Chocolate Irish Whiskey Cake Recipe

Monday, March 15, 2010
I think this is the original poke cake back in the 1960's. It's a delicious chocolate Irish whiskey cake as we grew up as adults for St. Patrick's Day.

Poke holes in hot cake before pouring the hot syrup

Microwave the sugar bourbon and butter together.  Mix together well

Pour mixture over warm cake lined with tin foil to get the syrup

1 cup unsweetened cocoa powder (not Dutch-process) plus 3 tablespoons for dusting pan
1 1/2 cups brewed coffee
1/2 cup Irish Whiskey or Bourbon
2 sticks (1 cup) unsalted butter, cut into 1-inch pieces
2 cups sugar
2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
2 large eggs
1 teaspoon vanilla
dash of cinnamon
10-inch bundt
Put oven rack in middle position and preheat oven to 325ºF. Butter bundt pan well, then dust with 3 tablespoons cocoa powder.
Heat coffee, bourbon, butter, cinnamon and remaining cup cocoa powder in a 3-quart heavy saucepan over moderate heat, whisking, until butter is melted. Remove from heat, then add sugar and whisk until dissolved, about 1 minute. Transfer mixture to a large bowl and cool 5 minutes.
While chocolate mixture cools, whisk together flour, baking soda, and salt in a bowl. Whisk together eggs and vanilla in a small bowl, then whisk into cooled chocolate mixture until combined well. Add flour mixture and whisk until just combined (batter will be thin and bubbly). Pour batter into bundt pan and bake until a wooden pick or skewer inserted in center comes out clean, 40 to 50 minutes.
Cool cake completely in pan on a rack, about 2 hours. Loosen cake from pan using tip of a dinner knife, then invert rack over pan and turn cake out onto rack.
You can make another version that is made with a cake mix here>

1/4 cup Irish Whiskey or Bourbon
3/4 cup granulated sugar
1/4 cup butter
1/4 cup water
1 teaspoon lemon juice and a pinch of cinnamon
When cake is almost done, prepare syrup.
Combine sugar, butter, water, and lemon juice, spice in a small heavy saucepan. Bring to a boil slowly, stirring until sugar is dissolved.
Remove from heat and stir in remaining 1/4 cup Irish whiskey or bourbon.Turn cake out onto two large sheets of aluminum foil placed together to form the shape of a cross. Let cake cool for 10 minutes, top side up for tube cake and upside down for Bundt cake. Using a skewer or long bamboo pick, make holes all over top and sides of hot cake. Drizzle syrup very slowly over cake, being careful that too much does not run into any cracks on top of cake. Bring foil up around cake and wrap securely. Cake may be served when completely cool, or store in an airtight container overnight. Cake may be wrapped securely in foil and stored in the refrigerator for several weeks or in a freezer for up to six months.

As a change:

Try making cupcakes, pierce while warm and pour over each indivdual cupcake.

Printable Recipe

+claudia lamascolo  Author


  1. So irresistible! This cake is exactly to my liking - I need my Baileys right now :)

    Have a great week,


  2. What an absolutely delicious cake! Love that syrup - I bet it makes it real moist and just heavenly.

  3. The cake is drop-dead gorgeous - it should be a model. I like the bourbon in the cake. Very much!

  4. Now this is the way to celebrate St. Patrick's Day! What a fabulous cake.

  5. Claudia, this a stunning cake! I can't imagine how moist it is after that wonderful syrup seeps through. Hope you have a Happy St Patrick's Day.

  6. So beautiful! And super moist and delicious with whiskey and chocolate!

  7. Wonderful! Wonderful! Wonderful!

  8. Ah I am already drunk by looking at it! great looking cake for sure, and I know it can only be delicious!

  9. SO wonderful! It looks like delicious, very tempting. Bye

  10. What a beautiful cake! I can just imagine the awesome flavour. I nice a slice, Claudia!

  11. Irish Whiskey cake, sounds fantastic! Truly mouthwatering dessert. Btw, the cake looks great!

  12. Yummy!! Sounds so decadent and moist!

  13. This looks amazing - the glaze is making my mouth water!!

  14. An Irish cake with bourbon - now you're talking my up my tree ... this will be a favorite of mine I know

  15. I'm afraid I'd drink the bourbon-sugar-butter before I got in the cake! Is that bad?

  16. wonderful,claudia!your cake is fantastic!

  17. yummy "Chocolate Irish Whiskey Cake"
    I'm using a CANON ($160)10.0 MEGA PIXELS! Nothing special! XO

  18. Absolutely decadent Claudia, but I think St Paddy would approve LOL

    Btw, I've given you an award because I think your recipes are amazing! Here's the link - hope you check it out and let me know if you would like me to change anything I've said about you.

  19. congratulations this cake lokks scrumptious !! cheers from Pierre the french foodie based in Paris

  20. Man does this look and sound wonderful, you always have something yummy you ever sleep? ;-)

  21. Hey bartender, give me another slice of cake and this time make it a double.

  22. Half of glass of whiskey? I love this cake :D

  23. Oh, boy, does this cake look rich and delectable! That syrup sounds wonderful flavor and moisture...mmmm.

  24. This looks so beautiful and moist! Love how you made it!!! Perfection all the way!!

  25. This cake looks soooo good! The ingredients used in the syrup are a great balance of flavors with the whiskey.
    Take care,

  26. Holy Wow this sounds amazing. Saved in my recipes yum yum yum!

  27. This looks amazingly good. Rich and decadent. Beautiful job.

  28. Mmmmm! So shiny and boozy! YEEHAAAA!

  29. Robin in Venice, FLJuly 1, 2012 at 9:38 PM

    I made this cake for my husband's birthday two years ago and got RAVE reviews. I asked my 15 year old daughter what kind of cake she wanted for birthday tomorrow and she said this one. Yummy.


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