Incredibly Moist Irish Bundt Cake Recipe With Brown Butter Whiskey Glaze Cakes/Cupcakes Desserts Holidays Irish Recipes

The holidays are a time for special desserts. Actually, any day is a good time for special desserts! This browned butter vanilla bundt cake saturated with a sweet Irish whiskey glaze is a slice of heaven. The longer the whiskey cake sits, the moister it gets. This easy whiskey cake recipe is so impressive and will become a family favorite.

This moist Irish whiskey cake includes the following ingredients: butter, flour, baking powder, baking soda, salt, eggs, sugar, buttermilk, vanilla extract, unsalted butter, Irish whiskey and sugar. The glaze gets poured over the cake to make it that much more amazing.

This delicious whiskey cake dessert recipe can become a new family tradition, for the holidays and beyond. Why not make one for St. Patrick's Day?

Cuisine: American
Prep Time: 10 minutes
Cook Time: 45 to 50 minutes
Total Time: 55 to 60 minutes
Servings: 12

Ingredients

Browned Butter

• 1 cup unsalted butter

Dry Ingredients

• 3 cups flour (all-purpose flour or gluten-free flour)
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1 teaspoon salt

Wet Ingredients

• 4 eggs
• 1 1/2 cups granulated sugar
• 1 cup buttermilk
• 1 teaspoon vanilla extract

Glaze

• 6 tablespoons unsalted butter
• 1/2 cup Irish whiskey
• 3/4 cup granulated 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 until almost combined. Finish by folding with a rubber spatula. Pour batter into the greased and floured bundt pan. 
5. Bake in a preheated 350-degree F oven until golden brown and firm to the touch, about 45 to 55 minutes.
6. Meanwhile, brown the remaining 6 tablespoons butter in the same saucepan. Once browned, add the sugar and whiskey and cook 1 minute more. 
7. 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. Poking holes in the cake with a toothpick helps the glaze sink down into the cake.
8. Serve the cake with a dusting of powdered sugar, if you like. Store leftovers in an airtight container in the refrigerator.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

Take 30 seconds and join the 30Seconds community, and follow us on Facebook to get recipes in your newsfeed daily. Food, fun, health, happiness.