Description
This Old Fashioned Whiskey Cake is a moist and flavorful bundt cake infused with whiskey and cinnamon. Layers of cinnamon-brown sugar add a delightful swirl inside the cake, while a rich whiskey glaze and walnuts garnish elevate the dessert to a sophisticated finish. Perfect for whiskey lovers and special occasions, this cake combines classic baking with the warmth of whiskey and spice.
Ingredients
Scale
Dry Ingredients
- 2 1/3 cups all-purpose flour
- 1/2 tsp baking soda
- 1 tsp salt
- 2 tsp ground cinnamon
Wet Ingredients
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 3 large eggs, room temperature
- 1 (8 oz) sour cream
- 4 Tbsp whiskey
- 1 tsp vanilla extract
- 1/2 cup heavy cream
Fillings and Toppings
- 3 Tbsp light brown sugar
- 1/4 cup powdered sugar (for cinnamon mixture)
- 2 cups powdered sugar (for glaze)
- 1/2 cup whiskey (for glaze)
- Walnuts for garnish
Instructions
- Preheat the Oven: Preheat your oven to 300 degrees Fahrenheit, ensuring it reaches the right temperature for even baking.
- Prepare the Pan: Spray a 9-inch bundt cake pan with nonstick baking spray to prevent the cake from sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon until fully combined.
- Cream Butter and Sugar: In a separate large mixing bowl, cream the room temperature unsalted butter with granulated sugar until the mixture is light and fluffy, which should take about 3-5 minutes.
- Add Eggs: Add eggs one at a time to the butter mixture, beating well after each addition to incorporate air and achieve a smooth batter.
- Combine Sour Cream and Whiskey: Mix in the sour cream and 4 tablespoons of whiskey until well combined and smooth.
- Add Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing until just combined to avoid overmixing the batter.
- Prepare Cinnamon Mixture: In a small bowl, stir together the light brown sugar and powdered sugar to create the cinnamon-brown sugar mixture for layering.
- Layer Batter and Cinnamon Mixture: Pour half of the cake batter into the prepared bundt pan. Sprinkle half of the cinnamon-brown sugar mixture evenly over the batter. Then Pour the remaining batter on top and smooth out the surface.
- Top with Remaining Cinnamon Mixture: Sprinkle the remainder of the cinnamon-brown sugar mixture over the top layer of the batter to create a cinnamon sugar crust on the cake.
- Bake the Cake: Bake the cake in the preheated oven for approximately 70 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Cake in Pan: Allow the cake to cool for 15-20 minutes in the bundt pan to set before removing.
- Remove from Pan and Cool: Carefully turn the cake out onto a serving plate and allow it to cool completely before glazing.
- Make Whiskey Glaze: In a bowl, whisk together 2 cups powdered sugar, 1/2 cup whiskey, 1 tsp vanilla extract, and 1/2 cup heavy cream until smooth and pourable.
- Glaze and Garnish: Drizzle the whiskey glaze evenly over the cooled cake and sprinkle chopped walnuts on top for garnish.
- Serve: Slice and serve this rich, flavorful whiskey cake as a perfect dessert or festive treat.
Notes
- Room temperature butter and eggs ensure a better emulsified batter and lighter crumb.
- Do not overmix the batter after adding dry ingredients to avoid a tough cake.
- If you prefer less alcohol flavor, you can reduce the whiskey amounts slightly.
- Use a toothpick to check doneness; when it comes out clean, the cake is ready.
- The glaze can be adjusted in consistency by adding more cream or powdered sugar as needed.
- Store leftovers covered in the refrigerator for up to 4 days.
- Let the cake cool completely before glazing to prevent the glaze from melting off.
