Recipe Background
Why settle for a shot when you can have a whole slice?! Whiskey Cake serves up something sweet that's smooth all the way down! This fluffy, moist cake is not only infused with that liquid gold, but so is the sugary, sweet glaze drizzled all over the top. It's got that top-shelf goodness that's perfect for all occasions! Sure, it requires a little planning ahead, but boy is it worth the wait! Cheers to Whiskey Cake! Slice us another round!
Why settle for a shot when you can have a whole slice?! Whiskey Cake serves up something sweet that's smooth all the way down! This fluffy, moist cake is not only infused with that liquid gold, but so is the sugary, sweet glaze drizzled all over the top. It's got that top-shelf goodness that's perfect for all occasions! Sure, it requires a little planning ahead, but boy is it worth the wait! Cheers to Whiskey Cake! Slice us another round!
Ingredients
For the whiskey cake:
- flour to taste, for dusting the tube pan
- 1 (13.25-ounce) package spice cake mix with pudding such as Betty Crocker™ Super Moist™ Spice Cake Mix
- 1 (3.4-ounce) package instant vanilla pudding mix
- 3/4 cup 2% milk
- 3/4 cup whiskey
- 1/2 cup canola oil
- 4 large eggs room temperature
- 1 1/3 cups walnuts coarsely chopped, divided
For the whiskey glaze:
- 1 cup sugar
- 1/2 cup butter cubed
- 1/2 cup whiskey
- 1 teaspoon water
Directions
- Preheat the oven to 300 degrees F.
- Grease a 10-inch fluted tube pan, then use the flour to evenly dust it.
- In a large mixing bowl, add the spice cake mix, the vanilla pudding mix, the milk, 3/4 cup of the whiskey, the oil, and the eggs and use an electric hand mixer on low speed to combine, about 30 seconds.
- Increase the mixer to medium speed and mix the batter, about 2 minutes.
- Fold 1 cup of the walnuts into the batter.
- Evenly pour the batter into the prepared tube pan and evenly sprinkle with the remaining walnuts.
- Bake the cake until a toothpick inserted into the center comes out clean, about 1 hour-1 hour 5 minutes.
- Transfer the fluted tube pan to a wire rack and let the cake cool.
- In a small saucepan over medium-high heat, add the sugar, the butter, the remaining whiskey, and the water and mix to combine. Bring to a boil.
- Reduce the heat and simmer the whiskey mixture until the butter melts and the glaze thickens, about 10 minutes.
- Transfer the saucepan from the heat and let the whiskey glaze cool, about 3 minutes.
- Pour 1/3 of the whiskey glaze over the cake, allowing some to flow over the sides, then let the cake stand, about 1 hour. Transfer the remaining glaze to a bowl and cover it tightly with plastic wrap.
- Invert the cake onto a serving tray and let it cool completely. Cover with plastic wrap.
- The next day, reheat 1/2 of the remaining whiskey glaze and evenly brush it all over the cake.
- Let the cake cool completely, then cover with plastic wrap.
- The following day, reheat the remaining whiskey glaze and evenly brush it over the cake. Let it cool completely.
- Slice and serve.
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