Best 8 Graces Whiskey Cake Recipes

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Welcome to the delightful world of "Grace's Whiskey Cake"! This classic dessert, steeped in tradition and charm, has captivated hearts and taste buds for generations. As you embark on this culinary journey, you'll discover the secrets behind creating the ultimate Grace's Whiskey Cake, a masterpiece that combines the warmth of whiskey, the richness of chocolate, and the delicate sweetness of vanilla. Whether you're a seasoned baker or a novice in the kitchen, this article will guide you through each step, providing tips, tricks, and an exploration of the unique flavors that make this cake so beloved. So, gather your ingredients, don your apron, and let's dive into the wonderful world of Grace's Whiskey Cake.

Check out the recipes below so you can choose the best recipe for yourself!

THE BEST WHISKEY CAKE EVER



The Best Whiskey Cake Ever image

My mother would make this cake for the club girls.They would take turns every tuesday night each lady would have a chance to put a spread of their goodies don't get me wrong my mother would put a spread to feed a horse. And my mother would make the best pizza ever that .I still make today for my family .

Provided by maroon7baby

Categories     Dessert

Time 1h15m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 7

1 (18 1/4 ounce) package yellow cake mix
1 (4 ounce) package instant pudding mix
3/4 cup oil
5 large eggs
1/2 cup Amaretto or 1/2 cup whiskey
1/2 cup sour cream
1 teaspoon vanilla extract

Steps:

  • In a large bowl beat until creamy cake mix, instant pudding, oil, flavorings,sour cream then pour in greased cake pan angel or bundt pan.
  • put in preheated oven.Bake until a toothpick inserted comes out clean.

Nutrition Facts : Calories 394.5, Fat 22.8, SaturatedFat 4.5, Cholesterol 93.2, Sodium 453.7, Carbohydrate 43.1, Fiber 0.5, Sugar 27.7, Protein 4.8

RAWHIDE'S WHISKEY CAKE



Rawhide's Whiskey Cake image

For several years, our neighbor gave us a moist, whiskey-flavored cake. I've tweaked the recipe, and now my friends want this cake instead of platters of homemade cookies. Fair warning: This cake takes three days to make, but it is very easy to prepare. -Cindy Worth, Lapwai, Idaho

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 16 slices.

Number Of Ingredients 12

1 package spice cake mix with pudding (regular size)
1 package (3.4 ounces) instant vanilla pudding mix
3/4 cup 2% milk
3/4 cup whiskey
1/2 cup canola oil
4 large eggs, room temperature
1-1/3 cups coarsely chopped walnuts, divided
GLAZE:
1 cup sugar
1/2 cup butter, cubed
1/2 cup whiskey
1 teaspoon water

Steps:

  • Preheat oven to 300°. Grease and flour a 10-in. tube pan., Combine the first 6 ingredients; beat on low speed 30 seconds. Beat on medium speed 2 minutes; fold in 1 cup nuts. Pour batter into prepared pan; sprinkle with remaining nuts. Bake until a toothpick inserted in center comes out clean, 60-65 minutes. Cool in pan., For glaze, mix all ingredients in a small saucepan; bring to a boil over medium-high heat. Reduce heat; simmer 10 minutes. Cool 3 minutes. Pour one-third of glaze over top of cake, allowing some to flow over sides. Let stand 1 hour. Remove from pan to cool completely; cover., The next day, reheat glaze; brush half over cake, cooling before covering. Repeat the following day, using remaining glaze.

Nutrition Facts : Calories 400 calories, Fat 23g fat (6g saturated fat), Cholesterol 63mg cholesterol, Sodium 298mg sodium, Carbohydrate 43g carbohydrate (30g sugars, Fiber 1g fiber), Protein 5g protein.

GRACE'S WHISKEY CAKE



Grace's Whiskey Cake image

Make and share this Grace's Whiskey Cake recipe from Food.com.

Provided by Phil Franco

Categories     Dessert

Time 1h30m

Yield 16 slices, 16 serving(s)

Number Of Ingredients 10

1 standard box Duncan Hines butter cake mix (Golden)
1 standard box instant vanilla pudding
4 eggs
1/2 cup oil
1 cup milk
1 fluid ounce whiskey (I use bourbon)
1 cup chopped walnuts
1/4 lb butter (one stick)
3/4 cup sugar
1/2 cup whiskey

Steps:

  • Cake: Pour first six ingredients into a bowl (except nuts). Beat for five minutes. Fold in nuts.
  • Butter the baking pan and pour mixture into pan. Bake for one hour at 350 degrees.
  • Sauce: Heat butter, sugar and 1/2 cup whiskey on stove. After one hour remove cake from oven and spoon ½ of the sauce over the hot cake while it is still in the pan. Let stand for ½ hour, then remove cake from pan and pour remaining sauce over bottom of cake.

Nutrition Facts : Calories 386, Fat 22.9, SaturatedFat 6.3, Cholesterol 64.5, Sodium 291.3, Carbohydrate 36.8, Fiber 0.8, Sugar 9.6, Protein 4.7

GRACE'S HONEY CAKES



Grace's Honey Cakes image

Unbelievable!!! These are so unique and chewy and spicy... always a hit with everyone! Honey and spices meld together to make an incredible dessert bar. Topped off with cream cheese icing of course!! Increase or decrease the amount of spices to suit your taste. Just don't over bake!! They will be chewy with a sort of glossy center.

Provided by redtex

Categories     Desserts     Chocolate Dessert Recipes

Time 45m

Yield 36

Number Of Ingredients 17

1 cup butter, softened
3 ⅓ cups white sugar
½ cup honey
½ cup dark corn syrup
2 eggs
½ cup milk
1 teaspoon vanilla extract
2 teaspoons unsweetened cocoa powder
⅛ teaspoon ground cloves
⅛ teaspoon ground allspice
⅛ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
1 teaspoon salt
1 ½ teaspoons baking powder
5 cups all-purpose flour
1 (16 ounce) container cream cheese frosting
½ cup pecan halves

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x13 inch pans.
  • In a large bowl, cream together the butter and sugar until smooth. Stir in the honey and corn syrup, then beat in the eggs one at a time until the batter is light and fluffy. Stir in milk and vanilla. Combine the cocoa, cloves, allspice, cinnamon, nutmeg, salt, baking powder and flour; stir into the honey mixture until fully incorporated. Batter will be thick. Divide the batter evenly between the prepared pans, and spread flat.
  • Bake for 20 to 25 minutes in the preheated oven. Do not over bake, or the cakes will not be chewy. Cut into squares while still warm, remove from the pan, and let cool. Frost with cream cheese frosting, and garnish each piece with a pecan half.

Nutrition Facts : Calories 280.8 calories, Carbohydrate 47.3 g, Cholesterol 24.2 mg, Fat 9.7 g, Fiber 0.7 g, Protein 2.5 g, SaturatedFat 4.6 g, Sodium 164.3 mg, Sugar 30.7 g

PENNY'S WHISKEY CAKE



Penny's Whiskey Cake image

Although most of the alcohol cooks out of this cake, there's still a distinct whiskey flavor.

Provided by Penny

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes

Time 2h30m

Yield 12

Number Of Ingredients 11

1 cup chopped walnuts
1 (18.25 ounce) package yellow cake mix
1 (5 ounce) package instant French vanilla pudding mix
½ cup cold water
½ cup vegetable oil
4 eggs
½ cup whiskey
½ cup butter
¼ cup water
1 cup white sugar
½ cup whiskey

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan or tube cake pan. Sprinkle the walnuts evenly in the bottom of the prepared pan.
  • Place the cake mix, pudding mix, 1/2 cup water, vegetable oil, eggs, and 1/2 cup whiskey into a mixing bowl, and beat until well blended with an electric mixer, about 2 minutes. Pour the batter over the nuts in the pan.
  • Bake in the preheated oven until the cake is set and the top springs back when pushed slightly, about 1 hour. When the cake is completely cool, run a paring knife between the cake and the edge of the pan. Hold the cake pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the cake pan with a plate or cooling rack, and invert it to tip the cake out of the pan and onto the plate. Poke holes all over the top of the cake with a toothpick.
  • To make glaze, melt butter in a saucepan over low heat, then pour in 1/4 cup water and the sugar. Stir the mixture together until smooth, and bring to a boil over medium-low heat; boil for 5 minutes, then remove from heat and stir in 1/2 cup whiskey. Let the mixture cool about 10 minutes, then pour the warm glaze over the cake, allowing it to soak into the holes in the cake.

Nutrition Facts : Calories 576.6 calories, Carbohydrate 62.6 g, Cholesterol 83.2 mg, Fat 29.8 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 8.2 g, Sodium 529.6 mg, Sugar 44.5 g

CHOCOLATE WHISKEY CAKE



Chocolate Whiskey Cake image

This recipe came to The Times from Marti Buckley Kilpatrick, who adapted it from Dol Miles, the pastry chef at Frank Stitt's Bottega restaurant in Birmingham, Ala. Ms. Kilpatrick describes the cake as an ugly frog of a confection, but promises that anyone willing to bet a kiss on its excellence would be amply rewarded. The interplay of coffee, black pepper and cloves is subtle but powerful, and results in a deeply flavored, moist confection that comes together quickly. It's just delicious.

Provided by Melissa Clark

Categories     cakes, dessert

Time 1h25m

Yield 8 to 10 servings

Number Of Ingredients 15

12 tablespoons unsalted butter, cut into 1-inch pieces, more for pan
85 grams unsweetened cocoa powder (about 3/4 cup plus 2 tablespoons)
1 1/2 cups brewed strong coffee
1/2 cup Irish whiskey
200 grams granulated sugar (about 1 cup)
156 grams light brown sugar (about 1 cup)
240 grams all-purpose flour (about 2 cups)
8 grams baking soda (about 1 1/2 teaspoons)
3 grams fine sea salt (about 3/4 teaspoon)
1/4 teaspoon black pepper
1/8 teaspoon ground cloves
3 large eggs
2 teaspoons vanilla extract
1 cup mini semisweet chocolate chips
Powdered sugar, for serving (optional)

Steps:

  • Heat oven to 325 degrees. Butter a 10-inch springform pan. Dust with 2 tablespoons cocoa powder.
  • In a medium saucepan over low heat, warm coffee, Irish whiskey, 12 tablespoons butter and remaining cocoa powder, whisking occasionally, until butter is melted. Whisk in sugars until dissolved. Remove from heat and cool completely.
  • In a bowl, whisk together flour, baking soda, salt, pepper and cloves. In another bowl, whisk together eggs and vanilla. Slowly whisk egg mixture into chocolate mixture. Add dry ingredients and whisk to combine. Fold in chocolate chips.
  • Pour batter into prepared pan. Transfer to oven and bake until a toothpick inserted in the center emerges clean, 55 to 65 minutes. Let cool on a wire rack, then remove sides of pan. Dust with powdered sugar before serving, if you like.

Nutrition Facts : @context http, Calories 498, UnsaturatedFat 7 grams, Carbohydrate 69 grams, Fat 22 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 13 grams, Sodium 383 milligrams, Sugar 44 grams, TransFat 1 gram

MOTHER'S WHISKY CAKE



Mother's Whisky Cake image

Provided by Nancy Harmon Jenkins

Categories     dessert

Time 1h35m

Yield 10 servings

Number Of Ingredients 12

Solid shortening and flour to prepare the cake pan
2 cups unsifted cake flour
1 teaspoon baking powder
1/2 teaspoon salt
2 sticks unsalted butter, at room temperature
2/3 cups granulated sugar
5 large eggs
1 1/2 teaspoons vanilla extract
Confectioners' sugar for sifting over cake
1/2 cup lightly salted butter
1/2 cup granulated sugar
1/2 cup whisky (any type will do)

Steps:

  • Preheat oven to 325 degrees and position rack in center.
  • Spread solid shortening on bottom and sides of a 9-inch (6 1/2-cup capacity) tube pan. Dust pan evenly with flour, tapping out the excess.
  • Sift together flour, baking powder and salt. Set aside.
  • In a mixing bowl with a sturdy spoon, or in an electric mixer, preferably fitted with a paddle (to avoid whipping excess air into the batter), beat the butter until soft and fluffy. Gradually add the sugar and beat until very light and creamy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.
  • By hand or with the mixer on lowest speed, gradually stir in the flour mixture. Blend well.
  • Turn batter into the prepared pan and bake for 1 hour, 15 minutes, or until cake is well risen and golden on top, and a tester inserted in the center comes out clean.
  • While cake bakes, prepare whisky syrup by combining butter and sugar in a small pan. Set over low heat and stir until butter melts. Remove from heat and stir in whisky.
  • As soon as cake is removed from the oven, set the pan on a wire rack. Use a thin skewer or cake tester to prick holes all over the cake. Pour warm syrup over the hot cake and allow it to cool completely in the pan. When it is cold, top with a plate, invert and lift off pan. Sift on confectioners' sugar.

Nutrition Facts : @context http, Calories 508, UnsaturatedFat 10 grams, Carbohydrate 47 grams, Fat 30 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 18 grams, Sodium 265 milligrams, Sugar 25 grams, TransFat 1 gram

EASY WHISKEY CAKES



Easy Whiskey Cakes image

If you'd like to start a lasting family baking tradition, look no farther than this easy-to-make and highly gift-able cake, made with Betty Crocker™ Super Moist™ yellow cake mix, pudding mix and whiskey.

Provided by By Bree Hester

Categories     Dessert

Time 1h45m

Yield 54

Number Of Ingredients 11

2 boxes Betty Crocker™ Super Moist™ yellow cake mix
2 boxes (4-serving size each) vanilla instant pudding and pie filling mix
2 cups milk
1 cup vegetable oil
1/4 cup whiskey
8 eggs
2 cups chopped walnuts
1/2 cup butter, melted
1 1/2 cups whiskey
1 box (1 lb) powdered sugar (4 cups)
2 cups chopped walnuts

Steps:

  • Heat oven to 350°F. Spray 9 (5x3-inch) loaf pans with cooking spray.
  • In large bowl, beat cake mix, pudding mix, milk, oil, 1/4 cup whiskey and the eggs with electric mixer on medium speed 5 minutes. Add 2 cups walnuts; beat 1 minute (batter will be very thick). Divide batter evenly among pans.
  • Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Place pans on cooling racks.
  • While cakes are still warm, in another large bowl, beat melted butter, 1 1/2 cups whiskey and the powdered sugar with whisk until smooth. In bowl, reserve 1 1/2 cups icing; set aside. With bamboo skewer, poke holes in tops of cakes. Pour some of remaining icing over cakes; let soak in 1 minute. Repeat until all icing has soaked into cakes. Cool completely, 45 to 60 minutes.
  • To reserved 1 1/2 cups icing, add 2 cups walnuts. Spoon walnut mixture over tops of cakes. Cakes can be frozen, tightly wrapped.

Nutrition Facts : Calories 250, Carbohydrate 27 g, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 200 mg

Tips:

  • Use good quality ingredients, especially the whiskey. A smooth, flavorful whiskey will make a big difference in the final product.
  • Don't overmix the batter. Overmixing can make the cake tough.
  • Bake the cake in a Bundt pan for a classic presentation.
  • Let the cake cool completely before glazing it. This will help the glaze set properly.
  • Serve the cake at room temperature for the best flavor.

Conclusion:

Whiskey cake is a delicious and versatile dessert that can be enjoyed on any occasion. Whether you're a fan of whiskey or not, you're sure to love this cake. With its rich, moist texture and sweet, boozy flavor, whiskey cake is a surefire hit. So next time you're looking for a special dessert to make, give whiskey cake a try. You won't be disappointed.

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