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Boozy Irish Cake
Boozy Irish Cake
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
130 minutes
Indulge in a decadent Irish-inspired cake made with whiskey syrup, stout beer caramel, and Irish cream frosting, elevating a simple cake mix to the next level of deliciousness.
Ingredients:
  • 1 (18.25 ounce) package French vanilla cake mix
  • 10.5 tablespoons water
  • 0.75 cup Irish whiskey, divided
  • 0.33333334326744 cup vegetable oil
  • 3 eggs
  • 0.25 cup butter
  • 0.5 cup white sugar
  • 1 (15 ounce) can dark Irish stout beer (such as Guinness®)
  • 2.25 cups confectioners' sugar
  • 0.25 cup Irish cream liqueur (such as Baileys®)
Instructions:
  • Preheat your oven to an inviting 350 degrees F (175 degrees C), while generously greasing and flouring 2 cozy 9-inch cake pans.
  • In a large mixing bowl, combine the cake mix. Then, in a 2-cup measure, combine water and Irish whiskey to make 1 1/3 cups of liquid (about 10 1/2 tablespoons). Set aside any remaining whiskey. Using an electric mixer, blend the whiskey-water mixture, vegetable oil, and eggs on low speed until just moistened; increase the speed to medium and beat until smooth for approximately 2 minutes. Divide the batter into the prepared cake pans.
  • Bake in the oven until the cakes are golden brown and a toothpick inserted into the center comes out clean, about 25-30 minutes.
  • As the cake bakes, combine the remaining Irish whiskey (about 1 1/2 tablespoons) with 1/4 cup of butter and 1/2 cup of sugar in a saucepan. Bring to a boil while stirring constantly until the sugar dissolves, then let it simmer for about 5 minutes until slightly thickened.
  • While the cakes are warm and fresh out of the oven, use a chopstick to poke holes generously throughout the cakes. Pour the whiskey syrup into the holes. Put the cakes back in the oven and bake for an extra 5 minutes.
  • Take out the cakes from the oven, let them cool in the pans for 15 minutes, then transfer them onto wire racks to finish cooling.
  • In a saucepan over low heat, combine Irish stout beer with 1/2 cup of sugar. Simmer the mixture for about 40 minutes until thickened, stirring occasionally. Let it cool before using.
  • In a bowl, use an electric mixer to beat 1 cup of softened butter on medium speed until smooth. Gradually mix in confectioners' sugar, about 1/2 cup at a time. Add salt, then Irish cream liqueur, and continue beating until the frosting is light and fluffy.
  • Place one cake layer on a serving dish, drizzle the Irish stout caramel over it, letting it cascade down the sides. Add the second cake layer, and spread the buttercream on top in elegant swirls. Leave the cake sides unfrosted for a rustic touch.

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