Berry Bourbon Cake
Cook time
Total time
Berry Bourbon Cake by - 2016
Serves: 1 cake
Cake Base
  • 2 cups flour, AP
  • 2 tablespoons cornstarch
  • 1½ tablespoons baking powder
  • 1 teaspoon salt
  • 1 and ⅓ cups sugar, white granulated
  • ⅓ cup buttermilk
  • 4 egg whites + 2 whole eggs
  • 12 tablespoons butter, unsalted, room temp.
Berry Mixture
  • 6 ounces blackberries
  • 6 ounces raspberries
  • ½ cup sugar, white granulated
  • ½ lemon, juice and zest
  • ¼ to ½ cup of each berry type, left whole, uncooked
  • 1 cup milk
  • 6 tablespoons flour
  • 1 cup butter, room temp.
  • ½ to 1 cup sugar, confectioners
  • 1 plus ½ teaspoon vanilla bean paste
  • 2-3 tablespoons bourbon
  • ¼ cup whole milk, for soak
  • extra berries, to decorate
  • meringues, to decorate
  • vanilla powder, to top
Optional for Naked Cake
  1. Be sure to read through the entire recipe if making a naked cake, as you will need some additional equipment.
  2. Pre-heat oven to 350 F.
  3. Combine the berry mixture ingredients in saucepan and cook over medium heat for a few minutes until the berries are breaking down and the sauce thickens. Remove to cool.
  4. Prepare a 9x13 baking pan by greasing and then lining with trimmed parchment paper. You want it to stick up on the sides for easy removal later.
  5. Combine dry ingredients: flour, cornstarch, salt, baking powder. Sift well and set aside.
  6. Place butter and sugar in mixer. Mix on medium speed for 2-3 minutes until combined and smooth, pale, fluffy.
  7. Mix egg whites, whole eggs, and milk in bowl. Whisk until combined. Set aside.
  8. Slowly mixing butter/sugar combination in mixer, add ⅓ of the dry ingredients that were sifted together.
  9. Slowly add milk/egg mixture in 2-3 batches. Ensure mixed well before adding more.
  10. Add remaining dry ingredients and mix until combined. Scrape bowl sides and mix for a few more seconds.
  11. Carefully fold in berry mixture and additional whole berries.
  12. Grease top of parchment paper in lined baking pan and pour batter in. Smooth out evenly.
  13. Bake until knife comes out clean, about 30 minutes. Take care to not dry out cake by over-cooking.
  14. Remove to cool completely. I prefer to throw it in the freezer for an hour at this point if making a naked layer cake, as pictured.
  1. While cake is cooling completely, make the frosting.
  2. Combine flour and milk in saucepan over medium heat.
  3. Stir constantly until reduced and thick. Look for a paste-like consistency. Stop when you can see the bottom of the pan remain when stirring through mixture.
  4. Remove and cool.
  5. Cream butter and sugar 2-3 minutes until creamed and fluffy.
  6. Add cooled flour mixture and mix at medium/medium-high speed until mixed thoroughly.
  7. Be sure to scrape sides or use a Beater Blade for this to ensure smoothness.
  8. Mix in vanilla extract and bourbon.
  1. Remove cold cake pan. If making a naked cake, as pictured, cut out two 6-inch rounds using a cake ring. Keep the scraps.
  2. Place the cake ring on a sheet pan or flat surface.
  3. For a perfectly smooth surface, place a ring of acetate paper around the inside of the ring. It should extend well beyond the top of the ring. You may need to cut two pieces for this. See picture of layers on the blog post.
  4. Using the scraps, press a thick layer into the ring. Make this look similar to the punched out layers.
  5. Brush on a third of the whole milk to moisten the cake.
  6. Pipe on a layer of the frosting.
  7. Place one of the 6-inch rounds on top. Brush top with ⅓ of milk again.
  8. Pipe frosting.
  9. Place last layer of cake. Brush with remaining ⅓ milk.
  10. Place entire cake in freezer for several hours, preferably overnight.
  11. Finish by removing cake, peeling away acetate to leave smooth sides. Frost and decorate top layer as desired.
  12. Enjoy more recipe and eye-candy photos on!
Naked cake style as introduced by Momofuku Milk Bar's own Christina Tosi. Find the cookbook for Momofuku here.
Nutrition Information
Serving size: 1 slice
Recipe by Southern FATTY at