A Dublin Drop is a concoction made by pouring a shot of Irish whiskey and Irish cream liqueur into a glass of Guinness® beer. There are other recipes that duplicate this flavor, but this one stands out because there is no icing and it is simpler to transport to the bar.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 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
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Grease a 10-inch fluted tube pan (such as a Bundt®) and coat inside of pan with unsweetened cocoa powder.
- Beat cream cheese, confectioners’ sugar, 1 egg, and Irish cream liqueur in a bowl until smooth and creamy. Set aside.
- 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.
- 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.
- Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 40 to 50 minutes.
- 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.
- 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.
- Transfer cake to a serving platter. Generously brush whiskey glaze over cooled cake several times and allow glaze to soak into cake.
- If you don’t have a Bundt(R) pan, use a tube pan, or you could even use a 9×13 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
| Calories | 449 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 81 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 10 g |
| Sodium | 475 mg |
| Sugars | 34 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
Made it twice; second time did not make the whiskey glaze. Added chocolate chips. Everyone loved it
Made it for a National Guard retirees Weekend get away. There was only 4 guys but they ate over half of it. It’s rich, moist, and wonderful. The Guinness and Baileys add great flavor. Making it again but leaving off the whiskey glaze.. kids eating it.
The glaze recipe if off. Should be either twice and much butter or 1/2 the sugar. Glaze as written comes out too grainy. Definitely will use bundt pan next time . I used 13×9 pan – not the same result.
I made 2. The first was exactly the recipe and it was very good. (I accidently tipped it & broke it apart, so I made another). I didn’t have enough cream cheese for the 2nd, so the filling was a bit thinner, but I actually liked it better! So I would reduce the cream cheese to 1 1/2 pkgs instead of 2 (as well as reducing the Irish Cream liqueuer slightly). I am not a fan of whiskey or beer, but the cake is delicious. I also used just a chocolate cake mix with the pudding already in it for the 2nd cake. I didn’t notice any difference, really, between the 2. Good recipe. Everyone loved it.
I’ve made many cakes; everyone commented this cake was the best yet!!!
I made this for my husband’s birthday. With some minor alterations: Bourbon cream instead or Irish cream, bourbon instead of Irish whiskey, and I added crispy chopped bacon to the batter. It was a huge hit!!!
No changes it was perfect
Really good, and tasted just like the drink! I made no changes.
I made this cake a day ahead for a St. Patrick’s Day party. I did refrigerate it because of the cream cheese center. It would have been much better to eat it fresh. But once it warmed up to room temperature, the cream cheese was less firm and more soft and gooey. I would make this again! Maybe next year, I’ll make it and serve it the same day.
Just stunning. This cake is dangerous!
This is a super moist cake. I made it for the first time for a group of ladies. Was a little worried since I had never made it before. Anyway, the creamy center was fine, I added a little bit more sugar to it and you didn’t need 2 packs, maybe 1 1/2 would be better. The recipe I think made too much. On the glaze, was good but should have aloud the first layer to dry then added a second layer.I used a bundt pan and it worked fine. BTW, I don’t really think you detect the alcohol flavor unless you are sensitive to alcohol. Happy St. Pat’s!
This was delicious! I don’t have a bundt pan. I made this for a st pattys day pot luck and i didn’t want dishes afterwards so i made about 4 loaves with this recipe. And it actually made the cook time quicker. It only needed about 30 min for the tooth pick inserted to come out clean. I will say this you can definitely taste the alcohol flavor in the cream center and the glaze on top. I added about 1/2 to a full cup of chocolate chips to the glaze. Also in all the things called/used for chocolate i used semi-sweet or dark chocolate. Definitely something fun and different. Everyone loved it!
This makes great cupcakes too …i always make a large batch to take to the pub with us, and they are well received.
A really unique, tasty cake! My only criticism is that the Irish cream layer was a funny texture – it didn’t really blend up to a creamy consistency. Is there a difference between irish cream and irish cream liquer? Not sure.
Delicious, rich cake! It was a real crowd pleaser for St Patty’s Day brunch. I ended up mistakenly using cake mix that had pudding in it (and still used the pudding mix)–no issues!
This cake was amazing! I could probably have left the glaze to get a little bit thicker but it was delicious nevertheless. Super moist and very easy to put together. I found the alcohol wasn’t as overpowering as I thought it would be (such a relief!), but it really makes the cake stand out. This is definitely going to become a staple of my recipe box 🙂
This was great, a bit more complicated , but so worth the compliments. The alcohol is actually more obvious in the filling, than the glaze.
The cake was good, but I was really disappointed by the sugar glaze. It came out grainy even though I followed the directions. I’m not sure what I did wrong. I used butter as specified, white sugar (Domino’s brand), and Irish Whiskey (Jameson’s). Did anyone else have this problem?
This cake is evn better (I know- it hardly seems possible!) if you use half the ammt of crm cheese and substitute marscapone for the other half. All marscapone does not work well.
Be careful; the effects of the alcohol do NOT bake out in the oven. At least, I felt it!
I was a little disappointed in the flavors in this, not very strong infact it pretty much passed for a chocolate cake withcreamcheese in it. will be making some flavor changes next time.