It’s the perfect dessert for the holiday season. This easy Irish whiskey cake recipe gives you the moist, flavorful, and tender cake in a Bundt tin. 

This moist whiskey cake is soaked with whiskey syrup that imparts a beautiful aroma in the kitchen. It is a perfect holiday dessert without frosting and can be made in advance as it contains alcohol.

The resting process is what makes the cake super moist and delicious. It is the perfect combination of your favorite whiskey and dessert. Amaze people with your baking skills by making this cake during the holiday season or any other occasion. And I assure you, baking this will be as much as the people you serve this cake will enjoy while having it.

I have used Jameson Irish whiskey in this recipe, but you can use any brand of whiskey you like. The origin of Irish whiskey cake can be traced back to the 19th century when Ireland was known for its whiskey production. It was a cherished beverage and an ingredient that found its way into cooking, including cakes. And that’s how Irish whiskey cake was invented. 

Why You Will Love This Recipe?

• Flavor: This cake has a unique and rich flavor that combines the smokiness of Irish whiskey with the sweetness of the cake. Each bite is a delightful experience of sweetness and the subtle smokiness of the whiskey.
• Texture: The texture of this Irish whiskey cake can be described as soft, moist, and velvety with tender crumbs. The moistness of this cake can be felt right after you take a bite. 
• Crowd pleaser: Whether making this cake for yourself or celebrating a special occasion like St. Patrick’s Day or the holiday season, this cake can be perfect as a crowd pleaser. 
• Versatile: This cake is versatile; it can be paired with anything, like nuts or even chocolate syrup. You can add cocoa powder to make the cake chocolate flavor. 

Important Ingredients Used In The Recipe

• Whiskey: This is the star ingredient of this recipe. This cake would not be what it is without the whiskey. The whiskey infuses the cake with a smoky, woody flavor, creating a perfectly balanced cake. It also ensures that the cake remains moist and tender. I have made syrup with whiskey and soaked the cake for better flavor. Also, I am using Jameson, but you can use any brand you choose. 
• Eggs: Eggs act as an emulsifier that helps the wet ingredients and fat to blend easily while making the batter. The extra egg yolk that I have added helps the cake be rich and feel mouthless.
• Honey: Honey helps the cake get a beautiful brown color and enhances the flavor.
• Sour cream: Adding sour cream helps the cake become soft and tender. It distributes the flavor of whiskey by absorbing it and melds the flavor of whiskey with the other ingredient. 
• Corn flour Makes the cake tender and soft by absorbing excess moisture. Moreover, it makes the cake light in texture as well.

How to Make Irish Whiskey Cake?

Preparations: Gather all the ingredients that are needed for the recipe. Weigh the ingredients through a kitchen weighing scale for perfect measurement. Grease a 6-inch Bundt tin with butter, then dust it with all-purpose flour. Dust off the excess by tapping it upside down. Also, preheat the oven to 180° C or 350° F (OTG mode: upper rod + lower rod + fan only).

For The Cake

Sift dry ingredients: In a bowl, sift all the dry ingredients, including all-purpose flour, corn flour, baking powder, baking soda, salt, and sugar. Sifting will help us in getting a lump-free batter. 

Mix the wet ingredients: Mix all the wet ingredients except the whiskey in a different bowl. They are whole eggs, egg yolks, oil, honey, buttermilk, sour cream, whiskey and vanilla essence.

Make the batter: Now, into the wet ingredients, add the dry ingredients in parts, and mix to make a smooth and lump-free batter. Lastly, add in whiskey and lemon zest, then mix everything.

Bake: Once everything is mixed properly, pour the batter into the prepared tin and bake it at 180° C or 350° F (OTG mode: upper rod mode only) for 20 – 25 minutes or until we insert a toothpick in the cake, it comes out clean with few dry crumbs sticking to it.

For Whiskey Syrup

Heat water: In a bowl, add water along with brown sugar and Honey, and then heat them in a microwave until the brown sugar completely dissolves. You can do this step in a saucepan as well.

Make the syrup: Once the brown sugar has dissolved completely, add the whiskey and mix it.

Assembly

Cooling and de-molding: Once the cake has baked properly, pour the whiskey syrup all over the cake to soak it. After the cake is soaked with the whiskey syrup, keep it upside down so it glides out of the tin easily while cooling down. Once cooled completely, dust it with some icing sugar on top. And with this, you are done with a beautiful Irish whiskey cake.

Chef’s Tips For The Recipe

For The Cake

Prepare the Bundt tin by greasing butter and dusting all-purpose flour to prevent the cake from sticking to the tin.
Keep the tin upside down after soaking and before de-molding. 
Choose good quality and the right whiskey for the cake, as it will permeate it and give you a luxurious cake.

For The Whiskey Syrup

Pour the syrup while the cake is hot so the whiskey flavor becomes more prominent.
Let the brown sugar melt completely before adding whiskey to the syrup.

How to Store Irish Whiskey Cake

You can store this cake for 15 days in the fridge if kept in an air-tight container or wrapped tightly with food-grade plastic wrap.

And you can store this in the freezer for one month in an air-tight container. Make sure to thaw it in the fridge before consuming or serving it.

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