Irish Car Bomb Cake Recipe

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Irish Car Bomb Cake
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  • 1 (18.25 oz) package french vanilla cake mix
  • 10 1/2 tbsp water
  • 1/3 cup vegetable oil
  • 3 eggs
  • 1/4 cup butter
  • 1/2 cup white sugar
  • 1 (15 oz) can dark irish stout beer (such as guinness)
  • 1/2 cup white sugar
  • 2 1/4 cups confectioners' sugar
  • 1/2 tsp salt
  • 1/4 cup irish cream liqueur (such as baileys)


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch cake pans.
  2. Place the cake mix into a large mixing bowl. Pour the water into a 2-cup measure, and add enough Irish whiskey to total 1 1/3 cup of liquid (about 10 1/2 tablespoons). Reserve remaining whiskey. Beat the whiskey and water mixture, vegetable oil, and eggs with an electric mixer on low speed just until cake mix is moistened; increase speed to medium, and beat until the batter is smooth, about 2 minutes. Pour batter into the prepared cake pans.
  3. Bake in the preheated oven until the cakes are golden brown and a toothpick inserted into the center of a cake comes out clean, 25 to 30 minutes.
  4. While the cake is baking, pour remaining Irish whiskey (about 1 1/2 tablespoon) into a saucepan, and stir in 1/4 cup of butter and 1/2 cup of sugar. Bring the mixture to a boil, stirring constantly, until sugar has dissolved; boil until slightly thickened, about 5 minutes.
  5. When cakes are done baking but still hot, poke holes all over the cakes (the end of a chopstick works well for this) and drizzle the whiskey syrup into the holes. Return the cakes to the oven, and bake for an additional 5 minutes.
  6. Remove cakes from oven, allow to cool in pans for 15 minutes, then remove from pans to finish cooling on wire racks.
  7. To make caramel sauce, mix the Irish stout beer with 1/2 cup of sugar in a saucepan over low heat. Simmer the mixture until thickened, about 40 minutes, stirring occasionally, and allow to cool.
  8. To make frosting, beat 1 cup of softened butter in a bowl with an electric mixer on medium speed until smooth, then gradually beat in confectioners' sugar, about 1/2 cup at a time. Beat in salt, then add the Irish cream liqueur, beating until the frosting is light and fluffy.
  9. To assemble the cake, place a layer onto a cake serving dish; pour the Irish stout caramel over the first layer, allowing the caramel to drip down the sides of the layer. Place the 2nd cake layer on top, and top with the buttercream, swirling the frosting into decorative waves. Do not frost sides of cake.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 6117.47 Kcal (25613 kJ)
Calories from fat 2942.28 Kcal
% Daily Value*
Total Fat 326.92g 503%
Cholesterol 1140.36mg 380%
Sodium 1537.07mg 64%
Potassium 278.57mg 6%
Total Carbs 685.18g 228%
Sugars 651.13g 2605%
Protein 22.91g 46%
Vitamin A 2.8mg 95%
Iron 2.9mg 16%
Calcium 177.1mg 18%
Amount Per 100 g
Calories 391.29 Kcal (1638 kJ)
Calories from fat 188.2 Kcal
% Daily Value*
Total Fat 20.91g 503%
Cholesterol 72.94mg 380%
Sodium 98.32mg 64%
Potassium 17.82mg 6%
Total Carbs 43.83g 228%
Sugars 41.65g 2605%
Protein 1.47g 46%
Vitamin A 0.2mg 95%
Iron 0.2mg 16%
Calcium 11.3mg 18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 149.6
  • 161

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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