Wow your guests and serve this boozy Irish Whiskey Cake on St. Patrick’s Day. A simple, vanilla and sour cream bundt cake brushed with an Irish whiskey glaze. Slice, drizzle with extra glaze and top with whipped cream or a scoop of vanilla ice cream on the side. Will serve 12 to 16.

I was on a hunt for an Irish whiskey Cake Recipe.

Something different to make for St. Patrick’s Day that wasn’t the typical Guinness and chocolate combo. Every recipe I found seemed to be the same and calling for instant vanilla jello pudding mix. Obviously I was looking for something more from scratch. Luckily, I stumbled upon this recipe online written in the Denver Post. A whiskey cake recipe that did not call for instant pudding!

Essentially Irish Whiskey Cake is a tangy vanilla bundt cake that’s brushed with a vanilla-orange Irish whiskey glaze. I only modified  this it slightly, like swapping in Irish whiskey and using vanilla extract instead of scraping a vanilla bean for the glaze instead. But oh many, if you’re a boozy dessert person, then this is for you!

Slice and serve with whipped cream and a few extra spoonfuls of the Irish whiskey glaze.

Irish Whiskey Cake ingredients

To Make This Irish Whiskey Cake You Will Need:

  • melted butter
  • unbleached all-purpose flour
  • baking soda
  • kosher salt
  • unsalted butter (softened)
  • dark brown sugar
  • granulated sugar
  • sour cream
  • eggs
  • vanilla extract
  • chopped walnuts or pecans (or both)
  • light brown sugar
  • orange juice (fresh squeezed)
  • Irish whiskey

buttered and floured bundt pan

Preheat your oven to 325° and brush the inside of the bundt pan with some of the melted butter (leaving the remaining in the pan for the glaze). Lightly add a little flour ot the bundt pan, tapping out the excess flour. Set aside.

dry ingredients

In a mixing bowl, measure and add 2 cups unbleached all-purpose flour, 1/2 teaspoon both baking soda and kosher salt. Whisk to combine and set this off to the side as well.

unsalted butter in mixer

In the bowl of your stand mixer, fitted with the paddle attachment, add 1 cup (2 sticks) softened unsalted butter.

creamy until thick and pale in color

Mix for 4 minutes on medium to medium-low speed until creamy and pale yellow in color.

sugars added to mixing bowl

To the creamed butter, add 1 cup each granulated sugar and dark brown sugar.

continue mixing until fluffy

Continue mixing for 2 more minutes. This should be fluffy like.

add sour cream

Next add in the 1/2 cup sour cream.

mix until incorporated

Mix until combined.

add in one egg at a time

Crack in each egg, mixing well after each one.

measure in vanilla with final egg

With the last egg, add 2 teaspoons vanilla extract.

gradually add in dry ingredients

Lastly, gradually add in the dry ingredients.

mix just until combined

Stop mixing once incorporated.

spoon batter into prepared bundt pan

Spoon the batter into the prepared bundt pan.

sprinkle with chopped nuts (walnuts or pecans or both!)

With the back of the spatula, spread the cake evenly and top with 1 cup chopped nuts. I really liked walnuts in this recipe, but pecans would work well too.

Bake on the middle rack in your preheated 325° oven for 45 to 50 minutes or until a tester comes out with only a few crumbs attached.

once baked invert onto wire rack and cool 1 hour

Once baked, invert the cake onto a wire cooling rack (I set it into a rimmed pan) and allow to cool 1 hour.

prepare glaze

Once the cake has cooled, make the glaze by combining 1/2 cup light brown sugar, 1/2 cup Irish whiskey, 3 tablespoons freshly squeezed orange juice, 1 teaspoon vanilla in with the saucepan with the remaining butter from earlier. Heat over medium-low, stirring until the sugar has completely dissolved.

brush glaze onto cool cake

Brush generously all over the cake.

glazed Irish Whiskey Cake

That shine tho.

Slice and serve with an extra drizzle of the whisky syrup.

Top with a little whipped cream! Prepare your tastebuds for this incredible boozy cake.

Click Here For More St. Patrick’s Day recipes!

Enjoy! And if you give this Irish Whiskey Cake recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Irish Whiskey Cake
Print Recipe Pin Recipe
No ratings yet
Leave a Review »

Irish Whiskey Cake

Wow your guests and serve this boozy Irish Whiskey Cake on St. Patrick's Day. A simple vanilla sour cream bundt cake brushed with an Irish Whiskey glaze. Serve with whipped cream or vanilla ice cream and extra glaze.

Ingredients

FOR THE CAKE:

  • 2 tablespoons unsalted butter
  • 2 cups unbleached all-purpose flour, plus more for pan
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup (2 sticks or 1/2 pound) softened unsalted butter
  • 1 cup dark brown sugar
  • 1 cup granulated sugar
  • 1/2 cup full fat sour cream
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup walnuts, or pecans, chopped

FOR THE GLAZE:

  • 1/2 cup light brown sugar
  • 1/2 cup Irish whiskey
  • 3 tablespoons orange juice, freshly squeezed about 1 large orange
  • 1 teaspoon vanilla extract

Instructions 

  • Preheat your oven to 325° and brush the inside of the bundt pan with some of the melted butter (leaving the remaining in the pan for the glaze). Lightly add a little flour ot the bundt pan, tapping out the excess flour. Set aside.
  • In a mixing bowl, measure and add the flour, baking soda and kosher salt. Whisk to combine and set this off to the side as well.
  • In the bowl of your stand mixer, fitted with the paddle attachment, add 1 cup (2 sticks) softened unsalted butter. Mix for medium-low speed for 4 minutes until creamy and pale yellow in color.
  • To the butter add the granulated sugar and dark brown sugar. Continue mixing for 2 more minutes. This should be fluffy like.
  • Add in the sour cream. Mix until combined.
  • Crack in each egg, mixing well after each one. Add the vanilla in with the last egg.
  • Lastly, gradually add in the dry ingredients. Stop mixing once incorporated.
  • Spoon the batter into the prepared bundt pan. With the back of the spatula, spread the cake evenly and top with the chopped nuts.
  • Bake on the middle rack in your preheated 325° oven for 45 to 50 minutes or until a tester comes out with only a few crumbs attached.
  • Once baked, invert the cake onto a wire cooling rack (I set it into a rimmed pan) and allow to cool 1 hour.
  • When the cake has cooled, make the glaze by combining light brown sugar, Irish whiskey, freshly squeezed orange juice, vanilla in with the saucepan with the remaining butter from earlier. Heat over medium-low, stirring until the sugar has completely dissolved.
  • Brush generously all over the cake.
  • Slice and serve with whipped cream and an extra drizzle of the whisky syrup.
Serving: 1g, Calories: 377kcal, Carbohydrates: 57g, Protein: 6g, Fat: 13g, Saturated Fat: 4g, Polyunsaturated Fat: 8g, Cholesterol: 60mg, Sodium: 169mg, Fiber: 1g, Sugar: 40g