By Flavor & The Menu
May 6, 2021

Ray Risley

“The name of the dessert is on the front of our building for a reason. The Whiskey Cake is by far the most popular dish on our menu,” says Ray Risley, President and COO of Whiskey Cake Kitchen & Bar, a modern American concept that’s part of Front Burner Restaurant Group. Risley takes pride in the dessert’s one-of-a-kind flavor profile. “It’s our play on a toffee torte—dense and full of flavor,” he says.

The dessert stars a rich, sticky date cake drizzled with a boozy bourbon crème anglaise, topped with a tumble of spiced pecans and finished with a dollop of housemade vanilla whipped cream. “Every element of our Whiskey Cake is made from scratch. It is unlike any dessert and can’t easily be replicated,” says Risley. “First timers are always encouraged to try it when they visit, and they never regret it.”