Decadent Irish Whiskey Cake

Follow our step-by-step guide on how to make Decadent Irish Whiskey Cake.

1. Step 1

   Start by preheating your oven to 350°F (175°C). Prepare two 9-inch cake pans by greasing and flouring them to ensure your cake comes out easily after baking. In a large mixing bowl, combine the French vanilla cake mix with water and Irish whiskey. Measure out 10 1/2 tablespoons of water and add enough Irish whiskey to make a total of 1 1/3 cups of liquid. Set aside the remaining whiskey for later. Using an electric mixer, beat the mixture on low speed until the cake mix is just moistened, then increase the speed to medium and mix until the batter is smooth, which should take about 2 minutes. Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for 25 to 30 minutes, or until the cakes are golden brown and a toothpick inserted into the center comes out clean. While the cakes are baking, prepare a delicious whiskey syrup. In a saucepan, combine the remaining Irish whiskey (about 1 1/2 tablespoons) with 1/4 cup of butter and 1/2 cup of sugar. Bring this mixture to a boil over medium heat, stirring constantly until the sugar dissolves. Let it boil for about 5 minutes until it thickens slightly. Once the cakes are done baking, remove them from the oven and poke holes all over the tops using the end of a chopstick or a skewer. Drizzle the warm whiskey syrup over the cakes, allowing it to soak in. Return the cakes to the oven for an additional 5 minutes to let the syrup infuse. Afterward, take the cakes out and let them cool in the pans for 15 minutes before transferring them to wire racks to cool completely. Now, let’s make the rich caramel sauce. In a saucepan over low heat, mix the dark Irish stout beer with 1/2 cup of sugar. Simmer this mixture for about 40 minutes, stirring occasionally, until it thickens. Allow it to cool before using. For the frosting, beat 1 cup of softened butter in a bowl with an electric mixer on medium speed until smooth. Gradually add the confectioners' sugar, about 1/2 cup at a time, mixing well after each addition. Add the salt and then pour in the Irish cream liqueur, beating until the frosting is light and fluffy. To assemble your cake, place one layer on a serving dish and pour the Irish stout caramel over the top, letting it drip down the sides. Carefully place the second layer on top and finish with the buttercream frosting, swirling it into decorative waves. Leave the sides of the cake unfrosted for a rustic look. Enjoy your Decadent Irish Whiskey Cake with friends and family!