Honey Whisky Layer Cake

Honey Whisky Layer Cake

Posted by Sharona Lomberg on

Surely no one needs an excuse to make this vanilla cake with macadamia nut blossom-and-whisky filling. It does, however, make a very impressive birthday cake!

For the cake (makes 2 layers – add another 1/2 recipe for a 3rd layer)


  • 2 1/2 cups all purpose flour
  • 2 cups sugar
  • 1 cup milk
  • 3/4 cup butter
  • 4 eggs
  • 2 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • for the filling (increase as necessary for more layers)
  • 1/4 cup sugar
  • 4 egg yolks
  • 1/4 cup macadamia nut blossom honey
  • 3 Tbsp whisky
  • 1/4 cup unsalted butter, cubed
  • 1 cup raisins
  • 1 cup chopped pecans
  • 1 cup unsweetened shredded coconut
  • for the frosting
  • 500 g powdered sugar
  • 2/3 cup unsalted butter
  • 2 Tbsp milk
  • 1 Tbsp whisky
  • 1 tsp vanilla extract


  1. Make the cake: Preheat the oven to 350°F and grease two 8-inch round cake pans and line the bottoms with parchment. Beat the sugar and eggs together until thickened, about a minute. Add milk, butter and vanilla and beat for another minute, until well mixed. Mix in the flour, baking powder, and salt until well mixed, but be careful not to beat the batter too much. Divide the batter evenly between the two cake pans and bake for about 40 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool completely.
  2. Make the filling: Whisk together sugar and eggs in a small saucepan. Put the saucepan over medium heat, and whisk in butter, honey, and whisky. Bring to a simmer and continue to stir until the mixture thickens. Remove from the heat and stir in raisins, pecans, and coconut. Set aside.
  3. Make the frosting: Mix all the ingredients in a large bowl until well mixed and smooth. Add powdered sugar or liquid as needed to achieve desired thickness.
  4. Assemble the cake and frost. Top with chopped pecans and serve!

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