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Decadent Chocolate Whiskey Cake Recipe with Easy Salted Caramel Frosting

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A rich and indulgent chocolate cake enhanced with whiskey and topped with a luscious salted caramel frosting. Perfect for special occasions or a comforting treat.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (220 grams)
  • ¾ cup unsweetened cocoa powder (75 grams), Dutch-processed
  • 1 ½ tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 ½ cups granulated sugar (300 grams)
  • ½ cup unsalted butter (115 grams), softened
  • 2 large eggs, room temperature
  • 1 cup buttermilk (240 ml), room temperature (or milk + 1 tbsp vinegar)
  • ¼ cup whiskey (60 ml), Irish whiskey or bourbon
  • 1 tsp vanilla extract
  • For the Salted Caramel Frosting:
  • 1 cup granulated sugar (200 grams)
  • 6 tbsp unsalted butter (85 grams), cut into pieces
  • ½ cup heavy cream (120 ml), warmed
  • 1 tsp salt (sea salt flakes or kosher salt)
  • 1 ½ cups powdered sugar (180 grams), sifted
  • ½ tsp vanilla extract

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 powder, baking soda, and salt. Whisk to combine.
  3. Using a mixer, beat softened butter and granulated sugar on medium-high speed until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, fully incorporating each before adding the next. Add vanilla extract and mix briefly.
  5. Alternately add dry ingredients and buttermilk to the butter mixture in three parts, starting and ending with dry ingredients. Mix on low speed just until combined.
  6. Gently fold in whiskey with a spatula.
  7. Divide batter evenly into prepared pans. Tap pans lightly to release air bubbles.
  8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
  9. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
  10. To make frosting: In a medium saucepan over medium heat, melt sugar while stirring constantly until it becomes a deep amber syrup. Remove from heat and whisk in butter until smooth.
  11. Slowly add warmed cream while whisking (mixture will bubble). Stir in salt and vanilla extract.
  12. Let caramel cool to room temperature, then beat in powdered sugar gradually until smooth and spreadable.
  13. Assemble cake by placing one layer on a serving plate. Spread a generous layer of frosting on top.
  14. Add second layer and cover entire cake with remaining frosting. Use back of a spoon to create swirls and peaks.
  15. If frosting is too runny, chill in fridge for 15 minutes. If too stiff, add a teaspoon of warm cream to loosen.

Notes

Do not overmix the batter to avoid a dense cake. Cream butter and sugar well to trap air for a tender crumb. Stir sugar constantly when making caramel to prevent burning. Cool cakes completely before frosting to prevent melting. Frosting can be chilled to firm up or loosened with warm cream as needed.

Nutrition

Keywords: chocolate cake, whiskey cake, salted caramel frosting, easy cake recipe, decadent dessert, holiday cake, special occasion cake

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