Irish Whiskey Cake Recipe With Whiskey Caramel

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: My buttery Whiskey Cake with Whiskey Caramel elevates an old-fashioned crowd-favorite dessert with boozy warmth and a luscious topping of silky, irresistible caramel sauce. This is the memorable (but easy!) party-ready dessert recipe you need! 

• No-fuss: A bundt cake topped with a generous drizzle of sauce is as easy as it gets!
• Deeply satisfying: Timeless, nostalgic pound cake is amped up with a decadent harmony of whiskey, caramel, and vanilla.
• Do-ahead ease: This cake is even better the day after it’s baked.
• Make it a double: Irish whiskey in the cake and in the dreamy sauce gives this dessert a delightful kick.
• Life-changing caramel sauce! Sweet and sophisticated, my Irish Whiskey Caramel Sauce is a winner!

Because Irish whiskey is a key ingredient here, you want to use the best whiskey available. I recommend O’Driscolls Irish Whiskey for its incredible smoothness, lovely, nuanced flavor, and gentle warmth that comes from triple distillation and aging in bourbon casks.  O’Driscolls Irish Whiskey is owned Stafford Bonded, where my cousin, Michael J. Stafford, is the managing director (the company was created by our grandfather James Stafford and our fathers George Stafford Snr and Michael Stafford Snr.). Our recipes featuring O’Driscolls Irish Whiskey have been big hits, and I know you’ll love our newer ones, including Irish Coffee Cake, Brown Bread Ice Cream 2 Ways, and Bread Pudding with Whiskey Sauce.

This Whiskey Caramel Bundt is something truly special. Maybe it’s the irresistible boozy warmth, the incredibly moist texture, or the way the golden cake shines under a glossy amber glaze. Most likely, it’s all of the above! My top tip: Bring your cold ingredients to room temperature before mixing—this ensures a smooth batter and prevents it from separating. And for the best flavor and texture, make this cake a day ahead. The wait is worth it!

Table of Contents

What is Whiskey Cake with Whiskey Caramel?

Whiskey Cake with Whiskey Caramel is a rich, buttery bundt cake infused with the warmth of Irish whiskey and vanilla, finished with a luscious whiskey caramel drizzle.

• Deeply flavorful: A perfect balance of mellow sweetness, subtle warmth, and complex depth.
• Indulgently moist: A tender, buttery crumb that stays irresistibly soft.
• Grown-up treat: Boozy caramel adds a sophisticated touch.
• Versatile: Ideal for brunch, celebrations, Saint Patrick’s Day, or a cozy afternoon with tea or coffee.

Irish whiskey is one of the oldest distilled spirits in Europe! The word “whiskey” comes from the Irish, uisce beatha, which means “water of life.”  Although Irish whiskey is ancient, it has become even more popular in recent years. Its renowned flavor and smooth taste have made it one of the fastest-growing spirits in the world.

Tools You Need

Key Ingredients and Why

1 recipe Irish Whiskey Caramel Sauce

Cake flour

• Cake flour is very finely milled from soft winter wheat. Its protein content is 6 to 8%, giving this bundt cake a finer crumb and keeping it from being too dense.
• Using cake flour here also helps with the rise.
• If you don’t have cake flour, use our simple DIY Cake Flour Substitute.
• Substitute: If you prefer, you can use an equal amount of all-purpose flour.

Salt

• Salt is crucial to bring out all the flavors and keep the dessert from tasting flat.

Baking soda

• When you combine baking soda with an acidic ingredient like sour cream or brown sugar, it creates a chemical reaction that produces carbon dioxide bubbles that will help the cake rise and make it fluffy.
• You won’t have to worry about running out when you learn How to Make Baking Powder and Baking Soda!

Sour cream

• Sour cream is acidic, tenderizing the cake by weakening the gluten.
• Additionally, sour cream adds moisture and richness.
• Sour cream also gives a lovely tangy note to this homemade bundt cake.
• If you don’t have sour cream, it’s easy to make your own.
• Substitute: You can use the same amount of yogurt instead of the sour cream.

O’Driscolls Irish Whiskey

• O’Driscolls Irish Whiskey elevates the flavor of both the cake and caramel sauce.
• The vanilla, toffee, and caramel notes in O’Driscolls Irish Whiskey give this homemade cake a uniquely delicious taste.
• O’Driscolls Irish Whiskey is triple distilled and aged in bourbon casks for three years, giving it unparalleled smoothness compared to other liquors, such as scotch.
• Substitute: For an alcohol-free option, use an equal amount of buttermilk, milk, or apple juice (using juice will give the cake a slight note of fruitiness).

Vanilla extract

Butter

• Butter inhibits gluten formation by coating the flour. This gives the cake a wonderfully tender texture.
• Importantly, butter gives this whiskey cake creamy, rich flavor.
• Using room-temperature butter gives your cake the best texture. Here’s how to soften cold butter the correct way.
• Substitute:
  • You can use vegetable oil instead of butter.
  • Since vegetable oil is 100% fat, you use less. In this recipe, use 3/4 cup of oil + one tablespoon (190 ml).

Dark brown sugar

• Brown sugar adds moisture and a lovely hint of caramel.
• I recommend dark brown sugar, which has more moisture and a deeper caramel flavor than light brown sugar.
• Make your own using my recipe How to Make Brown Sugar.

Granulated sugar

• Granulated sugar sweetens the cake.
• The sugar also holds moisture, keeping the cake moist and soft.
• Substitute:
  • You could use all brown sugar in this recipe if you prefer. Note that it will result in a denser cake.
  • Check out my Sugar Substitute Chart for other alternatives.
    • Honey, maple syrup, or an alternative such as coconut sugar or stevia will work in this recipe.
  • Note that using anything in place of granulated sugar could result in a cake that differs in taste and texture from a cake made by following the original recipe.

Eggs

• Eggs emulsify the batter, binding the ingredients together into a smooth mixture.
• Importantly, eggs add moisture and rich flavor to the cake.
• Eggs should be at room temperature in baking unless specified otherwise. Room-temperature eggs blend better and create a smooth batter. Here’s how to bring your eggs to room temperature quickly.
• Substitute: You can use the following substitutes for each egg:
  • 1/4 cup (2 oz/ 60 ml) yogurt per egg
  • ½ cup ( 4 fl oz/120 ml) of buttermilk per egg
  • Flaxseed eggs (use one tablespoon ground flaxseed plus three tablespoons water per egg, mix, and set aside for 5 minutes before adding to the batter).
  • For more tips, see my 12 Best Egg Substitutes for Baking and How to Use Them

How to Make Whiskey Cake with Whiskey Caramel

Prepare to bake

1. Preheat the oven to 325°F (165°C) and generously butter and flour a 12 cup (2 ¾ liter) capacity bundt pan. Set aside.

Make the cake batter

2. Mix the dry ingredients: In a medium bowl, whisk together the flour, salt and baking soda.
3. Mix the wet ingredients: In a medium jug, stir together the sour cream, whiskey and vanilla extract.
4. Cream the butter and sugar: In the bowl of a stand mixer fitted with a paddle attachment (or with a handheld electric mixer) , cream the butter, brown sugar, and granulated sugar together on medium-high speed for about 3 minutes, until light and fluffy.
5. Add the eggs, one at a time until combined.
6. Finish mixing the batter: Turn the mixer to low speed and add 1/3 of the flour mixture followed by ½ of the sour cream mixture. Continue alternating until the batter is evenly mixed.

Bake the cake

7. Bake: Spread into the prepared pan and bake for 60-70 minutes, until a skewer or toothpick inserted in the center comes out clean.

8. Cool: Let rest in the pan for 15 minutes, then invert onto a wire rack to release the cake and let it cool completely.

Glaze the cake

9. Finish the cake: Gently warm the Irish Whiskey Caramel Sauce for a few seconds in a microwave or in a small pan over low heat, just until it is pourable but still thick. Drizzle over the surface of the cake and let set for 10 minutes before serving.

Gemma’s Pro Chef Tips

• Room temp: Always be sure that your eggs and dairy are at room temperature before you begin. Here are my tips to soften butter and take the chill off refrigerated eggs.
• Prepare pan: Take your time and be detailed about buttering and flouring your bundt pan to ensure an easy release.
• Flavor variations: A tablespoon of orange zest, or a teaspoon of cinnamon would work wonderfully in this Irish whiskey cake. And if you’re craving a little crunch, stir in a cup of toasted, chopped walnuts or pecans.
• Watch the clock: Don’t let the cake cool completely in the pan. Turn it out after 15 minutes while it is still quite warm, or it may stick to the pan and break.
• Warm carefully: Only briefly warm the Irish Whiskey Caramel Sauce before drizzling. If it is too warm, it will run off the cake.
• Finishing touches: You can dress up this cake by serving slices with homemade vanilla ice cream and a little more Whiskey Caramel Sauce!

Make Ahead and Storage Tips

• Make ahead tips:
  • This cake is most delicious the day after it is baked when the flavors have a chance to develop.
  • After you bake the cake, leave it unglazed at room temperature in an airtight container overnight, then glaze the cake shortly before serving.
  • For longer storage, wrap the cooled, unglazed bundt cake well and place in a freezer bag. Freeze for up to eight weeks.
  • Thaw the wrapped cake in the fridge overnight.
  • Transfer the wrapped cake to the counter and let it come to room temperature (about one to two hours).
  • Glaze and serve.
• How to store leftovers:
  • Store leftovers in an airtight container at room temperature for up to three days.

FAQs

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