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Whiskey Cake

March 7, 2016 by Kara 7 Comments

Whiskey Cake Recipe! Find out how Kara made this delicious Whiskey Cake

Whiskey Cake Recipe from Julie Measures

I made this for a coworker’s birthday. Her favorite (only) drink is Crown, so Whiskey Cake was an obvious choice. (I gave her the rest of the bottle).

Whiskey Cake

Ingredients

  • 1 stick unsalted butter, softened
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 1 cup flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 cup milk
  • 1/2 cup molasses
  • 1/4 cup whiskey (I used Crown Royal, obviously)

Directions

  • Preheat the oven to 350 degrees .
  • In a bowl, whisk together the flour, baking powder, cinnamon, salt and baking soda.
  • Using a standing mixer, beat the butter at medium-high speed until creamy; gradually add the brown and granulated sugars and mix well.
  • Add the eggs one at a time, beating well and scraping down the sides of the bowl after each addition.
  • On low speed, beat in the flour mixture, one-third at a time, alternating with the milk and ending with the dry ingredients.
  • Mix in the molasses on medium-low speed.
  • Mix in the whiskey until smooth, about 30 seconds.
  • Pour the batter into a greased, parchment-paper-lined pan. I used a 9×13 pan and baked for 30 to 35 minutes. I kept checking to make sure I didn’t over-bake it.
  • Let cool.

Whiskey Cake Recipe from Julie is Coco and Cocoa

Here are the best bits – the toppings. I did not hold back and we drizzled ALL the goodies on top of this cake. Toffee sauce, chocolate sauce, spiced walnuts (or pecans), and fresh whipped cream – YUM!

Toffee Sauce (This can be halved as well)

Ingredients

  • 16 tablespoons unsalted butter (2 sticks)
  • 1 cup heavy cream
  • 1 cup packed light-brown sugar1/4 teaspoon salt

Directions

  • In a medium saucepan, combine butter, heavy cream, light-brown sugar, and salt.
  • Heat over low, stirring, until sugar has dissolved, about 2 minutes.
  • Simmer mixture over medium heat until reduced to about 2 1/2 cups, about 10 minutes.

Note: don’t microwave very much to reheat… I microwaved it at work and the butter separated out… Still tasted good, but I got some funny looks drizzling straight butter over my cake.

 

Chocolate Sauce

I admit it… I bought this one! Hot fudge topping – nothing wrong with that!

 

Candied Walnuts (or pecans… I just happened to have the walnuts on hand)

Ingredients

  • 1/4 cup butter
  • 1/2 cup brown sugar
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 2 tablespoons water
  • 3 cups pecan halves or walnut bits
  • **My secret ingredient: a few drops of orange extract!**

Directions

  • Melt butter in a 4 quart glass casserole dish in the microwave.
  • Stir in the brown sugar, nutmeg, cinnamon and water.
  • Microwave on high for 1 minute.
  • **Add secret ingredient**
  • Stir in the nuts so they are well coated.
  • Microwave for 4 to 5 additional minutes on high, stirring every minute.
  • Spread cooked nuts out onto parchment or waxed paper to cool.

 

Whipped Cream

Ingredients

  • 2 cups heavy cream
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract

Directions

  • Using a stand mixer fitted with the whisk attachment, add the heavy cream, sugar and vanilla to the bowl.
  • Beginning at low speed and slowly increasing the speed to high, whip the mixture together until slightly stiff peaks form.
  • Use immediately or store in the fridge until ready to use.

 

I put allll the toppings on my slice. Make sure you have friends to share with because a little goes a long way!

The combination of toffee, chocolate, and nuts is amazing. I may have mixed myself a concoction of just the toppings… no shame.

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Filed Under: Food, Holidays Tagged With: dessert, st patricks day

Comments

  1. Sandra L. Garth says

    March 7, 2016 at 6:10 pm

    This looks seriously delicious Julie. My birthday is in January I’ll be in touch!!!!

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  2. Virginia says

    March 7, 2016 at 6:26 pm

    Yea, I’m in January too, so you can make a double batch! … kidding! … I won’t be able to wait that long to make this!

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  3. Teia says

    October 21, 2017 at 4:49 pm

    Made the toffee sauce tonight to go with our brownies. It is wonderful!!!

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  4. Sandi says

    July 26, 2019 at 8:16 pm

    I can’t have liquor just now, but this looks delish. What other type of substitute do you think I could use? Many Thanks, Sandi

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    • Julie says

      July 27, 2019 at 9:37 am

      Hi Sandi!
      Here’s some ideas for substitutions – https://whatscookingamerica.net/alcoholsub.htm
      Best,
      Julie

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  5. Ashley says

    June 4, 2020 at 11:03 am

    Do I put the chocolate, toffee and nuts on the cake when it’s done or as we eat it? Or it that just the whipped cream?

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    • Julie says

      June 4, 2020 at 11:53 am

      Hi Ashley!
      We had all the toppings out and let everyone choose what to put on their slice of cake. But I bet it would be delicious to put them all on the entire cake!
      Best,
      Julie

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