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Boozy Irish Whiskey Cakes

By Paula Jones
Created January 10, 2017
Whiskey in a cake instead of your glass? Daringly delicious!

My husband likes whiskey. Me, not so much. Well, not completely true. When you put it into a moist and delicious cake that’s studded with a hint of coffee, you might have to fight me for the last piece. Did I mention this cake is also topped with a whiskey butter sauce? Yes, it’s completely over the top and worth every single calorie!

Boozy Irish Whiskey Cake

I’ve nicknamed these Boozy Irish Cakes, which is pretty much what they are. You start off with a Betty Crocker SuperMoist butter yellow cake mix and then we add butter and Irish whiskey. (Speaking with an Irish brogue while making this cake is completely optional!) 

If you don’t have the mini fluted tube pans, you can absolutely use a large fluted tube pan. Using the mini pans helps me with portion control (or so I like to think). If you’re completely celebrating, add a dollop of whipped cream on top.

Boozy Irish Whiskey Cakes

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Ingredients

  • Cakes
    • 2tablespoons instant espresso coffee powder or granules
    • 2tablespoons Irish whiskey
    • 1box Betty Crocker™ Super Moist™ Butter Recipe Yellow Cake Mix
    • 1/2cup unsalted butter, softened
    • 3eggs
    • 2/3cup water
    • 1/4cup Irish whiskey
  • Irish Whiskey Butter Sauce
    • 1/4cup Irish whiskey
    • 3/4cup sugar
    • 1/4cup water
    • 1/4cup unsalted butter, cut into pieces

Directions

  • 1Heat oven to 350°F. Spray 12 mini fluted tube cake pans with cooking spray.
  • 2In small microwavable bowl, stir coffee powder and 2 tablespoons whiskey with whisk until combined. Microwave on High about 10 seconds or just until warm; set aside.
  • 3In large bowl, beat cake mix, 1/2 cup butter, the eggs, 2/3 cup water and 1/4 cup whiskey with electric mixer on low speed 30 seconds. Add coffee mixture. Beat on medium speed 2 minutes. Divide batter evenly among cake pans.
  • 4Bake about 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cakes from pans to cooling racks. Cool completely, about 1 hour.
  • 5In small heavy saucepan, mix sauce ingredients. Cook over low heat, stirring constantly, until sugar is dissolved and butter is melted.
  • 6To serve, place cakes on dessert plates; drizzle with sauce.

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