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A delicious plate of Irish Whiskey Cake

Irish Whiskey Cake

Indulge in this rich and moist Irish Whiskey Cake, featuring a delightful whiskey-infused batter, a creamy whiskey buttercream filling, and a decadent whiskey glaze. Perfect for special occasions or a sophisticated treat.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 1 hour 10 minutes
Total Time 2 hours 5 minutes
Servings: 10 slices
Course: Cake, Dessert
Cuisine: Irish
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 1 cup Unsalted Butter Provides richness and moisture
  • 1 cup Superfine Sugar Substitute with caster sugar if unavailable
  • 3 large Eggs Beaten until pale
  • 2 cups Self-Rising Flour Sifted for uniformity; can substitute with all-purpose flour plus 2 tsp baking powder
  • 1/2 cup Irish Whiskey Adds depth of flavor
  • 1/2 teaspoon Salt Omit if using salted butter
For the Whiskey Buttercream Filling
  • 1 cup Unsalted Butter Softened to a spreadable consistency
  • 2 cups Powdered Sugar Adjust quantity to taste
  • 1/4 cup Whiskey Add gradually to reach desired strength
  • 2 tablespoons Milk Adjust based on desired consistency
For the Whiskey Glaze
  • 1/4 cup Butter Choose good quality for better results
  • 1/2 cup Heavy Whipping Cream Contributes creaminess to the glaze
  • 1/2 cup Sugar Balances sweetness
  • 1/4 cup Brown Sugar Together with sugar creates delightful flavor
  • 1/4 cup Irish Whiskey Adjust according to preference

Equipment

  • Oven
  • Mixing Bowl
  • Cake Tins
  • spatula
  • Saucepan
  • Parchment Paper
  • Wire racks

Method
 

  1. Preheat your oven to 350°F (180°C). Prepare two 8" round cake tins with butter, parchment paper, and a light dusting of flour.
  2. In a mixing bowl, beat together the unsalted butter and superfine sugar until light and fluffy, around 3-5 minutes.
  3. Gradually add the beaten eggs alongside sifted self-rising flour, mixing until just combined.
  4. Gently fold in the Irish whiskey, being careful not to overmix.
  5. Divide the batter evenly between the tins and bake for about 35 minutes or until a skewer comes out clean.
  6. Allow the cakes to cool in the tins for about 10 minutes, then transfer to wire racks to cool completely.
  7. In a clean bowl, mix the softened butter, powdered sugar, and a splash of whiskey until smooth; adjust with milk if needed.
  8. Layer the first cake on a plate, spread buttercream over it, then place the second layer cut-side down.
  9. In a saucepan, heat the butter, heavy cream, and sugars until boiling. Stir in whiskey after it cools slightly.
  10. Drizzle the whiskey glaze over the cake, allowing it to drip down the sides. Garnish as desired.

Notes

For best results, ensure all ingredients for the cake and buttercream are at room temperature. The whiskey flavors can be adjusted to your preference in both the cake and glazes.