Print

Decadent Chocolate Bourbon Whiskey Cake Recipe with Easy Salted Caramel Drizzle

chocolate bourbon whiskey cake - featured image
Print Recipe

A rich, moist chocolate cake infused with bourbon whiskey and topped with a smooth salted caramel drizzle, perfect for celebrations or cozy gatherings.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour
  • 3/4 cup (75 g) unsweetened cocoa powder (preferably Dutch-processed)
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups (300 g) granulated sugar
  • 1/2 cup (100 g) packed brown sugar
  • 3/4 cup (170 g) unsalted butter, melted
  • 3 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 3/4 cup (180 ml) bourbon whiskey
  • 1 cup (240 ml) buttermilk, room temperature
  • 1 teaspoon instant coffee granules
  • For the Salted Caramel Drizzle:
  • 1 cup (200 g) granulated sugar
  • 6 tablespoons (85 g) unsalted butter, cubed
  • 1/2 cup (120 ml) heavy cream, warmed
  • 1 teaspoon sea salt flakes, plus extra for sprinkling

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan with butter and lightly dust with cocoa powder to prevent sticking.
  2. In a large bowl, sift together the flour, cocoa powder, baking soda, and salt. Whisk to combine evenly.
  3. In another bowl, whisk together granulated sugar, brown sugar, and melted butter until smooth and glossy.
  4. Add eggs, vanilla extract, and bourbon whiskey to the sugar and butter mixture. Whisk until fully incorporated.
  5. Stir the buttermilk with instant coffee granules until dissolved.
  6. Gradually add the dry ingredients to the wet mixture in batches, alternating with the buttermilk mixture, starting and ending with dry ingredients. Fold gently with a spatula until just combined; do not overmix.
  7. Pour the batter into the prepared pan and smooth the top with a spatula.
  8. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
  9. Let the cake cool completely in the pan on a cooling rack for at least 30 minutes before drizzling.
  10. To make the salted caramel drizzle, melt the sugar in a small saucepan over medium heat without stirring until it turns amber.
  11. Carefully add the cubed butter and whisk until melted.
  12. Slowly pour in the warm heavy cream and stir until smooth.
  13. Remove from heat and mix in sea salt flakes.
  14. Drizzle the caramel generously over the cooled cake and sprinkle a pinch of sea salt flakes on top.
  15. If the caramel thickens too much while cooling, gently warm it again before drizzling.

Notes

Use room temperature eggs and buttermilk for smooth batter. Do not overmix to avoid a dense cake. Watch the caramel carefully to prevent burning. Wrap leftovers tightly to keep moist. For gluten-free, substitute flour with a 1:1 gluten-free blend. Non-alcoholic option: replace bourbon with brewed strong coffee or vanilla extract.

Nutrition

Keywords: chocolate cake, bourbon cake, whiskey cake, salted caramel drizzle, easy dessert, moist chocolate cake, boozy cake, celebration cake

Find it online: https://eliplate.com/decadent-chocolate-bourbon-whiskey-cake-recipe-with-easy-salted-caramel-drizzle/