Ingredients

The following ingredients have 12 Servings
  • Softened butter to grease the pan
  • 2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter (room temperature)
  • 1 -1/4 cups sugar
  • 4 eggs (room temperature)
  • 1 -1/2 teaspoons vanilla
  • 3/4 cup sour cream
  • 2 tablespoons bourbon
  • 3 tablespoons dark cocoa powder
  • 1 tablespoon buttermilk (, little more if needed to thin the batter)
  • 2 teaspoons red food color
  • 6 ounces white chocolate melts (, white chocolate chips are not recommended)
  • 2 tablespoons heavy cream

Instruction

  • Preheat the oven to 325F.
  • Grease the pan and dust with flour, shaking out the excess.
  • Whisk together the flour, baking powder, baking soda, and salt -- set aside.
  • Beat the butter and sugar on medium speed about 5 minutes, until very light and fluffy.
  • Switch mixer speed to low.
  • Add the eggs, one at a time, beating 1 minute after each addition.
  • Stir in the vanilla and sour cream.
  • Fold in the flour mixture.
  • Remove 1 1/2 cups of the batter to a smaller bowl.
  • Add the bourbon to the batter in the mixer.
  • Mix in the cocoa, red food coloring, and milk into the batter in the smaller bowl until the color is consistent.
  • Spoon the batter in the pan, alternating maroon and white.
  • Swirl a knife through the batter.
  • Bake for 90 minutes, or until a toothpick inserted in center comes out clean.
  • Let cool in the pan for 30 minutes.
  • Loosen the cake from the pan and turn out to finish cooling.
  • When cool drizzle the glaze over the cake.