Print

Decadent Whiskey Caramel Chocolate Layer Cake

whiskey caramel chocolate layer cake - featured image
Print Recipe

A rich and indulgent chocolate layer cake infused with whiskey caramel sauce and topped with salted buttercream frosting, perfect for quiet moments or special occasions.

Ingredients

Scale
  • 2 ¼ cups (280g) all-purpose flour
  • ¾ cup (65g) unsweetened cocoa powder (preferably Valrhona)
  • 1 ½ tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 cups (400g) granulated sugar
  • 3 large eggs, room temperature
  • 1 cup (240ml) buttermilk
  • ½ cup (120ml) vegetable oil
  • 2 tsp vanilla extract
  • 1 cup (240ml) hot brewed coffee
  • 1 cup (200g) granulated sugar (for caramel sauce)
  • 6 tbsp (85g) unsalted butter, softened (for caramel sauce)
  • ½ cup (120ml) heavy cream, warmed (for caramel sauce)
  • 3 tbsp Tennessee whiskey (e.g., Jack Daniel’s)
  • ½ tsp sea salt (for caramel sauce)
  • 1 cup (225g) unsalted butter, softened (for frosting)
  • 4 cups (480g) powdered sugar, sifted
  • 3–4 tbsp (45-60ml) heavy cream (for frosting)
  • 1 tsp vanilla extract (for frosting)
  • 1 tsp flaky sea salt (for finishing frosting)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch cake pans, then line the bottoms with parchment paper.
  2. In a large bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
  3. In a separate bowl, whisk sugar and eggs until pale and slightly thickened (about 2 minutes). Add vegetable oil, vanilla extract, and buttermilk, mixing until incorporated.
  4. Gradually add the dry ingredients to the wet mixture, alternating with hot brewed coffee, starting and ending with the dry mix. The batter will be thin.
  5. Divide the batter evenly between the pans and bake for 30-35 minutes. Test doneness with a toothpick; it should come out with a few moist crumbs.
  6. Cool the cakes in their pans for 15 minutes, then turn out onto wire racks to cool completely (about 45 minutes).
  7. To make the whiskey caramel sauce: In a medium heavy-bottomed saucepan over medium heat, melt the sugar in an even layer without stirring, swirling gently until deep amber (8-10 minutes). Remove from heat and whisk in butter until melted.
  8. Slowly pour in warm heavy cream while whisking vigorously. Stir in whiskey and sea salt. Set aside to cool to room temperature.
  9. Prepare the salted buttercream frosting: Beat softened butter on medium speed until creamy (about 3 minutes). Gradually add powdered sugar, one cup at a time, beating well after each addition.
  10. Add vanilla extract and 3 tablespoons heavy cream, beating until fluffy. Add more cream if needed for spreadable consistency.
  11. Assemble the cake: Place one cake layer on a serving plate. Spread a generous layer of caramel sauce over it, followed by a thick layer of salted buttercream.
  12. Top with the second cake layer. Frost the top and sides evenly with remaining buttercream. Sprinkle flaky sea salt over the frosting.
  13. Chill the cake for at least 30 minutes before serving to let flavors meld and frosting set.

Notes

Use fresh cocoa powder for best chocolate flavor. Maintain patience when making caramel to avoid burning. Use room temperature eggs and ingredients for smooth batter and frosting. Add flaky sea salt on top of frosting for best flavor contrast. Coffee enhances chocolate depth without tasting like coffee. Cake layers can be baked ahead and refrigerated. For dairy-free, substitute heavy cream with coconut cream and butter with plant-based alternative.

Nutrition

Keywords: whiskey caramel cake, chocolate layer cake, salted buttercream, easy dessert, decadent cake, whiskey dessert

Find it online: https://twinkletaste.com/decadent-whiskey-caramel-chocolate-layer-cake-recipe-easy-perfect-dessert/