Irish Whiskey Cake is a delightful and moist cake infused with the warm, rich flavor of Irish whiskey. It’s the perfect dessert for special occasions, holidays, or whenever you’re craving something cozy and indulgent. The whiskey syrup poured over the cake adds a luscious finish, making every bite rich with flavor. Whether you’re a whiskey enthusiast or simply love a good cake, this recipe will leave you satisfied.
Ingredients:
For the Cake:
1/2 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup whole milk
1/4 cup Irish whiskey
1 teaspoon vanilla extract
For the Whiskey Syrup:
1/4 cup unsalted butter
1/2 cup granulated sugar
1/4 cup Irish whiskey
1/4 cup water
Instructions:
Preheat and Prep the Pan:
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round or bundt pan to ensure the cake doesn’t stick and comes out easily.
Cream Butter and Sugar:
In a large mixing bowl, cream together the softened butter and sugar until the mixture becomes light and fluffy. This helps create a tender cake texture.
Add Eggs:
Beat in the eggs, one at a time, making sure each egg is well incorporated before adding the next.
Mix Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt. This helps evenly distribute the leavening agents.
Combine Wet and Dry Ingredients:
Gradually add the flour mixture to the wet ingredients, alternating with the milk. Begin and end with the flour mixture to ensure a smooth batter. Stir in the Irish whiskey and vanilla extract for that unmistakable whiskey flavor.
Bake the Cake:
Pour the batter into the prepared pan, smoothing the top with a spatula. Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Prepare the Whiskey Syrup:
While the cake bakes, melt butter in a saucepan over medium heat. Add sugar, Irish whiskey, and water, and bring the mixture to a boil. Cook for 2-3 minutes, stirring constantly until the syrup thickens slightly.
Soak the Cake:
Once the cake is out of the oven, poke small holes all over the top with a skewer or toothpick. Slowly pour the warm whiskey syrup over the cake, allowing it to soak in. Let the cake cool completely before serving.
Serving Tips:
Serve at Room Temperature: Let the cake cool completely before serving. This allows the whiskey syrup to fully soak in, ensuring a moist and flavorful cake.
Enhance with Toppings: For an extra touch, serve the cake with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of caramel sauce to balance the richness of the whiskey.
Garnish Options: Dust the top of the cake with powdered sugar or add a few toasted nuts for texture and visual appeal.
Perfect Pairings: Serve the cake with a cup of hot coffee, Irish coffee, or a glass of whiskey on the side to complement the flavors.
Storage Tips:
Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days. The whiskey syrup helps keep the cake moist.
Refrigeration: If you’d like to keep the cake fresh longer, refrigerate it in an airtight container for up to 1 week. Allow the cake to come to room temperature before serving for the best texture.
Freezing: Wrap individual slices or the whole cake tightly in plastic wrap, followed by aluminum foil, and freeze for up to 3 months. Thaw in the refrigerator overnight or at room temperature before serving.
Related Recipes:
FAQs:
Can I use a different type of alcohol instead of Irish whiskey?
Yes, you can substitute Irish whiskey with other types of whiskey, such as bourbon or Scotch, depending on your flavor preference. Additionally, for a non-alcoholic version, you can use apple juice or a combination of vanilla extract and water to maintain moisture without the alcohol.
How can I make the cake gluten-free?
To make Irish Whiskey Cake gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure that the baking powder you use is also gluten-free, and be cautious of cross-contamination if you have severe allergies.
Can I make this cake in advance?
Absolutely! Irish Whiskey Cake actually tastes even better after a day or two, as the flavors continue to meld. You can make it up to 2 days in advance and store it in an airtight container at room temperature. Just remember to pour the whiskey syrup over the cake before serving to keep it moist.
How should I store leftover Irish Whiskey Cake?
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and aluminum foil and freeze for up to 3 months. Thaw it in the refrigerator overnight or at room temperature before enjoying!
Conclusion:
Irish Whiskey Cake is a simple yet decadent dessert that’s sure to impress. The warm whiskey syrup and buttery cake create a dessert that’s perfect for any celebration or cozy evening. Try this recipe for your next gathering, and it’s sure to become a favorite!
📖 Recipe:
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Irish Whiskey Cake
- Total Time: 55 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
Indulge in the rich, moist flavors of Irish Whiskey Cake, a delightful dessert that combines the warmth of Irish whiskey with a buttery cake and a luscious whiskey syrup. Perfect for special occasions or a cozy night in, this cake is sure to impress your guests. With simple ingredients and easy-to-follow instructions, you can create a memorable dessert that showcases the essence of Irish baking.
Ingredients
For the Cake:
1/2 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup whole milk
1/4 cup Irish whiskey
1 teaspoon vanilla extract
For the Whiskey Syrup:
1/4 cup unsalted butter
1/2 cup granulated sugar
1/4 cup Irish whiskey
1/4 cup water
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour an 8-inch round or bundt pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the flour mixture to the wet ingredients, alternating with the milk. Begin and end with the flour mixture. Stir in the whiskey and vanilla extract.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake bakes, make the whiskey syrup by melting the butter in a saucepan. Add sugar, whiskey, and water, and bring to a boil. Cook for 2-3 minutes, stirring constantly, until the syrup thickens slightly.
- Once the cake is done, remove it from the oven and poke small holes all over the top using a skewer or toothpick.
- Slowly pour the whiskey syrup over the warm cake, allowing it to soak in. Let the cake cool completely before serving.
Notes
For best results, use room temperature ingredients.
You can substitute Irish whiskey with bourbon or Scotch if preferred.
This cake can be made a day in advance; it tastes even better after the flavors meld together.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Irish
Nutrition
- Serving Size: 8 servings
- Calories: 320 kcal per serving
