Recipe by CinfulySwt
"This delicious and moist cake mimics the famous drop-a-shot-into-a-pint flavors: Guinness®, Baileys®, and Jameson®. The whiskey is the dominant flavor. The amount can always be reduced and substituted with water. Additionally, heavy cream can replace the Baileys® in the frosting."
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1 (18.25 ounce) package
French vanilla cake mix
10 1/2 tablespoons
Irish whiskey, divided
1 (15 ounce) can
dark Irish stout beer (such as Guinness®)
2 1/4 cups
Irish cream liqueur (such as Baileys®)
This cake is delicious but really time consuming. For those having trouble with the beer caramelizing, it needs a touch more sugar and it has to be cooked at a high heat. Next time I will use a little less sugar in the frosting because it was really really sweet. Everyone loved this. I was prepared to hate it and liked it too.
1 1/2 Tablespoons of liquid is not enough to dissolve 1/2 cup sugar into (butter will not dissolve sugar) After following the recipe as it is posted here I ended up with a seized-up sugar-butter-whiskey mass and had to do the syrup part over with changes. My recommendation is to make the cake according to the directions on the box without adding whiskey to the water. Then make the syrup by mixing 1/2 cup whiskey and 1/2 cup sugar stirring to dissolve sugar. Bring to a boil, reduce heat to medium and cook 5 minutes. 1 or 2 Tablespoons butter can then be added, stir until butter melts. Gently apply the syrup over the warm cake layers with a pastry brush until all the syrup is used or poke the cakes all over with a skewer and drizzle the syrup . To me, a whole cup of butter in the frosting is excessive. 1/2 cup is plenty.
I had a really hard time with the stout caramel reducing to an actual working consistency, so instead I just drizzled it like the whiskey butter sauce. Also, I added a lot more baileys to my frosting, almost another half cup... It was a lot tastier! I brought them to a party and everyone thought they were to die for! Thank you
This cake was the best cake I ever made! Thank you for sharing this recipe! The next time I make this cake I think I will add a thin layer of frosting to hold the two layers better.
A crowd pleaser for sure- IF you can get the consistency of the frosting and caramel right. I only used 1 stick+2 tbsp of butter for the frosting and it wasn't too soft for the cake. I have not yet figured out how to make the caramel without it getting too hard.
im a cupcake girl - has anyone attempted to convert this recipe for cupcakes? or does anyone know a good way to convert it?
This cake was fantastic and moist. I did have some issues with the Guinness Caramel but no one seemed bothered. It instantly made it to my spouses top favorite desserts list.
The Guinness-carmel never caramelized, and the Baileys frosting was so overpowering we couldn't eat the top of the cake. So disappointing, especially since it was my boyfriend's birthday cake. I even followed other reviews and tried their techniques.
* Percent Daily Values are based on a 2,000 calorie diet.
Boozy Irish Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 265
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