Spice Cake With Bourbon-Pecan Frosting

Name: Spice Cake With Bourbon-Pecan Frosting
Ingredients: CAKE; 3 cups sifted all-purpose flour, plus more for dusting; 1 tablespoon baking powder; 1 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1/4 teaspoon ground cloves; 3/4 teaspoon salt; 1 cup milk, at room temperature; 2 teaspoons pure vanilla extract; 3/4 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs, at room temperature; FROSTING; 1/2 lb unsalted butter, softened; 1 large egg yolk (optional); 1 lb confectioners' sugar; 1/4 cup plus 2 tablespoons heavy cream; 1 teaspoon pure vanilla extract; 1 pinch salt; 2 tablespoons Bourbon; 1/4 cup ground toasted pecans

21 ingredients

5 steps

Ingredients

CAKE
3 cups sifted all-purpose flour, plus more for dusting
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
3/4 teaspoon salt
1 cup milk, at room temperature
2 teaspoons pure vanilla extract
3/4 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs, at room temperature
FROSTING
1/2 lb unsalted butter, softened
1 large egg yolk (optional)
1 lb confectioners' sugar
1/4 cup plus 2 tablespoons heavy cream
1 teaspoon pure vanilla extract
1 pinch salt
2 tablespoons Bourbon
1/4 cup ground toasted pecans

Directions

1

CAKE: Preheat the oven to 350°. Butter two 9-by-2-inch round cake pans and line with parchment paper; butter and dust with flour. In a bowl, mix the 3 cups of flour, baking powder, cinnamon, nutmeg, ground cloves and salt. In a cup, mix the milk with the vanilla.
2

In a standing mixer fitted with the paddle, beat the butter at medium speed until light and creamy. Add the sugar and beat until fluffy, 4 minutes. Beat in the eggs, one at a time, scraping down the bowl. Beat in the dry ingredients in 3 batches, alternating with the milk mixture and scraping down the bowl.
3

Scrape the batter into the pans. Bake in the lower third of the oven for about 35 minutes, until springy. Let cool for 15 minutes, then run a knife around the edges and invert onto a rack. Peel off the paper, turn the cakes upright and cool completely.
4

FROSTING: In a standing mixer fitted with the whisk, beat the butter and egg yolk at medium-high speed until creamy. Beat in the sugar at low speed. Beat in the cream, vanilla and salt, then beat at medium-high speed until fluffy, 3 minutes longer. Beat the bourbon and toasted pecans into the frosting.
5

Spread 1 cup of frosting over a cake layer and top with the second layer; frost the top and sides. Let stand 1 hour; serve.