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bourbon cherry cake - bethcakes.com

Bourbon Cherry Cake

Prep Time 1 hour
Cook Time 1 hour 5 minutes
Total Time 2 hours 5 minutes


Bourbon Cherry Filling:

  • 3 cups pitted cherries
  • 1 cup granulated sugar
  • 2 tbsp bourbon
  • 2 tbsp cornstarch
  • 1 tsp vanilla

Vanilla Bean Cake:

  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • 1 ½ cups sugar
  • 3 large eggs
  • ½ cup vegetable oil
  • 1 tbsp vanilla bean paste
  • 1 ¼ cups milk

Bourbon Soak:

  • ¼ cup bourbon
  • 2 tbsp powdered sugar

Bourbon Cherry Frosting:

  • 1 cup unsalted butter softened
  • 1 cup shortening
  • ¼ cup bourbon cherry filling
  • 6 cups powdered sugar
  • 2 tbsp heavy cream


To make the bourbon cherry filling:

  • Purée cherries in a blender and pour into a medium saucepan over high heat. Add sugar, bourbon, and cornstarch. Whisk ingredients together and bring to a simmer. Reduce heat to medium-low and cooker, stirring occasionally, for 35-40 minutes, or until mixture is thick and coats the back of a spoon/spatula. (Mixture will also thicken as it cools.) Remove from heat and stir in vanilla.
  • Let filling cool and store covered in the refrigerator until ready to use.

To make the cake:

  • Preheat oven to 350°F. Line two 8-inch cake pans with parchment paper and spray with nonstick spray.
  • Whisk together cake flour, baking powder, and salt. Set aside.
  • In a large bowl, combine sugar, eggs, oil, and vanilla bean paste. Mix on medium speed with an electric mixer until just blended.
  • Add half of milk and half of flour mixture to the wet ingredients. Mix until just combined. Repeat with remaining milk and flour mixture. Mix well.
  • Divide batter evenly between cake pans. Bake for 23-25 minutes or until cakes are golden brown and set in the center. (Test by inserting a toothpick into the center of each cake layer. If it comes out clean, they're done!)
  • Let cakes cool in pans for about 5 minutes before transferring to a wire rack to cool completely.

To make the bourbon soak:

  • Whisk bourbon and powdered sugar together in a small bowl and use a pastry brush to brush mixture over the top of each cake layer.

To make the frosting:

  • Cream butter on medium-high speed with an electric mixer. With mixer running, add shortening. Mix until smooth and creamy.
  • Add bourbon cherry filling, half of the powdered sugar, and 1 tablespoon of cream. Mix until well blended. Repeat with second half of powdered sugar and cream, and mix for 1 minute.


  • When cake layers are cool, use a cake saw or serrated knife to cut off the dome and make an even layer. Place one cake layer on a plate or cake stand.
  • Transfer frosting to a piping bag with the tip cut off, and pipe a border around the top of the cake layer.
  • Spoon bourbon cherry filling over the cake and spread with a spoon.
  • Place the second cake layer on top and pipe or spread frosting all over the outside of the cake. Decorate as you wish! Garnish with fresh cherries if desired.
  • Store cake in the refrigerator until ready to serve.


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