If you’re looking to elevate your dessert game, our Crown Royal Cake recipe is the perfect treat to impress. This cake combines the rich, smooth flavors of Crown Royal whisky with a moist, tender crumb that’s sure to delight any crowd. Whether you’re celebrating a special occasion or just craving something a little extra, this cake brings a touch of luxury to your table.
We love how the whisky adds depth without overpowering the sweetness, creating a balanced and unforgettable flavor profile. Plus, it’s surprisingly easy to make, so you don’t have to be a baking pro to enjoy a slice of this indulgence. Let’s dive into a recipe that turns classic comfort into a regal dessert experience.
Ingredients
To create a moist and flavorful Crown Royal Cake, we carefully select ingredients that balance the rich whisky essence with sweet and creamy textures. Below are the essential components for both the cake and frosting, plus optional garnishes to elevate presentation and taste.
Cake Ingredients
- 2 ½ cups all-purpose flour, sifted
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- ½ cup whole milk
- ½ cup Crown Royal whisky
- ½ cup sour cream, room temperature
Frosting Ingredients
- 1 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 3 tablespoons Crown Royal whisky
- 1 teaspoon pure vanilla extract
- 2-3 tablespoons heavy cream or whole milk
Optional Garnishes
- Fresh berries (blueberries, raspberries)
- Chopped toasted pecans or walnuts
- Edible gold leaf flakes
- Whisky-soaked cherries
- Light dusting of cocoa powder or cinnamon
| Ingredient Category | Key Ingredients |
|---|---|
| Cake Ingredients | Flour, baking powder, butter, sugar, eggs, vanilla, milk, Crown Royal, sour cream |
| Frosting Ingredients | Butter, powdered sugar, Crown Royal, vanilla, heavy cream |
| Optional Garnishes | Berries, toasted nuts, edible gold leaf, cherries, cocoa powder |
Our ingredient choices ensure that each bite of this Crown Royal Cake delivers moistness, a subtle whisky warmth, and an indulgent finish perfect for any occasion.
Equipment Needed
To prepare our delicious Crown Royal Cake, we need the right equipment to ensure precise measurements and perfect baking results. Here is the list of essential tools we will use:
- Mixing Bowls: One large bowl for the cake batter and a smaller one for the frosting.
- Electric Mixer: Stand mixer or handheld electric mixer to cream butter and sugar and blend the batter smoothly.
- Measuring Cups and Spoons: Accurate measuring tools for dry and wet ingredients to maintain the recipe’s perfect balance.
- Sifter: To aerate the all-purpose flour and baking powder for a tender crumb.
- Rubber Spatula: Useful for scraping down the sides of the bowl and folding in ingredients gently.
- 9×13-Inch Cake Pan: A metal or glass pan for even heat distribution and proper cake shape.
- Parchment Paper: To line the pan, preventing sticking and enabling easy cake removal.
- Cooling Rack: Allows air circulation around the cake to cool it evenly and avoid sogginess.
- Offset Spatula or Butter Knife: For smooth frosting application over the cake’s surface.
- Whisk: Helps to incorporate air into the frosting and blend Crown Royal whisky uniformly.
| Equipment | Purpose |
|---|---|
| Mixing Bowls | Combine and mix ingredients |
| Electric Mixer | Cream butter and sugar, blend batter |
| Measuring Cups & Spoons | Accurate ingredient measurement |
| Sifter | Aerate dry ingredients |
| Rubber Spatula | Scrape and fold ingredients |
| 9×13-Inch Cake Pan | Bake the cake evenly |
| Parchment Paper | Prevent sticking, easy cake release |
| Cooling Rack | Cool cake evenly without sogginess |
| Offset Spatula / Butter Knife | Smooth frosting application |
| Whisk | Blend and aerate frosting ingredients |
“Using the right tools helps us achieve the moist texture and subtle Crown Royal warmth that defines our cake.“
Having these tools ready before we start will streamline our baking process and ensure every bite of our Crown Royal Cake meets expectations for indulgence and perfect flavor balance.
Prep Work
Before we dive into mixing and baking, proper preparation sets the foundation for a perfect Crown Royal Cake. Let’s ensure everything is ready to achieve a moist, flavorful result with minimal fuss.
Preparing the Cake Pans
We start by getting our pans ready to prevent sticking and promote even baking. Use a 9×13-inch cake pan as specified in the equipment list.
- Grease the pan thoroughly with unsalted butter or non-stick cooking spray.
- Place a piece of parchment paper at the bottom for easy cake removal.
- Lightly grease the parchment paper to ensure nothing clings to the surface.
This simple step guarantees an effortless release of the cake and preserves its delicate texture.
Measuring Ingredients
Precision is key in baking our Crown Royal Cake to balance moistness and the subtle essence of whisky.
| Ingredient | Measurement Tool | Notes |
|---|---|---|
| All-purpose flour | Dry measuring cup | Spoon flour lightly into cup |
| Baking powder | Measuring spoon | Level off for accuracy |
| Unsalted butter | Kitchen scale or 1/4 cup scoops | Use softened butter |
| Granulated sugar | Dry measuring cup | Pack lightly |
| Eggs | Count | Use at room temperature |
| Vanilla extract | Measuring teaspoon | Fresh is best |
| Whole milk | Liquid measuring cup | At room temperature |
| Crown Royal whisky | Measuring tablespoon | Use the specified quantity |
| Sour cream | Measuring cup | Smooth consistency preferred |
“Measure twice bake once” applies perfectly here. Accurate measurements help maintain the intended texture and flavor profile.
Preheating the Oven
We want to ensure the oven is at the exact temperature right from the start to support even rising and baking.
- Set the oven temperature to 350°F (175°C).
- Place the rack in the middle position for even heat distribution.
- Allow the oven to fully preheat, usually 10-15 minutes, before inserting the cake.
Maintaining this temperature ensures our Crown Royal Cake bakes evenly to a golden perfection without drying out.
Directions
Follow these precise steps to craft our moist and flavorful Crown Royal Cake. Each stage is designed to bring out the best in our key ingredient, Crown Royal whisky, ensuring a perfectly balanced dessert.
Making the Cake Batter
- Cream the Butter and Sugar: In a large mixing bowl, combine 1 cup unsalted butter (softened) and 1 ¾ cups granulated sugar. Use an electric mixer on medium speed to beat until the mixture is light and fluffy, about 4-5 minutes. This aerates the base, setting the stage for a tender crumb.
- Add Eggs and Vanilla: Crack in 4 large eggs, one at a time, beating well after each addition. Then stir in 2 teaspoons vanilla extract. The eggs add structure, while vanilla enhances flavor depth.
- Incorporate Dry Ingredients: Sift together 3 cups all-purpose flour and 2 teaspoons baking powder to ensure even distribution. Gradually add this dry mix to the creamed butter mixture, alternating with 1 cup whole milk, starting and ending with the flour. Beat gently after each addition to preserve airiness.
- Add Crown Royal and Sour Cream: Stir in ½ cup Crown Royal whisky and ½ cup sour cream using a rubber spatula. The whisky infuses subtle warmth while the sour cream contributes moisture and richness.
Baking the Cake
- Prepare the Pan: Ensure the 9×13-inch cake pan is greased and lined with parchment paper as covered previously. This prevents sticking and promotes even baking.
- Preheat Oven: Confirm the oven is preheated to 350°F (175°C) with the rack positioned in the middle.
- Pour and Smooth Batter: Transfer the prepared batter smoothly and evenly into the pan. Use an offset spatula to level the surface for uniform rising.
- Bake Time: Place the pan in the oven and bake for 45-50 minutes. Check doneness by inserting a toothpick into the cake center. It should come out clean or with just a few moist crumbs attached.
| Step | Temperature | Time | Indicator |
|---|---|---|---|
| Baking Crown Royal Cake | 350°F (175°C) | 45-50 minutes | Toothpick comes out clean |
Cooling the Cake
- Initial Cooling: Remove the cake from the oven and place it on a cooling rack. Let it cool in the pan for 15 minutes to set its structure.
- Remove from Pan: Carefully lift the cake out by the parchment edges. This avoids damage to the cake surface.
- Cool Completely: Transfer the cake directly onto the cooling rack. Allow it to cool completely before applying frosting. This usually takes about 1-2 hours, which prevents frosting melt and preserves texture.
“Patience is key to achieving that perfect moist texture and rich flavor profile in our Crown Royal Cake.”
Once cooled, the cake is ready for our indulgent Crown Royal-infused frosting or your choice of decorative garnishes.
Making the Frosting
Now that our Crown Royal Cake has cooled completely, we move on to crafting the luxurious frosting. This step brings the perfect balance of sweetness and whisky warmth, enhancing every bite with a smooth, creamy finish.
Mixing the Frosting Ingredients
To start, gather the following ingredients at room temperature for easy blending:
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar, sifted
- 2 teaspoons pure vanilla extract
- 2-3 tablespoons heavy cream
We use softened butter to ensure a silky texture. Begin by creaming the butter with an electric mixer on medium speed until light and fluffy—usually around 2-3 minutes. Gradually add the sifted powdered sugar, one cup at a time, mixing well after each addition. This method prevents powdered sugar clouds and creates a smooth base.
Once fully combined, pour in the vanilla extract and heavy cream, then mix on medium-high speed for 3-4 minutes. The frosting should become light, airy, and spreadable but still thick enough to hold its shape on the cake.
| Ingredient | Quantity | Note |
|---|---|---|
| Unsalted butter | 1 cup (2 sticks) | Softened to room temp |
| Powdered sugar | 4 cups | Sifted |
| Vanilla extract | 2 teaspoons | Pure, enhances flavor |
| Heavy cream | 2-3 tablespoons | Adjust for consistency |
Adding Crown Royal to Frosting
The magic of our Crown Royal Cake frosting comes from the subtle whisky infusion. Gradually add 2 tablespoons of Crown Royal whisky to the frosting while mixing on low speed.
We add it slowly to:
- Avoid over-thinning the frosting
- Ensure the whisky flavor is balanced and smooth
- Maintain a creamy, luscious texture
Taste your frosting after mixing. If you prefer a slightly stronger Crown Royal presence, carefully add up to 1 additional tablespoon, mixing well each time. Be mindful that too much liquid can loosen the frosting, so adjust powdered sugar or cream accordingly to restore thickness as needed.
Pro tip: For an even richer flavor, let the frosting sit in the refrigerator for 30 minutes before frosting your cake. This allows the whisky notes to deepen and the frosting to firm up slightly, making it easier to spread evenly.
With our silky Crown Royal-infused frosting ready, we’re set to decorate the cake and transform it into an exquisite dessert centerpiece.
Assembling the Cake
Now that we have our moist Crown Royal cake layers and luxurious whisky frosting ready, it’s time to bring everything together. Proper assembly ensures a stunning presentation and an unforgettable taste experience.
Layering the Cake
- Place the first cake layer on a cake board or serving plate. Ensure the surface is flat for even stacking.
- Spread a generous amount of the Crown Royal frosting over the layer with an offset spatula. Aim for about ⅓ of the total frosting to create a rich barrier between layers.
- Add the second cake layer on top, gently pressing down to eliminate air pockets without compressing the cake too much.
- Repeat the frosting application if you have additional layers. For a two-layer cake, the top layer remains bare until frosting the exterior.
Tip: If your cake layers are domed, level them with a serrated knife for a professional finish.
Applying the Frosting
- Apply a thin crumb coat of frosting over the entire cake to seal in crumbs. Use a small amount of frosting and smooth it out with a spatula or bench scraper.
- Refrigerate the crumb-coated cake for 20-30 minutes to set the layer.
- Add the final thick coat of Crown Royal frosting evenly around the sides and top using an offset spatula or butter knife.
- Smooth the frosting by dipping the spatula in hot water, wiping it dry, and gently running it over the cake surface.
| Frosting Tips | Purpose |
|---|---|
| Thin crumb coat | Seals crumbs and smooths base |
| Chill before final coat | Prevents mixing of layers |
| Warm spatula | Creates clean, polished finish |
Decorating the Cake
To elevate our Crown Royal Cake, we recommend these finishing touches:
- Whisky-soaked cherries carefully placed atop the cake for added flair and extra whisky notes.
- A light dusting of cocoa powder or cinnamon to complement the whisky flavor.
- Sprinkling chopped toasted nuts around the base for texture contrast.
- Adding edible gold leaf accents for a luxurious, eye-catching effect.
Quote to inspire:
“A beautifully decorated cake is a feast for both the eyes and the palate.”
Feel free to personalize your decoration to fit the occasion, making your Crown Royal Cake the centerpiece of celebration.
Serving Suggestions
To fully enjoy the rich flavors of our Crown Royal Cake, we recommend several serving ideas that enhance its moist texture and whisky warmth.
- Serve chilled or at room temperature
The cake’s texture and flavor deepen when slightly chilled, but allowing it to come to room temperature for 15 minutes before serving unlocks the full aroma of Crown Royal.
- Pair with complementary beverages
Offer a glass of Crown Royal whisky or a whisky cocktail to echo the cake’s distinctive notes. For non-alcoholic options, a rich coffee or spiced chai provides a warm, balanced contrast.
- Add garnishes to elevate presentation and taste
Consider topping slices with whipped cream infused lightly with vanilla or a drizzle of caramel sauce for added indulgence. Fresh berries or whisky-soaked cherries provide a tart, juicy counterpoint.
- Perfect for special occasions or casual gatherings
This cake shines as a centerpiece for birthday parties, holiday celebrations, or elegant dinners. Its unique flavor profile makes it conversation-worthy and memorable.
- Serving size guidelines
Cut the cake into 12 to 16 slices depending on guest appetite and occasion type.
| Serving Temperature | Texture Impact | Flavor Impact |
|---|---|---|
| Chilled (40°F/4°C) | Firmer, moist | Subtle whisky, enhances richness |
| Room Temperature | Soft, tender | Whisky aroma intensifies |
“Serving the cake just right unlocks the magic of Crown Royal’s smooth and warming essence with every bite.”
By following these suggestions, we ensure each serving of the Crown Royal Cake delivers a luxurious and memorable dessert experience.
Storage Instructions
To maintain the moistness and distinctive flavor of our Crown Royal Cake, proper storage is essential. Follow these steps to ensure the cake stays fresh and delicious for days.
Short-Term Storage (Up to 3 Days)
- Cover the cake tightly with plastic wrap or store it in an airtight container.
- Keep the cake at room temperature, away from direct sunlight and heat sources.
- If the frosting feels too soft, refrigerate for 10–15 minutes before serving to firm it up without drying the cake.
Long-Term Storage (Up to 1 Week)
- Place the cake in an airtight container or wrap it tightly with plastic wrap and then with aluminum foil.
- Store the cake in the refrigerator to preserve freshness.
- Before serving, bring the cake to room temperature for about 30 minutes to allow the flavors, especially the subtle Crown Royal whisky notes, to fully emerge.
Freezing Instructions (Up to 3 Months)
To freeze the Crown Royal Cake without compromising its delicate texture and taste:
| Step | Action |
|---|---|
| 1. Prep | Cool the cake completely and wrap tightly with plastic wrap |
| 2. Additional wrapping | Cover wrapped cake with a layer of aluminum foil to prevent freezer burn |
| 3. Freezing | Place the wrapped cake in a freezer-safe container or heavy-duty zip-lock bag |
| 4. Thawing | Transfer cake to the refrigerator overnight before bringing to room temp |
Pro tip: Avoid freezing frosted cake for best texture. Instead, freeze cake layers separately and frost after thawing.
By following these Storage Instructions, we keep our Crown Royal Cake moist, flavorful, and ready to impress at any moment.
Conclusion
This Crown Royal Cake recipe brings a unique twist to classic desserts, combining rich flavors with a moist texture that’s sure to impress. It’s approachable for all skill levels, making it a go-to choice whether we’re baking for a special event or a cozy gathering.
With the right ingredients, tools, and techniques, we can create a cake that’s both elegant and indulgent. The subtle warmth from Crown Royal whisky adds a depth that elevates every bite, turning a simple dessert into a memorable experience.
Let’s enjoy the process and savor the results—this cake is a perfect way to celebrate any occasion with a touch of luxury.
Frequently Asked Questions
What makes Crown Royal Cake different from other whisky cakes?
Crown Royal Cake features Crown Royal whisky, which adds a subtle warmth without overpowering sweetness. It provides a moist texture and rich flavor, making it more balanced and luxurious than typical whisky cakes.
Is this Crown Royal Cake recipe suitable for beginners?
Yes, the recipe is designed to be easy and accessible for all skill levels, with clear step-by-step instructions and simple ingredients.
What are the key ingredients for the Crown Royal Cake and frosting?
The cake uses flour, baking powder, butter, sugar, eggs, vanilla, milk, Crown Royal whisky, and sour cream. Frosting includes butter, powdered sugar, Crown Royal, vanilla, and heavy cream.
What tools are needed to bake this cake?
Essential tools include mixing bowls, an electric mixer, measuring cups and spoons, a sifter, a rubber spatula, a 9×13-inch cake pan, parchment paper, a cooling rack, and an offset spatula or butter knife.
How do I prepare the cake pan for baking?
Grease the pan well and line it with parchment paper to prevent sticking. This ensures easy cake removal and even baking.
How should I measure ingredients for the best results?
Use precise measuring cups and spoons, and sift dry ingredients like flour for accuracy. Proper measuring is key to texture and flavor.
What is the recommended oven temperature and rack position?
Preheat the oven to 350°F (175°C) and place the rack in the middle for even heat distribution and perfect baking.
How do I make the cake batter?
Cream butter and sugar, add eggs and vanilla, then mix in dry ingredients alternately with Crown Royal and sour cream until smooth and combined.
What tips can improve the frosting texture?
Add Crown Royal gradually to avoid thinning. Refrigerate the frosting for 30 minutes to deepen flavor and help it spread smoothly.
How do I assemble the Crown Royal Cake?
Apply a crumb coat first to trap crumbs, then add the final layer of frosting evenly. Decorate with whisky-soaked cherries, nuts, or edible gold leaf for a polished look.
What are the best ways to serve the Crown Royal Cake?
Serve chilled or at room temperature to release its aroma. Pair with Crown Royal whisky, rich coffee, or fresh berries for a delicious complement.
How should I store leftover Crown Royal Cake?
For up to 3 days, cover tightly at room temperature. Refrigerate in an airtight container for up to 1 week. Freeze wrapped layers up to 3 months and thaw in the fridge before serving.
Can I freeze the cake with frosting on it?
It’s better to freeze cake layers separately without frosting for best texture. Frost after thawing to maintain freshness and flavor.