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Whiskey Cake

A traditional whiskey cake with a fun sour twist making it a cocktail of a dessert you'll love all summer long.

Course Dessert
Cuisine American
Keyword whiskey cake
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12 people
Calories 285 kcal


Whiskey Cake

  • 1 cup unsalted butter softened at room temperature
  • 2 1/2 cups granulated sugar
  • 7 large eggs
  • 3 cups cake flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 cup sour cream room temperature
  • 1/3 cup vegetable oil
  • 1 tbsp vanilla extract
  • 3 tbsp whiskey I used Jameson Whiskey

Whipped Cherry Icing

  • 1 cup chilled heavy whipping cream
  • 5-6 tbsp powdered sugar
  • 3 tbsp cherry pie filling

Whiskey Lemon Curd Glaze

  • Jar of store bought lemon curd you can find this in most grocery stores
  • Jameson Whiskey


Whiskey Cake

  1. Preheat oven to 330 degrees. Prepare 3 9-inch round cake pans by greasing with baking spray and lining the bottom with parchment paper.

  2. In the bowl of a stand mixer (or large mixing bowl), using the whisk attachment, whip the butter on medium-high speed for two minutes. Gradually add the sugar with the mixer going and cream together until light and fluffy, about 5-6 minutes. Add in the eggs, one at a time and mix until combined between each addition.

  3. Reduce the speed to low and add in the flour, mix until combined. Beat in the baking powder, baking soda and salt. Mix on low until just combined. Add in the sour cream, vegetable oil, vanilla extract and whiskey. Beat until incorporated.

  4. Divide batter evenly into prepared pans and bake cakes until a tester inserted into the middle comes out almost clean, about 25-30 minutes.

  5. Remove cake from oven and let cool completely.

Whipped Cherry Icing step by step

  1. Chill your mixing bowl and beaters in the freezer for 10 minutes.
  2. Place the cream and powdered sugar in a mixer bowl. Using a hand mixer or stand mixer fitted with the whisk attachment, beat on medium-high speed until it is has thickened and soft peaks form (about 3-5 minutes).

  3. Add cherry pie filling and continue to whisk together until combined.
  4. Refrigerate or use immediately.

Whiskey Lemon Curd Glaze

  1. Combine lemon curd with a splash (or two) of whiskey Mix together to thin the curd, making it easier to drizzle on cake.

  2. Drizzle your lemon glaze around top of cake and let lightly drip down the edges.