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Decadent Whiskey Chocolate Cake with Easy Homemade Salted Caramel Topping

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A rich and indulgent chocolate cake infused with smooth whiskey, topped with a silky homemade salted caramel sauce. Perfect for celebrations or cozy nights in, this cake balances bold flavors with a tender crumb.

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
  • 1 ½ cups (300g) granulated sugar
  • ½ cup (115g) unsalted butter, softened
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • ⅓ cup (80ml) whiskey (smooth bourbon or Irish whiskey recommended)
  • ¾ cup (180ml) buttermilk
  • 1 cup (200g) granulated sugar (for caramel)
  • 6 tablespoons (85g) unsalted butter, cubed (for caramel)
  • ½ cup (120ml) heavy cream (for caramel)
  • 1 teaspoon sea salt (for caramel)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan. Line the bottom with parchment paper.
  2. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  3. Using an electric mixer, beat the softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  4. Beat in the eggs one at a time, then stir in the vanilla extract until combined.
  5. Alternately pour in the whiskey and buttermilk with the dry ingredients, starting and ending with the dry mix. Fold gently with a spatula until smooth and slightly thick.
  6. Pour the batter into the prepared cake pan and smooth the top.
  7. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  8. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  9. To make the salted caramel, melt the sugar in a heavy-bottomed saucepan over medium heat, stirring constantly until it turns a deep amber color (about 8 minutes).
  10. Carefully stir in the cubed butter until melted and combined.
  11. Remove from heat and slowly whisk in the heavy cream until smooth, then stir in the sea salt. Be cautious as the caramel will bubble up.
  12. Pour the caramel over the cooled cake and let it set slightly before slicing.

Notes

Use a smooth bourbon or Irish whiskey for best flavor. For dairy-free, substitute butter with plant-based alternative and heavy cream with coconut cream. Avoid overmixing the batter to keep the cake tender. Make the caramel while the cake cools to save time. If caramel thickens before pouring, gently warm it again. Store cake at room temperature for soft caramel or rewarm before serving if refrigerated.

Nutrition

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

Find it online: https://blipflavor.com/decadent-whiskey-chocolate-cake-recipe-easy-homemade-salted-caramel-topping/