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Irish Whiskey Cake

Moist layered cake infused with Irish whiskey, filled with buttercream, and topped with glossy whiskey glaze for an indulgent dessert.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 slices
Course: Dessert
Cuisine: European, Irish
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Cake Layers
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.5 cup unsalted butter softened
  • 1 cup brown sugar packed
  • 2 eggs large
  • 1 tsp vanilla extract
  • 0.5 cup Irish whiskey
  • 0.25 cup heavy cream
Buttercream Filling
  • 1 cup unsalted butter softened
  • 3 cups powdered sugar
  • 2 tsp vanilla extract
  • 3-4 tbsp heavy cream
Whiskey Glaze
  • 2 cups powdered sugar
  • 0.25 cup Irish whiskey
Garnish
  • 0.25 cup pistachios chopped
  • 1 handful fresh microgreens

Equipment

  • Two 8-inch round cake pans
  • Mixing bowls
  • Electric mixer
  • Wire cooling rack
  • Offset spatula

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
  2. Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl.
  3. Cream softened butter with brown sugar until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
  5. Combine Irish whiskey with heavy cream in a measuring cup.
  6. Add dry ingredients alternately with whiskey mixture in three additions, beginning and ending with dry ingredients.
  7. Divide batter evenly between prepared pans and smooth tops.
  8. Bake 25-30 minutes until toothpick comes out with a few moist crumbs.
  9. Cool in pans 10 minutes, then turn out onto wire racks to cool completely.
  10. Beat softened butter until creamy. Gradually add powdered sugar, vanilla, and cream until spreadable.
  11. Place one cake layer on serving plate and spread buttercream over top.
  12. Position second layer on top and press gently to adhere.
  13. Whisk together powdered sugar and whiskey until smooth for glaze.
  14. Pour glaze over top layer, allowing it to drip down sides naturally.
  15. Garnish with chopped pistachios and microgreens while glaze is tacky. Refrigerate until serving.

Notes

Cake can be made a day ahead and refrigerated. Bring to room temperature 30 minutes before serving for best flavor. Unfrosted cake layers freeze well for up to 3 months.