Irish Whiskey Cake
A simple, buttery dessert perfect for St. Patrick’s Day, this adaptable cake features a comforting flavor profile with an optional Irish whiskey twist, making it an ideal choice for family gatherings or as a holiday centerpiece.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour Use fresh flour for best results; spoon-and-level when measuring.
- 1/2 cup sugar
- 2 tsp baking powder Ensure even distribution for a uniform rise.
Wet Ingredients
- 1/2 cup unsalted butter Use high-quality European-style butter for richer flavor.
- 2 large eggs Bring to room temperature for better incorporation.
- 1/2 cup milk For a whiskey version, can also substitute a portion with whiskey.
- 1 tsp vanilla extract
- 1/4 cup whiskey (optional) Choose a smooth Irish whiskey for the best results.
Instructions
Baking Preparation
- Preheat the oven to 350°F (175°C) and ensure it reaches the right temperature.
- Cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the milk and vanilla extract until combined.
- In another bowl, whisk together the flour and baking powder.
- Gradually add the dry ingredients to the wet mixture and fold until just combined.
- If using whiskey, stir it in gently at the end.
- Pour the batter into a greased baking dish and smooth the top.
- Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool before serving.
Notes
Store in an airtight container at room temperature for up to 2 days. It can be frozen for up to 3 months by wrapping and placing in a freezer bag.