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Azuca Sugar


Irish Coffee Cake

Makes 12 slices, 25 mg Azuca CBD each


For the cake:
8 oz butter
1¼ cup sugar
2½ Tbsp Azuca CBD sugar or 12-Azuca CBD sugar stick packs
1½ cup self-raising flour
tsp kosher salt
4 Tbsp strong coffee or espresso, room temperature
4 large eggs
Butter and flour for baking pans

For the coffee-whiskey syrup:
1 cup + 7 tsp strong coffee or espresso
1½ cup sugar
6 Tbsp Irish whiskey

For the frosting:
½ cup sifted powdered sugar
¼ cup Irish whiskey
2½ cups heavy cream, whipped
1 tsp cocoa powder


For the cake:

  1. Grease and flour two 8” cake pans.
  2. Pre-heat oven to 350°F.
  3. In bowl of an electric mixer, cream together the butter, sugar, and Azuca CBD Sugar until light and fluffy.
  4. Add eggs one at a time, mixing well between each addition.
  5. In a separate bowl, sift flour and salt together. On low speed, add ⅔ of the flour mixture into the butter mixture.
  6. Add coffee/espresso and mix until just combined.
  7. Add rest of flour mixture and mix until just combined.
  8. Spoon batter into baking pans and level out.
  9. Bake for 35-40 minutes, or until inserted knife comes out clean and edges start to pull away from sides of pan. Allow cakes to cool in pans for 10 minutes then flip out onto a rack and let cool completely.

For the Syrup:

  1. On low heat in a large saucepan, dissolve sugar into coffee. Then bring up to a boil for one minute (mixture will bubble up intensely, so make sure you are using a large pan). Remove from heat and allow to cool for a few minutes. Add whiskey and stir.
  2. Return cakes back to their pans and with a skewer poke holes ¾ of the way down the cake (not poking through to the other side). These holes are to allow the syrup to evenly soak the cake, so make sure they go around the whole cake.
  3. Pour half the syrup onto each cake and allow to soak for 2-3 hours.

For the frosting:

  1. Whip the heavy cream with powdered sugar until soft peaks form. Gently whisk in ¼ cup whiskey.
  2. Remove cakes from pans and spread ⅓ of the whipped cream onto the top of one cake layer. Place second cake layer on top of the first. Spread remaining whipped cream on the top and sides of the cake. Dust with cocoa powder.
  3. Cut into 12 even slices and enjoy!
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