Irish Whiskey Cake Recipe

This Irish whiskey cake recipe makes a simple yet impressive cake that’s not only perfect for St. Patrick’s Day dessert, but any day you want a boozy treat!

Even if you don’t enjoy a dram of whisky/whiskey, I bet you’ll love this cake. My mother, who cringes at the thought of sipping most hard liquor, asked for a slice of this cake more than once!

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It’s easy to make, and even easier to enjoy! As you can see, I used Jameson Irish whiskey, but this is not a sponsored post.

The base sponge for this Irish whiskey cake is a Victoria sandwich. The center is filled with a not-too-sweet whiskey buttercream, and the top is drizzled with a whiskey glaze. Sounds good, right? Well, it tastes even better!

If you’re looking for a dessert for a St. Patrick’s Day meal, this would be perfect.

Here’s a suggestion for the main course for St. Patrick’s Day: Irish bangers and mash

It’s a lovely, light cake and although it has frosting, there’s only the filling, and the glaze isn’t cloyingly sweet, either.

Here’s my sticky toffee pudding recipe, because you’re gonna wanna make this one, too–sorry!

Is it Whisky or Whiskey? (With or without an E?)

You may have noticed that I included both spellings above, but did you know that there’s a correct way to use each spelling? Scotch whisky doesn’t have an “e”, but other whiskies, including Irish are spelled “whiskey”. Now you know!

Irish Whiskey Cake Recipe
(Using Jameson’s Irish Whiskey)

Recipe by Christina Conte (adapted from a Victoria sandwich).              Serves 10

FULL PRINTABLE RECIPE BELOW

In a stand mixer or using a handheld mixer, cream the butter and sugar until very light and fluffy. It will begin to pale in color, too.

Add about one third of the beaten eggs, and continue to beat medium speed.

Add about a third of the sifted flour. Repeat this step, then add the rest of the eggs and mix well. Turn the mixer to low and add the final flour and the whiskey and mix until well combined, but do not over mix.

Using a scale, divide the mixture evenly between the two tins and place in the center of a preheated oven for about 35 minutes. If you don’t own a scale (I highly advise it for best baking results) just eye it. Since ovens vary greatly, do not open the oven until you start to smell the cake and it looks well risen (through the glass).

Carefully check that the cake is done with a cake tester or thin skewer. If it is too raw, the cakes will fall and you won’t be happy, so the previous step is important. When the cake is done, remove them from the oven and allow to cool before removing from the tins. 

To remove: place a cooling rack over the top of the cake and flip it over quickly. Remove the tin and the parchment paper and allow to cool completely before filling.

Fill and Decorate the Irish Whiskey Cake

Make the whiskey buttercream by mixing all of the ingredients together in a bowl until a smooth spreading/piping consistency is formed.

Using a cake leveler, or large serated knife, place the cake layers, flat side down on the counter and slice off the top to make them even. 

Save or freeze the leftover cake to make trifle(s)!

Place one layer, CUT SIDE UP on a serving plate or cake stand and spread or pipe the whiskey buttercream over the top. I used a 2D tip if you wanted to do the same.

Top with the second layer, but this time, CUT SIDE DOWN.

At this point, you can serve it as-is if you don’t want the glaze, or you can dust with some powdered sugar or dredge with granulated sugar. You could also make twice as much buttercream and frost the top with it, but I suggest sticking to the original and using the whiskey glaze.

Make the Whiskey Glaze

Put all of the glaze ingredients except the whiskey into a small pot over medium heat. Bring to a boil and simmer for 2 to 3 minutes.

Remove from heat and allow to cool slightly before adding the whiskey. Stir and check the consistency before pouring over the cake: it should be a bit more thick than it was when hot, but not so cool/thick that it won’t run off the edges of the cake.

Pour over the cake and allow to run slightly down the edges. 

Decorate with some clover if you have it (for St. Patrick’s Day).

Admire your cake before slicing into it!

It’s going to be an impressive cake to serve to your friends and family.

If you make it, please let me know what you think in the comments/review section below. Please use the comments tab for questions/comments and leave starred reviews in the review tab, thank you!

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Irish Whiskey Cake Recipe

Yield: 10

Prep Time: 20 minutes

Bake Time: 35 minutes

Additional Time: 15 minutes

Total Time: 1 hour 10 minutes

A whiskey glaze covered light sponge filled with whiskey buttercream that's perfect for St. Patrick's Day.

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Ingredients

Cake

• 2 1/2 sticks (300g) good quality butter, unsalted and at room temperature (if you only have salted butter, omit the salt)
• 1 1/4 cups (300g) superfine or Baker's sugar (caster sugar in the UK)
• 6 eggs, beaten
• 2 cups (300g) self-rising flour (or all purpose flour with 2 tsp baking powder), SIFTED
• 2 Tbsp Irish whiskey
• a good pinch of salt

Whiskey Buttercream Filling

• 1 1/4 sticks (145g ) unsalted butter, softened
• pinch of salt
• 4 1/2 cups (500g) confectioner's/powdered sugar
• 1 or 2 Tbsp whiskey and milk (use a little at a time of what you like)

Whiskey Glaze

• 1/4 stick (28 g ) good quality butter
• ½ cup (113 g heavy whipping cream
• ¼ cup (56 g) sugar
• 2 Tbsp brown sugar
• 2 Tbsp Irish whiskey

Instructions

Special equipment: 2, 8″ round cake tins, parchment paper, handheld mixer

Oven temperature: 350° F (180°C)

Make the Whiskey Cake

1. Line the bottoms of the pans with parchment paper. Grease the pans using butter or a spray and dust with flour. Set aside.
2. In a stand mixer or using a handheld mixer, cream the butter and sugar until very light and fluffy. It will begin to pale in color, too.
3. Add about one third of the beaten eggs, and continue to beat medium speed.
4. Now add about a third of the sifted flour. Repeat this step, then add the rest of the eggs and mix well. Turn the mixer to low and add the final flour and the whiskey and mix until well combined, but do not over mix.
5. Using a scale, divide the mixture evenly between the two tins and place in the center of a preheated oven for about 35 minutes. If you don't own a scale (I highly advise it for best baking results) just eye it. Since ovens vary greatly, do not open the oven until you start to smell the cake and it looks well risen (through the glass).
6. Carefully check that the cake is done with a cake tester or thin skewer. If it is too raw, the cakes will fall and you won’t be happy, so the previous step is important. When the cake is done, remove them from the oven and allow to cool before removing from the tins. 
7. To remove: place a cooling rack over the top of the cake and flip it over quickly. Remove the tin and the parchment paper and allow to cool completely before filling.

Fill and Decorate the Irish Whiskey Cake

1. Make the whiskey buttercream by mixing all of the ingredients together in a bowl until a smooth spreading/piping consistency is formed.
2. Using a cake leveler, or large serated knife, place the cake layers, flat side down on the counter and slice off the top to make them even. 
3. Save or freeze the leftover cake to make trifle(s)!
4. Place one layer, CUT SIDE UP on a serving plate or cake stand and spread or pipe the whiskey buttercream over the top. I used a 2D tip if you wanted to do the same.
5. Top with the second layer, but this time, CUT SIDE DOWN.

Make the Whiskey Glaze

1. Put all of the glaze ingredients except the whiskey into a small pot over medium heat. Bring to a boil and simmer for 2 to 3 minutes.
2. Remove from heat and allow to cool slightly before adding the whiskey. Stir and check the consistency before pouring over the cake: it should be a bit more thick than it was when hot, but not so cool/thick that it won't run off the edges of the cake.
3. Pour over the cake and allow to run slightly down the edges. Decorate with some clover if you have it (for St. Patrick's Day).
4. Slice and serve.

Notes

You can choose to skip the glaze, or make more buttercream to frost the top. You can sprinkle some sugar on top instead of either one, or serve the cake without anything on top.

Nutrition Information:

Yield: 10 Serving Size: 1 slice
Amount Per Serving:Calories: 780Total Fat: 40gSaturated Fat: 26gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 224mgSodium: 534mgCarbohydrates: 111gFiber: 1gSugar: 84gProtein: 7g

Nutrition information is only estimated.

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If you love whiskey glazes, try this corned beef recipe with a whiskey glaze, too.

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