18 Decadent Vodka Cakes Recipes Indulgent

Who says vodka is just for cocktails? These 18 Decadent Vodka Cakes prove it’s the secret ingredient your desserts have been missing! From rich chocolate indulgence to citrus-kissed delights, each recipe is a boozy, buttery masterpiece perfect for celebrations—or just treating yourself. Ready to bake something unforgettable? Let’s dive into these irresistible boozy bakes that’ll have everyone asking for seconds (and the recipe)!

Classic Vodka Infused Chocolate Cake

This rich, boozy chocolate cake is a showstopper with a subtle kick—perfect for celebrations or when you want to impress with minimal fuss.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ¾ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• ½ cup vegetable oil
• 1 cup buttermilk
• 2 large eggs
• 1 tsp vanilla extract
• ¼ cup vodka
• ½ cup hot coffee (or boiling water)

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. Whisk together 1 ½ cups flour, 1 cup sugar, ¾ cup cocoa powder, 1 tsp baking soda, and ½ tsp salt in a large bowl.
3. Add ½ cup vegetable oil, 1 cup buttermilk, 2 eggs, and 1 tsp vanilla extract. Mix until just combined.
4. Stir in ¼ cup vodka, then carefully fold in ½ cup hot coffee (batter will be thin).
5. Pour into the prepared pan and bake for 30–35 minutes, until a toothpick inserted comes out clean.
6. Cool in the pan for 10 minutes, then transfer to a wire rack.

The vodka keeps this cake ultra-moist while amplifying the chocolate flavor—no frosting needed, though a dusting of powdered sugar wouldn’t hurt!

Tip: For a deeper flavor, swap the vodka for coffee liqueur or bourbon.

Lemon Vodka Drizzle Pound Cake

This boozy, citrus-kissed pound cake is a showstopper—moist, buttery, and finished with a tangy vodka-infused glaze that soaks right in.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs, room temperature
• 2 cups all-purpose flour
• ½ tsp baking powder
• ½ tsp salt
• ¼ cup vodka
• 2 tbsp fresh lemon zest
• ¼ cup fresh lemon juice
• 1 tsp vanilla extract
• ½ cup powdered sugar (for glaze)

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a large bowl, beat 1 cup butter and 1 ½ cups granulated sugar until fluffy, about 3 minutes. Add eggs one at a time, mixing well after each.
3. Whisk together 2 cups flour, ½ tsp baking powder, and ½ tsp salt. Gradually fold into the butter mixture until just combined.
4. Stir in ¼ cup vodka, 2 tbsp lemon zest, ¼ cup lemon juice, and 1 tsp vanilla. Pour batter into the prepared pan.
5. Bake for 50–55 minutes, until a toothpick inserted comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack.
6. Whisk ½ cup powdered sugar with 1 tbsp leftover lemon juice and 1 tbsp vodka until smooth. Poke holes in the warm cake with a skewer and drizzle glaze over top.

The vodka keeps this cake ultra-moist while adding a subtle kick—perfect for brunch or a grown-up dessert.

Tip: For a stronger vodka flavor, brush extra glaze over the cake while it’s still warm.

Vanilla Vodka Sponge Cake with Berries

This boozy, berry-topped sponge cake is a showstopper—light as air with a hint of vanilla vodka that makes every bite feel like a celebration.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• ¾ cup granulated sugar
• 3 large eggs, room temperature
• ½ cup whole milk
• ¼ cup vanilla vodka
• 1 tsp vanilla extract
• ½ cup unsalted butter, melted and cooled
• 1 ½ cups mixed fresh berries (strawberries, raspberries, blueberries)
• Powdered sugar, for dusting

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. Whisk together 1 ½ cups flour, 1 ½ tsp baking powder, and ¼ tsp salt in a bowl.
3. In a separate bowl, beat ¾ cup sugar and eggs with a mixer on high for 3 minutes until pale and fluffy. Reduce speed to low; add ½ cup milk, ¼ cup vanilla vodka, and 1 tsp vanilla extract.
4. Gently fold in the dry ingredients, then drizzle in melted butter until just combined. Pour batter into the prepared pan.
5. Bake for 30–35 minutes, until the cake springs back when lightly pressed. Cool in the pan for 10 minutes, then transfer to a wire rack.
6. Top with fresh berries and dust with powdered sugar before serving.

The vanilla vodka keeps this cake irresistibly moist while adding a subtle grown-up twist—perfect for brunch or a dinner party finale.

Tip: For extra boozy flair, brush the warm cake with a tablespoon of vanilla vodka before adding berries.

Espresso Vodka Tiramisu Cake

This boozy twist on classic tiramisu layers coffee-soaked cake with creamy mascarpone for a showstopping dessert that’s as easy as it is impressive.

Ingredients

• 1 box (15.25 oz) yellow cake mix, plus ingredients listed on box (eggs, oil, water)
• 1 cup strong brewed espresso, cooled
• 1/4 cup vodka
• 1/4 cup granulated sugar
• 2 cups mascarpone cheese, room temperature
• 1 1/2 cups heavy whipping cream
• 1/3 cup powdered sugar
• 1 tsp vanilla extract
• 2 tbsp unsweetened cocoa powder

Instructions

1. Prepare cake mix according to package directions. Bake in two 8-inch round pans at 350°F for 22–25 minutes until a toothpick comes out clean. Cool completely.
2. Whisk together espresso, vodka, and granulated sugar until sugar dissolves. Poke holes all over cake layers with a skewer, then brush evenly with espresso mixture.
3. Beat mascarpone, heavy cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form, about 3 minutes.
4. Place one cake layer on a plate. Spread half the mascarpone mixture over top. Add second layer and spread remaining cream. Dust with cocoa powder through a fine sieve.
5. Chill for at least 4 hours (or overnight) before slicing. The vodka mellows as it rests, leaving just a warm kick.

Tip: For neat slices, wipe your knife with a hot damp cloth between cuts.

Orange Vodka Glazed Bundt Cake

This boozy, citrus-kissed Bundt cake is a showstopper with its tender crumb and glossy vodka-spiked glaze—perfect for brunch or a dinner party finale.

Ingredients

• 3 cups all-purpose flour
• 2 cups granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 4 large eggs
• 1 tbsp orange zest
• 1/2 cup fresh orange juice
• 1/2 cup plain Greek yogurt
• 1/4 cup vodka
• 1 tsp vanilla extract
• 1 1/2 cups powdered sugar
• 2 tbsp fresh orange juice (for glaze)
• 1 tbsp vodka (for glaze)

Instructions

1. Preheat oven to 350°F. Generously grease a 10-cup Bundt pan with butter or baking spray.
2. Whisk together 3 cups all-purpose flour, 2 cups granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt in a large bowl.
3. Beat 1 cup softened butter in a stand mixer until creamy. Add eggs one at a time, then mix in 1 tbsp orange zest, 1/2 cup orange juice, 1/2 cup yogurt, 1/4 cup vodka, and 1 tsp vanilla.
4. Gradually add dry ingredients to wet, mixing just until combined. Pour batter into prepared pan and bake for 45–50 minutes, until a toothpick comes out clean.
5. Cool cake in pan for 15 minutes, then invert onto a wire rack to cool completely.
6. Whisk 1 1/2 cups powdered sugar, 2 tbsp orange juice, and 1 tbsp vodka until smooth. Drizzle glaze over cooled cake and let set for 10 minutes.

The vodka subtly amplifies the orange flavor while keeping the glaze luxuriously shiny—no one will guess how simple it is to make!

Tip: For extra citrus punch, brush the warm cake with a mix of 1 tbsp orange juice and 1 tbsp vodka before glazing.

Raspberry Vodka Cheesecake

This creamy, boozy cheesecake is a showstopper with a tangy raspberry swirl and a hint of vodka for a grown-up twist on a classic.

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tbsp melted unsalted butter
• 24 oz (3 blocks) cream cheese, softened
• 3/4 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1/4 cup vodka
• 1 cup fresh or frozen raspberries
• 2 tbsp powdered sugar

Instructions:

1. Prep the crust: Mix 1 1/2 cups graham cracker crumbs, 1/4 cup sugar, and 6 tbsp melted butter. Press into a 9-inch springform pan and bake at 350°F for 8 minutes. Cool slightly.
2. Make the filling: Beat cream cheese and 3/4 cup sugar until smooth. Add eggs one at a time, then mix in 1 tsp vanilla and 1/4 cup vodka until just combined.
3. Swirl the raspberries: Puree raspberries with 2 tbsp powdered sugar. Pour cheesecake batter over crust, then dollop with raspberry puree. Use a knife to swirl gently.
4. Bake: Wrap the pan in foil and bake at 325°F for 50–55 minutes until the edges are set but the center jiggles slightly. Cool completely, then chill for 4+ hours.

The vodka adds a subtle kick without overpowering the dessert, while the raspberries cut through the richness for a perfectly balanced bite.

Tip: For cleaner slices, dip your knife in hot water and wipe it clean between cuts.

Caramel Vodka Layer Cake

This Caramel Vodka Layer Cake is a showstopper dessert with a boozy twist—moist layers infused with caramel vodka and draped in silky caramel frosting. It’s the kind of cake that’ll have everyone asking for seconds.

• 2 ½ cups all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• ½ cup caramel vodka
• 1 cup whole milk
• 1 cup caramel sauce (store-bought or homemade), divided
• 3 cups powdered sugar
• ½ cup heavy cream

1. Prep: Preheat oven to 350°F. Grease and line three 8-inch round cake pans.
2. Dry mix: Whisk together 2 ½ cups flour, 2 ½ tsp baking powder, and ½ tsp salt in a bowl.
3. Cream butter & sugar: Beat 1 cup butter and 2 cups sugar until fluffy. Add 4 eggs one at a time, then mix in 1 tsp vanilla.
4. Alternate wet/dry: On low speed, add the flour mixture in three parts, alternating with ½ cup vodka and 1 cup milk. Fold in ½ cup caramel sauce.
5. Bake: Divide batter evenly among pans. Bake for 22–25 minutes until a toothpick comes out clean. Cool completely.
6. Frosting: Beat remaining ½ cup butter with 3 cups powdered sugar, ½ cup heavy cream, and remaining ½ cup caramel sauce until smooth.
7. Assemble: Stack layers with frosting between each. Drizzle extra caramel on top.

The caramel vodka keeps the cake incredibly moist while adding a subtle warmth—perfect for turning a simple layer cake into something special. Tip: For a non-alcoholic version, swap the vodka for apple cider!

Coconut Vodka Pineapple Upside-Down Cake

This tropical twist on a classic dessert combines juicy pineapple, toasted coconut, and a splash of vodka for a showstopping upside-down cake that’s as fun to make as it is to eat.

• 1/2 cup unsalted butter, divided (1/4 cup melted, 1/4 cup softened)
• 3/4 cup packed light brown sugar
• 1 (20 oz) can pineapple rings, drained (reserve 1/4 cup juice)
• 1/2 cup sweetened shredded coconut, toasted
• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 tbsp coconut vodka (or regular vodka)
• 1/2 cup whole milk

1. Preheat oven to 350°F. Pour 1/4 cup melted butter into a 9-inch round cake pan, swirling to coat. Sprinkle brown sugar evenly over butter. Arrange pineapple rings in a single layer (about 6-7 rings), then sprinkle with toasted coconut.
2. Whisk flour, baking powder, and salt in a bowl. In another bowl, beat softened butter and granulated sugar until fluffy, 2 minutes. Add eggs one at a time, then vanilla, vodka, and reserved pineapple juice. Alternate adding flour mixture and milk, mixing just until combined.
3. Pour batter over pineapple layer, smoothing the top. Bake 40-45 minutes until a toothpick comes out clean. Cool 10 minutes in pan, then invert onto a plate. Serve warm or at room temperature.

The coconut vodka adds a subtle warmth to the caramelized pineapple, while the toasted coconut gives every bite a satisfying crunch. Tip: For extra flair, brush the pineapple rings with a little extra vodka before arranging them in the pan!

Chai Vodka Spice Cake

This boozy, warmly spiced cake is like a hug in dessert form—perfect for cozy nights when you want a little extra indulgence.

Ingredients

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground cardamom
• ¼ tsp ground cloves
• ¼ tsp ground ginger
• ½ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• ⅓ cup whole milk
• ¼ cup vodka (plain or vanilla-flavored)
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. Whisk together 1 ½ cups all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, 1 tsp cinnamon, ½ tsp cardamom, ¼ tsp cloves, ¼ tsp ginger, and ½ tsp salt in a bowl.
3. In a separate bowl, beat ½ cup softened butter and ¾ cup sugar until fluffy. Add eggs one at a time, then mix in 1 tsp vanilla extract.
4. Alternately add the dry ingredients and ⅓ cup milk to the butter mixture, mixing just until combined. Fold in ¼ cup vodka.
5. Pour batter into the prepared pan and bake for 30–35 minutes, until a toothpick inserted comes out clean. Cool in the pan for 10 minutes before transferring to a rack.

The vodka keeps this cake ultra-moist while amplifying the chai spices—just wait until you taste that first boozy, fragrant bite.

Tip: For extra flair, dust with powdered sugar or drizzle with a vanilla-vodka glaze (just whisk ½ cup powdered sugar with 1 tbsp vodka and 1 tsp milk).

Peppermint Vodka Chocolate Ganache Cake

This decadent cake combines rich chocolate with a hint of peppermint vodka for a grown-up dessert that’s perfect for holiday gatherings.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 ½ cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 1 ½ tsp baking soda
• ¾ tsp baking powder
• ¾ tsp salt
• 2 large eggs
• ¾ cup buttermilk
• ¾ cup strong brewed coffee, cooled
• ¼ cup vegetable oil
• 2 tsp vanilla extract
• ½ cup peppermint vodka
• 1 cup heavy cream
• 8 oz semisweet chocolate, finely chopped
• Crushed candy canes (for garnish)

Instructions:

1. Preheat oven to 350°F. Grease two 9-inch round cake pans and line with parchment.
2. Whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl.
3. Add eggs, buttermilk, coffee, vegetable oil, and vanilla extract. Mix until smooth.
4. Divide batter evenly between pans. Bake for 25–30 minutes until a toothpick comes out clean. Let cool completely.
5. Brush each cake layer with peppermint vodka (about ¼ cup per layer).
6. For the ganache, heat heavy cream until steaming. Pour over chopped chocolate, let sit 2 minutes, then stir until smooth.
7. Assemble cake with a layer of ganache between tiers, then pour remaining ganache over the top. Garnish with crushed candy canes.

The peppermint vodka adds a subtle kick and keeps the cake irresistibly moist—just be sure to warn guests it’s not for kids!

Tip: For a non-alcoholic version, swap the vodka for ½ tsp peppermint extract mixed with ¼ cup water.

Strawberry Vodka Shortcake

This boozy twist on classic strawberry shortcake adds a splash of vodka to the berries for a grown-up dessert that’s as fun to make as it is to eat.

Ingredients:

• 1 ½ cups all-purpose flour
• ½ cup granulated sugar, divided
• 1 ½ tsp baking powder
• ½ tsp salt
• ½ cup cold unsalted butter, cubed
• ½ cup whole milk
• 1 lb fresh strawberries, hulled and sliced
• 2 tbsp vodka
• 1 cup heavy cream
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 400°F. In a bowl, whisk together flour, ¼ cup sugar, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs. Stir in milk until just combined.
2. Drop dough into 6 mounds on a parchment-lined baking sheet. Bake for 15–18 minutes until golden. Let cool.
3. Toss strawberries with vodka and remaining ¼ cup sugar. Let sit 15 minutes until juicy.
4. Whip cream with vanilla to soft peaks. Split shortcakes, layer with berries and cream, then top with remaining halves.

The vodka-kissed strawberries soak into the tender shortcake, creating a lightly spiked, fruity bite that’s perfect for summer entertaining.

Tip: For extra flair, brush the shortcakes with melted butter and sprinkle with turbinado sugar before baking.

Banana Vodka Walnut Loaf Cake

This Banana Vodka Walnut Loaf Cake is a boozy twist on classic banana bread—rich, moist, and just a little indulgent.

• 3 ripe bananas, mashed
• 1/2 cup unsalted butter, melted
• 3/4 cup granulated sugar
• 1/4 cup vodka
• 2 large eggs
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup chopped walnuts

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a bowl, mix mashed bananas, 1/2 cup melted butter, 3/4 cup sugar, 1/4 cup vodka, eggs, and 1 tsp vanilla until smooth.
3. Whisk together 2 cups flour, 1 tsp baking soda, and 1/2 tsp salt in another bowl. Fold into the wet ingredients until just combined.
4. Stir in 1/2 cup chopped walnuts, then pour batter into the prepared pan.
5. Bake for 50–55 minutes, or until a toothpick inserted comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack.

The vodka adds a subtle warmth without overpowering the banana, while the walnuts give every bite a satisfying crunch.

Tip: For extra flair, drizzle with a simple vodka glaze (mix 1/2 cup powdered sugar + 1 tbsp vodka) after cooling.

Blueberry Vodka Yogurt Cake

This tender, boozy-infused cake is a showstopper with juicy blueberries and a hint of vodka for a grown-up twist on a classic.

Ingredients

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp salt
• ¾ cup granulated sugar
• ½ cup plain Greek yogurt
• ¼ cup vodka
• 2 large eggs
• ½ cup vegetable oil
• 1 tsp vanilla extract
• 1 ½ cups fresh blueberries (plus extra for garnish)

Instructions

1. Preheat oven to 350°F. Grease a 9-inch loaf pan and line with parchment paper.
2. Whisk together 1 ½ cups flour, 1 ½ tsp baking powder, and ½ tsp salt in a bowl.
3. In another bowl, beat ¾ cup sugar, ½ cup yogurt, ¼ cup vodka, eggs, oil, and 1 tsp vanilla until smooth.
4. Fold dry ingredients into wet until just combined. Toss blueberries with 1 tbsp flour (from reserved), then gently fold into batter.
5. Pour into prepared pan. Bake for 50–55 minutes until a toothpick comes out clean. Cool 10 minutes before slicing.

The vodka keeps this cake ultra-moist while adding a subtle kick—perfect for brunch or dessert with a dollop of whipped cream.

Tip: For extra flair, brush warm cake with a mix of 1 tbsp vodka and 1 tbsp honey before serving.

Ginger Vodka Spiced Carrot Cake

This boozy twist on classic carrot cake brings warmth from ginger and a subtle kick from vodka—perfect for impressing guests or treating yourself.

Ingredients:

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 tsp baking soda
• 1 ½ tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• ½ tsp salt
• 3 large eggs
• ¾ cup vegetable oil
• ¼ cup vodka (ginger-infused or plain)
• 2 tsp vanilla extract
• 2 cups finely grated carrots
• ½ cup crushed pineapple, drained
• ½ cup chopped walnuts (optional)

Instructions:

1. Preheat oven to 350°F. Grease a 9×13-inch baking pan.
2. Whisk together 2 cups all-purpose flour, 1 ½ cups granulated sugar, 1 tsp baking soda, 1 ½ tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, and ½ tsp salt in a large bowl.
3. In another bowl, beat 3 large eggs, then mix in ¾ cup vegetable oil, ¼ cup vodka, and 2 tsp vanilla extract until smooth.
4. Stir wet ingredients into dry ingredients, then fold in carrots, pineapple, and walnuts (if using). Pour batter into the prepared pan.
5. Bake for 35–40 minutes, until a toothpick inserted in the center comes out clean. Let cool before serving.

The vodka enhances the spices while keeping the cake ultra-moist—no one will guess the secret ingredient!

Tip: For extra ginger punch, simmer vodka with fresh ginger slices for 10 minutes, then strain before using.

Almond Vodka Amaretto Cake

This boozy, nutty cake is a showstopper—moist almond cake soaked in a sweet vodka-amaretto syrup for a grown-up dessert that’s perfect for celebrations.

Ingredients

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 ½ tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, softened
• 2 large eggs
• ½ cup whole milk
• 1 tsp almond extract
• ¼ cup vodka
• ¼ cup amaretto liqueur
• ¼ cup sliced almonds, toasted (for garnish)

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a bowl, whisk together 1 ½ cups flour, 1 cup sugar, 1 ½ tsp baking powder, and ½ tsp salt.
3. Beat in softened butter, eggs, milk, and 1 tsp almond extract until smooth. Pour batter into the prepared pan.
4. Bake for 30–35 minutes, until a toothpick inserted comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack.
5. While warm, poke holes all over the cake with a skewer. Mix ¼ cup vodka and ¼ cup amaretto, then brush evenly over the cake until absorbed.
6. Garnish with toasted sliced almonds before serving.

The syrup soaks deep into the cake, creating pockets of bold almond-vanilla flavor with a subtle kick—ideal for those who love desserts with a little extra personality.

Tip: For a non-alcoholic version, swap the vodka and amaretto with ½ cup almond milk mixed with 1 tsp vanilla extract.

Maple Vodka Pecan Coffee Cake

This boozy, nutty coffee cake is a showstopper—rich maple and toasted pecans get a grown-up twist with a splash of smooth vodka in the glaze.

Ingredients

• For the cake: 2 cups all-purpose flour, 1/2 cup granulated sugar, 2 tsp baking powder, 1/2 tsp salt, 1/2 cup unsalted butter (cold, cubed), 1 large egg, 3/4 cup whole milk, 1 tsp vanilla extract
• For the streusel: 1/2 cup chopped pecans, 1/4 cup packed brown sugar, 1 tsp cinnamon, 2 tbsp melted butter
• For the glaze: 1/2 cup powdered sugar, 2 tbsp pure maple syrup, 1 tbsp vodka, pinch of salt

Instructions

1. Prep: Preheat oven to 375°F. Grease an 8-inch square baking pan.
2. Make the cake: Whisk together 2 cups flour, 1/2 cup granulated sugar, 2 tsp baking powder, and 1/2 tsp salt. Cut in cold butter until crumbly. In another bowl, whisk egg, milk, and 1 tsp vanilla; stir into dry mix until just combined. Spread batter into pan.
3. Add streusel: Toss pecans with 1/4 cup brown sugar, 1 tsp cinnamon, and 2 tbsp melted butter. Sprinkle over batter.
4. Bake: 25–30 minutes until a toothpick comes out clean. Cool 10 minutes.
5. Glaze: Whisk 1/2 cup powdered sugar, 2 tbsp maple syrup, 1 tbsp vodka, and a pinch of salt. Drizzle over warm cake.

The vodka in the glaze doesn’t just add flair—it keeps the texture silky while letting the maple shine. Serve slightly warm for the best melt-in-your-mouth crumb.

Tip: Toast the pecans first for deeper flavor (350°F for 5–7 minutes).

Cherry Vodka Black Forest Cake

This boozy twist on a classic Black Forest cake swaps out kirsch for cherry vodka, adding a smooth, grown-up kick to every decadent layer.

Ingredients:

• 1 ¾ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 2 cups granulated sugar
• 1 ½ tsp baking powder
• 1 ½ tsp baking soda
• 1 tsp salt
• 2 large eggs
• 1 cup whole milk
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 1 cup boiling water
• ½ cup cherry vodka (divided)
• 2 cups heavy whipping cream
• ¼ cup powdered sugar
• 1 (21 oz) can cherry pie filling
• Dark chocolate shavings (for garnish)

Instructions:

1. Preheat oven to 350°F. Grease two 9-inch round cake pans and line with parchment.
2. Whisk together flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt in a large bowl. Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin).
3. Divide batter evenly between pans. Bake for 30-35 minutes until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to a rack. Brush warm cakes with ¼ cup cherry vodka.
4. Whip heavy cream and powdered sugar to stiff peaks. Fold in remaining ¼ cup cherry vodka.
5. Assemble cake: Place one layer on a plate, spread half the whipped cream, then half the cherry filling. Repeat with second layer. Garnish with chocolate shavings.

The cherry vodka infusion keeps the cake moist while adding a subtle warmth that lingers after each bite—perfect for dinner parties where you want to impress.

Tip: For cleaner slices, chill the cake for 1 hour before serving.

Mocha Vodka Mud Cake

This decadent mocha vodka mud cake is a boozy twist on a classic dessert—rich, fudgy, and just a little rebellious.

Ingredients:

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1/4 cup vodka
• 1/4 cup strong brewed coffee, cooled
• 1 tsp vanilla extract
• 1/2 cup semisweet chocolate chips

Instructions:

1. Preheat oven to 350°F. Grease an 8-inch square baking pan and line with parchment paper.
2. In a bowl, whisk together 1 cup all-purpose flour, 1 cup granulated sugar, 1/2 cup cocoa powder, 1 tsp baking powder, and 1/2 tsp salt.
3. Add 1/2 cup melted butter, 2 eggs, 1/4 cup vodka, 1/4 cup coffee, and 1 tsp vanilla extract. Stir until just combined.
4. Fold in 1/2 cup chocolate chips, then pour batter into the prepared pan.
5. Bake for 30–35 minutes until a toothpick inserted comes out with moist crumbs (not wet batter). Let cool before slicing.

The vodka keeps this cake ultra-moist while adding a subtle kick—perfect for impressing guests at dinner parties.

Tip: For extra flair, dust with powdered sugar or drizzle with espresso glaze.

Conclusion

From rich chocolate to zesty citrus, these 18 decadent vodka cakes offer something irresistible for every sweet tooth. Whether you’re baking for a celebration or just treating yourself, these recipes are sure to impress. Try one (or a few!) and let us know your favorite in the comments. Don’t forget to share the love—pin this roundup for your next baking adventure. Happy indulging!