Chocolate Whiskey Cake is a from-scratch whiskey-infused chocolate bundt cake finished with a boozy chocolate ganache. This homemade cake is rich, moist, and makes a memorable dessert for St. Patrick’s Day or any celebration.
I enjoy adding a touch of alcohol to desserts to deepen flavor, and this chocolate whiskey cake has been on my mind since last St. Patrick’s Day. I finally tested and perfected it, and I’m excited to share the recipe. While the cake itself won’t get you tipsy, the whiskey adds a warm, rounded chocolate note. The ganache includes a small amount of whiskey as well, which gives it a gentle kick—optional if you prefer no alcohol in the topping.
The bundt pan used here helps the cake look elegant with minimal effort. To ensure the cake releases cleanly, generously coat the pan and dust it with unsweetened cocoa powder rather than flour. That extra step helps the cake unmold smoothly every time.
How to Make Whiskey Cake from Scratch
This recipe is straightforward and forgiving. One helpful shortcut: if you need softened butter quickly, cube cold butter and microwave it in a bowl of water for a few minutes until melted—the original method heats the butter and water together briefly to speed the process. I like recipes that work even when I’m short on time, and this one fits that need.
Chocolate Whiskey Cake Recipe
Chocolate Whiskey Cake
Chocolate Whiskey Cake is a whiskey-infused chocolate bundt cake topped with a milk chocolate ganache that can be flavored with a touch of Irish whiskey. It’s rich, tender, and perfect for a special dessert.
Ingredients
Chocolate Whiskey Cake
- 3/4 cup cold butter, cubed
- 3/4 cup water
- 3/4 cup unsweetened cocoa powder
- 1 cup full-fat sour cream
- 2 teaspoons vanilla extract
- 2 cups cake flour
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs, lightly beaten
- 1/4 cup Irish whiskey
- 2 tablespoons unsweetened cocoa powder (for the pan)
Chocolate Whiskey Ganache
- 1 cup milk chocolate chips
- 6 tablespoons heavy cream
- 2 teaspoons Irish whiskey (optional)
Instructions
Cake
- Preheat the oven to 350°F (175°C). Coat a bundt pan with non-stick spray and dust it with about 2 tablespoons of unsweetened cocoa powder, tapping out any excess.
- Place the cubed cold butter and the water in a microwave-safe medium bowl. Microwave for about 2 1/2 minutes, until the water is boiling and the butter has melted.
- Add 3/4 cup cocoa powder to the melted butter and water mixture and whisk until smooth.
- Whisk in the sour cream and vanilla until the mixture is fully combined.
- In a separate bowl, whisk together the cake flour, granulated sugar, brown sugar, baking soda, baking powder, and salt.
- Pour the cocoa/sour cream mixture into the dry ingredients. Add the lightly beaten eggs and whisk until the batter is smooth and fully incorporated. (Adding the eggs after the hot liquid cools slightly prevents them from cooking.)
- Stir in the 1/4 cup Irish whiskey until combined.
- Pour the batter into the prepared bundt pan, spread evenly, and tap the pan on the counter to release air bubbles.
- Bake for about 38 minutes, or until a toothpick inserted into the center comes out with moist crumbs or clean.
- Remove from the oven and allow the cake to cool in the pan for about 30 minutes.
- After 30 minutes, invert the bundt pan onto a wire rack. Gently loosen the edges by lifting alternate sides of the pan until the cake releases. Let the cake cool completely on the rack.
- Once cooled, place the bundt cake on a serving plate and get ready to glaze.
Ganache
- Combine the milk chocolate chips and heavy cream in a microwave-safe bowl.
- Microwave in 30-second increments, stirring well after each interval, until the mixture is smooth. This usually takes about three 30-second bursts and vigorous stirring.
- If using, stir in the 2 teaspoons of Irish whiskey until incorporated. This is optional but adds a pleasant alcohol note.
- Let the ganache cool for about 30 minutes until it reaches a pourable but slightly thickened drizzle consistency.
- Transfer the ganache to a sandwich bag or piping bag, snip a small corner, and drizzle over the top of the bundt cake.
Notes
Storage: Store the cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring to room temperature before serving for the best texture and flavor.
Nutrition (per slice, estimate)
Calories: 646 kcal | Carbohydrates: 82 g | Protein: 9 g | Fat: 31 g | Saturated Fat: 18 g | Cholesterol: 117 mg | Sodium: 470 mg | Fiber: 4 g | Sugar: 53 g
