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Patty’s Whiskey Cake

Southern Comfort Whiskey Cake RecipeThis recipe was given to me by a family friend and it is a personal favorite of mine. It is rich, moist, and flavorful. Have you ever taken a bite of something and instantly been transformed to another place and time? I found myself being a little girl in my Nonnie’s kitchen and eating this cake. Now that I am a grown up I see that I really should not have been eating this cake, but I guess that I slept well on the nights that I did. There is a bit a lot of Southern Comfort in this cake. And, it is not cooked out. If you are not careful, you can get a little tipsy from this cake. Not that I have ever done that of course.

This cake makes quite a few cakes depending on what size loaf pan you use. I give these as gifts and I buy disposable paper loaf pans (I have used foil pans also) to bake them in. I can usually get 6 loafs from one recipe. I fill the loafs about halfway up, I want there to be some room to catch the walnut topping and it makes them easier to package. This cake freezes like a dream, I just wrap them really well in plastic wrap.

These cakes are so easy to make. You know that I usually make cakes from scratch, but I would never deviate from this recipe. Last year, I made this three tier chocolate cake for my kid’s school that I spent days making and you know what people ask me about? They ask me about this cake and it comes from a box. You just never know what is going to strike a chord with someone.

Southern Comfort Whiskey Cake RecipeFor the cake:

2 boxes yellow cake mix
2 boxes vanilla pudding mix (I use the small box)
8 eggs
1 cup vegetable oil
2 cups milk
1/4 cup Southern Comfort
2 cups chopped walnuts

Frosting:

1/2 cup melted butter
1 1/2 cups Southern Comfort
4 cups powdered sugar
2 cups chopped walnuts

Southern Comfort Whiskey Cake RecipeAdd everything except the walnuts to the bowl of a stand mixer. Beat for 5 minutes on medium speed.

Southern Comfort Whiskey Cake RecipeAdd the walnuts and beat for another minute. The batter will be very thick.

Southern Comfort Whiskey Cake RecipePour the batter into pans that have been sprayed with cooking spray. If you use these paper pans, they are ready to go, no spray required. Fill the pans halfway up.

Southern Comfort Whiskey Cake RecipeBake in a preheated 350 degree oven. They usually take about 35 to 40 minutes, but it really depends on the size of your loaf pans. When a toothpick comes out clean they are ready to come out.

Southern Comfort Whiskey Cake RecipeWhile the cakes are still warm, start the frosting. Melt the butter in a large bowl. Add the Southern Comfort and powdered sugar.

Southern Comfort Whiskey Cake RecipeWhisk until the mixture is smooth. Reserve 1 1/2 cups of the frosting. Put in a another bowl.

Southern Comfort Whiskey Cake RecipePoke holes all over the cakes.

Southern Comfort Whiskey Cake RecipePour the frosting over the top of the cakes. I pour some over the top, spread it out and let it soak in. I repeat this until all of the frosting is gone. Cool the cakes.

Southern Comfort Whiskey Cake RecipeAdd the walnuts to the reserved frosting. Spoon the walnut mixture over the tops of the cakes.

Southern Comfort Whiskey Cake RecipeThis cake tastes better as it sits. It tastes amazing right out of the oven, but it is even better after it had a chance to soak up all of the whiskey.

Southern Comfort Whiskey Cake RecipeHere are a few that I wrapped up and sent to school with the kids.

southern comfort whiskey cake recipe

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Patty’s Whiskey Cake


Ingredients

For the cake:

  • 2 boxes yellow cake mix
  • 2 boxes vanilla pudding mix (I use the small box)
  • 8 eggs
  • 1 cup vegetable oil
  • 2 cups milk
  • 1/4 cup Southern Comfort
  • 2 cups chopped walnuts

Frosting:

  • 1/2 cup melted butter
  • 1 1/2 cups Southern Comfort
  • 4 cups powdered sugar
  • 2 cups chopped walnuts

Instructions

  1. Add everything except the walnuts to the bowl of a stand mixer. Beat for 5 minutes on medium speed.
  2. Add the walnuts and beat for another minute. The batter will be very thick.
  3. Pour the batter into pans that have been sprayed with cooking spray. If you use these paper pans, they are ready to go, no spray required. Fill the pans halfway up.
  4. Bake in a preheated 350 degree oven. They usually take about 35 to 40 minutes, but it really depends on the size of your loaf pans. When a toothpick comes out clean they are ready to come out.
  5. While the cakes are still warm, start the frosting. Melt the butter in a large bowl. Add the Southern Comfort and powdered sugar.
  6. Whisk until the mixture is smooth. Reserve 1 1/2 cups of the frosting. Put in a another bowl.
  7. Poke holes all over the cakes.
  8. Pour the frosting over the top of the cakes. I pour some over the top, spread it out and let it soak in. I repeat this until all of the frosting is gone. Cool the cakes.
  9. Add the walnuts to the reserved frosting. Spoon the walnut mixture over the tops of the cakes.
  10. This cake tastes better as it sits. It tastes amazing right out of the oven, but it is even better after it had a chance to soak up all of the whiskey.

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  1. The Blue-Eyed Bakers

    December 13th, 2010 at 5:43 am

    Goodness what a delicious looking cake – we’d be THRILLED to get this as a gift…hint hint…!

  2. bakedbree

    December 13th, 2010 at 10:28 pm

    email me your addy and I will send you one!

  3. Patty Fraser

    December 13th, 2010 at 9:18 am

    Well Done Breezie……Proud to be included…..Patty

  4. bakedbree

    December 13th, 2010 at 10:27 pm

    I am grateful that you gave me this recipe! It so reminds me of my childhood and good times at Nonnie’s house.

  5. Marissa

    December 13th, 2010 at 11:14 am

    Yum! I have to know- where can I get those paper loaf pans? 🙂

    -Marissa

  6. bakedbree

    December 13th, 2010 at 10:27 pm

    there are links in the post, but you can get them at Sur la Table and baking supply stores.

  7. Mary

    December 13th, 2010 at 2:31 pm

    Sounds divine! Are these the small boxes of instant pudding? I am assuming that but want to be sure before I make this. Thanks for sharing!

  8. bakedbree

    December 13th, 2010 at 10:26 pm

    yes, they are the small boxes.

  9. Lauren

    December 13th, 2010 at 4:42 pm

    These look delicious! Do you think you could substitute whiskeys? For instance, using Jack Daniels intead of Southern Comfort?

  10. bakedbree

    December 13th, 2010 at 10:26 pm

    sure. you can use whatever kind of whiskey that you would like to use.

  11. tehC

    December 13th, 2010 at 7:16 pm

    how to replace walnut…can I used almond, since Malaysia very expensive to get walnut. I like this recipe because it simple…

  12. bakedbree

    December 13th, 2010 at 10:25 pm

    I don’t see why not, pecans would be really good too.

  13. Michele

    December 13th, 2010 at 8:35 pm

    I stumbled into your kitchen while checking out another blog, after all, who can resist cheese, especially baked bree?!?! 😉 I love this recipe and its perfect to make ahead for my husbands family who is coming for the holidays, they never need to know it came from a box it I bring the recycles in before they get there. There are a ton of great goodies here that I am dieing to check out! Thanks for such a fun site to peruse, I am now a happy follower.

  14. bakedbree

    December 13th, 2010 at 10:25 pm

    Thank you for reading! You will love the whiskey cake.

  15. Kim

    December 21st, 2010 at 7:07 pm

    Made this yesterday. Wow is all I can say. I think I got a little buzzed just smelling the frosting. Thanks for such a great recipe. Now, what to do with the rest of the bottle of whiskey…?

  16. bakedbree

    December 22nd, 2010 at 9:48 pm

    My pleasure! Glad that you liked this cake. I love it.

  17. Anne-Marie

    September 18th, 2011 at 10:26 pm

    Hi! I came across your blog from a link from another blog from a link from another…
    Your recipes look great…can’t wait to try them. Any ideas how to make this non-alcoholic? Thanks!! 🙂

  18. bakedbree

    September 18th, 2011 at 10:40 pm

    Welcome! I don’t really think so, as it is an alcohol-based cake. The only thing that I can think of is to make a heavily flavored simple syrup.

  19. Colleen

    October 28th, 2011 at 2:30 pm

    Hello! Do you think I can substitute buttermilk for milk in this recipe? I have some buttermilk to use up after making your fabulous buttermilk pancakes. Thanks!

  20. bakedbree

    October 29th, 2011 at 10:02 pm

    Yes, I do, I bet it would be good.

  21. Melanie

    November 13th, 2011 at 4:09 pm

    I just came upon your website through a google image search. These cakes look WONDERFUL! My friend’s drink of choice is SoCo, so I’m hoping to try making it for him. Can you tell me the size of the 3 paper loaf pans you used? Hopefully mine turn out as good as yours 🙂

  22. bakedbree

    November 13th, 2011 at 8:30 pm

    This cake is so good. I am not positive of the exact size, but they were very similar in size to a large loaf pan. Sorry!

  23. Allyson

    November 28th, 2011 at 8:40 pm

    I have been looking everywhere for a whiskey cake like my husbands grandmothers. It has been lost and I wanted to surprise him with a cake. This is the best and easiest one I could find since every other recipe I found had some sort of candied fruit or chocolate chips in it. Thank you!

  24. bakedbree

    November 29th, 2011 at 12:38 pm

    You are welcome! I love this recipe and love making it every year.

  25. Kelly

    January 8th, 2012 at 6:11 pm

    I made this whiskey cake and it was a hit. However, I did not have a stand mixer and used my hand mixer. I definitely do not recommend doing this just because it killed my hand mixer. I have since bought myself a stand mixer. I’ve always wanted one anyway 🙂 This just gave me an excuse to get one!

  26. bakedbree

    January 17th, 2012 at 4:23 pm

    I am happy to be an enabler. 🙂

  27. Kelly

    January 8th, 2012 at 6:12 pm

    Any recommendations for making large loaves vs. small ?

  28. bakedbree

    January 17th, 2012 at 4:22 pm

    Just be careful with the cooking times. This is a pretty fool-proof recipe.

  29. Malti Maltz

    March 25th, 2012 at 9:26 am

    Hey…My name in Malti, I am intrigued by this recipe and am going to give it a go… However, could you tell me the amount of the yellow cake mix and the Vanilla pudding mix in grams/ounces.. Cause I live in Indonesia, the grams may vary and be different to yours….. Thanks so much

  30. bakedbree

    March 27th, 2012 at 9:29 am

    Cake mix is 18.25 ounces. Pudding is 7 ounces.

  31. S

    July 15th, 2012 at 7:00 am

    Do u think bourbon can replace the whiskey and still get the same great result?

  32. bakedbree

    July 15th, 2012 at 9:02 pm

    Sure, why not? I have not tried it, but think that it would be great if you like bourbon.

  33. Allyson

    September 21st, 2012 at 2:20 pm

    I just wanted to say this recipe was easy and the results were awesome. Everyone requests this cake. One problem, the house smells like you bathed in the southern comfort. 😉
    Thank you!

  34. bakedbree

    September 23rd, 2012 at 9:59 pm

    I am so glad, I love this cake too. It is not Christmas at my house without it. And yes, you do smell drunk while making it. 🙂

  35. Bree Ojeda

    November 18th, 2012 at 2:03 am

    Beautiful name, Bree 😉 Would i be able to make cupcakes rather than loaves with this recipe?

  36. bakedbree

    November 18th, 2012 at 4:44 pm

    You too! i don’t see why not, but I would halve the recipe, this makes a TON!

  37. Samuel Jeffery

    December 16th, 2013 at 11:44 am

    This sure looks good! I’ve never considered whiskey in cake form before. That along with walnuts would make for a unique cake 🙂

  38. bakedbree

    December 17th, 2013 at 2:30 pm

    I love getting cake drunk. 🙂

  39. Alyssa Penton

    February 12th, 2014 at 3:53 pm

    I wanted to see if I could make this in a cake pan or in cupcake form ??

  40. bakedbree

    February 14th, 2014 at 10:54 am

    You are more than welcome to try. I only have ever made it in loaves, but it should be fine.

  41. Kristin

    March 7th, 2014 at 5:54 pm

    I’ve used the little throw away aluminum lidded loaf pans, mini bundt (?) pan, cupcakes, and all shapes and sizes have worked out beautifully. Just have to adjust the baking time. I’ve added chunked up dark chocolate pieces to the cake and the topping. They freeze perfectly. I’m baking a batch or two tonight to give to a sick friend and freeze the rest for St Patty’s Day. Thank you for this easy, delicious recipe!

  42. bakedbree

    March 10th, 2014 at 8:46 am

    I love this recipe too. It is foolproof. I never thought to add chocolate, I might have to try that.

  43. Carol

    February 9th, 2018 at 6:05 am

    I have a family member which lives out of town. Would shipping this be ok? Not in terms of packaging, but food safety? Do you refrigerator? I could overnight it, but that is so very expensive. Thanks!

  44. bakedbree

    February 10th, 2018 at 7:37 pm

    It should ship just fine. It doesn’t have to be refrigerated and lasts a long time.

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