A warm, spiced cake with a soft crumb and a nice whiskey kick. Simple to make and good for holiday tables.
introduction
This Whiskey Cake is a moist, boozy dessert that people enjoy at holiday meals. It mixes butter, sugar, eggs, flour, and a splash of whiskey for flavor. If you like nut cakes, try this similar Almond Nut Cake recipe for another easy dessert.
why make this recipe
Make this cake when you want a simple, comforting dessert with adult flavor. It is easy to mix and bakes in one pan. The whiskey gives a warm taste that pairs well with coffee or cream.
how to make Whiskey Cake
You make this cake in three main steps: mix dry ingredients, cream butter and sugar, then combine and bake. The cake gets a warm whiskey glaze after baking. The method is like many simple butter cakes, so if you have tried an almond nut cake recipe, you will find this familiar.
Ingredients :
- 2 cups (250 g) all-purpose flour
- 1 1/2 cups (300 g) granulated sugar
- 1 cup (225 g) unsalted butter, softened
- 3 large eggs, room temperature
- 1 cup (240 ml) buttermilk or plain yogurt
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp vanilla extract
- 1/3 to 1/2 cup (80–120 ml) Irish whiskey (adjust to taste)
- 1 cup chopped nuts or raisins (optional)
- For glaze: 1 cup powdered sugar and 2–3 tbsp whiskey plus a little milk if needed
Directions :
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch loaf pan or a round cake pan.
- In a bowl, sift or whisk flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the butter and sugar until light. Add eggs one at a time, beating after each. Stir in vanilla.
- Add the dry mix and buttermilk in turns, starting and ending with dry mix. Mix just until combined.
- Stir in whiskey and nuts or raisins if using. Do not overmix.
- Pour batter into the prepared pan and smooth the top.
- Bake 45–55 minutes for a loaf or 30–40 minutes for a round pan. A toothpick should come out with a few moist crumbs.
- Cool the cake in the pan 10 minutes, then move to a rack.
- Make the glaze: whisk powdered sugar and whiskey. Add a teaspoon of milk if the glaze is too thick. Pour glaze over warm cake so it soaks in a bit.
how to serve Whiskey Cake
Serve slices warm or at room temperature. Top with whipped cream or a scoop of vanilla ice cream for a richer dessert. For a cozy dinner, you can serve the cake with a warm soup like Chicken Pho style noodle soup with baby bok choy as part of a hearty meal.
how to store Whiskey Cake
- At room temperature: wrap in plastic or keep in an airtight container for 2 days.
- In the fridge: store in an airtight container for up to 5 days. Bring to room temperature before serving.
- To freeze: wrap tightly in plastic and foil. Freeze up to 2 months. Thaw in the fridge, then bring to room temperature.
tips to make Whiskey Cake
- Use room temperature eggs and butter for a smooth batter.
- Do not overmix after adding flour. Mix until just combined.
- Adjust whiskey amount to taste; start with less if you want a lighter flavor.
- Test doneness with a toothpick near the center.
- Let the cake cool slightly before glazing so glaze soaks in but does not run off fully.
variation (if any)
- Non-alcoholic: replace whiskey with brewed strong tea or apple juice.
- Nut-free: skip nuts and add chocolate chips or dried fruit.
- Boozy twist: use bourbon or dark rum instead of whiskey for a different flavor.
FAQs
Q: Can I make this cake without alcohol?
A: Yes. Replace whiskey with equal parts apple juice, brewed tea, or milk. The cake will still be moist and tasty.
Q: How strong will the whiskey taste be?
A: The whiskey taste depends on how much you add. Start with 1/3 cup and taste the batter. Baking reduces the alcohol bite, but the flavor stays.
Q: Can I use oil instead of butter?
A: You can, but butter gives more flavor. If you use oil, use about 3/4 cup vegetable oil and expect a slightly different crumb.
Q: Can I make this in a bundt pan?
A: Yes. Bake time may change. Check at 35–45 minutes and use a toothpick to test.
Conclusion
If you want another simple, homey cake idea to try another day, see this lovely mom’s apple cake – smitten kitchen for a different fruit-forward dessert.
Whiskey Cake
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch loaf pan or a round cake pan.
- In a bowl, sift or whisk flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the butter and sugar until light. Add eggs one at a time, beating after each. Stir in vanilla.
- Add the dry mix and buttermilk in turns, starting and ending with dry mix. Mix just until combined.
- Stir in whiskey and nuts or raisins if using. Do not overmix.
- Pour batter into the prepared pan and smooth the top.
- Bake 45–55 minutes for a loaf or 30–40 minutes for a round pan. A toothpick should come out with a few moist crumbs.
- Cool the cake in the pan for 10 minutes, then transfer to a rack.
- Make the glaze by whisking powdered sugar and whiskey. Add a teaspoon of milk if the glaze is too thick. Pour glaze over warm cake so it soaks in.