Make the Whiskey Cake:

• Preheat the oven to 350°F (180°C). Grease two 8-inch round cake pans with butter, line the bottoms with parchment paper, and dust the sides with flour.
• In a stand mixer, cream together butter and sugar until light and fluffy.
• Add one-third of the beaten eggs and continue mixing at medium speed.
• Gradually add one-third of the sifted flour, repeating until all ingredients are mixed in.
• Lower the mixer speed and add whiskey, mixing until just combined.
• Divide the batter evenly between the cake pans and bake for 35 minutes or until a cake tester comes out clean.
• Cool for 15 minutes before removing cakes from pans.

Fill and Decorate the Cake:

• For whiskey buttercream, mix powdered sugar, milk, and cream until smooth.
• Slice the tops of the cakes to make them level.
• Spread the whiskey buttercream over one cake layer, then top with the second layer.
• Dust with powdered sugar or proceed with the whiskey glaze.

Make the Whiskey Glaze:

• In a small pot, combine brown sugar, milk, and heavy cream. Bring to a boil and simmer for 2-3 minutes.
• Remove from heat and stir in whiskey. The glaze should be thick but slightly runny.
• Pour glaze over the cake and allow it to set.