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Easy Whiskey Cake

By Bree Hester
Created January 10, 2017
With just enough kick to keep the holidays interesting, Easy Whiskey Cake is a family tradition. I bet it will become one of yours, too!

There are certain foods during the holidays that simply must make an appearance or the celebration just wouldn’t be the same. For me, Easy Whiskey Cake is one of those recipes.

Whiskey Cake

It is a family favorite that I have been eating for as long as I can remember. The aroma of it baking takes me back to my childhood. I remember my grandmother making this dessert at Christmastime and her kitchen being full of foil loaf pans. It amazes me how many of my childhood memories revolve around being in the kitchen. 

This cake is so moist and flavorful. And with almost 2 cups of whiskey, it also packs a punch! The frosting seeps into the cakes while they are warm, and the whiskey-soaked walnuts cover the top, making for one of the best desserts I have ever eaten.

Whiskey Cake

Because the recipe yields 9 small loaves or 3 to 4 large loaves, Easy Whiskey Cake makes great holiday gifts. (And only requires about an hour of your time.) Wrap the loaves in pretty cellophane bags and tie with a ribbon…and you have beautiful, tasty gifts from the kitchen.

Whiskey Cake

Ingredients

  • Cakes
    • 2boxes Betty Crocker™ Super Moist™ Yellow Cake Mix
    • 2boxes (4-serving size) vanilla instant pudding and pie filling mix
    • 2cups milk
    • 1cup vegetable oil
    • 1/4cup whiskey
    • 8eggs
    • 2cups chopped walnuts
  • Icing
    • 1/2cup butter, melted
    • 1 1/2cups whiskey
    • 4cups powdered sugar
    • 2cups chopped walnuts

Directions

  • 1Heat oven to 350°F. Spray 9 (5x3-inch) loaf pans with cooking spray.
  • 2In large bowl, beat cake mix, pudding mix, milk, oil, 1/4 cup whiskey and the eggs with electric mixer on medium speed 5 minutes. Add 2 cups walnuts; beat 1 minute (batter will be very thick). Divide batter evenly among pans.
  • 3Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Remove from oven; place on cooling racks.
  • 4While cakes are still warm, in another large bowl, beat melted butter, 1 1/2 cups whiskey and the powdered sugar with whisk until smooth. In small bowl, reserve 1 1/2 cups icing for in small bowl; set aside.
  • 5With bamboo skewer, poke holes in each cake. Pour some of remaining icing over tops of cakes; let soak in 1 minute. Repeat until all icing has soaked into cakes.
  • 6To reserved 1 1/2 cups icing, add 2 cups walnuts. Spoon walnut mixture over tops of cakes. Cool completely, 45 to 60 minutes.

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