I finally perfected my Jameson Irish Whiskey Cake and I’m sharing the one surprising trick that makes it stand out.

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I stumbled onto an Irish Whiskey Cake with a whiskey glaze and buttercream filling that wrecked my plans to stay simple. I won’t say it’s traditional, but it belongs on any Jameson Irish Whiskey Cake roundup and in St Patricks Day Cake Recipes for sure.

The hit of Irish whiskey deepens the crumb while rich unsalted butter keeps it sticky and bold. I tried not to be dramatic, but every slice pulled me back with smoke and sweet, like a grown up dessert that still smiles.

If you like desserts that tease and surprise, wait till you try this one.

Ingredients

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All purpose flour: gives structure, mostly carbohydrates, low fiber unless whole grain, can make cake cakey
Unsalted butter: adds richness and fat, gives moist crumb and flavour, no salt control
Granulated sugar: main sweetener, pure carbs, helps browning and tenderizing, plain sweetness
Irish whiskey: adds boozy warmth and aroma, some sugars cooked off, little nutrition just flavor
Buttermilk: tangy, provides acid for rise and tender crumb, tiny protein, adds moistness
Sour cream or yogurt: adds creaminess and tang, extra fat and protein, keeps cake very moist
Powdered sugar: for buttercream and glaze, super fine carbs, sweetens and smooths texture
Eggs: provide protein, structure and lift, help emulsify buttercream and enrich overall flavor

Ingredient Quantities

2 1/2 cups all purpose flour, spooned and leveled

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon fine sea salt

1 cup unsalted butter, softened (about 2 sticks)

1 1/2 cups granulated sugar

1/2 cup packed light brown sugar

3 large eggs, room temperature

1 teaspoon vanilla extract

1/2 cup Irish whiskey for the batter

1 cup buttermilk, room temperature

1/2 cup sour cream or full fat plain yogurt

For the whiskey soak syrup 1/4 cup Irish whiskey

For the soak syrup 1/4 cup granulated sugar and 1/4 cup water

For the buttercream filling 1 cup unsalted butter, softened

For the buttercream filling 3 to 4 cups powdered sugar, sifted

For the buttercream filling 3 tablespoons Irish whiskey

For the buttercream filling 1 to 2 tablespoons heavy cream or milk and 1 teaspoon vanilla extract

For the whiskey glaze 1 cup powdered sugar

For the glaze 2 to 3 tablespoons Irish whiskey and 1 tablespoon melted unsalted butter

For glaze or filling pinch of fine sea salt

How to Make this

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1. Preheat oven to 350F. Grease and line two 8 or 9 inch round pans. Measure flour by spooning and leveling 2 1/2 cups, then in a bowl whisk together flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda and 1 teaspoon fine sea salt.

2. In a large bowl cream 1 cup softened unsalted butter with 1 1/2 cups granulated sugar and 1/2 cup packed light brown sugar until light and fluffy, about 3 to 4 minutes. Beat in 3 room temperature eggs one at a time, then stir in 1 teaspoon vanilla extract.

3. In a small bowl whisk together 1 cup buttermilk, 1/2 cup sour cream (or yogurt) and 1/2 cup Irish whiskey. Add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk mixture, beginning and ending with the flour. Mix just until combined, scrape the bowl.

4. Divide batter evenly between the prepared pans, smooth tops and bake 25 to 30 minutes or until a toothpick comes out clean. Let cakes cool in pans 10 to 15 minutes, then turn out onto a rack.

5. Make the whiskey soak syrup: warm 1/4 cup granulated sugar with 1/4 cup water in a small saucepan until the sugar dissolves, cool slightly then stir in 1/4 cup Irish whiskey. While cakes are still slightly warm poke the tops with a skewer and brush or spoon the syrup over both layers so they soak up the booze but don’t get soggy.

6. For the buttercream filling beat 1 cup softened unsalted butter until pale, then gradually add 3 cups sifted powdered sugar. Add 3 tablespoons Irish whiskey, 1 teaspoon vanilla extract and a pinch of fine sea salt. Add 1 to 2 tablespoons heavy cream or milk to reach a spreadable consistency; if you want stiffer frosting add the extra cup powdered sugar (up to 4 cups). Chill briefly if it’s too soft.

7. Level the cakes if needed. Place one layer on your plate, spread a generous layer of the whiskey buttercream, then top with the second cake and press lightly to adhere. Pop the stacked cake in the fridge 15 to 30 minutes so the filling firms up.

8. Make the whiskey glaze by whisking 1 cup powdered sugar with 2 to 3 tablespoons Irish whiskey, 1 tablespoon melted unsalted butter and a pinch of salt until smooth and pourable. Adjust whiskey a teaspoon at a time to get the right drizzle consistency.

9. Pour or spoon the glaze over the chilled cake letting it drip down the sides. If glaze runs too much chill the cake briefly to set it, if it’s too thick thin with a little more whiskey. Store covered in the fridge and bring to room temp before serving for best flavor.

Equipment Needed

1. Oven (preheat to 350F)
2. Two 8 or 9 inch round cake pans, parchment paper and nonstick spray
3. Mixing bowls (one large for batter, one medium or small for wet/dry mixes)
4. Measuring cups and spoons, and a kitchen scale if you got one
5. Electric mixer (stand or hand) for creaming and frosting, a strong whisk works if you dont have one
6. Whisk and rubber spatula for folding and scraping the bowl
7. Sifter or fine mesh sieve for powdered sugar and to aerate the flour if you like
8. Small saucepan plus a pastry brush or spoon for the whiskey soak syrup
9. Cooling rack, offset spatula or serrated knife for leveling and a plate or board to chill the stacked cake

FAQ

Q: Can I make this cake non alcoholic?
A: Yep. Swap the whiskey in the batter, soak and glaze for apple juice, strong black tea or non alcoholic vanilla "whiskey" flavoring. For the soak syrup just use equal parts water and sugar with a splash of juice. Flavor will be milder but still good.

Q: How boozy will the finished cake be?
A: Most alcohol in the baked cake cooks off, but the soak syrup, buttercream and glaze keep whatever you add, so it will taste boozy unless you reduce or swap the whiskey. If kids or sober guests are coming, cut or omit the whiskey in the soak and glaze.

Q: My buttercream is too stiff or too runny, how do I fix it?
A: If too stiff add 1 teaspoon of heavy cream or milk at a time until it loosens. If too thin add more sifted powdered sugar a little at a time. Always start with room temp butter and beat well first, that helps avoid lumps.

Q: Can I use regular milk instead of buttermilk and yogurt instead of sour cream?
A: Yes. For buttermilk sub 1 cup milk plus 1 tablespoon lemon juice or vinegar, let sit 5 minutes. Yogurt or sour cream both work for the batter, use full fat for best texture.

Q: How do I keep the cake moist and avoid a dense crumb?
A: Measure flour by spooning and leveling, dont pack it. Don’t overmix once you add the flour, fold until just combined. Bake until a toothpick comes out with a few moist crumbs not wet batter. If it ends up dry, brush extra soak syrup over the layers.

Q: Can I make this ahead and freeze it?
A: Yes. Bake and cool the layers completely, wrap tightly and freeze up to 3 months. Thaw in the fridge overnight then bring to room temp before assembling. Buttercream and glaze freeze fine too, thaw then rewhip if needed.

Irish Whiskey Cake With Whiskey Glaze And Buttercream Filling Recipe Substitutions and Variations

All purpose flour → cake flour or DIY cake flour: for each cup remove 2 tablespoons of AP flour and stir in 2 tablespoons cornstarch, sift, then use same measured cups. Makes a softer, lighter crumb.
Buttermilk → milk plus acid or thinned yogurt: for 1 cup stir 1 tablespoon lemon juice or white vinegar into milk and let sit 5 minutes, or use 1 cup plain full fat yogurt thinned with 3 to 4 tablespoons milk. Works fine in the batter.
Irish whiskey (batter or glaze) → bourbon or dark rum for similar flavor and boozy warmth; for a no alcohol option use equal parts strong brewed coffee or apple juice, or for the glaze try 1 to 2 teaspoons vanilla extract to lift the aroma.
Unsalted butter (cake or buttercream) → salted butter, but cut added salt in the recipe by about 1/4 teaspoon for the cake and a pinch in the filling; for a richer result use European style butter. If you need a dairy free swap try solid vegetable shortening plus a little neutral oil in the cake, though texture and taste will change.

Pro Tips

1) Measure like a pro: weigh the flour if you can. Cup measurements lie, especially with flour. If you dont have a scale, spoon and level like the recipe says, but weighing will give you more consistent cakes every time.

2) Soak syrup technique: dont drown the layers. poke holes and brush the syrup on slowly, let the cake absorb between passes. If you pour too much at once the middle gets soggy while the edges stay dry. Also you can cut the whiskey in half and replace some of it with hot water if you want the flavor without as much boozy punch.

3) Get the filling to behave: add powdered sugar gradually and chill the buttercream briefly if it’s floppy. Need it even firmer? Add a little more sifted sugar or a teaspoon of meringue powder, not a dump of liquid. Do a thin crumb coat and chill 15 to 30 minutes before the final layer so crumbs dont ruin your presentation.

4) Glaze and serving timing: aim for a pourable but not runny glaze. Adjust the whiskey a teaspoon at a time to hit the right thickness, and always chill the cake before glazing if your kitchen is warm. Store the cake in the fridge but bring it to room temp for 30 to 60 minutes before serving so the whiskey scent and buttercream flavors open up.

Irish Whiskey Cake With Whiskey Glaze And Buttercream Filling Recipe

Recipe by Bob Jones

0.0 from 0 votes

I finally perfected my Jameson Irish Whiskey Cake and I'm sharing the one surprising trick that makes it stand out.

Servings

servings

Calories

799

kcal

Equipment: 1. Oven (preheat to 350F)
2. Two 8 or 9 inch round cake pans, parchment paper and nonstick spray
3. Mixing bowls (one large for batter, one medium or small for wet/dry mixes)
4. Measuring cups and spoons, and a kitchen scale if you got one
5. Electric mixer (stand or hand) for creaming and frosting, a strong whisk works if you dont have one
6. Whisk and rubber spatula for folding and scraping the bowl
7. Sifter or fine mesh sieve for powdered sugar and to aerate the flour if you like
8. Small saucepan plus a pastry brush or spoon for the whiskey soak syrup
9. Cooling rack, offset spatula or serrated knife for leveling and a plate or board to chill the stacked cake

Ingredients

2 1/2 cups all purpose flour, spooned and leveled
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon fine sea salt
1 cup unsalted butter, softened (about 2 sticks)
1 1/2 cups granulated sugar
1/2 cup packed light brown sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
1/2 cup Irish whiskey for the batter
1 cup buttermilk, room temperature
1/2 cup sour cream or full fat plain yogurt
For the whiskey soak syrup 1/4 cup Irish whiskey
For the soak syrup 1/4 cup granulated sugar and 1/4 cup water
For the buttercream filling 1 cup unsalted butter, softened
For the buttercream filling 3 to 4 cups powdered sugar, sifted
For the buttercream filling 3 tablespoons Irish whiskey
For the buttercream filling 1 to 2 tablespoons heavy cream or milk and 1 teaspoon vanilla extract
For the whiskey glaze 1 cup powdered sugar
For the glaze 2 to 3 tablespoons Irish whiskey and 1 tablespoon melted unsalted butter
For glaze or filling pinch of fine sea salt

Directions

Preheat oven to 350F. Grease and line two 8 or 9 inch round pans. Measure flour by spooning and leveling 2 1/2 cups, then in a bowl whisk together flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda and 1 teaspoon fine sea salt.
In a large bowl cream 1 cup softened unsalted butter with 1 1/2 cups granulated sugar and 1/2 cup packed light brown sugar until light and fluffy, about 3 to 4 minutes. Beat in 3 room temperature eggs one at a time, then stir in 1 teaspoon vanilla extract.
In a small bowl whisk together 1 cup buttermilk, 1/2 cup sour cream (or yogurt) and 1/2 cup Irish whiskey. Add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk mixture, beginning and ending with the flour. Mix just until combined, scrape the bowl.
Divide batter evenly between the prepared pans, smooth tops and bake 25 to 30 minutes or until a toothpick comes out clean. Let cakes cool in pans 10 to 15 minutes, then turn out onto a rack.
Make the whiskey soak syrup: warm 1/4 cup granulated sugar with 1/4 cup water in a small saucepan until the sugar dissolves, cool slightly then stir in 1/4 cup Irish whiskey. While cakes are still slightly warm poke the tops with a skewer and brush or spoon the syrup over both layers so they soak up the booze but don't get soggy.
For the buttercream filling beat 1 cup softened unsalted butter until pale, then gradually add 3 cups sifted powdered sugar. Add 3 tablespoons Irish whiskey, 1 teaspoon vanilla extract and a pinch of fine sea salt. Add 1 to 2 tablespoons heavy cream or milk to reach a spreadable consistency; if you want stiffer frosting add the extra cup powdered sugar (up to 4 cups). Chill briefly if it's too soft.
Level the cakes if needed. Place one layer on your plate, spread a generous layer of the whiskey buttercream, then top with the second cake and press lightly to adhere. Pop the stacked cake in the fridge 15 to 30 minutes so the filling firms up.
Make the whiskey glaze by whisking 1 cup powdered sugar with 2 to 3 tablespoons Irish whiskey, 1 tablespoon melted unsalted butter and a pinch of salt until smooth and pourable. Adjust whiskey a teaspoon at a time to get the right drizzle consistency.
Pour or spoon the glaze over the chilled cake letting it drip down the sides. If glaze runs too much chill the cake briefly to set it, if it's too thick thin with a little more whiskey. Store covered in the fridge and bring to room temp before serving for best flavor.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.