Pecan Bourbon Supper Club Cake
Recipe by Martha Gilreath and Nolita Bakery.
Pecan Bourbon Supper Club Cake
Makes 1 (8-inch) cake
Ingredients
2½ cups (500 grams) granulated sugar3 cups (375 grams) all-purpose flour1⅓ cups (128 grams) pecan flour or very finely crushed pecans2½ teaspoons (8 grams) kosher salt2 teaspoons (10 grams) baking powder1 teaspoon baking soda¼ teaspoon ground ginger¼ teaspoon ground cinnamon⅛ teaspoon ground nutmeg1¼ cups (300 grams) buttermilk, room temperature½ cup (113 grams) vegetable oil3 large eggs (150 grams)2 tablespoons (30 grams) bourbon (dealer’s choice)2 teaspoons (8 grams) vanilla extract1 cup (240 grams) warm waterButtercream (recipe follows)Garnish: Toasted salted pecans
Instructions
Preheat the oven to 350°F (180°C). Spray 3 (8-inch) round cake pans with baking spray with flour, and line with parchment paper.
In a large bowl, whisk together sugar, flours, salt, baking powder, baking soda, salt, ginger, cinnamon and nutmeg.
In a separate large bowl, whisk together buttermilk, oil, eggs, bourbon, and vanilla. Add in sugar mixture, and whisk until smooth and combined. While whisking, slowly add 1 cup (240 grams) warm water, whisking until just combined. (Batter will be very thin.). Divide batter evenly between prepared pans (about 2¼ cups or /620 grams).
Bake until set and a wooden pick inserted in center comes out with a few moist crumbs or an instant-read thermometer inserted near in center registers 200°F (93°C) to 205°F (96°C), 35 to 38 minutes. Let cool in the pans on a wire rack for 20 minutes. Run a thin knife around the edges of the pan, and invert onto a parchment- lined baking sheet to finish cooling.
Spread Buttercream between cooled cake layers and on top and sides of cake, as desired. Garnish with toasted salted pecans, if desired.
Buttercream
Makes about 5 cups
Ingredients
2½ cups (5678 grams) unsalted butter, room temperature6⅔ cups (800 grams) confectioners’ sugar2 tablespoons (42 grams) favorite prepared salted caramel sauce2 tablespoons (30 grams) heavy whipping cream
Instructions
In the bowl of a stand mixer fitted with the paddle attachment, beat butter at medium speed until creamy and smooth, 4 to 5 minutes. Reduce mixer speed to low, and gradually add confectioners’ sugar. Once confectioners’ sugar is mixed in, increase mixer speed to medium- low, and beat until light and fluffy, 4 to 5 minutes. Beat in caramel and heavy cream, and beat at medium speed until smooth and fluffy, 3 to 4 minutes. Use immediately.
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