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Decadent Whiskey Chocolate Cake Recipe with Easy Salted Caramel Buttercream

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A rich and moist chocolate cake infused with whiskey, layered and frosted with a smooth salted caramel buttercream that balances sweet and savory flavors perfectly.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour, sifted
  • 1 ¾ cups (350g) granulated sugar
  • ¾ cup (75g) unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup (240ml) whole milk
  • ½ cup (120ml) vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup (240ml) hot water
  • ¼ cup (60ml) whiskey (e.g., bourbon like Maker’s Mark)
  • 1 cup (227g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • ¾ cup (180ml) salted caramel sauce
  • 2 tablespoons (30ml) heavy cream
  • 1 teaspoon vanilla extract (for buttercream)
  • ½ teaspoon sea salt flakes (for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and line two 8-inch (20cm) cake pans with parchment paper.
  2. In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Stir gently to combine.
  3. In another bowl, whisk eggs, milk, vegetable oil, vanilla extract, and whiskey until smooth.
  4. Pour hot water over the dry mixture and stir until the batter is thin but smooth.
  5. Gradually add the wet ingredients to the cocoa batter, folding gently until just combined. Avoid overmixing.
  6. Divide the batter evenly between the two pans and tap lightly to release air bubbles.
  7. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
  9. To make the buttercream, beat softened butter on medium speed until creamy (about 3 minutes).
  10. Gradually add powdered sugar alternating with salted caramel sauce, beating until fluffy.
  11. Add heavy cream and vanilla extract, beating until smooth. Adjust consistency with more cream or powdered sugar if needed.
  12. Place one cake layer on a serving plate and spread about one-third of the buttercream evenly on top.
  13. Add the second layer and frost the top and sides with the remaining buttercream.
  14. Sprinkle sea salt flakes over the top for garnish.
  15. Chill the cake for 30 minutes before serving to let flavors meld and frosting set.

Notes

Do not skip pouring hot water over the dry ingredients to intensify the chocolate flavor. Avoid overmixing the batter to keep the cake tender. Use softened butter at room temperature for the buttercream to whip properly. For a stronger whiskey flavor, add an extra tablespoon but be cautious of batter consistency. Store leftovers in an airtight container in the fridge for up to 4 days and bring to room temperature before serving.

Nutrition

Keywords: whiskey chocolate cake, salted caramel buttercream, chocolate cake recipe, easy chocolate cake, whiskey dessert, celebration cake

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