Chocolate Whiskey Cake with Salted Caramel Buttercream

Why You’ll Love This Chocolate Whiskey Cake

This chocolate whiskey cake pairs cocoa, bourbon, and brewed coffee in a tender layer cake, then fills it with salted caramel buttercream and finishes it with chocolate ganache. The components can be prepared in stages, which makes assembly easier for a birthday or dinner-party dessert.

How the Cake Comes Together

The cake layers use coffee to deepen the chocolate flavor, while bourbon adds a warm note. Salted caramel is folded into the buttercream, and a simple ganache provides a glossy finish. For another layered chocolate dessert, see this German chocolate cake.

How to Make Chocolate Whiskey Cake with Salted Caramel Buttercream

Make the cake first, then the buttercream, then the ganache, and finally assemble.

• Chocolate Whiskey Cake:

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round pans.
  2. Whisk dry ingredients: 2 cups all purpose flour, 2 cups granulated sugar, 1 cup cocoa powder, 2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon kosher salt.
  3. In another bowl beat 3 large eggs, then add ⅓ cup vegetable oil, ½ cup bourbon whiskey, 1 ½ cup strongly brewed coffee (cooled), and 2 teaspoons vanilla extract. Mix well.
  4. Add wet to dry and stir until just combined. Pour batter into pans.
  5. Bake about 30–35 minutes or until a toothpick comes out clean. Cool in pans 10 minutes, then turn out to cool completely.

• Salted Caramel Buttercream:

  1. Beat 1 cup unsalted butter (room temperature) until creamy.
  2. Gradually add 4–5 cups powdered sugar, mixing on low then medium speed.
  3. Add 4–6 Tablespoons half and half to reach spreading texture.
  4. Fold in 1 cup salted caramel (see note). Taste and add a pinch of kosher salt if needed.

• Chocolate Ganache:

  1. Heat ⅓ cup heavy cream until just simmering.
  2. Pour over ½ cup chopped dark chocolate (approximately 3 ounces). Let sit 1 minute.
  3. Stir until smooth. Cool slightly to thicken.

• Cake Assembly:

  1. If needed, level cake tops. Place one layer on a plate.
  2. Spread a thick layer of salted caramel buttercream between layers.
  3. Add the second layer and crumb coat with buttercream. Chill 15–30 minutes.
  4. Finish with a smooth outer layer of buttercream.
  5. Spoon ganache over the top to drip slightly down the sides. Drizzle extra salted caramel if you like.
  6. Sprinkle chopped dark chocolate on top for texture.

Note: For salted caramel you can use store-bought or make a simple caramel by cooking sugar, adding butter, then stirring in cream and a pinch of sea salt. Cool before using.

Ingredients

• 2 cups all purpose flour
• 2 cups granulated sugar
• 1 cup cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 3 large eggs (room temperature)
• ½ cup bourbon whiskey
• 1 ½ cup strongly brewed coffee (cooled)
• ⅓ cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup unsalted butter (room temperature)
• 4-5 cups powdered sugar
• 4-6 Tablespoons half and half (room temperature)
• 1 cup salted caramel (see note below)
• ⅓ cup heavy cream
• ½ cup chopped dark chocolate (approximately 3 ounces)

Directions

See "how to make" for step-by-step. In short:

• Mix dry and wet for cake, bake at 350°F for 30–35 minutes.
• Beat butter and powdered sugar, add half and half and caramel for buttercream.
• Heat cream, pour over chocolate for ganache and stir smooth.
• Assemble with buttercream between layers, cover, and top with ganache and caramel.

How to Serve Chocolate Whiskey Cake

Bring the cake to room temperature before slicing so the buttercream softens. Serve plain or with a scoop of vanilla ice cream. Coffee pairs naturally with the chocolate and caramel.

How to Store Chocolate Whiskey Cake

• Room temp: Keep covered for up to 1 day.
• Refrigerator: Store in an airtight container for up to 4 days. Bring to room temp before serving.
• Freezing: Wrap layers or whole cake well and freeze up to 2 months. Thaw in fridge overnight and warm to room temp before serving.

Tips for Chocolate Whiskey Cake

• Use room temperature eggs and butter for smooth batter and frosting.
• Measure flour properly; spoon and level.
• Let cakes cool fully before frosting to avoid melting buttercream.
• Use strong coffee cooled to keep the cake moist and deepen chocolate flavor.
• Taste the buttercream and adjust caramel or salt to your liking.

Variations

• Swap bourbon for dark rum or omit alcohol and use extra coffee.
• Use milk chocolate instead of dark for a milder ganache.
• Add chopped nuts between layers for crunch.

Frequently Asked Questions

Can I make the cake without whiskey?
Yes. Replace the whiskey with an equal amount of coffee or milk. The flavor will change slightly, but the cake will still bake as written.

Can I make the cake layers ahead?
Yes. Bake and cool the layers, wrap them well, and refrigerate for up to a day. Assemble closer to serving for the freshest texture.

How do I adjust buttercream consistency?
If it is too soft, add powdered sugar gradually or chill it briefly. If it is too thick, beat in half-and-half a teaspoon at a time.

How can I smooth grainy ganache?
Warm it in short bursts and stir gently between each one until it becomes smooth and glossy.

Can I use salted butter?
Yes. Taste the buttercream before adding extra salt, since the salted caramel and butter both contribute saltiness.

Chocolate Whiskey Cake with Salted Caramel Buttercream

Print Recipe

A rich, moist cake combining deep chocolate and warm whiskey, topped with sweet salted caramel buttercream.

• Total Time: 50
• Yield: 10 servings

Ingredients

• 2 cups all purpose flour
• 2 cups granulated sugar
• 1 cup cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 3 large eggs (room temperature)
• ½ cup bourbon whiskey
• 1 ½ cup strongly brewed coffee (cooled)
• ⅓ cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup unsalted butter (room temperature)
• 4-5 cups powdered sugar
• 4-6 Tablespoons half and half (room temperature)
• 1 cup salted caramel
• ⅓ cup heavy cream
• ½ cup chopped dark chocolate (approximately 3 ounces)

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round pans.
2. In a bowl, whisk together dry ingredients: flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. In a separate bowl, beat eggs, then add vegetable oil, bourbon whiskey, cooled coffee, and vanilla. Mix well.
4. Add the wet ingredients to the dry and stir until just combined. Pour the batter into the prepared pans.
5. Bake for 30-35 minutes or until a toothpick comes out clean. Cool in the pans for 10 minutes, then turn out to cool completely.
6. For the buttercream, beat unsalted butter until creamy, gradually add powdered sugar, then add half and half to achieve spreading consistency, and fold in salted caramel.
7. For the ganache, heat heavy cream until just simmering, pour over chopped dark chocolate, let sit for 1 minute, and stir until smooth.
8. If necessary, level the cooled cake tops. Place one layer on a plate, spread a thick layer of salted caramel buttercream, add the second layer, crumb coat, chill for 15-30 minutes, and finish with a smooth outer layer of buttercream.
9. Spoon ganache over the top to allow it to drip down the sides, and drizzle with additional salted caramel. Sprinkle with chopped dark chocolate for texture.

Notes

Use room temperature ingredients for best results. Store leftovers covered at room temperature for 1 day, or in the refrigerator for up to 4 days. Can be frozen for up to 2 months.

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15
• Cook Time: 35
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian