens slightly.Transfer the melted chocolate to a zip top bag with a tiny hold snipped in one corner, and pipe a zigzag of chocolate across each cake. Use tweezers to apply small bits of edible gold leaf, if using.Store cakes at room temperature under a cake cloche. If making these cakes ahead, assemble the cakes the day before and store them in the refrigerator; glaze and garnish the day of serving. (Glaze will wrinkle over time in an airtight container.) 
      link Almond Genoise Mini Cakes By Heather Baird Published: Wednesday, July 29, 2020Wednesday, July 29, 2020Almond Genoise Mini Cakes Recipe LEGGI TUTTO