Description
This Old Fashioned Whiskey Cake is a moist and flavorful dessert perfect for holiday celebrations and special occasions. Made with a simple yellow cake mix enhanced by instant vanilla pudding and a generous splash of whiskey, this cake is baked in a Bundt pan with a layer of chopped nuts at the bottom. The star of the recipe is the rich whiskey glaze, made by boiling butter, sugar, and whiskey together, which is soaked into the freshly baked cake for intense flavor and moist texture. It’s an easy to prepare yet elegant treat that improves in flavor after resting, making it ideal for preparing a day ahead.
Ingredients
For the Cake:
- 1 cup finely-chopped walnuts (or substitute with pecans)
- 1 (15.25 oz) box yellow cake mix
- 1 (3.4 oz) box instant vanilla pudding mix
- ½ cup water
- ¼ cup whiskey
- ½ cup vegetable oil
- 4 eggs, at room temperature
For the Glaze:
- ½ cup (1 stick) salted butter
- 1 cup granulated sugar
- ½ cup whiskey
Instructions
- Prepare the Pan: Preheat your oven to 325°F (163°C). Grease and flour a Bundt pan thoroughly to ensure easy release of the cake. Sprinkle the finely chopped walnuts evenly on the bottom of the prepared pan and set aside.
- Make the Batter: In a large mixing bowl, combine the yellow cake mix, instant vanilla pudding mix, whiskey, water, vegetable oil, and eggs. Using a mixer on medium speed, beat the ingredients for 2 minutes until well combined and smooth.
- Pour and Bake: Pour the cake batter carefully over the walnuts in the Bundt pan, spreading it evenly. Place the pan in the preheated oven and bake for 50 to 60 minutes. Begin checking for doneness at the 50-minute mark by inserting a toothpick into the center; it should come out clean when the cake is done.
- Prepare the Whiskey Glaze: Approximately 5 minutes before the cake finishes baking, prepare the glaze. In a saucepan over medium heat, combine the butter, granulated sugar, and whiskey. Bring the mixture to a boil and boil for 3 minutes, stirring constantly to ensure it doesn’t burn and the sugar dissolves completely.
- Apply the Glaze to the Cake’s Bottom: Once the cake is done baking, remove it from the oven and keep it in the pan while hot. Use a toothpick or wooden skewer to poke several holes in the bottom of the cake while it’s still in the pan. Slowly drizzle about half of the warm whiskey glaze over the bottom, allowing it to seep into the holes and soak into the cake.
- Invert and Glaze the Top: Place a wire rack over a foil-lined baking sheet to catch any drips. After allowing the cake to sit in the pan for about 10 minutes, carefully invert the cake onto the wire rack right-side up. Poke holes in the top of the cake with a toothpick or skewer, and gradually drizzle the remaining whiskey glaze over the top, letting it soak in and drip down the sides for a luscious finish.
- Cool and Serve: Allow the cake to cool completely on the wire rack. Slice into 12 pieces to serve. This cake is best enjoyed after resting for several hours or overnight, allowing the flavors and moisture to develop perfectly.
Notes
- Make sure to grease and flour the Bundt pan thoroughly to prevent the cake from sticking. Using butter and flour or a baking-specific cooking spray works best.
- Do not over-bake the cake as it may become dry. Start checking for doneness at 50 minutes since ovens and pans can vary in bake time.
- When glazing, poke multiple holes to allow the glaze to penetrate deeply into the cake, absorbing all the rich flavors.
- This cake tastes even better the day after baking, making it ideal to prepare ahead of your event or celebration.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
