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Irish Whisky Cake

Ingredients

Directions

  1. Preheat the oven to 325°F.
  2. Grease and lightly flour Bundt pan with vegetable shortening. Sprinkle ½ of the quantity of walnuts into the prepared pan and set aside.
  3. Make the cake: In a medium-sized bowl, stir cake and pudding mix together. In a separate bowl, whisk together oil, milk, eggs and whisky. Pour wet ingredients into dry and mix well. Stir in remaining walnuts. Pour into prepared Bundt pan and bake for 55 minutes. While cake is baking, prepare the sauce.
  4. Prepare the sauce: Melt butter in a small sauce pan over moderate heat. Add sugar and stir to dissolve. Stir in whisky then stir until liquid becomes hot. Remove from heat and pour sauce over hot cake. Allow cake to cool before turning out onto a service plate.
  5. Transfer cake from oven to work surface. Poke the cake with a brochette or fork. Pour half of the quantity of the sauce over the cake letting it soak into the cake. Wait 5 minutes. Place a plate over the bundt pan and invert. Release the cake from the pan. Poke the top of the cake and then pour, drizzle or spoon remaining sauce over the cake. Leave cake to cool completely.
  6. Dust with icing sugar then cut into portion sizes. Serve with whipped cream.
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Irish Whisky Cake

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A box of cake mix, instant pudding and premium Irish whisky help create this easy “cheat cake” recipe…

  • clock icon
    60 MIN
  • 12 SERVINGS
Irish Whisky Cake

The simplicity of this Irish Whisky Cake might be one of our best kept secrets!

This recipe made its way into my cake repertoire during my very first summer at the cottage. Friends had come up for the weekend, made it and then served it for dessert. One bite and I was begging for the recipe. This IRISH WHISKY CAKE is really quite fabulous.

Now if cake is your thing, we have a few others that may interest you. My mom’s BLUEBERRY BUNDT CAKE is always a nice treat as is this SOUR CREAM COFFEE CAKE. We also have another cake like this one that puts cake mix and instant pudding to good us – try this HARVEY WALLBANGER CAKE. Guess it’s no surprise, cakes are always a hit up here in cottage country.

Here are a few tips about making this IRISH WHISKY CAKE:

Ingredients for Irish Whisky Cake

This cake has a crazy-soft, incredibly moist crumb. This comes from two unexpected ingredients; a box of yellow cake mix and, a package of instant pudding. This simplified way of making cakes was popularized back in the 60s and is often referred to a “cheat cake”. Call it what you will, the results are so amazing.

Sugar, butter and Irish whisky used to create the glaze for the cake

The original recipe was handed to me with whisky listed in the ingredients. My only tweak to the original has been to make it exclusively with premium Irish whisky – spelled WHISKEY on the Emerald Isle. I believe the spirit to have quite an exceptional taste.

Sprinkle walnuts in the Bundt pan

We really love how this recipe performed using either a metal or silicone bundt pan. Make sure to grease and flour the pan before adding the batter to ensure the cake comes out clean after being baked. We suggest you use vegetable shortening instead of butter as that grease. It was especially easy to clean after we prepared the cake – love that!

Drizzle some of the glaze over the cake while it's still hot

One of the great moments in this recipe happens when the cake is just out of the oven. We drizzle the still hot cake with a quantity of hot glaze made with butter, sugar and Irish whisky. The cake is then inverted onto a plate and then, more glaze is added. It gets soaked up in the crumb while the cake cools. The fragrance is intoxicatingly fantastic, truly!

Irish Whisky Cake soaking up the glaze

Unlike other posts I’m providing no preparation options – just make it as directed using the ingredients as listed. One final request: suspend all disbelief at the choice of ingredients. Please trust me, something amazing comes your way, all you need to do it make it!

The cake served in front of the fire

This IRISH WHISKY CAKE RECIPE is a keeper!

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Irish Whisky Cake

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Irish Whisky Cake

Ingredients

  • For the cake:
  • 1 package yellow cake mix
  • 1 5 oz. box instant cooked vanilla pudding
  • 1 ounce Irish whisky
  • 4 extra large eggs, room temperature
  • 1 cup whole milk
  • ½ cup vegetable oil
  • 1 cup chopped walnuts
  • For the sauce:
  • ½ cup butter
  • ¾ cup sugar
  • butter and vegetable shortening to grease the pan
  • ½ cup Irish whisky
  • For garnish:
  • sprinkling of icing sugar for dusting
  • dollop of whipped cream

Directions

  1. Preheat the oven to 325°F.
  2. Grease and lightly flour Bundt pan with vegetable shortening. Sprinkle ½ of the quantity of walnuts into the prepared pan and set aside.
  3. Make the cake: In a medium-sized bowl, stir cake and pudding mix together. In a separate bowl, whisk together oil, milk, eggs and whisky. Pour wet ingredients into dry and mix well. Stir in remaining walnuts. Pour into prepared Bundt pan and bake for 55 minutes. While cake is baking, prepare the sauce.
  4. Prepare the sauce: Melt butter in a small sauce pan over moderate heat. Add sugar and stir to dissolve. Stir in whisky then stir until liquid becomes hot. Remove from heat and pour sauce over hot cake. Allow cake to cool before turning out onto a service plate.
  5. Transfer cake from oven to work surface. Poke the cake with a brochette or fork. Pour half of the quantity of the sauce over the cake letting it soak into the cake. Wait 5 minutes. Place a plate over the bundt pan and invert. Release the cake from the pan. Poke the top of the cake and then pour, drizzle or spoon remaining sauce over the cake. Leave cake to cool completely.
  6. Dust with icing sugar then cut into portion sizes. Serve with whipped cream.

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