Description
A rich and indulgent chocolate layer cake infused with whiskey and topped with a silky salted caramel frosting, perfect for special occasions or a comforting treat.
Ingredients
Scale
- 2 ½ cups (315 grams) all-purpose flour
- ¾ cup (75 grams) unsweetened cocoa powder (Dutch-processed)
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup (227 grams) unsalted butter, softened
- 2 cups (400 grams) granulated sugar
- 3 large eggs, room temperature
- 1 cup (240 ml) buttermilk, room temperature
- 2 teaspoons pure vanilla extract
- ¼ cup (60 ml) whiskey (smooth, mellow bourbon preferred)
- 1 cup (240 ml) hot brewed coffee
- For the Salted Caramel Frosting:
- 1 ½ cups (300 grams) granulated sugar
- 6 tablespoons (85 grams) unsalted butter, cubed
- ½ cup (120 ml) heavy cream, warmed
- 1 teaspoon sea salt flakes
- 3 cups (360 grams) powdered sugar, sifted
- ¾ cup (170 grams) unsalted butter, softened
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease two 9-inch cake pans and line bottoms with parchment paper. Lightly flour sides or use cocoa powder.
- Sift together flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl. Set aside.
- Beat softened butter and granulated sugar on medium-high speed until fluffy and pale, about 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Alternate adding dry ingredients and buttermilk to butter mixture, starting and ending with dry ingredients. Mix gently on low speed.
- Slowly mix in whiskey and hot brewed coffee until batter is smooth and glossy.
- Divide batter evenly between pans. Bake 28-32 minutes or until toothpick inserted near center comes out clean with a few moist crumbs. Rotate pans halfway through baking.
- Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
- To make salted caramel sauce: Melt granulated sugar in a saucepan over medium heat, swirling gently without stirring until medium amber color (5-7 minutes).
- Add cubed butter and stir until melted. Slowly pour in warm heavy cream while stirring vigorously. Remove from heat and stir in sea salt. Let cool slightly.
- Beat softened butter until creamy. Gradually add powdered sugar, alternating with cooled caramel sauce, beating until fluffy and spreadable. Mix in vanilla extract.
- Assemble cake by placing one layer on serving plate. Spread a generous layer of caramel frosting on top. Add second layer and frost top and sides evenly.
- Chill cake for 30 minutes to set frosting if desired.
Notes
Use room temperature eggs and buttermilk to keep batter smooth and prevent curdling. Avoid stirring sugar while melting to prevent crystallization. Keep cake layers completely cool before frosting to avoid melting. If caramel thickens too much, gently warm before using. For gluten-free option, substitute flour with gluten-free blend; for dairy-free, use coconut cream and vegan butter alternatives.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cak
- Calories: 435
- Sugar: 40
- Sodium: 250
- Fat: 22
- Saturated Fat: 13
- Carbohydrates: 55
- Fiber: 4
- Protein: 5
Keywords: whiskey chocolate cake, salted caramel frosting, chocolate layer cake, easy chocolate cake, whiskey dessert, caramel frosting, rich chocolate cake