Whiskey Cake Recipes

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RAWHIDE'S WHISKEY CAKE



Rawhide's Whiskey Cake image

For several years, our neighbor gave us a moist, whiskey-flavored cake. I've tweaked the recipe, and now my friends want this cake instead of platters of homemade cookies. Fair warning: This cake takes three days to make, but it is very easy to prepare. -Cindy Worth, Lapwai, Idaho

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 16 slices.

Number Of Ingredients 12

1 package spice cake mix with pudding (regular size)
1 package (3.4 ounces) 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 coarsely chopped walnuts, divided
GLAZE:
1 cup sugar
1/2 cup butter, cubed
1/2 cup whiskey
1 teaspoon water

Steps:

  • Preheat oven to 300°. Grease and flour a 10-in. tube pan., Combine the first 6 ingredients; beat on low speed 30 seconds. Beat on medium speed 2 minutes; fold in 1 cup nuts. Pour batter into prepared pan; sprinkle with remaining nuts. Bake until a toothpick inserted in center comes out clean, 60-65 minutes. Cool in pan., For glaze, mix all ingredients in a small saucepan; bring to a boil over medium-high heat. Reduce heat; simmer 10 minutes. Cool 3 minutes. Pour one-third of glaze over top of cake, allowing some to flow over sides. Let stand 1 hour. Remove from pan to cool completely; cover., The next day, reheat glaze; brush half over cake, cooling before covering. Repeat the following day, using remaining glaze.

Nutrition Facts : Calories 400 calories, Fat 23g fat (6g saturated fat), Cholesterol 63mg cholesterol, Sodium 298mg sodium, Carbohydrate 43g carbohydrate (30g sugars, Fiber 1g fiber), Protein 5g protein.

EASY WHISKEY CAKES



Easy Whiskey Cakes image

If you'd like to start a lasting family baking tradition, look no farther than this easy-to-make and highly gift-able cake, made with Betty Crocker™ Super Moist™ yellow cake mix, pudding mix and whiskey.

Provided by By Bree Hester

Categories     Dessert

Time 1h45m

Yield 54

Number Of Ingredients 11

2 boxes Betty Crocker™ Super Moist™ yellow cake mix
2 boxes (4-serving size each) vanilla instant pudding and pie filling mix
2 cups milk
1 cup vegetable oil
1/4 cup whiskey
8 eggs
2 cups chopped walnuts
1/2 cup butter, melted
1 1/2 cups whiskey
1 box (1 lb) powdered sugar (4 cups)
2 cups chopped walnuts

Steps:

  • Heat oven to 350°F. Spray 9 (5x3-inch) loaf pans with cooking spray.
  • In large bowl, beat cake mix, pudding mix, milk, oil, 1/4 cup whiskey and the eggs with electric mixer on medium speed 5 minutes. Add 2 cups walnuts; beat 1 minute (batter will be very thick). Divide batter evenly among pans.
  • Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Place pans on cooling racks.
  • While cakes are still warm, in another large bowl, beat melted butter, 1 1/2 cups whiskey and the powdered sugar with whisk until smooth. In bowl, reserve 1 1/2 cups icing; set aside. With bamboo skewer, poke holes in tops of cakes. Pour some of remaining icing over cakes; let soak in 1 minute. Repeat until all icing has soaked into cakes. Cool completely, 45 to 60 minutes.
  • To reserved 1 1/2 cups icing, add 2 cups walnuts. Spoon walnut mixture over tops of cakes. Cakes can be frozen, tightly wrapped.

Nutrition Facts : Calories 250, Carbohydrate 27 g, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 200 mg

WHISKEY CAKE I



Whiskey Cake I image

This excellent recipe uses cake mix and whiskey to make a very moist and tasty yellow cake.

Provided by Jamie

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Bundt Cake

Yield 12

Number Of Ingredients 5

1 (18.25 ounce) package moist white cake mix
½ cup chopped walnuts
¼ cup butter
½ cup white sugar
½ cup whiskey

Steps:

  • Mix cake batter as directed on box. Stir in nuts.
  • Bake cake as directed on box in a bundt pan.
  • Before taking cake out of oven, combine butter, sugar, and whiskey. Boil for 5 minutes. Remove syrup from heat, and pour over cake. Continue baking cake for 5 more minutes. Cool in pan for about 15 minutes, then turn out onto a wire rack to cool.

Nutrition Facts : Calories 303.1 calories, Carbohydrate 42.2 g, Cholesterol 10.2 mg, Fat 11.7 g, Fiber 0.7 g, Protein 2.7 g, SaturatedFat 3.4 g, Sodium 310.1 mg, Sugar 31.7 g

PENNY'S WHISKEY CAKE



Penny's Whiskey Cake image

Although most of the alcohol cooks out of this cake, there's still a distinct whiskey flavor.

Provided by Penny

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes

Time 2h30m

Yield 12

Number Of Ingredients 11

1 cup chopped walnuts
1 (18.25 ounce) package yellow cake mix
1 (5 ounce) package instant French vanilla pudding mix
½ cup cold water
½ cup vegetable oil
4 eggs
½ cup whiskey
½ cup butter
¼ cup water
1 cup white sugar
½ cup whiskey

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan or tube cake pan. Sprinkle the walnuts evenly in the bottom of the prepared pan.
  • Place the cake mix, pudding mix, 1/2 cup water, vegetable oil, eggs, and 1/2 cup whiskey into a mixing bowl, and beat until well blended with an electric mixer, about 2 minutes. Pour the batter over the nuts in the pan.
  • Bake in the preheated oven until the cake is set and the top springs back when pushed slightly, about 1 hour. When the cake is completely cool, run a paring knife between the cake and the edge of the pan. Hold the cake pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the cake pan with a plate or cooling rack, and invert it to tip the cake out of the pan and onto the plate. Poke holes all over the top of the cake with a toothpick.
  • To make glaze, melt butter in a saucepan over low heat, then pour in 1/4 cup water and the sugar. Stir the mixture together until smooth, and bring to a boil over medium-low heat; boil for 5 minutes, then remove from heat and stir in 1/2 cup whiskey. Let the mixture cool about 10 minutes, then pour the warm glaze over the cake, allowing it to soak into the holes in the cake.

Nutrition Facts : Calories 576.6 calories, Carbohydrate 62.6 g, Cholesterol 83.2 mg, Fat 29.8 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 8.2 g, Sodium 529.6 mg, Sugar 44.5 g

WHISKEY CAKE RECIPE - (3.9/5)



Whiskey Cake Recipe - (3.9/5) image

Provided by june

Number Of Ingredients 33

DATE CAKE:
1 8-ounce package dried pitted dates, chopped into 1/2-inch pieces
2 teaspoons baking soda
3/4 cup boiling water
1 stick unsalted butter, softened
1 cup plus 2 tablespoons granulated sugar
3 jumbo eggs, at room temperature
1 3/4 cup self-rising flour
3 tablespoons sugar in the raw (turbinado sugar)
BOURBON SAUCE:
2 cups heavy cream
1/2 cup granulated sugar, divided
1 vanilla bean, split
4 jumbo eggs
1 teaspoon vanilla extract
2 tablespoons good bourbon
TOFFEE SAUCE:
1 stick unsalted butter
1 pound brown sugar
2 cups heavy cream
2 tablespoons good bourbon
1 tablespoon vanilla extract
SPICED PECANS:
1 pound pecan halves
2 teaspoons water
3/4 cup maple syrup
1/2 teaspoon Kosher salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
WHIPPED CREAM:
2 cups heavy cream
1/2 cup granulated sugar
1 teaspoon vanilla extract

Steps:

  • CAKE: Heat oven to 350°F. Place dates, baking soda and boiling water in a medium sized bowl. Allow to sit for 15-20 minutes until the dates are softened. Place the date mixture in a food processor for 2 minutes to form a paste. Using a stand mixer fitted with the paddle attachment, cream the butter on medium speed for about 1 minute. Add the sugar and continue to cream for 3 minutes longer. Scrape down the sides of the bowl using a rubber spatula. Add the eggs, one at a time, mixing in between to fully incorporate each egg. Scrape down the sides of the bowl. With the mixer running on low, add the flour, about 1/2 cup at a time, and mix just until the flour is no longer visible. Remove the bowl from the stand mixer. Add the date paste and gently fold in using a rubber spatula. Spray a 9 x 13-inch baking pan with non-stick spray. Sprinkle the turbinado sugar into the baking pan and move the pan around until the sugar coats the bottom and all sides. Pour in the cake batter and bake for 30-40 minutes or until a toothpick comes out clean. Allow the cake to cool at room temperature for 20 minutes. Flip the cake out onto a parchment paper lined tray. Leave at room temperature to cool completely. Wrap the cake in plastic wrap and store at room temperature until ready to use. NOTE: To make self-rising flour, mix together 3 cups of all-purpose flour, 2 teaspoons of salt and 1 tablespoon of baking powder in a medium-sized bowl. Use immediately or store in an airtight container. BOURBON SAUCE: Bring heavy cream, 1/4 cup sugar and vanilla bean to simmer in a small to medium-sized sauce pot. In a mixing bowl, whisk the egg yolks and other 1/4 cup sugar together until frothy. While stirring, slowly add about 1/2 of the heavy cream mixture to the eggs. Stir together gently. Pour the egg mixture into the pot of remaining heavy cream. Continue to cook over medium-low heat until the mixture thickens and coats the back of a spatula or spoon. Stir in the vanilla extract and bourbon and remove from heat. Pour the mixture through a strainer into a container. Place the container of bourbon sauce in an ice bath until cool. Either use the sauce immediately, or store in the fridge until ready to use. If stored in the fridge, before use, reheat in the microwave at 10 second intervals on 50% power until thinned and slightly lukewarm. TOFFEE SAUCE: Place butter in a heavy bottom sauce pot over medium heat. Once melted, add brown sugar and continue to cook for about 8 minutes, stirring occasionally. Add heavy cream and allow to cook for another 6-7 minutes, still stirring occasionally. Remove pan from heat and stir in bourbon and vanilla. Use sauce immediately or store in the fridge for up to 3 days. Reheat before using. SPICED PECANS: Heat oven to 350°F. Mix water, syrup, salt and both peppers together in a small bowl. Place pecans in a medium-sized bowl. Pour maple syrup mixture over pecans and mix until all are evenly coated. Spread the pecans out on a baking sheet covered with foil. Bake for 12-15 minutes. As soon as the pecans come out of the oven, scrape the pecans off the pan ad break up pecan clumps to prevent from sticking together. Let cool completely. Store in an airtight plastic container at room temperature. WHIPPED CREAM: 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. ASSEMBLE THE CAKE: Cut the Date Cake into 12 equal pieces. Poke several holes in the top of each piece using a wooden skewer or chopstick. Arrange the cake pieces on a baking sheet covered with nonstick foil. Heat the oven to 500°F. Pour 1/4 cup of Toffee Sauce over each piece of Date Cake. Place toffee soaked cake pieces in the oven for 4-5 minutes, until the Toffee Sauce is bubbling and the cake is warmed throughout. Spoon 1/4 cup of Bourbon Sauce onto 12 individual plates or bowls. Place each piece of warmed cake in the middle of each pool of Bourbon Sauce Finish each piece with a large dollop of Whipped Cream and a sprinkling of Spiced Pecans.

OLD-FASHIONED WHISKEY CAKE



Old-fashioned Whiskey Cake image

This came from my sister's mother-in-law many, many years ago and has been handed down over the years. It's not only a great dessert, it also makes a wonderful gift at Christmastime.

Provided by Cookin Katie

Categories     Dessert

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 10

1 (18 ounce) box yellow cake mix
1 (3 1/2 ounce) box instant vanilla pudding
4 eggs
1/2 cup oil
1 cup whole milk or 1 cup 2% low-fat milk
1 1/2 fluid ounces whiskey
1 cup pecans or 1 cup walnuts, chopped
1/2 cup butter, melted
1 cup sugar
1/2 cup whiskey

Steps:

  • CAKE: Combine all ingredients and mix for 3 minutes by hand.
  • Pour into well-greased bundt pan and bake for 50-60 minutes at 350 degrees.
  • Toothpick should come out clean.
  • ICING:.
  • Cook on stovetop on med.
  • heat until sugar is dissolved and mixture is brown.
  • Leave cake in pan and using a toothpick, poke several holes into cake.
  • Pour 3/4 of icing onto cake.
  • Let set 15 minutes.
  • Flip cake onto plate.
  • Brush remaining icing onto top& sides of cake.

THE BEST WHISKEY CAKE EVER



The Best Whiskey Cake Ever image

My mother would make this cake for the club girls.They would take turns every tuesday night each lady would have a chance to put a spread of their goodies don't get me wrong my mother would put a spread to feed a horse. And my mother would make the best pizza ever that .I still make today for my family .

Provided by maroon7baby

Categories     Dessert

Time 1h15m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 7

1 (18 1/4 ounce) package yellow cake mix
1 (4 ounce) package instant pudding mix
3/4 cup oil
5 large eggs
1/2 cup Amaretto or 1/2 cup whiskey
1/2 cup sour cream
1 teaspoon vanilla extract

Steps:

  • In a large bowl beat until creamy cake mix, instant pudding, oil, flavorings,sour cream then pour in greased cake pan angel or bundt pan.
  • put in preheated oven.Bake until a toothpick inserted comes out clean.

Nutrition Facts : Calories 394.5, Fat 22.8, SaturatedFat 4.5, Cholesterol 93.2, Sodium 453.7, Carbohydrate 43.1, Fiber 0.5, Sugar 27.7, Protein 4.8

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Top Asked Questions

How to make a whiskey cake with cake mix?
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan or tube cake pan. Place the cake mix, pudding mix, 1/2 cup water, vegetable oil, eggs, and 1/2 cup whiskey into a mixing bowl, and beat until well blended with an electric mixer, about 2 minutes. Pour the batter over the nuts in the pan.
How do you make drunken whiskey caramel cake?
Pour the caramel into the bowl of your stand mixer (or large mixing bowl) and beat at medium speed with the whisk attachment until it reaches spreading consistency, about 20 minutes. Use frosting immediately to frost and decorate the cake as desired. DO NOT overmix the cake as it will turn out dense.
How to make whiskey cake in a bundt pan?
Mix cake batter as directed on box. Stir in nuts. Bake cake as directed on box in a bundt pan. Before taking cake out of oven, combine butter, sugar, and whiskey. Boil for 5 minutes. Remove syrup from heat, and pour over cake. Continue baking cake for 5 more minutes. Cool in pan for about 15 minutes, then turn out onto a wire rack to cool.
How big of a cake pan do you need for whiskey ganache?
Pour hot cream over chocolate, mix and you got a fancy schmancy chocolate topping for just about everything. Make the ganache first and chill while the cake is baking. This will thicken it up so it’s the consistency in the photo below. Yum. This recipe will work in a 10″ spring form pan or a 9 x 13 inch cake pan.

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