This Irish Whiskey Cake is a simple yet show-stopping dessert that’s as delicious for St. Patrick’s Day as it is for any special occasion. Light, buttery sponge layers are filled with a rich whiskey buttercream and finished with a smooth whiskey glaze — a treat that’s as elegant as it is indulgent.
Even if you’re not usually a fan of whiskey, this cake just might surprise you. The warm flavor of the whiskey beautifully complements the tender cake and sweet cream, creating a balanced, sophisticated dessert that’s hard to resist.
Why You’ll Love This Recipe
- Simple yet impressive: Classic ingredients, easy steps, and an unforgettable result.
- Rich flavor: A hint of whiskey adds warmth without overpowering the sweetness.
- Perfect for celebrations: Whether for St. Patrick’s Day, a dinner party, or a cozy weekend dessert, this cake always steals the show.
Ingredients
For the Cake
- 2 ½ sticks unsalted butter (room temperature)
- 1 ¼ cups superfine (caster) sugar
- 6 eggs, beaten
- 2 cups self-rising flour (or all-purpose + 2 tsp baking powder), sifted
- 2 Tbsp Irish whiskey
- ⅛ tsp salt (omit if using salted butter)
For the Whiskey Buttercream Filling
- 1 ¼ sticks unsalted butter, softened
- ⅛ tsp salt
- 4 ½ cups powdered sugar
- 1 Tbsp Irish whiskey (adjust to taste)
- 1 Tbsp milk (as needed for consistency)
For the Whiskey Glaze
- ¼ stick unsalted butter
- ½ cup heavy cream
- ¼ cup granulated sugar
- 2 Tbsp brown sugar
- 2 Tbsp Irish whiskey
How to Make Irish Whiskey Cake
1. Make the Cake
- Preheat oven to 350°F (180°C). Grease and line two 8-inch round cake pans with parchment paper.
- In a large bowl or mixer, beat the butter and sugar until pale and fluffy.
- Add one-third of the eggs, then one-third of the flour, mixing gently after each addition. Repeat until all are incorporated.
- Add the whiskey and mix on low until smooth — avoid overmixing.
- Divide the batter evenly between the pans. Bake for 35 minutes, or until golden and a toothpick comes out clean.
- Cool in pans for 15 minutes, then transfer to a wire rack to cool completely.
2. Make the Whiskey Buttercream
In a bowl, beat together all ingredients until smooth and creamy. Adjust the whiskey or milk for the perfect spreading consistency.
3. Assemble the Cake
- Level the cakes with a serrated knife if needed.
- Place one cake layer (cut side up) on a serving plate and spread or pipe on the whiskey buttercream.
- Top with the second layer (cut side down).
- Chill briefly while preparing the glaze.
4. Make the Whiskey Glaze
- In a small saucepan, combine butter, cream, and sugars over medium heat.
- Bring to a gentle boil and simmer for 2–3 minutes, stirring constantly.
- Remove from heat and cool slightly before adding Irish whiskey. Stir until smooth.
- Pour the glaze over the top of the cake, letting it drip slightly over the sides.
5. Serve and Enjoy
Garnish with a sprinkle of sugar or a small sprig of clover for a festive touch. Slice and serve — preferably with a cup of coffee or a glass of Irish whiskey!
Tips & Variations
- No glaze? You can skip it or double the buttercream to frost the entire cake.
- Whiskey swap: Try your favorite brand — Jameson, Bushmills, or even a bourbon for a twist.
- Storage: Keep leftovers covered in the refrigerator for up to 5 days or freeze for up to 2 months.
What Makes It “Irish”?
This cake gets its Irish flair from the use of Irish whiskey, known for its smooth, slightly sweet flavor. Unlike Scotch “whisky” (spelled without the “e”), Irish whiskey adds a milder, more approachable taste — perfect for baking!
Conclusion
Rich, moist, and wonderfully aromatic, this Irish Whiskey Cake delivers just the right amount of boozy sweetness in every bite. It’s a dessert that feels special but doesn’t require fancy techniques — the kind of cake that makes any gathering feel like a celebration.
So whether it’s St. Patrick’s Day or just a cozy weekend at home, pour yourself a cup of coffee (or a glass of whiskey) and enjoy a slice of this delightful Irish classic. ☘️
Irish Whiskey Cake