Jack Daniel’s Chocolate Cake – There really is whiskey in the jar!

Whack for my daddy-o

Whack for my daddy-o

There’s whiskey in the jar!

Ever since I saw the recipe for the Jack Daniel’s Chocolate Cake baked in little pint-sized jars, I just couldn’t get this Irish folk song out of my head. Now that I’ve probably managed to get it whirling around in your own noggin, let me tell you, the only thing that will stop it from being in heavy rotation in your brain is actually making these cakes.

Well….that might be a bit of a lie. These pint-sized flourless chocolate whiskey cakes are so utterly decadent and delicious, at the first taste you’ll stop thinking about the song and likely start singing the tune out loud and at the top of your lungs. Maybe it’s the Jack Daniel’s causing all this mayhem. Hmmm…Perhaps it is a contributing factor. I mean you have to sample your sour mash whiskey before adding it to any recipes…just to make sure it hasn’t gone off. Still, these cakes are nothing short of phenomenal. Being flourless, (gluten-free for anyone interested), they have a very fudgy, chewy texture as well as a thin crisp layer just at the top. The chocolate and the Jack Daniel’s are a wonderful match, nearly melting in your mouth. I frosted my cakes with a Jack Daniel’s Buttercream icing and then sprinkled mini chocolate chip morsels on top. YUM!

Strangely, we often think a “pint-sized” thing is small, but this is quite a hefty serving of this incredibly rich cake. You may want to consider making  8 smaller versions in 1/2 pint-sized jars. I think this serving size would be plenty, but then who am I to decide what too much of a good thing is? Yeah…when you need a bit of an indulgence, make these treats. In the big, honking pint sized jar. Good ol Jack will not disappoint!

Jack Daniel’s Chocolate Cake

recipe posted on The Family Kitchen from Angie McGowan at Eclectic Recipes

makes four pint jars of chocolatey, whiskey cake goodness!


  • 8 tablespoons butter ( 1 stick)
  • 8 oz. semi-sweet chocolate
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 4 eggs
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup Jack Daniel’s whiskey
  • nonstick spray


  • 8 tablespoons butter
  • 3 cups powdered sugar
  • 1 tablespoon Jack Daniel’s whiskey


1. In a double boiler, or in the microwave, melt butter and chocolate together. Stir well. Let cool.

2. Add butter and chocolate to a large mixing bowl with sugars. Mix until well combined. Add whiskey and mix well. Add eggs, one at a time, until incorporated. Mix well. Add salt, baking soda and baking powder. Mix very well. .

3. Pour into 4 pint jars that have been sprayed well with non-stick spray. Bake at 350 degrees for 30 – 40 minutes, or until cakes pass the toothpick test. (And they have risen and fell – and don’t freak out. These cakes rise way up out of the jars when baking. Just when you think there will be a baking catastrophe, they retreat back into the jar.)

For frosting:

1. Cream softened butter in stand mixer with wire attachment.

2. Add sugar. Mix on low until combined. Turn mixer to high. Add a little of the milk or whiskey at a time, until icing is light and fluffy.

3.  Refrigerate until ready to use.

Makes 4 large servings

Note: All the whiskey does NOT cook out of the cake, so it is NOT kiddie-friendly.

24 Responses to Jack Daniel’s Chocolate Cake – There really is whiskey in the jar!

  1. gold plated banana plugs…

    Jack Daniel’s Chocolate Cake – There really is whiskey in the jar! « Lea & Jay…

  2. […] I’m baking whiskey cakes in little jars again. The first time I gave this a whirl I made Jack Daniels Cakes. For St. Patrick’s Day I made some lovely little Irish Whiskey (Jameson….is there any […]

  3. mineeta patel says:

    hey can you do this in a cake tin?

    • liadh1 says:

      I’ve never tried it, but I don’t see why not. If I were to try it, I would use an 8″ square baking tin. Good luck!

  4. Cannot wait to make this for an upcoming birthday! And many more after that! Thanks for the recipe!

  5. De says:

    Hi there – am I reading this correctly in that this is a flourless cake? Thanks!

  6. Ampeel@hotmail.com says:

    Frosting says to cream butter & shortening but I don’t see shortening on ingredient list.

    • liadh1 says:

      Oops! You’re right. There is no shortening on the list. Just use butter and proceed as instructed. I have corrected the instructions. Thanks for the heads up about the typo.

  7. Steph says:

    Hi. I love the recipe and can’t wait to make it. I love me some Jack. However you mentioned it is GF and if you really want a finished GF cake you can’t use non stick spray most have wheat in them. Just a heads up. ;)))

  8. Gloria C says:

    Do you let cake cool completely before frosting?

  9. Maggie says:

    I noticed you omitted the shortening from Eclectic Recipe’s version… how will this affect the frosting? And if you let the cake cool before frosting then I guess you just serve at room temp? Not warmed? One more question… would the baking time change if I made 8 of these in 1/2 pint jars instead of 4 in pint jars? Thanks for your time and insight!

    • liadh1 says:

      The all butter frosting that I used is basically a simple buttercream frosting. I chose to go with butter because I’m not a big fan of shortening for health reasons and I think all butter tastes better. However using shortening in frosting does have some advantages. The frosting usually whips up fluffier. It can withstand heat better whereas butter will start to melt much more quickly. Also butter is perishable and frosting made with shortening has a longer shelf life. This cake is meant to be served room temperature. I have not tried baking these cakes in 1/2 pint jars so I’m not sure how long it would take, but I imagine that they would bake more quickly (maybe start checking around 25 minutes or so). Just keep your eye on them and test with a toothpick. Hope you enjoy them!

      • Maggie says:

        Thanks for the reply–I don’t like the idea of using shortening for health reasons either. So in your version you left out the shortening entirely, but didn’t add anymore butter as a substitute, is that correct? Also, I do not like frosting that leaves a greasy layer in my mouth– is that the shortening version or all butter that has that film to it? Thanks again!

      • liadh1 says:

        No I believe the recipe I adapted used 4 tablespoons butter and 4 tablespoons shortening. I used 8 tablespoons butter. Personally I think the frosting that seems to coat the inside of my mouth is the shortening type.

  10. Maggie says:

    Hmm– When I looked the original recipe called for 4 oz of butter and 4 oz of shortening. The 4 oz of butter is 8 tablespoons (pls correct me if I’m wrong.) Should I use 16 tablespoons (8 oz) of butter or stick to the 8? 16 does seem a bit overkill.

    • liadh1 says:

      Ooops! Sorry for the confusion. It has been quite some time since I made these little jars. I used 8 tablespoons of butter not 8 ounces. I would stick to 8 tablespoons or 1 stick of butter for the frosting.

      • Maggie says:

        Thank you so much for your time! I’m excited to try this for our Thanksgiving party tomorrow. Last questions… can I make this tonight for tomorrow or should I wait and make them in the morning? If tonight, do they have to be refrigerated?

      • liadh1 says:

        I usually like to make cakes the night before and then frost them the day of the event. Whatever works best with your schedule is fine though. I will say that if you make them tonight, frosting and all, you should refrigerate them. But, and this is very important, if you have refrigerated the all butter frosting, make sure that you allow time for it to come to room temperature before serving. Refrigerated buttercream frosting tastes terrible – it is meant to be eaten at room temperature.

  11. Monica says:

    My oven’s maximum is 250 degrees, so for how long should I bake it?

    • liadh1 says:

      Hmmm…I’m afraid I don’t know. I’m unfamiliar with ovens that only go to 250 degrees F. What do you do with other recipes that call for 350 degrees F?

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