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Decadent Chocolate Whiskey Bundt Cake Recipe with Easy Salted Caramel Drizzle

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A rich and moist chocolate bundt cake infused with whiskey and topped with a silky salted caramel drizzle, perfect for gatherings and special occasions.

Ingredients

Scale
  • 2 ½ cups (320g) all-purpose flour, sifted
  • ¾ cup (65g) unsweetened cocoa powder (preferably Dutch-processed)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 ¾ cups (350g) granulated sugar
  • 1 cup (225g) unsalted butter, softened
  • 3 large eggs, room temperature
  • 1 cup (240ml) buttermilk (or regular milk + 1 tbsp vinegar)
  • ½ cup (120ml) whiskey (bourbon or Irish whiskey)
  • 2 tsp vanilla extract
  • For the Salted Caramel Drizzle:
  • 1 cup (200g) granulated sugar
  • 6 tbsp (85g) unsalted butter, cut into pieces
  • ½ cup (120ml) heavy cream, warmed
  • 1 tsp sea salt flakes, plus extra for garnish

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 12-cup bundt pan thoroughly, tapping out excess flour.
  2. In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  3. Using an electric mixer, beat softened butter and sugar on medium-high speed for 4-5 minutes until light and fluffy.
  4. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  5. With mixer on low, alternately add dry ingredients and buttermilk in three additions, beginning and ending with dry ingredients. Mix just until combined.
  6. Gently fold in whiskey with a spatula until fully incorporated.
  7. Pour batter evenly into prepared bundt pan and smooth the top.
  8. Bake for 50-60 minutes, or until a toothpick inserted near the center comes out clean or with a few moist crumbs. Start checking at 50 minutes.
  9. Let cake cool in pan on a wire rack for 20-25 minutes. Carefully invert onto rack to cool completely.
  10. To make salted caramel drizzle: In a medium saucepan over medium heat, melt sugar while stirring constantly until deep amber (5-7 minutes).
  11. Add butter and whisk until melted. Slowly pour in warm heavy cream while whisking; mixture will bubble vigorously.
  12. Remove from heat and stir in sea salt flakes. Let cool slightly until thickened but still pourable.
  13. Drizzle salted caramel over cooled cake and sprinkle with extra sea salt flakes.

Notes

Use European-style butter for the best salted caramel. For gluten-free, substitute flour with a 1:1 gluten-free baking flour blend. Let cake cool completely before drizzling caramel to maintain a glossy finish. If caramel hardens, gently warm before drizzling. Avoid overmixing batter after adding flour to keep cake tender.

Nutrition

Keywords: chocolate bundt cake, whiskey cake, salted caramel drizzle, easy chocolate cake, holiday dessert, bundt cake recipe

Find it online: https://fuzzyforker.com/decadent-chocolate-whiskey-bundt-cake-recipe-with-easy-salted-caramel-drizzle/