Irish Whiskey Cake Recipe

Course Cakes & Pies

Cuisine American

Prep Time 20

Cook Time 35

Additional Time 15

Total Time 1 10

Servings slices

Calories 852

Author adapted by Christina Conte

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

Equipment

Ingredients

Cake:

2 ½ sticks unsalted butter good quality, at room temperature
1 ¼ cups superfine sugar (caster sugar in the UK)
6 eggs beaten
2 cups self-rising flour (or all purpose flour with 2 tsp baking powder), SIFTED
2 Tbsp Irish whiskey
⅛ tsp salt (if you only have salted butter, omit the salt)

Whiskey Buttercream Filling:

1 ¼ sticks unsalted butter softened
⅛ tsp salt
4 ½ cups powdered sugar
1 Tbsp whiskey use a little at a time of what you like
1 Tbsp milk use a little at a time of what you like

Whiskey Glaze:

¼ stick butter good quality
½ cup heavy whipping cream
¼ cup sugar
2 Tbsp brown sugar
2 Tbsp Irish whiskey

US Customary - Metric

Get Recipe Ingredients

Instructions

Make the Whiskey Cake:

Oven temperature: 350℉ (180℃).
Grease the pans using butter or a spray, line the bottom with parchment paper, then dust the sides with flour. Set aside.
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.
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.
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 for about 15 minutes before removing from the tins.
To remove: place a cooling rack over the top of the cake and flip it over quickly. Remove from the tin, peel off 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.

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).
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

DID YOU MAKE THIS RECIPE?Please leave a review by clicking on the RATE button above in the purple header or share a photo and tag @ChristinasCucina on Instagram!