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Decadent Whiskey Chocolate Cake Recipe with Easy Salted Caramel Buttercream

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A rich and moist chocolate cake infused with whiskey, topped with a silky salted caramel buttercream frosting. This recipe is quick, easy, and perfect for celebrations or indulgent everyday treats.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 3/4 cup (75g) unsweetened cocoa powder (Dutch-processed recommended)
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 3/4 cups (350g) granulated sugar
  • 1/2 cup (115g) unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 cup (240ml) buttermilk, room temperature
  • 1/4 cup (60ml) whiskey (bourbon recommended)
  • 1 teaspoon vanilla extract
  • 1 cup (225g) unsalted butter, softened (for buttercream)
  • 3 1/2 cups (440g) powdered sugar, sifted
  • 1/2 cup (120ml) salted caramel sauce (homemade or store-bought)
  • 2–3 tablespoons (30-45ml) heavy cream
  • Sea salt flakes (a pinch, for garnish)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch cake pans or line with parchment paper.
  2. Sift together flour, cocoa powder, baking soda, baking powder, and salt in a large bowl. Set aside.
  3. Using an electric mixer, beat softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, mixing well after each addition.
  5. In a separate bowl, whisk together buttermilk, whiskey, and vanilla extract.
  6. With mixer on low speed, alternately add dry ingredients (in thirds) and wet ingredients (in halves) to the butter mixture, beginning and ending with dry ingredients. Mix just until combined.
  7. Divide batter evenly between prepared pans. Smooth tops and tap pans gently to release air bubbles.
  8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
  9. Cool cakes in pans on a wire rack for 10 minutes. Run a knife around edges and invert cakes onto rack to cool completely.
  10. To make buttercream, beat softened butter until creamy. Gradually add sifted powdered sugar, alternating with salted caramel sauce and 1 tablespoon heavy cream. Beat until fluffy and smooth. Adjust consistency with more cream if needed.
  11. Place one cake layer on serving plate. Spread a thick layer of buttercream on top. Place second layer over it and frost top and sides generously.
  12. Sprinkle sea salt flakes on top for garnish.

Notes

Keep butter at room temperature (soft but not greasy) for proper creaming. Use a quality Dutch-processed cocoa powder and a smooth bourbon whiskey for best flavor. Avoid overmixing the batter to keep the cake tender. If cake layers dome, slice tops off for flat stacking. Chill cake for 30 minutes before slicing to keep frosting intact. Leftovers store well in airtight container in fridge up to 4 days or frozen up to 2 months.

Nutrition

Keywords: whiskey chocolate cake, salted caramel buttercream, chocolate cake recipe, easy chocolate cake, bourbon cake, celebration cake, moist chocolate cake

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