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Irish whiskey bundt cake is a buttery, tender cake with warm vanilla and cinnamon notes, soaked in a whiskey-butter syrup that adds a caramel-like depth. It takes about 25 minutes to mix, 60 minutes to bake, and a short cooling and soaking time, so plan on roughly 90 minutes plus cooling. One cake serves 16 and tastes even better the next day.
What Makes an Irish Whiskey Bundt Cake So Good?
Irish whiskey is smooth and lightly sweet, with notes of vanilla, honey, and toasted grain. Those flavors suit baking because they sit behind the butter and brown sugar instead of competing with them.
The cake has a fine, tender crumb and a slightly crisp outside from the bundt pan. The whiskey syrup soaks in while the cake is still warm, which keeps every slice moist for days.
It looks impressive but is simple to make. You need one bowl for dry ingredients, one mixer bowl, and a small saucepan for the syrup. The pan’s ridges make it look finished with only a light glaze.
Ingredients
- 3 cups all-purpose flour (360 g, spooned into the cup and leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon fine salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg (freshly grated is lovely)
- 1 cup unsalted butter, softened (2 sticks, about 65°F to 68°F)
- 1 1/2 cups granulated sugar
- 1/2 cup packed light brown sugar
- 4 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 1 cup full-fat sour cream, room temperature (plain Greek yogurt works too)
- 1/2 cup Irish whiskey (Jameson, Tullamore D.E.W., or Bushmills all work)
- 1/4 cup whole milk
- 1 cup chopped walnuts or pecans, toasted (optional, skip for a nut-free cake)
- 1/4 cup unsalted butter (for the syrup)
- 1/2 cup granulated sugar (for the syrup)
- 2 tablespoons water (for the syrup)
- 1/4 cup Irish whiskey (for the syrup)
- 1 cup powdered sugar (for the optional glaze)
- 2 tablespoons milk (for the glaze, add up to 1 more tablespoon if needed)
- 1 tablespoon Irish whiskey (for the glaze, or use more milk)
How to Make Irish Whiskey Bundt Cake
Step 1: Prep the Pan and Oven
Heat the oven to 350°F with a rack in the center. Grease a 10- to 12-cup bundt pan thoroughly with softened butter, brushing it into every ridge. Dust with flour and tap out the extra.
If you’re using nuts, scatter them in the bottom of the pan. They’ll become the crunchy top once the cake is flipped.
Step 2: Mix the Dry and Wet Ingredients Separately
Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl. In a measuring cup, stir together the sour cream, 1/2 cup whiskey, and milk. It may look slightly curdled, but that’s fine.
Step 3: Cream the Butter and Sugars
Beat the softened butter with both sugars on medium-high speed for 4 to 5 minutes. It should look pale, fluffy, and noticeably lighter in color. This step gives the cake its lift and fine crumb, so don’t cut it short.
Add the eggs one at a time, beating 30 seconds after each. Scrape the bowl, then beat in the vanilla.
Step 4: Combine and Bake
With the mixer on low, add the dry ingredients in three parts, alternating with the whiskey mixture in two parts. Start and end with the dry ingredients. Stop as soon as no dry streaks remain.
Scrape the batter into the pan and smooth the top. Bake 50 to 60 minutes. The cake is done when a toothpick comes out with a few dry crumbs, the top springs back, and the center reads 205°F to 210°F on an instant-read thermometer.
Step 5: Soak, Flip, and Glaze
While the cake bakes, simmer the syrup butter, sugar, and water in a small saucepan for 3 minutes, stirring. Remove from the heat and stir in 1/4 cup whiskey.
When the cake comes out, let it rest in the pan for 10 minutes. Poke holes across the top with a skewer and spoon half the syrup over it slowly. Wait 10 more minutes, then invert onto a rack.
Poke the outside lightly and brush on the remaining syrup. Cool completely, about 1 hour. Whisk the powdered sugar, milk, and whiskey for the glaze and drizzle it over the cooled cake.
Is This an Irish Whiskey Pound Cake or a Bundt Cake?
It’s both. This is a pound-cake-style cake baked in a bundt pan, with a creamed-butter base, a fine crumb, and a rich, sturdy slice.
A traditional pound cake skips the sour cream and baking soda, and it comes out denser. For a more classic Irish whiskey pound cake, you can bake the same batter in two 9×5-inch loaf pans for 45 to 55 minutes. Soak and glaze them the same way.
The same batter also works as a plain Irish whiskey cake in a 9×13-inch pan. Bake it 35 to 40 minutes and poke the syrup into the whole top.
What Irish Whiskey Should I Use?
Use a mid-priced bottle you’d happily sip. Smooth, lightly sweet Irish whiskeys work best, because the baking mellows them but doesn’t hide poor quality.
Skip anything labeled as cream liqueur, since it changes the butter and sugar balance. If you want a deeper flavor, try one aged in sherry or bourbon barrels.
Does the Alcohol Bake Out?
Not completely. Baking reduces the alcohol, but some stays in the cake, and the syrup and glaze keep a bit more. Keep this in mind when serving children or anyone avoiding alcohol.
For a no-alcohol version, replace the whiskey in the batter with 1/2 cup strong cooled black tea and 1 teaspoon extra vanilla. In the syrup and glaze, use apple juice or milk. The flavor will be warm and spiced, though less complex.
Can You Make It Ahead and Store It?
Irish Whiskey Bundt Cake Recipe with Buttery Glaze
Ingredients
- 3 cup all-purpose flour 360 g, spooned into the cup and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon fine salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg freshly grated is lovely
- 1 cup unsalted butter, softened 2 sticks, about 65°F to 68°F
- 1 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 4 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 1 cup full-fat sour cream, room temperature plain Greek yogurt works too
- 1/2 cup Irish whiskey Jameson, Tullamore D.E.W., or Bushmills all work
- 1/4 cup whole milk
- 1 cup chopped walnuts or pecans, toasted optional, skip for a nut-free cake
- 1/4 cup unsalted butter for the syrup
- 1/2 cup granulated sugar for the syrup
- 2 tablespoon water for the syrup
- 1/4 cup Irish whiskey for the syrup
- 1 cup powdered sugar for the optional glaze
- 2 tablespoon milk for the glaze, add up to 1 more tablespoon if needed
- 1 tablespoon Irish whiskey for the glaze, or use more milk
Instructions
Step 1: Prep the Pan and Oven
- Heat the oven to 350°F with a rack in the center. Grease a 10- to 12-cup bundt pan thoroughly with softened butter, brushing it into every ridge. Dust with flour and tap out the extra. If you're using nuts, scatter them in the bottom of the pan. They'll become the crunchy top once the cake is flipped.
Step 2: Mix the Dry and Wet Ingredients Separately
- Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl. In a measuring cup, stir together the sour cream, 1/2 cup whiskey, and milk. It may look slightly curdled, but that's fine.
Step 3: Cream the Butter and Sugars
- Beat the softened butter with both sugars on medium-high speed for 4 to 5 minutes. It should look pale, fluffy, and noticeably lighter in color. This step gives the cake its lift and fine crumb, so don't cut it short. Add the eggs one at a time, beating 30 seconds after each. Scrape the bowl, then beat in the vanilla.
Step 4: Combine and Bake
- With the mixer on low, add the dry ingredients in three parts, alternating with the whiskey mixture in two parts. Start and end with the dry ingredients. Stop as soon as no dry streaks remain. Scrape the batter into the pan and smooth the top. Bake 50 to 60 minutes. The cake is done when a toothpick comes out with a few dry crumbs, the top springs back, and the center reads 205°F to 210°F on an instant-read thermometer.
Step 5: Soak, Flip, and Glaze
- While the cake bakes, simmer the syrup butter, sugar, and water in a small saucepan for 3 minutes, stirring. Remove from the heat and stir in 1/4 cup whiskey. When the cake comes out, let it rest in the pan for 10 minutes. Poke holes across the top with a skewer and spoon half the syrup over it slowly. Wait 10 more minutes, then invert onto a rack. Poke the outside lightly and brush on the remaining syrup. Cool completely, about 1 hour. Whisk the powdered sugar, milk, and whiskey for the glaze and drizzle it over the cooled cake. Lori's Tip: Bundt pans release best when the cake cools for 10 to 15 minutes, not longer. If you wait too long, the sugars set and the cake grips the pan. If a piece sticks, press it back into place and cover the spot with glaze.
Yes, and the cake improves after a day as the syrup settles through the crumb. Cover it tightly and keep it at room temperature for up to 4 days.
- Freezing: Wrap the unglazed, cooled cake in two layers of plastic and one of foil, and freeze up to 2 months. Thaw overnight on the counter, then glaze.
- Serving: Slice with a serrated knife using a gentle sawing motion for clean slices.
- Pairing: Serve with lightly sweetened whipped cream, vanilla ice cream, or hot coffee.
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My name is Lori Walker. I’m a registered dietitian, food blogger and food enthusiast. I share easy healthy, delicious recipes on my blog and review necessary kitchen items. The recipes I share take less… Read more