Get ready to revolutionize your dessert game with the most decadent, moist, and downright irresistible Bourbon Cake you've ever tasted! This isn't just another cake recipe - it's a culinary adventure that combines the rich warmth of bourbon with the tender crumb of a perfectly baked cake. Whether you're a baking enthusiast or a bourbon lover looking to elevate your dessert experience, this Instant Pot Bourbon Cake will become your new obsession. Prepare to impress your guests and tantalize your taste buds with a dessert that's equal parts sophisticated and sinfully delicious!
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 cup unsalted butter
- 2 cups sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup bourbon
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
Instructions
- Prepare your Instant Pot by lightly greasing a 7-inch springform pan with butter or non-stick cooking spray.
- In a large mixing bowl, cream together softened unsalted butter and sugar until light and fluffy, using an electric mixer on medium speed for about 3-4 minutes.
- Add eggs one at a time, beating well after each addition, ensuring complete incorporation and a smooth mixture.
- In a separate bowl, whisk together all-purpose flour, baking powder, and salt to create a uniform dry ingredient mixture.
- Gradually fold the dry ingredients into the butter mixture, alternating with bourbon, mixing gently until just combined. Do not overmix.
- Stir in vanilla extract and fold in chopped pecans, distributing them evenly throughout the batter.
- Pour the batter into the prepared springform pan, smoothing the top with a spatula.
- Add 1 cup of water to the Instant Pot inner pot and place a trivet inside.
- Carefully lower the filled springform pan onto the trivet using a long-handled sling or aluminum foil handles.
- Close the Instant Pot lid, set the valve to sealing, and cook on high pressure for 55-60 minutes.
- Allow natural pressure release for 10 minutes after cooking, then carefully do a quick release.
- Remove the cake and let it cool in the pan for 15 minutes before transferring to a wire rack.
- Optional: Brush additional bourbon on top of the cake while still warm for extra moisture and flavor.
- Once completely cooled, dust with powdered sugar or serve with whipped cream if desired.
Tips
- Use high-quality bourbon for the best flavor - the alcohol cooks off, but the rich notes remain.
- Make sure your butter is at room temperature for easier creaming and a smoother batter.
- Don't overmix the batter - mix just until ingredients are combined to keep the cake tender.
- For extra moisture, brush the warm cake with additional bourbon while it's still hot.
- Allow the cake to cool completely before removing from the pan to maintain its structure.
- Toast the pecans before chopping to enhance their nutty flavor and add depth to the cake.
- If you don't have a springform pan, a regular cake pan with parchment paper will work too.
- Let the cake rest overnight for even more developed flavors - if you can resist eating it immediately!
Nutrition Facts
Calories: 470kcal
Carbohydrates: 68g
Protein: 7g
Fat: 28g
Saturated Fat: 12g
Cholesterol: 116mg
