Whiskey Cake

{ Whiskey Cake }

Happy birthday to my sweet silly husband!

In honor of his birthday,  I wanted to try to recreate Whiskey Cakes‘ amazing dessert, but just hadn’t found the right recipe. I DID find this one that brags to be close the real thing. I was a bit intimidated since I am not the most confident in my baking skills…as I’ve described in a few past posts here and here. The more steps there are in a recipe, the more things I could possibly mess up. A co-worker passed me a rum cake recipe that she swears by. I decided to try it with whiskey instead of rum and it was (no exaggeration) AMAZING! Moist whiskey cake, topped with a whiskey glaze and fresh whipped cream. Who wouldn’t love that? I decided to ignore my impulse to find a substitute for the pudding (a non-vegetarian item I try to avoid), but decided to just go for it, and it was worth it! Here is a recipe for this amazing whiskey cake!

{ ingredients }


  • 1 (18.25 ounce) package yellow cake mix
  • 1 (5 ounce) package instant French vanilla pudding mix
  • 4 eggs
  • 1/2 cup water
  • 1/2 cup vegetable oil
  • 2/3 cup whiskey (I used Jim Beam)


  • 1/2 cup butter
  • 1/4 cup water
  • 1 cup white sugar
  • 1/2 cup whiskey

CREAM (optional, but highly recommended)

  • 4 cups of heavy whipping cream
  • 6 tbs. powdered sugar (taste and add more as desired – I prefer a less sweet cream to pair with this sweet cake)
  • 1 Tbs. pure vanilla
  • 1-2 Tbs. whiskey (optional, if you’d like an extra kick)

{ directions }

  1. Preheat oven to 325 degrees F. Grease and flour a 10 inch Bundt pan.
  2. In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rwhiskey. Blend well. Pour batter into the pan.
  3. Bake for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate.
  4. While the cake is baking, make your glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and whisk in the rest of the whiskey. Set aside and let sit for at least 10-15  minutes.
  5. When the cake is done, cooled and out the pan, stick with a toothpick all over the entire cake. Brush/pour glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.
  6. Serve with fresh whipped cream! If you are making your cream, whip all ingredients together until stiff peaks are just about to form. Taste and add more sugar (or vanilla) if desired.
  7. Enjoy! Yum!

Makes about 12 servings. I am already planning on when I can make this again! So good!

{ Keep cooking in Love & Light! }

Whiskey Cake & Fresh Whipped Cream!
Whiskey Cake & Fresh Whipped Cream!



2 thoughts on “{ Whiskey Cake }

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