Irish whiskey cake with whiskey glaze and buttercream filling. (2023)

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This Irish whiskey cake recipe makes a simple yet impressive cake that’s not only perfect for St. Patrick’s Day dessert, but any day you want a boozy cake!

Irish whiskey cake with whiskey glaze and buttercream filling. (1)

Even if you don’t enjoy a dram of whisky/whiskey, I bet you’ll love this cake. My mother, who cringes at the thought of sipping most hard liquor, asked for a slice of this cake more than once!

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It’s easy to make, and even easier to enjoy! As you can see, I used Jameson Irish whiskey, but this is not a sponsored post, and you can use any whiskey you prefer (why not use your favorite?)

Irish whiskey cake with whiskey glaze and buttercream filling. (2)

The base sponge for this Irish whiskey cake is a Victoria sandwich.

Even if you don’t like Guinness, you’ll LOVE this deep, dark Guinness Chocolate Cake!

The center is filled with a not-too-sweet whiskey buttercream, and the top is drizzled with a whiskey glaze. Sounds good, right? Well, it tastes even better!

Irish whiskey cake with whiskey glaze and buttercream filling. (4)

If you’re looking for a dessert for a St. Patrick’s Day meal, this would be perfect. It’s a lovely, light cake and although it has frosting, there’s only the filling, and the glaze isn’t cloyingly sweet, either.

What about making Irish coffee for a special treat? It takes almost no time at all!

Irish whiskey cake with whiskey glaze and buttercream filling. (5)

Have you heard of sticky toffee pudding, because you’re gonna wanna make this one, too–sorry!

Irish whiskey cake with whiskey glaze and buttercream filling. (6)

Is it Whisky or Whiskey? (With or without an E?)

You may have noticed that I included both spellings above, but did you know that there’s a correct way to use each spelling? Scotch whisky doesn’t have an “e”, but other whiskies, including Irish are spelled “whiskey”. Now you know!

Irish whiskey cake with whiskey glaze and buttercream filling. (7)

Here’s a suggestion for the main course for St. Patrick’s Day: Irish bangers and mash

Irish whiskey cake with whiskey glaze and buttercream filling. (8)

You won’t get any complaints when you serve this beautiful cake!

Ever heard of a mimosa cake? It’s perfect for Women’s Day, Mother’s Day, Easter and more celebrations!

Now, let’s get baking.

Irish whiskey cake with whiskey glaze and buttercream filling. (10)

Irish Whiskey Cake Recipe
(Using Jameson’s Irish Whiskey)

Recipe by Christina Conte (adapted from a Victoria sandwich). Serves 10

FULL PRINTABLE RECIPE BELOW

Special equipment:2, 8″ round cake tins,parchment paper,handheld mixer

Oven temperature: 350° F (180°C)

Make the Whiskey Cake

Line the bottoms of the pans with parchment paper. Grease the pans using butter or a spray and dust with flour. Set aside.

In a stand mixer or using a handheld mixer, cream the butter and sugar until very light and fluffy. It will begin to pale in color, too.

Irish whiskey cake with whiskey glaze and buttercream filling. (11)

Add about one third of the beaten eggs, and continue to beat medium speed.

Irish whiskey cake with whiskey glaze and buttercream filling. (12)

Add about a third of the sifted flour. Repeat this step, then add the rest of the eggs and mix well. Turn the mixer to low and add the final flour and the whiskey and mix until well combined, but do not over mix.

Irish whiskey cake with whiskey glaze and buttercream filling. (13)

Using a scale, divide the mixture evenly between the two tins and place in the center of a preheated oven for about 35 minutes. If you don’t own a scale (I highly advise it for best baking results) just eye it. Since ovens vary greatly, do not open the oven until you start to smell the cake and it looks well risen (through the glass).

Irish whiskey cake with whiskey glaze and buttercream filling. (14)

Carefully check that the cake is done with a cake tester or thin skewer. If it is too raw, the cakes will fall and you won’t be happy, so the previous step is important. When the cake is done, remove them from the oven and allow to cool before removing from the tins.

Irish whiskey cake with whiskey glaze and buttercream filling. (15)

To remove: place a cooling rack over the top of the cake and flip it over quickly. Remove the tin and the parchment paper and allow to cool completely before filling.

Fill and Decorate the Irish Whiskey Cake

Irish whiskey cake with whiskey glaze and buttercream filling. (16)

Make the whiskey buttercream by mixing all of the ingredients together in a bowl until a smooth spreading/piping consistency is formed.

Irish whiskey cake with whiskey glaze and buttercream filling. (17)

Using acake leveler, or large serrated knife, place the cake layers, flat side down on the counter and slice off the top to make them even.

Irish whiskey cake with whiskey glaze and buttercream filling. (18)

Save or freeze the leftover cake to make trifle(s) or orange boodle!

Irish whiskey cake with whiskey glaze and buttercream filling. (19)

Place one layer, CUT SIDE UP on a serving plate or cake stand and spread or pipe the whiskey buttercream over the top. I used a 2D tip if you wanted to do the same.

Irish whiskey cake with whiskey glaze and buttercream filling. (20)

Top with the second layer, but this time, CUT SIDE DOWN.

Irish whiskey cake with whiskey glaze and buttercream filling. (21)

At this point, you can serve it as-is if you don’t want the glaze, or you can dust with some powdered sugar or dredge with granulated sugar. You could also make twice as much buttercream and frost the top with it, but I suggest sticking to the original plan, and using the whiskey glaze. At this point, you can cover the Irish whiskey cake in plastic wrap and keep it in the fridge while you prepare the glaze, so that the buttercream sets a little.

Irish whiskey cake with whiskey glaze and buttercream filling. (22)

Make the Whiskey Glaze

Irish whiskey cake with whiskey glaze and buttercream filling. (23)

Put all of the glaze ingredients except the whiskey into a small pot over medium heat. Bring to a boil and simmer for 2 to 3 minutes.

Remove from heat and allow to cool slightly before adding the whiskey. Stir and check the consistency before pouring over the cake: it should be a bit more thick than it was when hot, but not so cool/thick that it won’t run off the edges of the cake.

Irish whiskey cake with whiskey glaze and buttercream filling. (24)

Pour over the cake and allow to run slightly down the edges.

Irish whiskey cake with whiskey glaze and buttercream filling. (25)

Decorate with some clover if you have it, and you can see this is the perfect cake for St. Patrick’s Day!

Irish whiskey cake with whiskey glaze and buttercream filling. (26)

Admire your Irish whiskey cake before slicing into it! Refrigerate any leftovers, and it also freezes well.

Irish whiskey cake with whiskey glaze and buttercream filling. (27)

It’s going to be an impressive cake to serve to your friends and family.

Irish whiskey cake with whiskey glaze and buttercream filling. (28)

If you make it, please let me know what you think in the comments/review section below. Please use the comments tab for questions/comments and leave starred reviews in the review tab, thank you!

Irish whiskey cake with whiskey glaze and buttercream filling. (29)

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And don’t forget the Irish boxty (amazing potato pancakes) for St. Patrick’s Day, too!

Irish whiskey cake with whiskey glaze and buttercream filling. (30)

Irish whiskey cake with whiskey glaze and buttercream filling. (31)

Irish Whiskey Cake Recipe

Yield: 10

Prep Time: 20 minutes

Bake Time: 35 minutes

Additional Time: 15 minutes

Total Time: 1 hour 10 minutes

A whiskey glaze covered light sponge filled with whiskey buttercream that's perfect for St. Patrick's Day.

Ingredients

Cake

  • 2 1/2 sticks (300g) good quality butter, unsalted and at room temperature (if you only have salted butter, omit the salt)
  • 1 1/4 cups (300g) superfine or Baker's sugar (caster sugar in the UK)
  • 6 eggs, beaten
  • 2 cups (300g) self-rising flour (or all purpose flour with 2 tsp baking powder), SIFTED
  • 2 Tbsp Irish whiskey
  • a good pinch of salt

Whiskey Buttercream Filling

  • 1 1/4 sticks (145g ) unsalted butter, softened
  • pinch of salt
  • 4 1/2 cups (500g) confectioner's/powdered sugar
  • 1 or 2 Tbsp whiskey and milk (use a little at a time of what you like)

Whiskey Glaze

  • 1/4 stick (28 g ) good quality butter
  • ½ cup (113 g heavy whipping cream
  • ¼ cup (56 g) sugar
  • 2 Tbsp brown sugar
  • 2 Tbsp Irish whiskey

Instructions

Special equipment:2, 8″ round cake tins,parchment paper,handheld mixer

Oven temperature: 350° F (180°C)

Make the Whiskey Cake

  1. Line the bottoms of the pans with parchment paper. Grease the pans using butter or a spray and dust with flour. Set aside.
  2. In a stand mixer or using a handheld mixer, cream the butter and sugar until very light and fluffy. It will begin to pale in color, too.
  3. Add about one third of the beaten eggs, and continue to beat medium speed.
  4. Now add about a third of the sifted flour. Repeat this step, then add the rest of the eggs and mix well. Turn the mixer to low and add the final flour and the whiskey and mix until well combined, but do not over mix.
  5. Using a scale, divide the mixture evenly between the two tins and place in the center of a preheated oven for about 35 minutes. If you don't own a scale (I highly advise it for best baking results) just eye it. Since ovens vary greatly, do not open the oven until you start to smell the cake and it looks well risen (through the glass).
  6. Carefully check that the cake is done with a cake tester or thin skewer. If it is too raw, the cakes will fall and you won’t be happy, so the previous step is important. When the cake is done, remove them from the oven and allow to cool before removing from the tins.
  7. To remove: place a cooling rack over the top of the cake and flip it over quickly. Remove the tin and the parchment paper and allow to cool completely before filling.

Fill and Decorate the Irish Whiskey Cake

  1. Make the whiskey buttercream by mixing all of the ingredients together in a bowl until a smooth spreading/piping consistency is formed.
  2. Using acake leveler, or large serated knife, place the cake layers, flat side down on the counter and slice off the top to make them even.
  3. Save or freeze the leftover cake to make trifle(s)!
  4. Place one layer, CUT SIDE UP on a serving plate or cake stand and spread or pipe the whiskey buttercream over the top. I used a 2D tip if you wanted to do the same.
  5. Top with the second layer, but this time, CUT SIDE DOWN.

Make the Whiskey Glaze

  1. Put all of the glaze ingredients except the whiskey into a small pot over medium heat. Bring to a boil and simmer for 2 to 3 minutes.
  2. Remove from heat and allow to cool slightly before adding the whiskey. Stir and check the consistency before pouring over the cake: it should be a bit more thick than it was when hot, but not so cool/thick that it won't run off the edges of the cake.
  3. Pour over the cake and allow to run slightly down the edges.Decorate with some clover if you have it (for St. Patrick's Day).
  4. Slice and serve.

Notes

You can choose to skip the glaze, or make more buttercream to frost the top. You can sprinkle some sugar on top instead of either one, or serve the cake without anything on top.

Nutrition Information:

Yield: 10Serving Size: 1
Amount Per Serving:Calories: 462Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 139mgSodium: 100mgCarbohydrates: 77gFiber: 1gSugar: 57gProtein: 8g

Nutrition information is only estimated.

Did you make this recipe?

Please leave a review by clicking on the 5 stars above, in the purple header (a form will appear) or tag me on Instagram! 😍

If you love whiskey glazes, try this corned beef recipe with a whiskey glaze.

Christina’s Cucina is a participant in the Amazon Services LLC Associate Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

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