Print

Decadent Whiskey Chocolate Layer Cake with Salted Caramel Topping

whiskey chocolate layer cake - featured image
Print Recipe

A rich and indulgent chocolate layer cake infused with whiskey and topped with a salted caramel drizzle, perfect for special occasions and celebrations.

Ingredients

Scale
  • 2 ¾ cups (345 g) all-purpose flour
  • ¾ cup (75 g) unsweetened Dutch-process cocoa powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 cups (400 g) granulated sugar
  • 1 cup (240 ml) buttermilk, room temperature (or 1 tbsp lemon juice mixed with milk)
  • ½ cup (120 ml) vegetable oil
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • ½ cup (120 ml) whiskey (smooth bourbon recommended)
  • 1 cup (240 ml) hot water
  • 1 cup (227 g) unsalted butter, softened (for frosting)
  • 4 cups (480 g) powdered sugar, sifted (for frosting)
  • ¾ cup (75 g) unsweetened cocoa powder (for frosting)
  • ¼ cup (60 ml) heavy cream, plus extra if needed (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 3 tablespoons whiskey (for frosting)
  • 1 cup (200 g) granulated sugar (for caramel)
  • 6 tablespoons (85 g) unsalted butter, cut into pieces (for caramel)
  • ½ cup (120 ml) warm heavy cream (for caramel)
  • 1 teaspoon sea salt flakes (adjust to taste, for caramel)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
  2. In a large bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt. Whisk to combine.
  3. In another bowl, whisk together sugar, vegetable oil, buttermilk, eggs, vanilla extract, and whiskey until smooth.
  4. Gradually add dry ingredients to wet mixture, stirring gently but thoroughly. Slowly pour in hot water while mixing at low speed until batter is thin and smooth.
  5. Divide batter evenly between prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  6. Cool cakes in pans for 10 minutes, then transfer to a cooling rack to cool completely.
  7. To make salted caramel, melt sugar in a medium saucepan over medium heat, stirring constantly until deep amber color forms.
  8. Quickly add butter, stirring until melted. Slowly pour in warm heavy cream, stirring until smooth. Mix in sea salt flakes and set aside to cool slightly.
  9. For frosting, beat softened butter until fluffy. Gradually add powdered sugar and cocoa powder, alternating with heavy cream.
  10. Add vanilla extract and whiskey, beating until smooth and spreadable. Add extra cream if too thick.
  11. Assemble cake by placing one layer on serving plate. Spread frosting generously, drizzle some salted caramel, then add second layer.
  12. Frost top and sides evenly, then drizzle remaining salted caramel over the top, letting it drip down the sides.
  13. Refrigerate cake for at least 1 hour before serving to set frosting and meld flavors.

Notes

Use room temperature ingredients for best results. Do not overmix after adding flour to keep cake tender. Stir caramel constantly to avoid burning. Chill cake layers if too soft before frosting. Warm caramel gently if it hardens before drizzling. Slice cake with a knife dipped in hot water for clean cuts.

Nutrition

Keywords: whiskey chocolate cake, salted caramel cake, chocolate layer cake, whiskey dessert, celebration cake, boozy chocolate cake

Find it online: https://grubella.com/decadent-whiskey-chocolate-layer-cake-recipe-with-salted-caramel-topping/