Really Really Good Whiskey Cake
Indulge in the rich, decadent flavors of the "Really Really Good Whiskey Cake," a showstopping dessert that perfectly balances warmth, sweetness, and a touch of boldness. This classic bundt cake is infused with smooth whiskey both in the batter and a buttery glaze, creating layers of deep, caramelized flavor with every bite. Its tender crumb comes from a heavenly combination of buttermilk, cinnamon, and pure vanilla, with optional chopped pecans adding a delightful crunch. Finished with a luxurious whiskey glaze that soaks into the cake's golden crust, this dessert is a perfect centerpiece for celebrations, holidays, or any occasion that calls for something extra special. Serve it dusted with powdered sugar for an elegant touch, and prepare to wow your guests! Keywords: whiskey cake, bundt cake, whiskey glaze, holiday dessert, moist cake recipe, pecan cake, decadent dessert.
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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
- 1 teaspoons ground cinnamon
- 1 cup unsalted butter, softened
- 1.5 cups granulated sugar
- 3 large eggs
- 1.5 teaspoons pure vanilla extract
- 0.75 cups whiskey
- 0.5 cups buttermilk
- 0.5 cups chopped pecans (optional)
- 0.25 cups powdered sugar (for dusting, optional)
- 0.5 cups unsalted butter (for glaze)
- 1 cup granulated sugar (for glaze)
- 0.25 cups whiskey (for glaze)
- 2 tablespoons water (for glaze)
Instructions
Preheat your oven to 325°F (165°C). Grease and flour a bundt pan, making sure all the nooks and crannies are covered.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
With the mixer on low speed, gradually add the dry ingredients to the wet mixture in three additions, alternating with the whiskey and buttermilk. Begin and end with the dry ingredients. Mix just until combined; do not overmix.
If using, fold in the chopped pecans with a spatula.
Pour the batter into the prepared bundt pan and smooth the top with a spatula. Tap the pan gently on the counter to remove any air bubbles.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
About 10 minutes before the cake is done, make the glaze: In a medium saucepan over medium heat, combine the butter, sugar, whiskey, and water. Stir constantly until the butter is melted and the sugar is dissolved, then remove from heat.
Once the cake is baked, let it cool in the pan for 10 minutes. Poke holes all over the surface of the cake with a skewer or toothpick.
Slowly pour half of the warm glaze over the cake while it's still in the pan, allowing it to soak in. Let the cake cool for another 10 minutes.
Invert the cake onto a serving platter. Pour the remaining glaze over the top and let it soak in completely.
Allow the cake to cool completely before serving. Optionally, dust with powdered sugar before slicing and enjoy!
Nutrition Facts
Calories |
6747 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 349.9 g | 449% | |
| Saturated Fat | 194.2 g | 971% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1350 mg | 450% | |
| Sodium | 3095 mg | 135% | |
| Total Carbohydrate | 736.7 g | 268% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 540.5 g | ||
| Protein | 56.5 g | 113% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 400 mg | 31% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 954 mg | 20% | |
*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.
