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chocolate whiskey cake - featured image

Chocolate Whiskey Cake Recipe with Salted Caramel Frosting

  • Author: Nora Winslow
  • Total Time: 1 hour 50 minutes
  • Yield: 12 servings 1x

Description

A rich and indulgent chocolate cake with a smooth whiskey kick, topped with silky salted caramel frosting. Perfect for Father’s Day or any special occasion.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 3/4 cup (75g) unsweetened cocoa powder (Dutch-process preferred)
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 3/4 cups (350g) granulated sugar
  • 3/4 cup (180ml) vegetable oil
  • 3 large eggs
  • 1 cup (240ml) buttermilk (or 1 cup milk + 1 tbsp lemon juice, let sit 5 minutes)
  • 2 teaspoons vanilla extract
  • 1/2 cup (120ml) whiskey (bourbon recommended)
  • For the Salted Caramel Frosting:
  • 1 cup (225g) unsalted butter, softened
  • 1 1/2 cups (300g) packed brown sugar
  • 1/4 cup (60ml) heavy cream
  • 2 1/2 cups (300g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon flaky sea salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line bottoms with parchment paper.
  2. Sift together flour, cocoa powder, baking powder, baking soda, and salt into a large bowl.
  3. In another bowl, whisk together sugar, vegetable oil, eggs, buttermilk, vanilla extract, and whiskey until smooth.
  4. Slowly add dry ingredients to wet ingredients, mixing gently until just combined. Batter should be thick and glossy; avoid overmixing.
  5. Divide batter evenly between prepared pans and smooth tops with a spatula.
  6. Bake for 30-35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Edges will slightly pull away from pans.
  7. Let cakes cool in pans for 10 minutes, then invert onto a cooling rack and remove parchment paper. Cool completely before frosting.
  8. To make frosting: In a medium saucepan over medium heat, melt butter. Add brown sugar and heavy cream, whisking constantly. Bring to a gentle boil and cook for 2 minutes until thickened.
  9. Remove from heat and let cool slightly. Transfer to a bowl and beat in powdered sugar and vanilla extract until smooth and fluffy. If too loose, refrigerate 10 minutes and whip again.
  10. Place one cake layer on serving plate. Spread a generous layer of frosting on top. Add second cake layer and coat entire cake with remaining frosting.
  11. Sprinkle flaky sea salt over the top for a salted caramel crunch.
  12. Optional: For extra glossy frosting, add 1 tablespoon cold butter at the end and whip in.

Notes

Use good quality bourbon whiskey for best flavor. Make sure eggs and butter are at room temperature for smoother mixing. Do not frost cake while warm to avoid melting frosting. Refrigerate frosting if too runny and whip again. Flaky sea salt on top is essential for the perfect salty crunch. Cake layers can be baked a day ahead and frosted the next day. Avoid freezing the assembled cake as caramel frosting can separate; freeze layers separately if needed.

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/12th of c
  • Calories: 380
  • Sugar: 32
  • Sodium: 250
  • Fat: 18
  • Saturated Fat: 10
  • Carbohydrates: 48
  • Protein: 5

Keywords: chocolate whiskey cake, salted caramel frosting, Father's Day dessert, boozy cake, easy chocolate cake, whiskey dessert

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Find it online: https://gentlerecipes.com/chocolate-whiskey-cake-recipe-with-salted-caramel-frosting-easy-fathers-day-dessert/