This Cake Is So Amazing I'm Giving It To My Dad For Father’s Day

A cake so good that no gift is required.

My everyday baking is usually limited to cookies and the occasional batch of muffins or cupcakes. But holidays call for something special. For people who are incredibly tough to shop for, my go-to gift is a homemade layer cake in a flavor I know the recipient will love. Don't get me wrong, opening gift wrap is fun and all, but it's not as good as sinking a fork into a generous slice of homemade cake.

This Father’s Day, I’m surprising my dad with something extra special — after all, he’s the guy who checks my tire pressure, “helps make” my son’s Boy Scout derby car year after year, and has passed along a life-long appreciation for bird watching. He’s the very best. And the best dad deserves the very best cake: tender, dark chocolate layers slathered with a brown butter-bourbon frosting.

Chocolate Cake With Browned Buttercream Recipe

How To Make Bourbon-Chocolate Cake

• A one-bowl wonder: If you’re new to making layer cakes, this recipe is a great one to try. The cake batter comes together in a single bowl (no stand mixer required!) and the frosting is also a cinch to make.

• Proper pans: The cake has three 8-inch layers. If you don't have that pan size or enough pans at home, you can purchase inexpensive disposable cake pans in the same size.

• Let it chill: Once you've whisked together the batter and baked it, make sure to let the layers cool completely.

• Make it ahead: You can even make them a day or two in advance, wrap the cooled layers in plastic wrap, and store them in the refrigerator.

How To Make Browned Buttercream Frosting

• The frosting requires a little more effort than the cake, but each step is very simple. First, make sure to use salted butter so that the frosting tastes balanced and not overly sweet. If you only have unsalted butter, you can add salt to taste once the buttercream is whipped up.

• When browning the butter, it's important to pay attention. When the liquid smells nutty and toasty and you see tiny amber-colored flecks at the bottom of the pan, remove it from the heat immediately and transfer it to a heat-proof bowl.

• Once the browned butter cools, you will chill it and stir it about every 15 minutes. This will turn the liquid butter back into a firm state, so you can beat it with powdered sugar, bourbon, vanilla, and the other ingredients to make a frosting.

What Reviewers Say About This Cake

"Bourbon. Chocolate. Browned Buttercream. It doesn’t get much more decadent than that combination. And yet, somehow the cake tastes even better than it sounds, especially the frosting."

One reviewer wrote: "Made this for my son’s birthday! All everyone could say was WOW! It was unbelievably delicious. I used Bulleit Bourbon and bourbon vanilla and added a little espresso as well. The frosting is next level! A perfect complement to a perfectly flavored cake."

"Frankly, this is the best cake I’ve ever made: rich, moist, major chocolate flavor, the boost from the bourbon in the cake is very subtle. The frosting is smooth and you’ll be tempted to eat it with a spoon. Don’t. It will taste even better on the cake," wrote another reviewer.

Another reviewer said: “Oh my God, so good. I could just eat the frosting like fudge.” And then another said: “We swooned over the decadent frosting and already have about six different plans to use it with other things — and just rolling in it hasn't been ruled out, lol.”

If that’s not an endorsement, I don’t know what is.

Editor's Tips For Making This One-Bowl Cake

• Prep pans: To ensure that the cake layers don’t stick to the inside of the pans, coat each one with baking spray, then add parchment paper, then coat with another layer of baking spray. This might seem time-consuming, but that little bit of extra effort will yield even layers that don't stick to the pan.

• Frosting tip: Although the recipe calls for a piping bag with a star tip, don’t worry if you don’t have one. Transfer the frosting to a large ziplock bag, and snip one of the corners off. You won’t get that fancy piped effect, but you’ll still get a beautifully frosted cake that’s better than anything you could buy.
  

Related: How To Make A Layer Cake When All You Have Is A Sheet Pan

More Celebration-Worthy Cakes

If you don't think your dad would be into this particular layer cake, here are a few other recipes he might love.

Lemon Meringue Cake
If he loves sweets with a tart and tangy side, this impressive recipe combines zesty lemon curd with yellow cake and a toasted meringue frosting.

Italian Cream Cake
There's nothing Italian about this old-fashioned Southern cake (in fact, no one is sure how the dessert got its name), but it's certainly a showstopper with fluffy layers of buttermilk-coconut cake and pecan-cream cheese frosting.

Butter Toffee-Pecan Layer Cake
This beautiful cake (pictured above) is a little salty and a little sweet, thanks to the brown butter-toffee frosting, toffee-studded cake layers, and a sprinkling of Maldon on top.

Mama's German Chocolate Cake
With its tender chocolate layers and a thick coconut-pecan frosting, this classic dessert is always a hit.

Chocolate Mayo Cake
If chocolate is his love language, this ridiculously rich and fudgy cake will do all the talking for you. (And don't worry—he'll never know that mayo is the secret ingredient.)

Related: 75 Luscious Layer Cakes Perfect For Any Occasion

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