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Decadent Whiskey Chocolate Layer Cake Recipe with Easy Salted Caramel Topping

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A rich and moist chocolate layer cake enhanced with whiskey and topped with a luscious salted caramel sauce. This cake balances sweet, salty, and boozy flavors for a decadent treat perfect for any occasion.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (312 g)
  • ¾ cup unsweetened cocoa powder (75 g), preferably Dutch-processed
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups granulated sugar (400 g)
  • ¾ cup unsalted butter (170 g), softened
  • 3 large eggs, room temperature
  • 1 cup buttermilk (240 ml), room temperature
  • 2 teaspoons pure vanilla extract
  • ½ cup whiskey (120 ml), smooth bourbon like Maker’s Mark
  • 1 cup granulated sugar (200 g) for caramel
  • 6 tablespoons unsalted butter (85 g), cubed for caramel
  • ½ cup heavy cream (120 ml), warm for caramel
  • 1 teaspoon sea salt for caramel
  • Optional garnishes: chocolate shavings or curls, whipped cream

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line bottoms with parchment paper.
  2. In a large bowl, sift together flour, cocoa powder, baking soda, and salt.
  3. Using a mixer, beat softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, scraping down sides as needed. Stir in vanilla extract.
  5. Alternate adding dry mixture and buttermilk to the butter mixture, starting and ending with dry ingredients. Mix gently after each addition.
  6. Fold in whiskey carefully to blend without deflating batter.
  7. Divide batter evenly between prepared pans and smooth tops with a spatula.
  8. Bake for 30-35 minutes or until a toothpick inserted comes out with moist crumbs.
  9. Cool cakes in pans for 15 minutes, then turn out onto wire racks to cool completely.
  10. To make salted caramel, heat sugar in a medium saucepan over medium heat, stirring constantly until melted and amber colored.
  11. Add cubed butter carefully and stir until melted. Slowly whisk in warm heavy cream and simmer 1-2 minutes until smooth.
  12. Remove from heat and stir in sea salt. Let caramel cool slightly to thicken.
  13. Assemble cake by placing one layer on a serving plate, spreading a generous amount of salted caramel on top.
  14. Add second cake layer and pour remaining caramel over the top, letting it drip down the sides.
  15. Optional: garnish with chocolate shavings or whipped cream.
  16. If caramel hardens while assembling, warm gently over low heat or microwave for 10 seconds to loosen.

Notes

Use room temperature eggs, butter, and buttermilk for best results. Avoid overmixing after adding flour to keep cake tender. Stir caramel constantly and keep heat moderate to prevent burning. Cool cakes completely before assembling to prevent frosting from melting. Caramel can be made a day ahead and gently reheated before use. For gluten-free, substitute flour with a 1:1 gluten-free blend containing xanthan gum. For dairy-free, use almond milk with lemon juice instead of buttermilk and coconut cream instead of heavy cream. Whiskey can be substituted with strong brewed coffee or espresso for a non-alcoholic version.

Nutrition

Keywords: whiskey chocolate cake, salted caramel cake, layered chocolate cake, bourbon chocolate cake, easy chocolate cake, decadent dessert

Find it online: https://rowanrecipes.com/decadent-whiskey-chocolate-layer-cake-recipe-with-easy-salted-caramel-topping/