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Decadent Chocolate Whiskey Cake Recipe with Easy Salted Caramel Frosting

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A rich, moist chocolate cake infused with whiskey and topped with a luscious salted caramel frosting. This indulgent dessert balances warmth, sweetness, and a subtle boozy flair perfect for special occasions or comforting treats.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • ¾ cup (75g) unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ¾ cups (350g) granulated sugar
  • ½ cup (115g) unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 cup (240ml) buttermilk (or milk + 1 tbsp lemon juice)
  • ¼ cup (60ml) good-quality whiskey (bourbon or rye)
  • 1 teaspoon pure vanilla extract
  • For the Salted Caramel Frosting:
  • 1 cup (225g) unsalted butter, softened
  • 1 ½ cups (300g) packed brown sugar
  • ¼ cup (60ml) heavy cream
  • 1 teaspoon pure vanilla extract
  • 3 cups (360g) powdered sugar, sifted
  • 1 teaspoon flaky sea salt (adjust to taste)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper.
  2. In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine.
  3. Using an electric mixer, beat softened butter and granulated sugar until pale and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, then stir in vanilla extract.
  5. Alternately add dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients. Mix gently on low speed until just combined.
  6. Fold in whiskey until batter is smooth with a slight glossy sheen.
  7. Divide batter evenly between prepared pans and smooth tops. Bake 30-35 minutes, rotating halfway, until a toothpick comes out with a few moist crumbs.
  8. Cool cakes in pans for 15 minutes, then turn out onto cooling racks to cool completely, about 1 hour.
  9. To make frosting, melt butter in a medium saucepan over medium heat. Stir in brown sugar and heavy cream. Bring to a gentle boil, stirring constantly, then simmer 2 minutes until thickened. Remove from heat and stir in vanilla extract. Cool 10 minutes.
  10. Transfer caramel mixture to a large bowl. Gradually beat in powdered sugar until smooth and fluffy. Add flaky sea salt, adjusting to taste.
  11. Place one cake layer on a serving plate. Spread a generous layer of frosting on top. Add second layer and cover entire cake with remaining frosting using an offset spatula for smooth finish.
  12. Let cake rest at least 30 minutes before serving to let flavors meld and frosting firm up.

Notes

Use room temperature eggs and butter for best texture. Avoid overmixing batter to prevent toughness. Stir caramel constantly to avoid burning. Chill cake layers before frosting for easier application. If frosting is too soft, chill 15-20 minutes before spreading. Brush extra whiskey between layers for added moistness and flavor.

Nutrition

Keywords: chocolate cake, whiskey cake, salted caramel frosting, bourbon cake, easy chocolate dessert, boozy cake, party dessert

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