Irish Whiskey Cake is a comforting dessert that brings warmth to any occasion. Its moist, tender layers infused with a hint of whiskey create a uniquely indulgent experience. Perfect for celebrations or a simple family gathering, this cake is topped with a creamy buttercream and a luscious glaze that will leave everyone wanting more. Gather your loved ones and enjoy a slice of this delightful treat!
Table of Contents
Irish Whiskey Cake Recipe
Is it Whisky or Whiskey?
In Ireland, it’s spelled “whiskey” with an “e,” while in Scotland, it’s known as “whisky” without the “e.” Both are delicious, but for this Irish Whiskey Cake, we celebrate the Irish spelling and spirit!
Ingredients
- 2 ½ sticks unsalted butter (room temperature)
- 1 ¼ cups superfine sugar
- 6 beaten eggs
- 2 cups self-rising flour (sifted)
- 2 Tbsp Irish whiskey
- ⅛ tsp salt (omit if using salted butter)
- 1 ¼ sticks unsalted butter (softened) for buttercream
- ⅛ tsp salt for buttercream
- 4 ½ cups powdered sugar for buttercream
- 1 Tbsp whiskey for buttercream
- 1 Tbsp milk for buttercream
- ¼ stick butter for glaze
- ½ cup heavy whipping cream for glaze
- ¼ cup sugar for glaze
- 2 Tbsp brown sugar for glaze
- 2 Tbsp Irish whiskey for glaze
Instructions
- Preheat the oven to 350°F (180°C). Grease two 8-inch round cake pans, line the bottoms with parchment paper, and dust the sides with flour.
- In a mixer, beat the butter and sugar until light and fluffy. Gradually add one-third of the beaten eggs, then one-third of the sifted flour, repeating until all ingredients are incorporated. Mix in the whiskey at low speed, ensuring not to overmix.
- Divide the batter evenly between the prepared pans and bake for about 35 minutes. Check for doneness with a cake tester. Let the cakes cool in the pans for 15 minutes before transferring to a cooling rack to cool completely.
- For the buttercream, mix all buttercream ingredients until smooth. Level the cooled cake layers by trimming the tops.
- Place one layer on a serving plate, cut side up, and spread the buttercream on top. Add the second layer cut side down.
- For the glaze, combine all glaze ingredients except whiskey in a pot over medium heat. Bring to a boil, simmer for 2-3 minutes, then cool slightly before adding whiskey. Pour the glaze over the cake, allowing it to drip down the sides.
Tips for the Perfect Irish Whiskey Cake
- Ensure your butter is at room temperature for easy mixing.
- Use a cake leveler to achieve even layers.
- Store leftovers in the refrigerator; the cake also freezes well.
- Omit the glaze or add more buttercream for a sweeter touch.
- Try sprinkling sugar on top for a simple yet delightful finish.
More Delicious Recipes to Try Next
- St. Patrick’s Day Popcorn Recipe
- Loaded Leprechaun Popcorn
- Valentine’s Day Dessert Board
- Valentine’s Day Finger Foods
- Chocolate Covered Strawberries
FAQs
Where does whiskey cake come from?
Whiskey cake originates from Ireland, where it is made using Irish whiskey, creating a moist and flavorful dessert beloved in Irish cuisine.
How long does whiskey cake last?
Irish whiskey cake can last up to a week when refrigerated. Alternatively, it can be frozen for several months if wrapped properly.
What is an interesting fact about Irish whiskey?
An interesting fact about Irish whiskey is that it is triple distilled, giving it a smoother and lighter flavor compared to other whiskeys.
What is an Irish whiskey cake?
An Irish whiskey cake is a moist, rich dessert made with Irish whiskey, butter, sugar, and eggs, often topped with a creamy buttercream and glaze.
Conclusion
Irish Whiskey Cake is a delightful way to celebrate with friends and family. For more delicious ideas, check out the Pinterest page for inspiring recipes. Gather your ingredients and start baking this cozy dessert that is sure to impress everyone at your next gathering!
Easy Irish Whiskey Cake
Equipment
- 8-inch round cake pans
- Parchment paper
- handheld mixer
- cake leveler
Ingredients
- 2 ½ sticks unsalted butter (room temperature)
- 1 ¼ cups superfine sugar
- 6 beaten eggs
- 2 cups self-rising flour (sifted)
- 2 Tbsp Irish whiskey
- ⅛ tsp salt omit if using salted butter
- 1 ¼ sticks unsalted butter (softened) for buttercream
- ⅛ tsp salt for buttercream
- 4 ½ cups powdered sugar for buttercream
- 1 Tbsp whiskey for buttercream
- 1 Tbsp milk for buttercream
- ¼ stick butter for glaze
- ½ cup heavy whipping cream for glaze
- ¼ cup sugar for glaze
- 2 Tbsp brown sugar for glaze
- 2 Tbsp Irish whiskey for glaze
Instructions
- Preheat the oven to 350°F (180°C), grease two 8-inch round cake pans, and prepare them with parchment paper and flour.
- Beat the butter and sugar until fluffy, then gradually add eggs and flour, mixing in whiskey at low speed.
- Divide the batter between pans and bake for about 35 minutes, then cool in the pans for 15 minutes before transferring to a rack.
- Prepare the buttercream by mixing all ingredients until smooth and trim the tops of the cooled cake layers.
- Layer the cake by spreading buttercream on the first layer and placing the second layer on top.
- For the glaze, heat all ingredients except whiskey until boiling, simmer, then cool slightly before adding whiskey and pouring over the cake.