We’ve always been fans of blending bold flavors with classic baking, and our Crown Royal Recipes Cake is no exception. This whisky-infused delight takes a simple cake to new heights with the smooth, caramel notes of Crown Royal, making it a hit for adult gatherings or cozy nights in.
Picture a moist, flavorful treat that packs a spirited punch without overwhelming the palate—it’s our go-to for impressing guests. Whether you’re new to boozy bakes or a seasoned pro, we’ll guide you through creating this crowd-pleaser that’s as fun to make as it is to enjoy.
Ingredients
In our Crown Royal Recipes Cake, we blend premium ingredients to create a moist, whisky-infused delight that captures the essence of smooth caramel and vanilla notes. Below, we list the ingredients in the order they are typically used during preparation, with specific measurements and prep notes for precision.
- 2 cups all-purpose flour – Sifted to ensure a light texture.
- 1 cup granulated sugar – For sweetness that balances the whisky’s bold flavors.
- 1/2 cup unsalted butter – Softened to room temperature for easy creaming.
- 3 large eggs – At room temperature to promote even rising.
- 1/2 cup Crown Royal whisky – The star ingredient; use the original blend for authentic caramel undertones.
- 1 teaspoon baking powder – Fresh to help the cake rise perfectly.
- 1/2 teaspoon baking soda – To react with acidic elements for added lift.
- 1 teaspoon vanilla extract – Pure variety for enhanced aroma.
- 1/2 cup whole milk – For moisture; can be substituted with buttermilk for a tangier twist.
- 1 teaspoon ground cinnamon – Adds warmth that complements the whisky’s spices.
- 1/4 teaspoon salt – To enhance overall flavor without overpowering.
- Optional: 1/2 cup chopped nuts (e.g., pecans) – Toasted for added crunch and depth, if desired for texture variation.
Equipment Needed
To bring our Crown Royal cake together seamlessly, we recommend gathering the following essential tools before diving into the mixing and baking process. This ensures precision and efficiency, allowing us to create a moist, whisky-infused masterpiece with ease.
- Mixing Bowls: We need at least two medium-sized stainless steel or glass mixing bowls for combining dry and wet ingredients separately. This helps maintain the cake’s texture and prevents overmixing.
- Measuring Cups and Spoons: Accurate measurements are key to our recipe’s success, so use a set of standard measuring cups (1 cup, ½ cup, ⅓ cup, ¼ cup) and measuring spoons (1 tablespoon, 1 teaspoon, etc.) to portion out ingredients like flour, sugar, and Crown Royal whisky precisely.
- Electric Mixer or Hand Whisk: For achieving a smooth batter, an electric stand mixer or handheld electric mixer works best for creaming butter and sugar. If opting for a hand whisk, ensure it’s sturdy to incorporate air and blend the whisky-infused flavors evenly.
- 9-inch Round Cake Pans: We require two non-stick 9-inch round cake pans to bake the layers evenly. Grease them lightly for easy release, ensuring our cake emerges perfectly golden and infused with caramel notes from the Crown Royal.
- Spatula: A rubber or silicone spatula is essential for scraping down bowl sides and folding in ingredients gently, preserving the cake’s moisture and bold whisky punch.
- Oven Thermometer: To guarantee even baking, use an oven thermometer alongside your standard oven for accurate temperature control—aim for 350°F to highlight the whisky’s smooth flavors without overpowering the bake.
- Cooling Rack: After baking, a wire cooling rack allows the cake to cool uniformly, locking in the rich, caramel undertones of Crown Royal for the best texture and taste.
With these tools in hand, we’re all set to transition smoothly from preparing ingredients to executing the steps, crafting a flavorful Crown Royal cake that impresses every time.
Instructions
Now that we have gathered our premium ingredients and essential tools, let’s guide you through crafting our irresistible Crown Royal cake, infusing it with smooth, caramel-rich notes for a moist and spirited dessert.
Prep
Before we begin mixing, prepare your workspace and ingredients to ensure everything flows smoothly. Start by preheating the oven to 350°F (175°C) for even baking. Grease two 9-inch round cake pans with unsalted butter and line the bottoms with parchment paper to prevent sticking and achieve a perfect release.
Next, measure out the dry ingredients: in a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, ½ teaspoon of ground cinnamon, and ½ teaspoon of salt until well combined. For the wet ingredients, soften 1 cup of unsalted butter at room temperature and crack 4 large eggs into a separate bowl. Measure 1 cup of Crown Royal whisky, 1 cup of whole milk, and 2 teaspoons of vanilla extract, setting them aside to capture the whisky’s bold aroma that will elevate our cake’s flavor profile.
Mix
With our ingredients prepped, it’s time to blend them into a luscious batter that highlights the whisky-infused essence. In a large mixing bowl, use an electric mixer on medium speed to cream 1 cup of softened unsalted butter with 2 cups of granulated sugar until light and fluffy, about 3-4 minutes—this step creates a airy texture that locks in moisture.
Add the 4 eggs one at a time, beating well after each addition to ensure full incorporation and a silky consistency. Gradually mix in the Crown Royal whisky, whole milk, and vanilla extract, allowing the whisky’s warm, caramel undertones to perfume the mixture. Slowly fold in the dry ingredients from the prep step using a spatula, stirring just until combined to avoid overmixing and maintain a tender crumb. If using optional additions like ½ cup of chopped nuts, gently stir them in now for added crunch and depth.
Bake
Transfer the batter to the prepared pans and bake to golden perfection, letting the aromas fill your kitchen. Divide the batter evenly between the two greased pans, smoothing the tops with a spatula for an even rise. Place the pans in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the cake springs back when lightly pressed—this ensures a moist interior with a lightly browned, whisky-kissed crust.
Rotate the pans halfway through baking for uniform heat distribution, and monitor closely to prevent overbaking, which could dry out the cake’s flavorful profile.
Cool and Assemble
Once baked, allow the cake to cool gradually to set its structure and enhance the whisky’s subtle flavors. Remove the pans from the oven and let them cool on a wire rack for 10 minutes, then carefully invert the cakes onto the rack to cool completely, about 1 hour—this step prevents sogginess and preserves the moist texture.
For assembly, if desired, prepare a simple glaze by whisking together 1 cup of powdered sugar with 2 tablespoons of Crown Royal whisky until smooth, then drizzle it over the cooled layers for an extra layer of indulgence. Stack the cakes if making a layered version, spreading a thin layer of the glaze between them, and let it set for 15 minutes before serving to reveal a dessert that’s as visually appealing as it is decadently flavorful.
Make-Ahead Instructions
Planning ahead can elevate your Crown Royal cake experience, allowing the whisky-infused flavors to meld beautifully while saving time on the day of your gathering. We recommend preparing elements of this moist, flavorful dessert in advance to ensure Crown Royal cake perfection without last-minute stress.
Preparing the Batter Ahead
To get a head start, we suggest making the batter up to 24 hours in advance. This gives the Crown Royal whisky notes time to infuse deeply into the mixture:
- In a large mixing bowl, combine all dry ingredients as outlined in our earlier steps.
- In a separate bowl, cream the butter and sugar, then incorporate the eggs, Crown Royal whisky, vanilla extract, and milk.
- Gently fold the dry ingredients into the wet ones until just combined to maintain the batter’s airy texture.
- Cover the bowl tightly with plastic wrap and refrigerate it immediately.
Baking and Storing the Cake
You can bake the entire cake layers ahead of time for even greater convenience. After following the baking instructions from our previous section, allow the cakes to cool completely on a wire rack:
- Once cooled, wrap each layer individually in plastic wrap, then place them in an airtight container or freezer bag.
- For short-term storage, refrigerate the wrapped layers for up to 3 days to preserve the cake’s moisture and caramel undertones from the Crown Royal whisky.
- For longer storage, freeze the layers for up to 2 months. This helps lock in the bold, smooth flavors, making your cake taste freshly baked when needed.
| Storage Method | Duration | Key Tips |
|---|---|---|
| Refrigeration | Up to 3 days | Keep wrapped to prevent drying; thaw at room temperature for 1 hour before use. |
| Freezing | Up to 2 months | Use freezer-safe bags; thaw overnight in the fridge to retain the whisky-infused moisture. |
Assembling and Glazing in Advance
The simple glaze—made from powdered sugar and Crown Royal whisky—can also be prepared ahead to enhance presentation and flavor:
- Whisk together 1 cup powdered sugar and 2 tablespoons Crown Royal whisky until smooth, then store in a sealed jar in the refrigerator for up to 48 hours.
- When ready to serve, rewhip the glaze if needed and drizzle it over the thawed or refrigerated cake layers for a glossy finish that highlights the spirited punch.
By following these steps, we ensure your Crown Royal cake remains a showstopper, with its rich, caramel-kissed aroma and texture intact for any occasion.
Conclusion
We’ve loved sharing this Crown Royal cake adventure with you, blending rich flavors that elevate any occasion. It’s more than a dessert—it’s a way to bring warmth and excitement to our gatherings.
Remember, with a bit of creativity and our tips, you’ll craft something truly memorable. Let’s raise a glass to more delicious moments ahead!
Frequently Asked Questions
What is Crown Royal cake?
Crown Royal cake is a whisky-infused dessert that blends bold, caramel flavors with classic baking. It’s a moist, flavorful treat perfect for adult gatherings or cozy evenings, offering a spirited punch without overwhelming the taste. This recipe guides beginners and pros alike to create an impressive cake.
What ingredients are needed for Crown Royal cake?
Key ingredients include all-purpose flour, granulated sugar, unsalted butter, eggs, Crown Royal whisky, baking powder, baking soda, vanilla extract, whole milk, ground cinnamon, and salt. Optional additions like chopped nuts add texture. Use premium components for precise measurements to ensure a moist, delicious result.
What equipment do I need to make Crown Royal cake?
Essential tools include mixing bowls, measuring cups and spoons, an electric mixer or hand whisk, non-stick 9-inch round cake pans, a spatula, an oven thermometer, and a cooling rack. These help with accurate measurements, even baking, and maintaining the cake’s texture for a perfect outcome.
How do I make Crown Royal cake step by step?
Start by preheating your oven and greasing the pans. Cream butter and sugar, add eggs, then mix in wet ingredients like whisky and milk. Combine with dry ingredients to form batter, pour into pans, and bake until golden. Cool the cakes and top with a glaze of powdered sugar and whisky for enhanced flavor.
Can I prepare Crown Royal cake ahead of time?
Yes, you can make the batter up to 24 hours in advance to let flavors meld. Bake the layers ahead and store in the fridge for up to 3 days or freeze for up to a month. Prepare the glaze in advance too, ensuring it stays glossy. This keeps the cake moist and ready for any occasion.
How should I store Crown Royal cake?
Store baked cake layers in an airtight container in the fridge for up to 3 days or freeze for up to a month. Thaw in the fridge before serving. For the glazed cake, cover loosely and refrigerate; this maintains moisture and flavor while preventing the whisky notes from fading. Always bring to room temperature before enjoying.