There’s something absolutely magical about a slice of whiskey cake paired with your afternoon coffee or an evening nightcap. This show-stopping dessert combines the warmth of quality whiskey with rich, buttery cake layers and a decadent frosting that’ll have everyone asking for your secret. I absolutely love baking this for special occasions because it’s elegant enough to impress guests, yet the flavors are so comforting and familiar.
Whiskey cake has been a beloved dessert for generations, particularly in Southern and Irish baking traditions. The spirit adds depth and complexity to the cake while also keeping it incredibly moist. Unlike some alcohol-forward desserts, the whiskey in this recipe complements rather than overpowers, creating a sophisticated treat that appeals to a wide range of palates. Whether you’re celebrating a milestone or simply want to elevate your weekend baking, this whiskey cake recipe delivers restaurant-quality results from your own kitchen.
What I love most about this recipe is its versatility. You can serve it simply dusted with powdered sugar for an understated elegance, or dress it up with our Best Creamy Pesto Recipe inspiration for thinking outside the box with frostings. The cake itself is forgiving and stays fresh for several days when properly stored, making it perfect for baking ahead.
I recommend using a quality whiskey for this recipe—nothing too expensive, but something you’d actually enjoy drinking. The better your ingredient, the better your final cake will taste. This is one of those recipes where shortcuts don’t serve you well. Taking the time to cream your butter and sugar properly, room temperature ingredients, and careful mixing will reward you with the most tender, flavorful cake.
For even more inspiration on creating show-stopping desserts, check out Easy Chicken Alfredo Recipe for techniques on flavor layering. The principles of building complex flavors apply across all cooking. This whiskey cake is truly one of my most-requested recipes, and I’m thrilled to share it with you today.
Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened to room temperature
- 1 3/4 cups granulated sugar
- 4 large eggs, room temperature
- 1/2 cup quality whiskey
- 1/2 cup whole milk, room temperature
- 2 teaspoons vanilla extract
- 1/2 cup chopped pecans or walnuts (optional)
- 1/4 cup whiskey for soaking cake layers
- For the frosting: 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 3 tablespoons whiskey
- 1 tablespoon heavy cream
- 1/4 teaspoon salt
- Candied pecans for garnish (optional)
Instructions
- Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans, tapping out excess flour. Line the bottom of each pan with parchment paper for easy removal.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream softened butter and granulated sugar together on medium-high speed for 3-4 minutes until light, fluffy, and pale in color. This step is crucial for incorporating air into your cake.
- Add eggs one at a time to the butter mixture, beating well after each addition. Scrape down the bowl between additions to ensure even mixing.
- Add vanilla extract and beat until combined.
- In a small bowl or measuring cup, whisk together whiskey and whole milk. The mixture may look slightly curdled—this is normal.
- Beginning and ending with the dry ingredients, alternate adding the flour mixture and whiskey-milk mixture to the butter mixture, starting with about one-third of the flour. Mix on low speed until just combined after each addition. Add half the whiskey mixture, then another third of flour, remaining whiskey mixture, and finally the last of the flour. Overmixing at this stage can result in a tough cake.
- Fold in chopped nuts with a spatula if using.
- Divide batter evenly between prepared pans, smoothing the tops with an offset spatula.
- Bake for 35-40 minutes until a toothpick inserted in the center comes out with just a few moist crumbs. The cakes should be golden brown and spring back when lightly touched.
- Remove from oven and let cool in pans for 15 minutes. Turn out onto wire racks and let cool completely, about 1-2 hours.
- Once cakes are completely cool, use a pastry brush to lightly brush each cake layer with whiskey for added moisture and flavor.
- For the frosting, beat softened butter in a large bowl on medium-high speed for 2-3 minutes until creamy and pale.
- Gradually add powdered sugar, one cup at a time, beating well after each addition. The frosting will look very thick at first.
- Add whiskey and heavy cream, one tablespoon at a time, beating until you reach a spreadable consistency. If frosting becomes too soft, refrigerate for 10-15 minutes.
- Add salt and beat until well combined.
- Place first cake layer on a serving plate or cake stand. Apply a generous layer of frosting to the top, about 1/2 inch thick.
- Carefully place second cake layer on top, pressing gently.
- Frost the top and sides of the cake with remaining frosting, creating swirls and texture as desired with an offset spatula.
- Garnish with candied pecans if desired. Refrigerate for at least 1 hour before serving to set the frosting and allow flavors to meld.
- Slice with a sharp knife, wiping clean between cuts for neat presentation.
Pro Tips
Whiskey selection matters more than you might think. Bourbon, rye, or blended whiskey all work beautifully. Avoid whiskey that’s too peaty or smoky unless you specifically want those flavors to shine through.
The whiskey brush step is optional but highly recommended. It keeps the cake incredibly moist and adds another layer of flavor complexity. Use a light hand though—you don’t want the cake to be soggy.
If you don’t have access to quality whiskey or prefer an alcohol-free version, substitute with apple cider, strong brewed coffee, or additional milk. The cake will still be delicious, just slightly less complex in flavor.
This cake actually improves after a day or two as the flavors meld together. You can bake it up to three days ahead and store it wrapped tightly at room temperature. The frosting can be made up to two days in advance and stored in an airtight container in the refrigerator.
For a lighter frosting option, you can make a whiskey glaze instead by combining powdered sugar, whiskey, and a tablespoon of water. Drizzle it over the cooled cake for a more delicate presentation.
If your frosting seems grainy, it likely means the powdered sugar wasn’t sifted. Sift all powdered sugar before adding to the frosting, especially if you live in a humid climate.
Leftover cake keeps beautifully in an airtight container at room temperature for up to four days. You can also freeze the unfrosted cake layers for up to one month. Thaw completely before frosting.
For special occasions, consider adding a thin layer of whiskey caramel sauce between the cake layers, or drizzle it over individual slices before serving.