Hoot N Holler Whiskey Cake
Get ready to wow your taste buds with this decadent Hoot N Holler Whiskey Cake, a rich and flavorful bundt cake infused with smooth whiskey and a touch of spice. Soft and tender with a hint of cinnamon, this dessert is perfectly balanced by the nuttiness of optional pecans and a luscious whiskey glaze that soaks into every bite. Its buttery crumb and subtle kick of liquor make it an irresistible treat for special occasions or holiday gatherings. Topped with a dusting of powdered sugar, this cake isn’t just a dessert—it’s a conversation starter. Bursting with bold flavors and easy to make in just over an hour, this crowd-pleasing whiskey cake will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1 teaspoons Ground cinnamon
- 1 cup Unsalted butter (softened)
- 1.5 cups Granulated sugar
- 0.5 cups Brown sugar (packed)
- 4 pieces Large eggs
- 2 teaspoons Vanilla extract
- 0.5 cups Whiskey
- 0.5 cups Buttermilk
- 1 cup Chopped pecans (optional)
- 2 tablespoons Powdered sugar (for garnish)
- 0.25 cups Whiskey (for glaze)
- 4 tablespoons Unsalted butter (for glaze)
- 0.25 cups Granulated sugar (for glaze)
- 2 tablespoons Water (for glaze)
Instructions
Preheat your oven to 325°F (163°C). Grease and flour a 10-cup bundt pan or spray it generously with non-stick baking spray.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes using a hand or stand mixer.
Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. Stir in the vanilla extract.
Reduce the mixer speed to low. Add half of the flour mixture to the wet ingredients, followed by the whiskey. Mix until just combined, then add the remaining flour mixture and buttermilk. Mix until the batter is smooth, but do not overmix.
Fold in the chopped pecans, if using, for a nutty crunch in the cake.
Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Tap the pan gently on the counter to remove any air bubbles.
Bake the cake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then invert it onto a wire rack to cool completely.
While the cake is cooling, prepare the whiskey glaze. In a small saucepan, combine the 4 tablespoons of butter, 1/4 cup of granulated sugar, 1/4 cup of whiskey, and 2 tablespoons of water. Bring the mixture to a boil over medium heat, stirring frequently, and cook for 2-3 minutes until slightly thickened.
Once the cake has cooled, brush or drizzle the warm glaze evenly over the cake, allowing it to soak in.
Dust the finished cake with powdered sugar for a final touch. Slice and serve, and get ready for everyone to holler with delight!
Nutrition Facts
Calories |
6646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 345.7 g | 443% | |
| Saturated Fat | 167.1 g | 836% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1400 mg | 467% | |
| Sodium | 3192 mg | 139% | |
| Total Carbohydrate | 743.7 g | 270% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 491.9 g | ||
| Protein | 73.5 g | 147% | |
| Vitamin D | 9.4 mcg | 47% | |
| Calcium | 561 mg | 43% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 1476 mg | 31% | |
*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.
