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 cake!
Even if you don’t enjoy a dram of whisky/whiskey, I bet you’ll love this Irish whiskey 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, and you can use any whiskey you prefer (why not use your favorite?)
The base sponge for this Irish whiskey cake is a Victoria sandwich.
Even if you don’t like Guinness, you’ll LOVE this deep, dark Guinness Chocolate Cake!
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. It’s a lovely, light cake and although it has frosting, there’s only the filling, and the glaze isn’t cloyingly sweet, either.
What about making Irish coffee for a special treat? It takes almost no time at all!
Have you heard of sticky toffee pudding, 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!
Here’s a suggestion for the main course for St. Patrick’s Day: Irish bangers and mash
You won’t get any complaints when you serve this beautiful cake!
Ever heard of a mimosa cake? It’s perfect for Women’s Day, Mother’s Day, Easter and more celebrations!
Now, let’s get baking.
Irish Whiskey Cake Recipe
(Using Jameson’s Irish Whiskey)
Recipe by Christina Conte (adapted from a Victoria sandwich). Serves 10
FULL PRINTABLE RECIPE BELOW
Special equipment:2, 8″ round cake tins,parchment paper,handheld mixer
Oven temperature: 350° F (180°C)
Make the Whiskey Cake
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.
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 acake leveler, or large serrated 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) or orange boodle!
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 plan, and using the whiskey glaze. At this point, you can cover the Irish whiskey cake in plastic wrap and keep it in the fridge while you prepare the glaze, so that the buttercream sets a little.
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, and you can see this is the perfect cake for St. Patrick’s Day!
Admire your Irish whiskey cake before slicing into it! Refrigerate any leftovers, and it also freezes well.
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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And don’t forget the Irish boxty (amazing potato pancakes) for St. Patrick’s Day, too!
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.
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
- 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 acake 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 Information:
Yield: 10Serving Size: 1
Amount Per Serving:Calories: 462Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 139mgSodium: 100mgCarbohydrates: 77gFiber: 1gSugar: 57gProtein: 8g
Nutrition information is only estimated.
If you love whiskey glazes, try this corned beef recipe with a whiskey glaze.
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