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thermomix whiskey cake

Thermomix Whiskey Cake

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This super gorgeous Thermomix whiskey cake is one of the best desserts I have ever had. The recipe is very easy and perfect for birthday parties. I made this special Thermomix whiskey cake for my boyfriend Jesse and he absolutely loved it. He is a whiskey aficionado as am I so we really enjoyed that cake. You can also leave out the whiskey and make this a perfect birthday cake for the children. They are going to love the salted caramel sauce, which you can also use for absolutely anything you want. Try this super gorgeous Thermomix whiskey cake and let me know what you think. Leave me a comment or send me a picture.

Ingredients

whiskey cake

  • 340 g unsalted butter
  • 340 g caster sugar
  • 2 tsp vanilla extract
  • 6 large eggs
  • 340 g plain flour
  • 40 g cocoa powder
  • 30 g whiskey
  • 2 tsp baking powder

Salted caramel sauce

  • 120 g butter
  • 200 demerara sugar
  • 80 double cream
  • 1/2 tsp sea salt

Whiskey buttercream icing

  • 250 g butter
  • 500 g icing sugar
  • 20 g whiskey

To decorate

  • 100 g chopped hazelnuts  optional

Instructions

  1. Preheat the oven to 180°C.
  2. For the sponges, line three round cake tins 18-20cm diameter with greaseproof paper or if you only have one, use 1/3 of the batter at a time and cover the rest of the batter with clingfilm.
  3. Place butter, caster sugar, vanilla extract, eggs, plain flour, cocoa powder and baking powder in the mixing bowl. Mix 30 Sec. / Speed 5. Scrape down and mix again 20 Sec. / Speed 5.
  4. If you don’t have a Thermomix, place the butter, caster sugar, vanilla extract, eggs, plain flour, cocoa powder and baking powder in a large bowl. Using an electric whisk, mix until smooth.
  5. Fill into the prepared tins. Note, if you only have one, take 1/3 of the batter and cover the mixing bowl with clingfilm in between. Bake each base in the oven for 25-30 minutes.
  6. Remove and leave to cool entirely on a wired rack.
  7. To make the salted caramel sauce, place the butter, Demerara sugar, double cream and sea salt in the mixing bowl. Cook 10.5 Min. / Varoma / Speed 3 / No measuring cup. Leave to cool in a small bowl and rinse the mixing bowl.
  8. If you don't have a Thermomix, place the butter, demerara sugar, double cream and sea salt in a saucepan and gently bring to simmer until thickened while stirring. Leave aside to cool.
  9. To make the filling place the butter in the clean mixing bowl. Mix 30 Sec. / Speed 5.
  10. Insert the butterfly whisk attachment. Whisk 3 Min. / Speed 3.5. While whisking, slowly add the icing sugar through the lid. At the end, add the whiskey through the lid in a thin stream.
  11. If you don’t have a Thermomix, place the butter in a medium sized mixing bowl. Using an electric whisk, mix until pale and fluffy. While whisking, slowly add the icing sugar until everything comes together as a smooth icing. This may take up to 5 minutes. Finish off by pouring in the whiskey in a thin stream.
  12. To assemble the cake, place one base on a round serving plate. Top with a small amount of buttercream. Place the second base on top and repeat the buttercream. Top with the last base. Spread over 1/2 the remaining buttercream and evenly spread over the cake. This does not to be too neat yet. Refrigerate for 1 hour.
  13. Then neaten with the remaining buttercream. You can make a little pattern on the side but you can also leave it as it is. Refrigerate for another 1 hour.
  14. Pour over the cooled caramel sauce and decorate with some chopped nuts if you wish. Refrigerate again for 30 minutes before serving. Enjoy!

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12 Comments

  1. Sara on December 23, 2016 at 8:36 pm

    Hi sophia, I am just making this yummy cake, just a quick question, checking… is the butter in the caramel sauce and icing just normal butter or is it unsalted as per the cake mixture? And Im assuming that you add in the 30g of Whisky into the cake batter? Thank you and wishing you a very merry Christmas.

    • Weehooey A Weehooey A on December 23, 2016 at 9:08 pm

      Hi Sara yes it’s normal butter 🙂 and yes I add in the whisky into the cake batter xx

  2. Sara on December 23, 2016 at 9:59 pm

    Wonderful thank you Sophia, didn’t expect such a quick reply this eve. Bless you – just made my icing!! Is it Ok to leave it in the fridge over night with cling film over it? Xx

  3. Nikki on January 8, 2017 at 9:20 am

    Is this whiskey taste strong in this cake ?

  4. Devora Lieberman on May 12, 2017 at 9:13 pm

    My cakes did not rise much. What did I do wrong?

    • Weehooey A Weehooey A on May 23, 2017 at 2:36 pm

      Hi Devora, I suspect that there might be 2 possible issues. It could be that the baking powder was off or not enough added, perhaps it is quite a weak baking powder. It could also be the type of tin or the size tin you use to make the cakes that didn’t allow enough room for the cake to rise. Hope that helps a little. x

  5. Nicole Killen on January 7, 2018 at 6:35 am

    Hi Sophia – I am going to make this for a special occasion soon. Would it be ok to fully assemble the cake a day beforehand, or should I add the caramel sauce and nuts on the day and refrigerate for 30 mins before? Thank you.

    • Weehooey A Weehooey A on January 11, 2018 at 9:53 am

      Hi Nicol, I would ad the caramel just before as it gets really hard otherwise. x

  6. Julie on May 1, 2019 at 9:55 pm

    If I leave out the whisky, should I add another liquid in place of or will it be okay without?

    • Sophia H Sophia H on May 13, 2019 at 7:53 am

      You could add some Coca Cola or just milk instead 😉

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