Dublin Drop Cake

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A Dublin Drop is a drink that has a shot of Irish cream liqueur and Irish whiskey dropped in the shot glass, down into a glass of Guinness® beer. There are several recipes that replicate this flavor out there, but this is different in that there is no icing and lends itself to being taken to the pub easier.

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Prep Time:
20 mins
Cook Time:
40 mins
Additional Time:
30 mins
Total Time:
1 hrs 30 mins
Servings:
16
Yield:
1 10-inch tube cake

Ingredients

  • 1 tablespoon unsweetened cocoa powder

  • 2 (8 ounce) packages cream cheese, softened

  • ¼ cup confectioners' sugar

  • 1 egg

  • 6 tablespoons Irish cream liqueur

  • 1 (18.25 ounce) package chocolate cake mix without pudding

  • 1 (3.9 ounce) package instant chocolate pudding mix

  • 3 eggs

  • ½ cup vegetable oil

  • 1 (12 fluid ounce) can or bottle Irish stout beer (such as Guinness®)

  • 2 tablespoons butter

  • 1 cup white sugar

  • ½ cup Irish whiskey

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Grease a 10-inch fluted tube pan (such as a Bundt®) and coat inside of pan with unsweetened cocoa powder.

  3. Beat cream cheese, confectioners' sugar, 1 egg, and Irish cream liqueur in a bowl until smooth and creamy. Set aside.

  4. Beat chocolate cake mix, chocolate pudding mix, 3 eggs, and vegetable oil in a separate bowl until batter is thick and smooth. Slowly beat Irish stout beer into the batter.

  5. Spoon 1/3 of the cake batter into the prepared pan; layer the Irish cream filling on top. Spoon remaining cake batter over the filling.

  6. Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 40 to 50 minutes.

  7. Loosen the edges of the cake from the pan with a thin spatula; let cake rest in pan 15 minutes. Invert pan over a wire rack to release cake and allow to cool completely on the rack.

  8. While cake is cooling, melt butter in a saucepan over medium heat and stir in white sugar and Irish whiskey. Bring to a boil, stirring to dissolve sugar, reduce heat to low, and simmer until thickened, about 10 minutes.

  9. Transfer cake to a serving platter. Generously brush whiskey glaze over cooled cake several times and allow glaze to soak into cake.

Cook's Note:

If you don't have a Bundt(R) pan, use a tube pan, or you could even use a 9x13 pan and just swirl the cream cheese mixture in and glaze the top. I have also made cupcakes out of this in the same manner.

Nutrition Facts (per serving)

449 Calories
25g Fat
48g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 449
% Daily Value *
Total Fat 25g 31%
Saturated Fat 10g 49%
Cholesterol 81mg 27%
Sodium 475mg 21%
Total Carbohydrate 48g 17%
Dietary Fiber 1g 4%
Total Sugars 34g
Protein 6g
Calcium 79mg 6%
Iron 2mg 12%
Potassium 179mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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