For convenience, Mint Julep Cake can be made a day or two ahead and stored in the refrigerator. If you’re in a big hurry, it’s also okay to make a white cake from a mix; with the syrup and other additions, the cake will still be decadent and no one will be the wiser. With a piece of this fabulous cake in front of you, it won’t really matter which horse wins the race; you’ll be a winner no matter what.
1 cup butter
2 cups sugar, divided
3 1/2 cups sifted cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
2 teaspoons vanilla
7 egg whites, at room temperature
1 cup sugar
1/3 cup water
1/3 cup Kentucky Bourbon
1/3 cup water
2/3 cup sugar
4 egg yolks
1 cup butter, softened
2 tablespoons Kentucky Bourbon
1/2 cup mint jelly
- Preheat oven to 350°.
- Spray 3 9" cake pans with Baker's Joy or non-stick spray; place a piece of parchment in each of the pans, then spray again; set aside.
- Cake: Cream butter gradually with 1 3/4 cups of the sugar until light and fluffy.
- Combine flour baking powder, and salt; add to creamed mixture alternately with milk--beginning and ending with flour mixture--mixing well after each addition; add vanilla.
- In a separate very clean (absolutely no grease) bowl, beat egg whites at high speed until soft peaks form; add remaining sugar gradually, beating until stiff peaks form.
- Fold into cake batter and pour into the prepared pans
- Bake at 350° for 20-25 minutes or until the cake pulls away from the sides and a toothpick inserted in the center comes out clean.
- Cool in pans 10 minutes; remove to racks to cool completely. You will need two of the layers for this cake; use the remaining layer for another recipe.
- With a fork, poke holes over the surface of each of the two layers.
- Syrup: Combine the sugar and 1/3 cup water in a small saucepan.
- Cover, turn to medium heat, and let come to a boil; remove the lid and stir, washing down the sides once with a pastry brush and water, until the sugar has completely dissolved and the mixture starts to thicken slightly, about 3 minutes.
- Remove from the heat and stir in the whiskey.
- Frosting: Place the sugar and water in a saucepan; cover and bring to a boil.
- Boil, washing down the sides occasionally, until the mixture starts to thicken.
- Meanwhile, while the syrup is boiling, place the egg yolks in a large mixing bowl and beat until thick and lemon-colored.
- With the mixer on high, slowly pour the syrup into the egg yolks.
- Continue beating at high speed until the mixture has cooled, scraping the sides occasionally.
- Beat in the butter, one piece at a time, until the mixture is thick and smooth; stir in the 2 tablespoons bourbon.
- Assembly: Place a cake layer on a serving platter; pour half of the syrup over slowly, giving it time to absorb it rather than run all over the plate.
- Spread with the mint jelly and cover with a thin layer of the buttercream frosting.
- Top with the second cake layer and pour the remaining syrup over.
- Frost with the remaining buttercream.
- Garnish with mint leaves, cover with plastic wrap, and refrigerate several hours to allow flavors to blend.
Amount Per Serving
Calories 441 Calories from Fat 180
Percent Total Calories From: Fat 41% Protein 4% Carb. 53%
Nutrient Amount per Serving
Total Fat 20 g
Saturated Fat 12 g
Cholesterol 92 mg
Sodium 327 mg
Total Carbohydrate 58 g
Dietary Fiber 0 g
Sugars 37 g
Protein 4 g
Vitamin A 15% Vitamin C 0% Calcium 0% Iron 9%