Easy Irish Whiskey Cake
Indulge in this Easy Irish Whiskey Cake, a moist and flavorful dessert infused with Irish whiskey, perfect for celebrations or cozy gatherings.
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.
Notes
The glaze can be omitted, or more buttercream can be made to frost the top. Sugar can be sprinkled on top instead of using glaze or buttercream. Leftover cake can be saved for making trifles.