Can I make this cake without alcohol?

Yes! If you want a non-alcoholic version, substitute the whiskey with apple juice, vanilla extract mixed with water, or a whiskey-flavored syrup to maintain the depth of flavor.

What type of whiskey works best for this cake?

Jameson is a classic choice, but any good-quality Irish whiskey will work. You can also experiment with bourbon or scotch for a slightly different taste.

How do I store Irish whiskey cake?

Store it in an airtight container at room temperature for up to 2 days. If refrigerating, let it sit at room temperature before serving. It also freezes well for up to 3 months.

Irish Whiskey Cake with Whiskey Glaze and Buttercream Filling

Name: Irish Whiskey Cake with Whiskey Glaze and Buttercream Filling
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Irish
Ingredients: 2 ½ sticks unsalted butter (room temperature); 1 ¼ cups superfine sugar (caster sugar); 6 eggs (beaten); 2 cups self-rising flour (sifted); 2 tablespoons Irish whiskey; ⅛ teaspoon salt (omit if using salted butter); 1 ¼ sticks unsalted butter (softened); 4 ½ cups powdered sugar; ⅛ teaspoon salt; 1 tablespoon Irish whiskey (adjust to taste); 1 tablespoon milk (as needed); ¼ stick butter; ½ cup heavy whipping cream; ¼ cup sugar; 2 tablespoons brown sugar; 2 tablespoons Irish whiskey

Description

This Irish whiskey cake is a light, buttery sponge infused with smooth Irish whiskey and layered with a rich whiskey buttercream. A warm whiskey glaze drizzled over the top enhances the indulgent flavors, making this the perfect cake for special occasions or celebrations like St. Patrick’s Day.

Ingredients

Scale

Cake:

2 ½ sticks unsalted butter (room temperature)
1 ¼ cups superfine sugar (caster sugar)
6 eggs (beaten)
2 cups self-rising flour (sifted)
2 tablespoons Irish whiskey
⅛ teaspoon salt (omit if using salted butter)

Whiskey Buttercream Filling:

1 ¼ sticks unsalted butter (softened)
4 ½ cups powdered sugar
⅛ teaspoon salt
1 tablespoon Irish whiskey (adjust to taste)
1 tablespoon milk (as needed)

Whiskey Glaze:

¼ stick butter
½ cup heavy whipping cream
¼ cup sugar
2 tablespoons brown sugar
2 tablespoons Irish whiskey

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Instructions

Preheat and Prepare the Pans: Preheat the oven to 350°F (180°C). Grease two 8-inch round cake tins with butter or nonstick spray, line the bottoms with parchment paper, and lightly dust the sides with flour.
Cream the Butter and Sugar: In a large mixing bowl, beat the butter and sugar together until light and fluffy. This process incorporates air into the mixture, giving the cake a soft and tender texture.
Incorporate the Eggs and Flour: Gradually add the beaten eggs, mixing well after each addition. Sift in the self-rising flour in stages, folding it gently into the batter to avoid overmixing.
Add the Whiskey: Pour in the Irish whiskey and gently stir until fully combined. Be careful not to overmix, as this can affect the cake’s texture.
Bake the Cakes: Evenly divide the batter between the two prepared cake tins. Place them in the center of the oven and bake for approximately 35 minutes, or until a skewer inserted into the middle comes out clean. Avoid opening the oven door too early, as this may cause the cakes to sink.
Cool the Cakes: Allow the cakes to cool in the tins for 15 minutes before transferring them to a wire rack. Let them cool completely before assembling.
Make the Whiskey Buttercream: In a mixing bowl, beat the softened butter until smooth. Gradually add the powdered sugar, followed by the salt, whiskey, and milk. Continue mixing until a creamy, spreadable consistency is achieved.
Assemble the Cake: If necessary, level the cake layers using a serrated knife. Place one cake layer on a serving plate with the cut side facing up. Spread a generous amount of whiskey buttercream over the top, then place the second cake layer on top, cut side down.
Prepare the Whiskey Glaze: In a small saucepan, melt the butter over medium heat. Add the heavy cream, sugar, and brown sugar, stirring until fully dissolved. Bring the mixture to a boil and simmer for 2–3 minutes. Remove from heat, allow to cool slightly, then stir in the whiskey.
Glaze and Decorate: Pour the whiskey glaze over the top of the cake, allowing it to drizzle down the sides. Let it set for a few minutes before serving. Optionally, garnish with a dusting of powdered sugar or a decorative topping.

Notes

For a more intense whiskey flavor, brush the cake layers with a bit of extra whiskey before assembling.
If the buttercream is too thick, add a teaspoon of milk at a time until it reaches the desired consistency.
If you prefer a less boozy cake, reduce the whiskey in the glaze and buttercream, or substitute with vanilla extract.
This cake can be stored at room temperature for 2 days, refrigerated for up to 5 days, or frozen for up to 3 months.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: Irish

Nutrition

Serving Size: 1 slice
Calories: 852 kcal
Sugar: 86g
Sodium: 80mg
Fat: 44g
Saturated Fat: 27g
Unsaturated Fat: 14g
Trans Fat: 1g
Carbohydrates: 105g
Fiber: 1g
Protein: 8g
Cholesterol: 222mg