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Decadent Chocolate Whiskey Cake Recipe with Easy Salted Caramel Drizzle

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A rich and moist chocolate cake infused with whiskey and topped with a luscious homemade salted caramel drizzle. Perfect for indulgent moments and special occasions.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ¾ cup (75g) unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (170g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • ¼ cup (60ml) whiskey (e.g., bourbon like Maker’s Mark)
  • ½ cup (120ml) buttermilk (or milk + 1 tsp vinegar)
  • ½ cup (120ml) hot water
  • For the Salted Caramel Drizzle:
  • 1 cup (200g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, cubed
  • ½ cup (120ml) heavy cream, warmed slightly
  • 1 teaspoon sea salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch round or 8×8-inch square cake pan with butter and dust with cocoa powder.
  2. In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat softened butter with granulated sugar and brown sugar until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, then stir in vanilla extract.
  5. Stir in whiskey and buttermilk until combined.
  6. Gradually fold the dry ingredients into the wet mixture, alternating with hot water, beginning and ending with dry ingredients.
  7. Pour batter into prepared pan and smooth the top.
  8. Bake for 40-45 minutes or until a toothpick inserted near the center comes out with moist crumbs.
  9. Let cake rest in pan for 15 minutes, then transfer to a wire rack to cool completely.
  10. To make salted caramel drizzle: In a small saucepan over medium heat, melt granulated sugar while stirring constantly until deep amber color forms.
  11. Whisk in cubed butter until melted, then slowly add warm heavy cream and stir until smooth.
  12. Remove from heat and mix in sea salt. Let cool slightly but keep pourable.
  13. Drizzle caramel over cooled cake, letting it drip down the sides.
  14. If caramel thickens before drizzling, gently warm over low heat.

Notes

Use room temperature eggs and butter for better texture. Avoid overmixing batter to keep crumb tender. Stir caramel constantly to prevent burning. Caramel can be made ahead and gently reheated. For gluten-free, substitute flour with gluten-free baking blend. For dairy-free, use coconut cream and vegan butter.

Nutrition

Keywords: chocolate cake, whiskey cake, salted caramel, dessert, easy cake recipe, moist chocolate cake, bourbon cake, homemade caramel

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