Irish Whiskey Cake Recipe: A Pastry Chef's Boozy Whiskey Bundt Cake Recipe With Brown Butter & Whiskey Glaze by Gale Gand

A browned butter vanilla bundt cake saturated with a sweet whiskey glaze is a slice of heaven. The longer it sits, the moister it gets. This easy whiskey cake recipe will be a family favorite.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 45 to 50 minutes
Total Time: 55 to 60 minutes
Servings: Makes 1 cake

Ingredients

• 1 cup unsalted butter
• 3 cups flour
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1 teaspoon salt
• 4 eggs
• 1 1/2 cups sugar
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 6 tablespoons unsalted butter
• 1/2 cup Irish whiskey
• 3/4 cup sugar

Here's how to make it: 

1. In a small saucepan, heat the butter on medium heat to melt then simmer to brown the milk solids, about 8 minutes. You should smell a nutty scent and see brown speaks in the bottom of the pan. Transfer to a small bowl to stop the cooking. 
2. Combine the dry ingredients in a bowl and stir. Set aside.
3. In a stand mixer with a whisk attachment, mix the eggs with the sugar well, then add the buttermilk and vanilla and mix. Add the brown butter and mix until combined. 
4. Add the flour mixture and mix on low till almost combined. Finish by folding with a rubber spatula. Pour batter into the greased and floured bundt pan. Bake in a preheated 350-degree F oven until golden brown and firm to the touch, about 45 to 55 minutes.
   
5. Meanwhile, brown the remaining 6 tablespoons butter in the same sauce pan. Once browned, add the sugar and whiskey and cook 1 minute more. 
6. When the cake comes out of the oven, poke the surface with a toothpick every inch. Slowly pour 3/4 of the whisky syrup over the cake, letting it absorb between additions, if needed. Turn the cake out and brush the surface with the remaining syrup.
   
   
   

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