Irish Whiskey Cake

Rich, moist, and utterly decadent, this Irish Whiskey Cake is the perfect dessert for whiskey lovers and cake enthusiasts alike.

With a hint of whiskey infused throughout, this indulgent treat is sure to impress at any gathering or special occasion.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1 cup Irish whiskey (or whiskey of your choice)
• 1 cup chopped walnuts (optional)

Instructions

Preheat your oven to 350°F (180°C). Grease two 9-inch (23cm) round cake pans and line the bottoms with parchment paper.

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

Set aside. In a large mixing bowl, use an electric mixer to cream the butter until light and fluffy, about 2 minutes.

Gradually add the sugar and continue beating until well combined and fluffy, about 3 minutes.

One at a time, beat in the eggs, allowing each egg to fully incorporate before adding the next. Beat in the vanilla extract.

Add the flour mixture to the wet ingredients in three parts, alternating with the whiskey, beginning and ending with the flour mixture.

Beat just until combined. If using walnuts, fold them into the batter with a rubber spatula.

Divide the batter evenly between the prepared pans and smooth the tops.

Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Once the cakes are completely cool, you can frost and decorate as desired.

Notes

For the whiskey, you can substitute with another whiskey of your choice, but keep in mind the flavor profile might change slightly. If you’re not a fan of nuts, feel free to omit the walnuts or substitute with a different type of nut.

Make sure to adjust the baking time if you’re using a darker or smaller pan, as this can affect the cooking time.

If you’re not planning to serve immediately, the cake can be stored at room temperature for up to 3 days or frozen for up to 2 months. To ensure the cake is fully cooked, check that it’s golden brown on top and a toothpick inserted in the center comes out clean.

Nutrional Value

• Calories: 540
• Total Fat: 26g
• Saturated Fat: 14g
• Cholesterol: 100mg
• Sodium: 250mg
• Total Carbohydrates: 63g
• Dietary Fiber: 1g
• Sugars: 40g
• Protein: 5g