Boozy Irish Cake

Recipe View Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch cake pans. (5 minutes)

Recipe View In a large mixing bowl, combine the cake mix, water, 0.6 cup Irish whiskey, vegetable oil, and eggs. Beat with an electric mixer on low speed until just moistened, then increase speed to medium and beat until smooth, about 2 minutes. Divide the batter evenly between the prepared cake pans. (7 minutes)

Recipe View Bake in the preheated oven until the cakes are golden brown and a toothpick inserted into the center comes out clean, 25 to 30 minutes. (30 minutes)

Recipe View While the cake is baking, in a saucepan, combine the remaining 1.5 tablespoons Irish whiskey, 1/4 cup butter, and 1/2 cup sugar. Bring to a boil over medium heat, stirring constantly, until the sugar is dissolved and the mixture has slightly thickened, about 5 minutes. (7 minutes)

Recipe View When the cakes are done baking but still hot, poke holes all over the surface using a chopstick or skewer. Drizzle the whiskey syrup evenly over the cakes, allowing it to soak into the holes. Return the cakes to the oven for an additional 5 minutes. (10 minutes)

Recipe View Remove the cakes from the oven and let them cool in the pans for 15 minutes before transferring them to wire racks to cool completely. (15 minutes)

Recipe View To make the caramel sauce, in a saucepan, combine the Irish stout beer and 1/2 cup sugar. Simmer over low heat, stirring occasionally, until the mixture has thickened to a caramel consistency, about 40 minutes. Let the caramel cool completely. (45 minutes)

Recipe View To make the frosting, in a large bowl, beat the softened butter with an electric mixer on medium speed until smooth and creamy. Gradually beat in the confectioners' sugar, about 1/2 cup at a time, until fully incorporated. Add the salt and Irish cream liqueur, and beat until the frosting is light and fluffy. (10 minutes)

Recipe View To assemble the cake, place one cake layer on a serving dish. Pour the Irish stout caramel evenly over the first layer, allowing it to drip down the sides. Place the second cake layer on top. Frost the top of the cake with the buttercream, swirling the frosting into decorative waves. Leave the sides of the cake unfrosted for a rustic look. (10 minutes)