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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 creamy salted caramel frosting, perfect for special occasions or cozy nights in.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 3/4 cup (75g) unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 cup (113g) unsalted butter, melted and slightly cooled
  • 1 3/4 cups (350g) granulated sugar
  • 3 large eggs, room temperature
  • 1 cup (240ml) buttermilk, room temperature
  • 1/3 cup (80ml) whiskey (e.g., Jameson Irish Whiskey)
  • 2 teaspoons vanilla extract
  • 1 cup (240ml) hot water
  • For the Salted Caramel Frosting:
  • 1 cup (200g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, cut into cubes
  • 1/2 cup (120ml) heavy cream, warmed
  • 1 teaspoon flaky sea salt
  • 2 cups (240g) powdered sugar, sifted
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch (23 cm) cake pans or line them with parchment paper.
  2. In a large bowl, sift together 2 cups (250g) all-purpose flour, 3/4 cup (75g) cocoa powder, 1 1/2 tsp baking soda, and 1 tsp salt. Set aside.
  3. In a separate bowl, whisk melted butter (1/2 cup/113g) with 1 3/4 cups (350g) granulated sugar until smooth. Add 3 large eggs one at a time, beating well after each addition. Stir in 1 cup (240ml) buttermilk, 1/3 cup (80ml) whiskey, and 2 tsp vanilla extract.
  4. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing; a few lumps are okay.
  5. Slowly pour 1 cup (240ml) hot water into the batter, stirring carefully until smooth. The batter will be thin.
  6. Divide batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  7. Let cakes cool in pans for 15 minutes, then remove and transfer to wire racks to cool completely.
  8. To make the salted caramel frosting: In a medium saucepan, heat 1 cup (200g) granulated sugar over medium heat, swirling the pan gently but not stirring, until it melts into a deep amber liquid (about 8-10 minutes). Remove from heat and quickly stir in 6 tbsp (85g) butter until melted.
  9. Slowly whisk in 1/2 cup (120ml) warm heavy cream (careful, it will bubble!). Add 1 tsp flaky sea salt. Let caramel cool completely to room temperature.
  10. In a mixing bowl, beat the cooled caramel with 2 cups (240g) powdered sugar and 1 tsp vanilla extract until creamy and spreadable. Adjust consistency with more powdered sugar or cream if needed.
  11. Place one cake layer on a serving plate. Spread a thick layer of salted caramel frosting on top. Add the second cake layer and frost the top and sides evenly.
  12. Optionally, sprinkle a pinch of flaky sea salt on top for extra flair.

Notes

Use room temperature eggs and buttermilk for a fluffier cake. Avoid overmixing the batter to keep the cake tender. Use a heavy-bottomed pan for caramel to prevent burning and do not stir sugar while melting. Let cakes cool completely before frosting to prevent melting. The frosting can be made ahead and refrigerated. For gluten-free or dairy-free versions, substitute ingredients as suggested.

Nutrition

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

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