Does the alcohol cook off?

Not completely — and baking actually keeps more alcohol than stovetop methods do. Depending on time and temperature, baked goods can hold onto anywhere from a small fraction to a good chunk of the alcohol added ( per Iowa State University Extension ). There isn't much per slice, but if you're serving anyone avoiding alcohol, make the non-alcoholic version below.

Is this cake from scratch?

No — it's a semi-homemade cake that starts with a boxed spice cake mix, doctored with pudding, whiskey, and a homemade glaze. It comes together easily but tastes like you made it from scratch.

What whiskey is best?

Any whiskey or bourbon you like — you don't need top-shelf. I usually use Southern Comfort or Jim Beam. Save the expensive bottles for sipping.

Can I use bourbon instead?

Yes. Whiskey and bourbon are interchangeable here, and bourbon is what I reach for most. Rye or Irish whiskey work too, each adding a slightly different note.

Can I make it without alcohol?

Yes. Leave the whiskey out of both the cake and glaze and replace it with an equal amount of apple juice or apple cider to keep everything moist.

How do I store whiskey cake?

Keep it covered at room temperature for a day or two, or refrigerate up to 5 days. It actually tastes better the next day as the flavors meld.

Easy Whiskey Cake with a Boozy Bourbon Glaze

Description

This Old-Fashioned Whiskey Cake is the perfect sweet treat to round off a dinner party or show your love for someone. Find sweet and easy whiskey recipes for whiskey cocktail cakes, gingersnap whiskey cakes, and more.

Ingredients

Scale

Ingredients — For the Cake

1 package spice cake mix
1 package (3.4 oz) instant vanilla pudding mix
¾ cup whole milk
¾ cup whiskey or bourbon
½ cup canola oil
4 large eggs, room temperature
1⅓ cups chopped walnuts or pecans

Ingredients — For the Whiskey Glaze

1 cup sugar
½ cup unsalted butter, cubed
½ cup whiskey
1 tsp water
Pinch of salt

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Instructions

Preheat oven to 300°F. Spray a bundt pan generously with baking spray and set aside.
In a large bowl, combine the spice cake mix, pudding mix, whole milk, whiskey (or bourbon), canola oil, and eggs. Mix with a whisk or stand mixer until smooth.
Fold in the walnuts or pecans. Pour the batter into the bundt pan and bake 60–65 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan.
Make the glaze: combine the sugar, butter, whiskey, water, and salt in a small saucepan. Bring to a boil over medium-high heat, then reduce to a simmer and cook 10 minutes, stirring occasionally. Cool a few minutes to thicken.
Pour ⅓ of the glaze over the cake while it’s still in the pan. Let it soak in for about 30 minutes. Invert the cake onto a wire rack set over parchment (or a large plate) to catch the drips.
Pour another ⅓ of the glaze over the cake and let it set at least 30 minutes. Once set, pour the remaining glaze over the cake and sprinkle with chopped walnuts. Slice and serve.

Notes

Non-alcoholic version: Replace the whiskey in the cake and glaze with an equal amount of apple juice or apple cider.
Make ahead: Tastes even better the next day. Store covered at room temp 1–2 days or refrigerate up to 5 days.
Nutrition is an estimate and will vary with the whiskey, nuts, and any add-ins.

Prep Time: 15 minutes
Cook Time: 65 minutes
Category: Dessert
Method: Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 400
Sugar: 30g
Sodium: 298mg
Fat: 23g
Saturated Fat: 6mg
Carbohydrates: 43g
Fiber: 1g
Protein: 5g
Cholesterol: 298