~ adapted from Yummly ~
Preheat oven to 350 degrees.
Whisk together 1 1/2 cups all-purpose flour, 1/3 cup potato starch, 1 1/2 teaspoons baking powder, and 1 teaspoon salt.
Beat 1 3/4 cups sugar and 10 tablespoons softened unsalted butter. Add 3 large eggs, one at a time, beating well between each addition.
Combine together 3/4 cup whole milk (have liquid at room temperature) and 1/4 cup half ‘n half; alternate milk and dry ingredients into batter, a little at a time, being careful not to over-mix the batter.
Stir together 2 tablespoons bourbon and 1 tablespoon vanilla extract; fold into cake batter.
Butter 2 9-inch cake pans, line the bottoms with parchment paper, then butter parchment; flour pans.
Fill batter into pans and bake approximately 28 minutes, inserting with a toothpick to determine when to take from the oven and cool.
After cooling completely, spread with a beat mixture of frosting consisting of: 1 1/2 sticks softened unsalted butter, 3 2/3 cups confectioners’ sugar, 1 tablespoon whole milk, and 2 teaspoons vanilla.
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