Chocolate Whiskey Cake with Salted Caramel Buttercream

why make this recipe

This cake pairs deep chocolate with warm whiskey and sweet salted caramel. It feels fancy but stays easy to make. You get a moist cake, creamy buttercream, and a glossy chocolate finish that most people love.

introduction

This Chocolate Whiskey Cake with Salted Caramel Buttercream is rich, moist, and full of flavor. It works well for birthdays, dinner parties, or a special treat after a big meal like Chicken Parmesan with Alfredo Sauce.

how to make Chocolate Whiskey Cake with Salted Caramel Buttercream

Make the cake first, then the buttercream, then the ganache, and finally assemble.

• Chocolate Whiskey Cake:

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round pans.
  2. Whisk dry ingredients: 2 cups all purpose flour, 2 cups granulated sugar, 1 cup cocoa powder, 2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon kosher salt.
  3. In another bowl beat 3 large eggs, then add ⅓ cup vegetable oil, ½ cup bourbon whiskey, 1 ½ cup strongly brewed coffee (cooled), and 2 teaspoons vanilla extract. Mix well.
  4. Add wet to dry and stir until just combined. Pour batter into pans.
  5. Bake about 30–35 minutes or until a toothpick comes out clean. Cool in pans 10 minutes, then turn out to cool completely.

• Salted Caramel Buttercream:

  1. Beat 1 cup unsalted butter (room temperature) until creamy.
  2. Gradually add 4–5 cups powdered sugar, mixing on low then medium speed.
  3. Add 4–6 Tablespoons half and half to reach spreading texture.
  4. Fold in 1 cup salted caramel (see note). Taste and add a pinch of kosher salt if needed.

• Chocolate Ganache:

  1. Heat ⅓ cup heavy cream until just simmering.
  2. Pour over ½ cup chopped dark chocolate (approximately 3 ounces). Let sit 1 minute.
  3. Stir until smooth. Cool slightly to thicken.

• Cake Assembly:

  1. If needed, level cake tops. Place one layer on a plate.
  2. Spread a thick layer of salted caramel buttercream between layers.
  3. Add the second layer and crumb coat with buttercream. Chill 15–30 minutes.
  4. Finish with a smooth outer layer of buttercream.
  5. Spoon ganache over the top to drip slightly down the sides. Drizzle extra salted caramel if you like.
  6. Sprinkle chopped dark chocolate on top for texture.

Note: For salted caramel you can use store-bought or make a simple caramel by cooking sugar, adding butter, then stirring in cream and a pinch of sea salt. Cool before using.

Ingredients :

• 2 cups all purpose flour
• 2 cups granulated sugar
• 1 cup cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 3 large eggs (room temperature)
• ½ cup bourbon whiskey
• 1 ½ cup strongly brewed coffee (cooled)
• ⅓ cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup unsalted butter (room temperature)
• 4-5 cups powdered sugar
• 4-6 Tablespoons half and half (room temperature)
• 1 cup salted caramel (see note below)
• ⅓ cup heavy cream
• ½ cup chopped dark chocolate (approximately 3 ounces)

Directions :

See "how to make" for step-by-step. In short:

• Mix dry and wet for cake, bake at 350°F for 30–35 minutes.
• Beat butter and powdered sugar, add half and half and caramel for buttercream.
• Heat cream, pour over chocolate for ganache and stir smooth.
• Assemble with buttercream between layers, cover, and top with ganache and caramel.

how to serve Chocolate Whiskey Cake with Salted Caramel Buttercream

Serve slices at room temperature. Add a scoop of vanilla ice cream or a small dollop of whipped cream if you like. A cup of coffee or a light dessert wine goes well.

how to store Chocolate Whiskey Cake with Salted Caramel Buttercream

• Room temp: Keep covered for up to 1 day.
• Refrigerator: Store in an airtight container for up to 4 days. Bring to room temp before serving.
• Freezing: Wrap layers or whole cake well and freeze up to 2 months. Thaw in fridge overnight and warm to room temp before serving.

tips to make Chocolate Whiskey Cake with Salted Caramel Buttercream

• Use room temperature eggs and butter for smooth batter and frosting.
• Measure flour properly; spoon and level.
• Let cakes cool fully before frosting to avoid melting buttercream.
• Use strong coffee cooled to keep the cake moist and deepen chocolate flavor.
• Taste the buttercream and adjust caramel or salt to your liking.

variation (if any)

• Swap bourbon for dark rum or omit alcohol and use extra coffee.
• Use milk chocolate instead of dark for a milder ganache.
• Add chopped nuts between layers for crunch.

FAQs

Q: Can I skip the whiskey?
A: Yes. Replace whiskey with more coffee or a little milk. The cake will still be moist and tasty.

Q: Can I make this ahead?
A: Yes. You can bake cakes a day ahead and store wrapped in the fridge. Assemble the day you serve for best texture.

Q: Why is my buttercream thin or runny?
A: If it is too thin, add more powdered sugar or chill the bowl for a few minutes. If too thick, add a little more half and half, one teaspoon at a time.

Q: How do I fix a grainy ganache?
A: Stir gently until smooth. If it stays grainy, warm it briefly in short bursts and stir until glossy.

Q: Can I use salted butter?
A: You can. Reduce or skip any extra salt in the buttercream if you use salted butter.

Chocolate Whiskey Cake with Salted Caramel Buttercream

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15
• Cook Time: 35
• Total Time: 50
• Yield: 10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

A rich, moist cake combining deep chocolate and warm whiskey, topped with sweet salted caramel buttercream.

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Ingredients

Scale 1x2x3x

• 2 cups all purpose flour
• 2 cups granulated sugar
• 1 cup cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 3 large eggs (room temperature)
• ½ cup bourbon whiskey
• 1 ½ cup strongly brewed coffee (cooled)
• ⅓ cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup unsalted butter (room temperature)
• 4–5 cups powdered sugar
• 4–6 Tablespoons half and half (room temperature)
• 1 cup salted caramel
• ⅓ cup heavy cream
• ½ cup chopped dark chocolate (approximately 3 ounces)

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Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round pans.
2. In a bowl, whisk together dry ingredients: flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. In a separate bowl, beat eggs, then add vegetable oil, bourbon whiskey, cooled coffee, and vanilla. Mix well.
4. Add the wet ingredients to the dry and stir until just combined. Pour the batter into the prepared pans.
5. Bake for 30-35 minutes or until a toothpick comes out clean. Cool in the pans for 10 minutes, then turn out to cool completely.
6. For the buttercream, beat unsalted butter until creamy, gradually add powdered sugar, then add half and half to achieve spreading consistency, and fold in salted caramel.
7. For the ganache, heat heavy cream until just simmering, pour over chopped dark chocolate, let sit for 1 minute, and stir until smooth.
8. If necessary, level the cooled cake tops. Place one layer on a plate, spread a thick layer of salted caramel buttercream, add the second layer, crumb coat, chill for 15-30 minutes, and finish with a smooth outer layer of buttercream.
9. Spoon ganache over the top to allow it to drip down the sides, and drizzle with additional salted caramel. Sprinkle with chopped dark chocolate for texture.

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Notes

Use room temperature ingredients for best results. Store leftovers covered at room temperature for 1 day, or in the refrigerator for up to 4 days. Can be frozen for up to 2 months.

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Nutrition

• Serving Size: 1 slice
• Calories: 400
• Sugar: 50g
• Sodium: 200mg
• Fat: 18g
• Saturated Fat: 8g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 58g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 60mg