Boozy Irish Whiskey Cakes

Our boozy Irish Whisky cake gets a little help from Betty Crocker SuperMoist yellow cake mix and a lot of lovin' from some strong Irish whiskey for a cake that is downright intoxicating.

  • Prep Time 15 min
  • Total Time 1 hr 45 min
  • Servings 12

Cakes

2
tablespoons instant espresso coffee powder or granules
2
tablespoons Irish whiskey
1
box Betty Crocker™ SuperMoist™ butter recipe yellow cake mix
1/2
cup unsalted butter, softened
3
eggs
2/3
cup water
1/4
cup Irish whiskey

Irish Whiskey Butter Sauce

1/4
cup Irish whiskey
3/4
cup sugar
1/4
cup water
1/4
cup unsalted butter, cut into pieces

  • 1 Heat oven to 350°F. Spray 12 mini fluted tube cake pans with cooking spray.
  • 2 In small microwavable bowl, stir coffee powder and 2 tablespoons whiskey with whisk until combined. Microwave on High about 10 seconds or just until warm; set aside.
  • 3 In large bowl, beat cake mix, 1/2 cup butter, the eggs, 2/3 cup water and 1/4 cup whiskey with electric mixer on low speed 30 seconds. Add coffee mixture. Beat on medium speed 2 minutes. Divide batter evenly among cake pans.
  • 4 Bake about 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cakes from pans to cooling racks. Cool completely, about 1 hour.
  • 5 In small heavy saucepan, mix sauce ingredients. Cook over low heat, stirring constantly, until sugar is dissolved and butter is melted.
  • 6 To serve, place cakes on dessert plates; drizzle with sauce.

Expert Tips

If you don’t have mini fluted tube cake pans, you can make one large cake. Use a 12-cup fluted tube cake pan and increase the baking time by about 30 minutes, but still use a toothpick to check when it’s done.

Garnish the cakes with chopped nuts to add extra flavor and texture.

The sauce can be made ahead of time and then simply reheat it prior to serving.