Irish Whiskey Cake Recipe

A whiskey glaze covered light sponge filled with whiskey buttercream that’s perfect for St. Patrick’s Day.



2 1/2 sticks (300g) good quality butter, unsalted and at room temperature (if you only have salted butter, omit the salt)
1 1/4 cups (300g) superfine or Baker’s sugar (caster sugar in the UK)
6 eggs, beaten
2 cups (300g) self-rising flour (or all purpose flour with 2 tsp baking powder), SIFTED
2 Tbsp Irish whiskey
a good pinch of salt

Whiskey Buttercream Filling

1 1/4 sticks (145g ) unsalted butter, softened
pinch of salt
4 1/2 cups (500g) confectioner’s/powdered sugar
1 or 2 Tbsp whiskey and milk (use a little at a time of what you like)

Whiskey Glaze

1/4 stick (28 g ) good quality butter
½ cup (113 g heavy whipping cream
¼ cup (56 g) sugar
2 Tbsp brown sugar
2 Tbsp Irish whiskey


Special equipment: 2, 8″ round cake tins, parchment paper, handheld mixer

Oven temperature: 350° F (180°C)

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