Whiskeys Made from Heirloom Corn Pair Perfectly With This Texas Dessert

Texas does a lot of things bigger; this sheet cake is no exception. Classically, a one-bowl cake baked in a sheet tray, this mellow but morish cake comes together easily. This sweet corn-based sponge has a texture akin to a moist chocolate cake with a hint of fudginess that’s reminiscent of a blondie. It’s underscored with caramelized vanilla flavors thanks to a technique of slow-roasting white chocolate—a pastry chef’s trick, that lends a luxuriant note reminiscent of dulce de leche, perfect for pairing with a honey and whiskey glaze.

Any quality bourbon on the sweeter side will work well with this recipe, like Knob Creek 9 year old, but in keeping with the Lone Star State theme, a Texas whiskey is fitting. Go one step further and highlight the cake’s corn base with a bourbon that showcases some out-of-the-ordinary corn strains.

Still Austin’s Blue Corn bourbon is a stellar option. It’s made from Texas-grown blue and white corn and exudes honey and apples on the palate with a finish filled with baking spices. The label’s 5 year old Bottled in Bond Red Corn, though more mellow, is perfect for sipping alongside this snacking cake. Spice is ever-present in another solid addition from High Wire Distilling Co. based in Charleston, South Carolina—Jimmy Red Classic—made with 100% Jimmy Red corn, which is native to Charleston’s nearby James Island.

Other labels, like Balcones, Bluegrass Distillers, and Widow Jane, have all worked with unusual corn and heirloom varieties. Some of them have a distinctly spicy edge not typically associated with bourbons, and would also be ideal paired with the caramel sweetness in this cake.

The playful Penelope Cooper Series Rio bourbon, finished in American honey and Brazilian amburana barrels, is also a great choice. If one is a bit pricy, Penelope Four Grain bourbon is an equally suitable alternative. But don’t be tempted to reach for honey-infused whiskey liqueurs, as that extra sweetness atop the sugar proportions in the glaze will lead to an unwelcome cloying sweetness. Use one of these barrel-aged honeys in the glaze if possible–you’ll be rewarded with a layer of floral and charred notes among all the sweet and spicy corn.

White Chocolate and Corn Sheet Cake with Honey Whiskey Glaze

Ingredients:

• 6 oz. high-quality white chocolate baking bar, such as Ghirardelli, Valrhona, or Guittard
• 5 Tbsp. unsalted butter
• 2 Tbsp. vegetable oil
• ½ cup white sugar
• 1 cup brown sugar
• 2 cups whole milk
• 2 eggs + 1 egg yolk
• 1 cup Bob’s Red Mill corn flour
• 1 cup all-purpose flour
• 2 tsp. baking powder
• 1 ½ tsp. baking soda
• 1 tsp. salt

Instructions:

Preheat the oven to 250°.

Roughly chop the chocolate and spread in an even layer on a clean baking sheet. Cook in the oven, stirring every 10 minutes, for 40-45 minutes until the semi-melted pieces are a deep butterscotch color. Remove from the oven and cool at room temperature for at least 20 minutes.

Heat the oven to 325°.

Grease a 9.5” x 13” sheet tray.

In a double boiler, melt the white chocolate, butter, and vegetable oil until smooth.

Whisk together the white and brown sugars, milk, eggs, and egg yolk in a large bowl.

In a medium bowl whisk together the corn flour, all-purpose flour, baking powder, baking soda, and salt.

Pour the melted chocolate mixture into the other wet ingredients. Slowly whisk in the dry ingredients until smooth and no lumps remain.

Pour into the prepared sheet tray and bake for 20-25 minutes until the cake springs back in the center when touched and a toothpick comes out clean. Cool completely.

TIP: Corn flour gives this a rustic, sweet flavor that pairs with the white chocolate and bourbon beautifully. All-purpose flour can be used in equal amounts as a substitute.

Honey Whiskey Glaze

Ingredients:

• 3 cups powdered sugar
• ¼ cup honey
• 1 Tbsp. water
• 4 Tbsp. unsalted butter
• 2 ½ oz. bourbon

Instructions:

Sift the powdered sugar into a medium bowl.

In a small saucepan, bring the honey and water to boil over medium heat. Boil for 2 minutes or until fragrant and slightly darker in color.

Add the butter, return to a boil.

Whisk in the bourbon.

Whisk mixture into powdered sugar until smooth and no lumps remain.

Pour the glaze over the cooled cake. Let glaze set on the cake for at least 30 minutes before slicing and serving.

Cake keeps in the refrigerator for up to 5 days tightly wrapped or at room temperature for 3 days tightly wrapped.

Serving Suggestions:

Elevate this cake by swapping out the glaze for a richly indulgent frosting such as this bourbon vanilla bean buttercream that uses leftover browned butter from fat-washing. No time to fuss with a glaze? A slice of this with apple or bourbon pumpkin butter would be divine.

Upgrade your tea-time snack by using the chosen bourbon for the glaze in this staple Hot Toddy, alongside a slice.