Whiskey Cake
Submitted by Lilly
Boozy whiskey cake made from a doctored box mix with vanilla pudding and walnuts, then soaked in a hot butter-whiskey-brown sugar syrup. Outrageously moist and dead simple to pull off.
YIELD
1 cakePREP
20 minCOOK
1 hrsREADY
1 hrsThis cake has no business being this good for how easy it is. A yellow cake mix gets supercharged with instant vanilla pudding, a shot of whiskey, and a cup of crunchy walnuts. Three minutes of mixing and it’s in the pan.
But the real magic happens after it comes out of the oven. You poke holes all over the top and pour a bubbling syrup of melted butter, brown sugar, and more whiskey right over the hot cake. It soaks in deep, turning every bite into something rich, sticky, and unmistakably boozy.
Let it sit in the pan before unmolding, then brush the rest of the syrup on the sides and top for a glossy, golden finish.
Pro Tips
- Poke the holes deep with a fork so the syrup reaches the center of the cake, not just the surface
- Pour the first round of syrup slowly and let it absorb before adding more; rushing it causes pooling
- This cake tastes even better the next day once the whiskey syrup has fully saturated every layer
- Wrap tightly in plastic and it keeps at room temperature for up to 4 days
Ingredients
Directions
Combine all ingredients. mix 3 minutes.
Pour into a well-greased tube pan.
Bake at 350℉ (180℃) for 50 to 60 minutes.
While cake is baking make topping.
Melt butter.
Add sugar and whiskey. Cook until sugar is dissolved and of syrup texture.
After removing cake from oven, poke holes (with a fork) in the top(leave cake in pan while doing this)/ Pour some of the syrup mixture over cake.
Let cake sit in pan 15 to 20 minutes. Remove cake from pan and brush remaining syrup on sides and top of cake.
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