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5 from 1 vote
A whole Whiskey Cake on a cake stand shows its golden brown color, moist fine crumb and glossy glaze.
Print Recipe
Whiskey Cake with Whiskey Caramel
Prep Time
25 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 35 mins
 

My Whiskey Cake with Whiskey Caramel is rich, moist, and topped with a sweet, boozy glaze—an easy, crowd-pleasing dessert you'll make again!

Servings: 14 people
Author: Gemma Stafford
Ingredients
Whiskey Cake
  • 2 ¼ cups (11 ¼ oz/319 g) cake flour
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • ¾ cups (6 oz/170 g) sour cream, at room temperature
  • ¼ cup (2 fl oz/60 ml) O’Driscolls Irish Whiskey
  • 1 tablespoon vanilla extract
  • 1 ¼ cups (10 oz/284 g) butter, softened
  • 1 ¼ cups (8 oz/225 g) dark brown sugar
  • 1 cup (8 oz/225 g) granulated sugar
  • 5 large eggs , at room temperature
Whiskey Caramel Sauce
Instructions
To Make the Whiskey Cake

  1. Preheat the oven to 325°F (165°C) and generously butter and flour a 12 cup (2 ¾ liter) capacity bundt pan. Set aside.

  2. In a medium bowl, whisk together the flour, salt and baking soda.

  3. In a medium jug, stir together the sour cream, whiskey and vanilla extract.

  4. In the bowl of a stand mixer fitted with a paddle attachment (or with a handheld electric mixer) , cream the butter, brown sugar and granulated sugar together on medium-high speed for about 3 minutes, until light and fluffy.

  5. Add the eggs, one at a time until combined.

  6. Turn the mixer to low speed and add 1/3 of the flour mixture followed by ½ of the sour cream mixture. Continue alternating until the batter is evenly mixed.

  7. Spread into the prepared pan and bake for 60-70 minutes, until a skewer inserted in the center comes out clean.

  8. Let rest in the pan for 15 minutes, then invert onto a wire rack to release the cake and let it cool completely.

To Glaze the Cake

  1. Gently warm the Whiskey Caramel Sauce for a few seconds in a microwave or in a small pan over low heat, just until it is pourable but still thick. Drizzle over the surface of the cake and let set for 10 minutes before serving.

  2. Store leftovers in an airtight container at room temperature for up to 3 days.