Honey and Whisky Cake
Indulge in the rich, golden flavors of this Honey and Whisky Cake, a moist and aromatic dessert that’s perfect for any occasion. Infused with the warmth of smooth whisky and the natural sweetness of honey, this cake strikes the perfect balance between decadence and sophistication. A soft, buttery base enriched with vanilla and a hint of bold whisky creates a truly unique flavor profile, while a dusting of powdered sugar adds a delicate, bakery-style finish. With simple steps and a 45-minute bake time, this crowd-pleasing treat is ideal for dinner parties or cozy evenings. Serve it as is or paired with a dollop of whipped cream for an unforgettable dessert experience.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter, softened
- 0.75 cups Granulated sugar
- 0.5 cups Honey
- 3 large Eggs
- 1 teaspoons Vanilla extract
- 0.25 cups Whisky
- 0.5 cups Whole milk
- 2 tablespoons Powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round or square cake pan. Line the bottom with parchment paper for easy removal.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add the honey to the butter-sugar mixture and mix until fully incorporated.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Slowly add the whisky and mix until combined. The batter may look slightly curdled; this is normal.
On low speed, alternate adding the dry ingredients and the milk to the wet mixture, starting and ending with the dry ingredients. Mix just until combined; do not overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
Once cooled, dust the top with powdered sugar, if desired, before serving.
Nutrition Facts
Calories |
465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.3 g | 26% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 370 mg | 16% | |
| Total Carbohydrate | 60.7 g | 22% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 36.8 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 37 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 87 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
