This Fireball cake is really easy to make and it’s a delicious dessert for football season and the holidays. Full of cinnamon and spiked with whiskey, it’s a fun and boozy cake for any occasion!
Super soft, easy to make, cinnamon-y, and boozy, what’s not to like about this Fireball cake?
Guys, if I could only eat one frosting for the rest of my life it would be this one: cream cheese frosting spiked with a little cinnamon whiskey. The tang from the cream cheese cuts through the sweet frosting, making it very easy to eat.
I came close to needing to double the frosting recipe because I ate a few too many spoonfuls. But really, the holidays are coming so what’s too many?
(Twenty-three. Twenty-three is too many; don’t ask me how I know that.)
Why you’ll love this Fireball cake:
- It’s really just a doctored cake mix, so it’s practically fool-proof
- It will keep for several days in the fridge so you can make it ahead
- It’s SO EASY to make you won’t believe it
How to make fireball cake
- Combine cake mix, eggs, Fireball, and a few other ingredients
- Beat until smooth
- Pour into a baking dish
- Bake for about 25 minutes, then cool
- Use the handle of a wooden spoon to poke holes all over the top of the cake
- Pour sweetened condensed milk over the cake
Strictly speaking this is a fireball poke cake and the sweetened condensed milk adds the most amazing moistness and gooeyness, but you can skip the poking and pouring of milk if you really want to.
How to make boozy cream cheese frosting
Are you ready for the best frosting you’ll ever eat? If you like whiskey that’s not hyperbole.
- Beat cream cheese and butter together in a large bowl
- Add the rest of the frosting ingredients
- Beat until smooth
And that’s it! Frost your cake and its done!
You can refrigerate it overnight if you want (I actually liked it even better the next day) but you can serve immediately if you so choose.
Uneaten fireball cake can be stored in the fridge for up to 3 days or in the freezer for up to 3 months.
Baker’s tip: When you want to freeze cake, I recommend slicing the cake, putting the slices on a foil-lined baking sheet, and sticking the sheet in the freezer for half an hour or so to set the frosting. Wrap each slice individually and you can just pull one (or three) out of the freezer any time you want dessert.
What is Fireball?
Fireball is a cinnamon whiskey, which makes it perfect for fall and winter baking. It’s very warming and, while sweet, it isn’t overly so, the way a liqueur might be.
Per Wikipedia, Fireball originated in Canada in the mid-1980s and was originally part of a line of schnapps developed by Seagram.
People typically drink fireball straight but it’s also sometimes used in cocktails. And it’s clearly used in baking too! Fireball desserts are absolutely delicious and this cake proves it!
Can I substitute regular whiskey for Fireball?
Yes you can! However the cinnamon flavor won’t be as prominent, of course. Just be sure to use a whiskey you like to drink; using inferior whiskey will probably result in an inferior cake.
If you use regular whiskey in the frosting you might want to add a pinch (or more, to taste) of cinnamon to the frosting. But that’s up to you.
Did you make this Fireball Cake? That’s awesome! Let me know what you think with a comment and a rating below. Then post a pic on Insta–tag @theitsybitsykitchen so I can see your beautiful creations!
Fireball cake is an easy and slightly boozy dessert that's perfect for football tailgaters and the holiday season!
- 1 (16.25-ounce) box white cake mix*
- 4 large eggs
- 1/2 cup full fat sour cream
- 1/2 cup vegetable oil
- 1/2 cup Fireball whiskey
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 (14-ounce) can sweetened condensed milk
- 6 tablespoons unsalted butter at room temperature
- 4 ounces cream cheese at room temperature
- 3 1/2 to 4 cups powdered sugar
- 4 to 6 tablespoons Fireball whiskey
- 1/2 teaspoon salt
- Preheat the oven to 350 degrees. Spray a 13- by 9-inch baking dish with cooking spray and set pan aside.
- Combine the cake mix, eggs, sour cream, vegetable oil, Fireball, cinnamon, and salt in a large mixing bowl. Beat with an electric mixer on medium speed for 2 minutes, until smooth.
- Pour into the prepared pan and bake 24 to 30 minutes, until a toothpick inserted into the center of the cake comes out clean.
- Cool cake on a wire rack for 2 hours.
- Once the cake has cooled, use the handle of a wooden spoon to poke holes every inch over the top of the cake, going about three-quarters of the way to the bottom. Pour the sweetened condensed milk over the cake and use a rubber spatula to push it into the holes.
- Set aside while you make the frosting.
- Beat the butter and cream cheese in a medium mixing bowl until smooth. Add 3 1/2 cups of powdered sugar, 4 tablespoons of Fireball, and the salt.
- Beat on low to combine, then turn mixer to medium and beat until frosting is very smooth. Add additional whiskey or powdered sugar if necessary to achieve a spreadable consistency.
- Spread over the top of the cake and serve.
- Uneaten Fireball poke cake can be stored, covered, in the fridge for up to 3 days or in the freezer, tightly wrapped, for up to 3 months.
- *I used Betty Crocker Super Moist white cake mix
- Poking holes and pouring sweetened condensed milk over the cake makes it really moist and delicious but if you want, you can omit the sweetened condensed milk and skip poking the holes.
- If you freeze your cake I recommend doing it like this: Slice the cake, put the slices on a foil-lined baking sheet, and stick the sheet in the freezer for half an hour or so to set the frosting. Wrap each slice individually and you can just pull a slice out of the freezer any time you want dessert.