Flavored with seasonal fall spices, this showstopping honey whiskey cake is the bee’s knees. The oil in the cake helps it to stay moist, the coffee adds an amazing richness, and the whiskey enhances the sweet, honey flavor. Plus who doesn’t love a little whiskey! Filled with a delicious whiskey whipped cream and topped with festive figs. This cake is a simple but beautiful addition to any holiday party like this one!

Honey Whiskey Cake Recipe

Ingredients:

• 3 ½ cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 4 tsp ground cinnamon
• ½ tsp ground cloves
• ½ tsp ground allspice
• 1 cup vegetable oil
• 1 cup honey
• 1 ½ cups granulated sugar
• ½ cup brown sugar
• 3 eggs
• 1 tsp vanilla extract
• 1¼ cup strong hot coffee
• ½ cup whiskey

Whipped Cream:

• 4 cups heavy cream
• ¼ cup whiskey
• ¼ cup granulated sugar
• Figs and honey for topping

Instructions:

-Preheat to 350°F. Lightly grease 2 10” cake pans.

-In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices.

-Make a well in the center and add the oil, honey, sugars, eggs, vanilla, coffee and whiskey. Using a strong wire whisk or an electric mixer on slow speed, combine the ingredients well to make a thick batter, making sure that no ingredients are stuck to the bottom of the bowl.

-Spoon the batter into the prepared pans. There will be some batter leftover.

Bake until the cake springs back when you touch it gently in the center, around 55-60 minutes. Let the cake stand for 20 minutes before removing it from the pan. Invert it onto a wire rack to cool completely.

When the cakes are cool, Whip the cream with the sugar and slowly add in the whiskey. Refrigerate until cold.

-To assemble: Place cake half on cake stand. Top with whipped cream. Top with the second cake half. Top with more whipped cream and decorate with figs and drizzle with honey. Enjoy!