Pecan Bourbon Supper Club Cake - Bake from Scratch

      Recipe by Martha Gilreath and Nolita Bakery.

      Makes 1 (8-inch) cake

      - 2½ cups (500 grams) granulated sugar

      - 3 cups (375 grams) all-purpose flour

      - 1⅓ cups (128 grams) pecan flour or very finely crushed pecans

      - 2½ teaspoons (8 grams) kosher salt

      - 2 teaspoons (10 grams) baking powder

      - 1 teaspoon baking soda

      - ¼ teaspoon ground ginger

      - ¼ teaspoon ground cinnamon

      - ⅛ teaspoon ground nutmeg

      - 1¼ cups (300 grams) buttermilk, at room temperature

      - ½ cup (113 grams) vegetable oil

      - 3 large eggs (150 grams)

      - 2 tablespoons (30 grams) bourbon (your choice)

      - 2 teaspoons (8 grams) vanilla extract

      - 1 cup (240 grams) warm water

      - Buttercream (recipe follows)

      - Garnish: Toasted salted pecans

      Begin by preheating the oven to 350°F (180°C). Prepare 3 (8-inch) round cake pans by spraying them with baking spray that contains flour and lining them with parchment paper. In a large bowl, combine the sugar, flours, salt, baking powder, baking soda, ginger, cinnamon, and nutmeg, whisking them together. In another large bowl, whisk together the buttermilk, oil, eggs, bourbon, and vanilla. Incorporate the sugar mixture into the wet ingredients and whisk until smooth. Gradually add 1 cup (240 grams) of warm water while whisking until just combined; the batter will be quite thin. Divide the batter evenly among the prepared pans (approximately 2¼ cups or 620 grams each). Bake for 35 to 38 minutes, until set and a wooden pick inserted in the center comes out with a few moist crumbs or an instant-read thermometer registers between 200°F (93°C) and 205°F (96°C). Allow the cakes to cool in the pans on a wire rack for 20 minutes. Run a thin knife around the edges of the pan, then invert them onto a parchment-lined baking sheet to cool completely. Spread Buttercream between the cooled layers and on the top and sides of the cake as desired. Optionally, garnish with toasted salted pecans.

      We'd love to hear how it turned out!

      Buttercream

      Makes about 5 cups

      - 2½ cups (567 grams) unsalted butter, at room temperature

      - 6⅔ cups (800 grams) confectioners’ sugar

      - 2 tablespoons (42 grams) your favorite prepared salted caramel sauce

      - 2 tablespoons (30 grams) heavy whipping cream

      In a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy and smooth, about 4 to 5 minutes. Decrease the speed to low and gradually add the confectioners' sugar. After the sugar is incorporated, increase the speed to medium-low and beat until light and fluffy, about 4 to 5 minutes. Mix in the caramel and heavy cream, continuing to beat at medium speed until smooth and fluffy, approximately 3 to 4 minutes. Use immediately.

      We'd love to hear how it turned out!