Print

Decadent Chocolate Whiskey Cake Recipe with Salted Caramel Frosting

chocolate whiskey cake - featured image
Print Recipe

A rich and moist chocolate cake infused with whiskey and topped with a luscious salted caramel frosting, perfect for parties and celebrations.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (310g)
  • ¾ cup unsweetened cocoa powder (75g), preferably Dutch-processed
  • 1 ½ tsp baking soda
  • ½ tsp salt
  • 2 cups granulated sugar (400g)
  • 3 large eggs, room temperature
  • 1 cup buttermilk (240ml) or milk plus 1 tbsp lemon juice as substitute
  • ½ cup vegetable oil (120ml)
  • 2 tsp pure vanilla extract
  • ½ cup whiskey (120ml), preferably bourbon like Maker’s Mark
  • 1 cup boiling water (240ml)
  • For the Salted Caramel Frosting:
  • 1 cup unsalted butter (225g), softened
  • 1 ½ cups packed brown sugar (300g)
  • ¼ cup heavy cream (60ml)
  • 2 cups powdered sugar (240g), sifted
  • 1 tsp vanilla extract
  • 1 ½ tsp flaky sea salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans or line with parchment paper.
  2. In a large bowl, sift together flour, cocoa powder, baking soda, and salt. Whisk to combine.
  3. In a separate bowl, whisk sugar and eggs until pale and fluffy, about 2 minutes. Add vegetable oil, buttermilk, vanilla extract, and whiskey; whisk until smooth.
  4. Gradually fold dry ingredients into wet mixture with a spatula until just combined. Avoid overmixing.
  5. Slowly pour in boiling water while stirring. Batter will be thin.
  6. Divide batter evenly between prepared pans and smooth tops. Tap pans gently to release air bubbles.
  7. Bake 30-35 minutes until a toothpick inserted comes out with a few moist crumbs.
  8. Cool cakes in pans for 10 minutes, then invert onto cooling racks to cool completely.
  9. To make frosting: In medium saucepan over medium heat, melt butter and brown sugar, stirring until sugar dissolves and mixture bubbles gently (~5 minutes). Remove from heat.
  10. Whisk in heavy cream and vanilla extract. Let cool 10 minutes.
  11. Slowly beat in powdered sugar until fluffy. Stir in sea salt last.
  12. Assemble cake by placing one layer on plate, spreading frosting generously on top, then adding second layer and covering entire cake with remaining frosting.
  13. Optional: Sprinkle flaky sea salt on top for extra touch.
  14. If frosting is too soft, chill cake in fridge for 15 minutes to firm up.

Notes

Use room temperature eggs, butter, and buttermilk for best results. Pour boiling water slowly to keep batter moist. Let caramel cool before adding powdered sugar to avoid clumps. If frosting is too runny, chill briefly and beat again. For gluten-free, substitute flour with 1:1 gluten-free baking blend containing xanthan gum. Whiskey extract or strong coffee can replace whiskey for less alcohol.

Nutrition

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

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