This scratch butter cake gets a rich mellow flavor boost from vanilla infused cognac. Sour cream adds a touch of tangy balance and luscious moist texture. This cake will become your most requested recipe.
This is such a great cake. For really stellar flavor I use Navan, which is a cognac infused with Madagascar vanilla.
It has almost the exact same amount of alcohol as vanilla extract, so while the 1/4c. in the recipe may seem like a lot, the alcohol bakes away and you’re left with a simply awesome taste.
- 4 egg yolks
- 2/3 c.sour cream
- 2 T vanilla extract
- 1/4 c. Vanilla Cognac
- 2 c. cake flour (sifted, then measured)
- 1 c. sugar
- 1/2 t. baking powder
- 1/2 t. baking soda
- 1/2 t. salt
- 6 oz. unsalted butter at room temperature
- In a small bowl whisk yolks, vanilla, cognac and 1/3 cup sour cream together.
- In your mixer bowl, with the paddle attachment, place all of your dry ingredients, and mix briefly to combine.
- Add butter and the remaining sour cream, mix on low speed until combined. Then adjust your mixer to medium speed and blend for about 2 minutes.
- Scrape down the sides, and add your egg yolk mixture in three batches, beating for 30 seconds and scraping the bowl after each addition.
- Bake in a 9 inch springform pan lined with parchment at 300 for about 35 minutes. The cake should be flat (no domed top) and just under 2 inches tall.
- Torte, fill, and frost as desired.
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