Simple Irish coffee cake with raisins and a splash of whiskey (optional). This moist, buttery cake is baked in a Bundt pan and is perfect with a cup of coffee.
I like baking this Irish coffee cake around St. Patrick's Day. Nothing complicated, just a delicious, soft, buttery cake with raisins that everyone in the family happily eats.
When a friend tried this cake the other week, she asked me why my cakes are always so moist. In this case, I think the heavy cream in the batter and the final brush really help with that.
Check out more super moist and tasty bundt cakes like the Orange Bundt Cake or Chocolate Almond Bundt Cake.
Ingredients: 12 + salt | Prep Time: 20 minutes | Cook Time: 45 minutes | Servings: 10 slices | Difficulty: Easy
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Recipe ingredients
Butter: I always use unsalted butter in baking. Use soft butter so it mixes easily with the sugar.
Raisins: Soak them briefly in whiskey so they become soft and flavorful. If you prefer, warm water works as well. Try this Orange Raisin Bundt Cake, too.
Whiskey: Just a small amount adds flavor. It's traditional in Irish bakes and pairs nicely with the raisins. You can replace it with rum or amaretto, or just use warm water to soak the raisins instead.
- Check out this amazingly flavorful Bailey's Bundt Cake, too.
Heavy cream: This keeps the cake moist and tender.
See the recipe card for full information on ingredients and quantities.
How to make Irish coffee cake?
Preparations: Grease and flour the bundt cake pan thoroughly. Brew the coffee and let it cool. Soak the raisins.
Step #1: Beat the sugar and the butter until light and fluffy.
Step #2: Add the eggs one at a time, mixing well after each one.
Step #3: Add heavy cream and coffee.
Step #4: Mix the dry ingredients in another bowl.
Step #5: Fold the dry ingredients and the raisins into the wet ones.
Step #6: Pour the batter into the prepared bundt pan.
Step #7: Bake for 40-45 minutes or until a toothpick inserted in the middle of the cake comes out clean. Let it rest for 10-15 minutes.
Step #8: Mix the coffee, whiskey, and sugar in a small glass or bowl. Place the cake on a wire rack and brush with the mixture. Let it cool completely.
Tips
Don't overmix the batter. Mix only until the ingredients are combined to keep the cake light.
Grease and flour the Bundt pan well, especially the center tube, so the cake releases easily.
Celebrate St. Patrick's Day with a full menu. Start with Potato Bacon and Leek Soup and serve Irish Chicken with Yogurt Soda Bread for the main course.
Storage
Keep the Irish coffee cake in an airtight container at room temperature for 2-3 days. You can also refrigerate it for up to 5 days.
The cake freezes well. Wrap slices tightly and freeze for up to 2 months. Let them thaw at room temperature before serving.
Easy Irish Coffee Cake
Equipment
- 10-cup bundt pan
- Bowls
- Electric mixer or stand mixer
- Wire rack
Ingredients
- 3 tablespoons strong brewed coffee or espresso, Note 1
- ¾ cup raisins or sultanas
- 2 tablespoons whiskey Note 2
- â…” cup unsalted butter softened, Note 3
- ¾ cup sugar
- 3 large eggs
- â…“ cup heavy cream
- 1 â…” cups all-purpose flour
- 2 teaspoons baking powder
- 1 pinch salt
- ½ teaspoon cinnamon
- a tiny pinch of nutmeg
- 1 tablespoon strong coffee
- 1 teaspoon whiskey
- 1 teaspoon sugar
- confectioner's sugar for dusting
Instructions
- Preheat the oven to 350 °F/ 180°C.
- Brew the coffee: If using instant coffee, dissolve 1-2 teaspoons in hot water to make 4 tablespoons (60 ml). Or use a small shot of espresso. Use 3 tablespoons for the batter and 1 tablespoon for brushing the cake. 3 tablespoons strong brewed coffee
- Soak the raisins: Place the raisins in a small bowl and add the whiskey. Let them soak for about 10 minutes or until you prepare the rest.¾ cup raisins + 2 tablespoons whiskey
- Grease and flour the pan very thoroughly.
- Wet ingredients: Beat the butter and sugar until light and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the heavy cream and 3 tablespoons of coffee.⅔ cup unsalted butter + ¾ cup sugar ; 3 large eggs; ⅓ cup heavy cream + 3 tablespoon coffee
- Dry ingredients: In a separate bowl, mix the flour, baking powder, salt, cinnamon, and nutmeg. Fold the dry ingredients and the soaked raisins (including the whiskey that might still be in the soaking bowl) into the batter until just combined. 1 ⅔ cups all-purpose flour + 2 teaspoons baking powder + 1 pinch salt + ½ teaspoon cinnamon + a tiny pinch of nutmeg + raisins
- Bake the Irish coffee cake: Pour the batter into the prepared pan and smooth the top. Bake the cake for 40-45 minutes, until the cake is golden and a skewer inserted in the center comes out clean.
- Let the cake rest in the pan for 10-15 minutes, then turn it out onto a rack.
- Brush the cake: While the cake is still slightly warm, mix the coffee, whiskey, and sugar, and lightly brush it over the cake.1 tablespoon strong coffee + 1 teaspoon whiskey + 1 teaspoon sugar
- Let cool completely on a wire rack and dust with a little confectioner's sugar before serving.
Notes
- Coffee or espresso: You'll need a total of 4 tablespoons (about 60 ml) of strong brewed coffee - 3 tablespoons go into the batter, and 1 tablespoon is for brushing the cake. Make it all at the start.
- Whiskey: Optional, but it adds a nice flavor. You can replace it with the same amount of warm water or another type of alcohol, such as rum or amaretto.
- Measurements: Always use a digital kitchen scale in baking; it guarantees the best results.
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