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    Home » Recipes » Desserts

    Published: Feb 10, 2022 · Modified: Feb 10, 2022 by Amanda · This post may contain affiliate links · This blog generates income via ads

    Chocolate Whiskey Cake with Salted Caramel Buttercream

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    close up of chocolate ganache dripping down salted caramel buttercream on a cake
    naked frosted layer chocolate whiskey cake with chocolate ganache dripping from the top

    This chocolate whiskey cake is layered with a rich salted caramel buttercream and topped with a silky dark chocolate ganache. This rustic naked layer cake can also be made into a single layer cake, a bundt cake or even cupcakes. A chocolate lovers dream!

    layered chocolate cake on a stand frosted with caramel buttercream and chocolate ganache dripping on top this recipe!

    This post was originally published in October 2019 and has been updated for content.

    This chocolate whiskey cake is one of my favorite things to make and has become a family favorite. The chocolate cake is infused with coffee and whiskey that pairs perfectly with the rich salty caramel flavor of the buttercream. This layer cake takes a little bit of time and patience, but trust me, the end result is worth it!

    Jump to:
    • 🍫 Ingredient notes
    • 🥣 Step by step instructions
    • ⭐ Expert tips
    • 🍰 Cake conversions
    • ⏲️ Make ahead instructions
    • 🥡 Storage suggestions
    • 🧁 More dessert recipes
    • 📖 Recipe
    • 💬 Comments

    🍫 Ingredient notes

    eggs, flour, oil, whiskey, chocolate, caramel, butter, eggs, vanilla, baking powder and soda, salt, cream, sugars and coffee
    • Whiskey - I love adding whiskey to dessert recipes, especially chocolate ones. The whiskey compliments the chocolate flavor without it being overpowering. I recommend using a bourbon whiskey as it is the sweeter of the whiskeys and will go best in this cake recipe. If you don't like to cook with whiskey, milk can be used as a substitute.
    • Coffee - Coffee is commonly used with chocolate because it enhances the flavor of the chocolate. There is not a strong flavor of coffee in this cake, however, if you prefer not to use it, milk can be used as a substitute.
    • Salted Caramel - My tried and true go to recipe for homemade salted caramel is from Sally's Baking Addiction. However, if you don't want to make it on your own, you can purchase store bought salted caramel instead. If you make your caramel homemade, make sure it's room temperature before adding it to the buttercream.
    • Buttercream - This buttercream recipe will frost this layered cake thinly in a "naked" style. If you want to fully frost the cake with all of it's layers, I recommend doubling the recipe.

    🥣 Step by step instructions

    Sift together the dry ingredients for the chocolate whiskey cake in a bowl and mix the wet ingredients together in another. Slowly mix the dry ingredients into the wet ingredients, using a stand mixer or a hand mixer, until they are just mixed together. Pour the batter into two 8 inch cake pans that have been greased and lined with parchment paper.

    sifted dry ingredients, mixed wet ingredients, finished batter and chocolate batter in cake pans

    Bake the cakes in a 350˚ oven for 30-35 minutes until a toothpick comes out clean when inserted into the middle. Let them cool for 15 minutes in the pan and then turn them out on a cooling rack to cool completely.

    Using a stand mixer or hand mixer, whip the butter on high speed until it is light and fluffy. Slowly add in the powdered sugar, ½ cup at a time until it's completely absorbed by the butter. Add in the half and half and whip until creamy, then drizzle in the salted caramel and whip until light and fluffy.

    baked chocolate cakes on cooling racks, mixed butter, sugar and cream and finished caramel buttercream

    To make the chocolate ganache, heat the cream up in a pot on the stovetop until bubbles just start to form. Pour the cream over the chocolate and let it set for 30 seconds. Whisk together until cream and set aside.

    When the chocolate whiskey cake is cooled, use a serrated knife to cut the round top off of each cake to create a flat surface and then slice each cake in half so you have four equal layers. Using an offset spatula, spread about ½ cup of the buttercream on the first layer of cake.

    cream with chocolate pieces, whisked ganache, cake cut in layers and frosting on layer of cake

    Top with the next layer of cake and repeat with the buttercream and cake until you finish with the top layer of cake. Using the rest of the buttercream, lightly coat the cake so it's covered, but you can still see the cake and it's layers slightly through the buttercream. Place the cake in the refrigerator for 15-30 minutes until the buttercream is set up.

    Place the ganache in a squeeze bottle and moving slowly, squeeze the ganache out on the edges of the cake so it drips down the sides. Squeeze the remaining ganache out onto the top and smooth out with an offset spatula.

    chocolate cake layered with buttercream and frosted naked style, then topped with chocolate ganache dripping down

    ⭐ Expert tips

    • Make sure to sift both your dry ingredients for the cake and the powdered sugar for the frosting using a sifter or mesh strainer. This will help to ensure smooth batter and buttercream.
    • Bring your eggs to room temperature for the cake and your butter and half and half to room temperature for the buttercream. This will help the ingredients to incorporate well for both.
    • Make sure to grease your cake pans thoroughly with baking spray or butter to help prevent sticking. I also recommend adding parchment paper circles to the bottom of the cake pans to help them release easily from the pan.
    • Allow your cake to cool COMPLETELY before cutting and frosting so it doesn't fall apart and your buttercream doesn't melt. If you are in a rush, place them in the fridge or freezer to speed up the process.
    • Use a cake board or turntable to easily decorate your cake without making a mess on the serving platter or stand.
    • Chilling the cake after frosting help the ganache to easily drip down the sides. If you want longer drips, keep the ganache on the warmer side, but not hot. If you want short drips, chill it for a bit to thicken it up.
    slice of chocolate cake layered with salted caramel buttercream and topped with ganache on plate

    🍰 Cake conversions

    • ONE LAYER - This recipe can be halved and made in just one 8" cake pan that will serve approximately 8-10 people. Baking time and temperatures will be about the same.
    • CUPCAKES - This recipe can be made in a cupcake pan and will make approximately 18-24 regular cupcakes. Bake cupcakes at 350˚ for approximately 18-22 minutes. Cupcakes can then be filled or frosted with the buttercream and drizzled with the ganache.
    • BUNDT - This cake can be made in a 10" bundt pan and drizzled with the ganache or plain salted caramel sauce. Bake the bundt cake at 350˚ for approximately 45-55 minutes.

    ⏲️ Make ahead instructions

    • CAKE - Make the chocolate whiskey cake as instructed and cool completely before wrapping them tightly in plastic wrap. They can be stored like this in the refrigerator for 2-3 days or the freezer for up to 3 months.
    • BUTTERCREAM - Make the buttercream and store in an airtight container for up to 3 days in the refrigerator. Buttercream may need to be mixed up a bit before frosting the cake.
    • GANACHE - Make the ganache and let it cool before storing it in an airtight container in the refrigerator for up to 3 days. Warm the ganache up in a small pot on the stovetop on low heat until it is easily poured into a squeeze bottle for decorating.

    🥡 Storage suggestions

    This chocolate whiskey cake will keep in an air tight container in the refrigerator for 3-5 days. This cake can also be kept in the freezer for up to 3 months.

    I like slicing the cake into servings and wrapping the individual slices in plastic wrap to be stored in the freezer. That way, you have individual servings you can take out as needed. Frozen cake slices should be defrosted in the refrigerator.

    🧁 More dessert recipes

    If you loved this chocolate whiskey cake, try these other dessert recipes that I know you will love too!

    • Tiramisu Brownies
    • Italian Lemon Olive Oil Cake
    • Boston Cream Pie

    Don't forget! If you make this recipe, be sure to leave a comment and give it a rating. I love to hear from each and every one of you! Tag me on Facebook and Instagram as well! It makes my day to see all of your photos of the food you have made.

    📖 Recipe

    chocolate layer cake with salted caramel frosting and chocolate ganache dripping down the sides

    Chocolate Whiskey Cake with Salted Caramel Buttercream

    Amanda
    This chocolate whiskey cake is layered with a rich salted caramel buttercream and topped with a silky dark chocolate ganache. This rustic naked layer cake can also be made into a single layer cake, a bundt cake or even cupcakes. A chocolate lovers dream!
    5 from 13 votes
    Print Recipe Pin Recipe
    Prep Time 1 hr
    Cook Time 35 mins
    Cooling/Chilling Time 1 hr
    Total Time 2 hrs 35 mins
    Course Dessert, Sweets
    Cuisine American
    Servings 16 servings
    Calories 548 kcal

    Ingredients
      

    Chocolate Whiskey Cake

    • 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

    Salted Caramel Buttercream

    • 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

    Chocolate Ganache

    • ⅓ cup heavy cream
    • ½ cup chopped dark chocolate approximately 3 ounces

    Instructions
     

    Chocolate Whiskey Cake

    • Preheat the oven to 350° and spray two 8" round cake pans thoroughly with baking spray. Cut two circles the size of the bottom of the cake pans out of parchment paper and place in the bottom of the cake pans. Spray the paper with more baking spray and set the pans aside.
    • In a mixing bowl, sift together the flour, sugar, cocoa, baking soda, baking powder, and salt and set aside.
    • In a separate mixing bowl, combine the eggs, whiskey, coffee, oil, and vanilla. Using a stand mixer or hand mixer, mix the ingredients together on medium speed until everything is combined.
    • With the mixer running on low, slowly add in the dry ingredients and mix until the ingredients are just combined. Scrape down the sides of the bowl and mix for 15-30 seconds more to make sure everything is combined.
    • Divide the cake batter evenly into the prepared pans and tap the pans on the counter a couple of times to help release any excess air bubbles.
    • Bake the cakes in the preheated oven for 30-35 minutes or until a toothpick inserted in the middle of the cakes comes out clean.
    • Remove the cakes from the oven and let them cool in the pans for 15 minutes. Turn the cakes out onto cooling racks and allow them to completely cool while you prepare the buttercream.

    Salted Caramel Buttercream

    • Using a stand mixer or hand mixer, whip the butter on high speed for about 1 minute until it is light and fluffy.
    • With the mixer on low speed, slowly add 4 cups of the powdered sugar, a half cup at a time, until the sugar is absorbed by the butter.
    • Slowly pour in 4 Tablespoons of the half and half and whip on medium speed for 30-60 seconds until creamy.
    • Reduce the speed of the mixer to low and drizzle in the salted caramel. Once all of the caramel has been added, increase the speed to medium and whip for another 1-2 minutes until fluffy. 
    • Scrape the sides of the bowl and whip for another 30-60 seconds to make sure everything is combined. Additional half and half or powdered sugar can be added to adjust the consistency if needed. The buttercream should have medium to stiff peaks.

    Chocolate Ganache

    • Heat the heavy cream in a small pot on the stovetop over medium heat until small bubbles just start to form on the surface.
    • Pour the heated cream over the chocolate in a heat proof bowl and allow it to sit for 30 seconds.
    • Whisk the cream and chocolate together until smooth and then allow it to cool slightly before pouring into a squeeze bottle for decorating.

    Cake Assembly

    • Once the cakes have completely cooled, remove the parchment paper from the bottom and using a serrated knife, slice off the rounded portion on the top of each cake to create a flat surface.
    • Next, carefully slice each cake in half through the middle to make four equal layers.
    • Place the first layer of cake on a stand or cake board. Using an offset spatula, spread approximately ½ cup of the buttercream into a thin layer over the top of the cake. Add the next layer of cake and repeat with another layer of buttercream. Repeat with the remaining layers of cake.
    • Add the next layer of cake and repeat with another layer of buttercream. Repeat with the remaining layers of cake.
    • Spread the remaining buttercream over the top and sides of the cake in a thin layer. Place the cake in the refrigerator for 15-30 minutes until the buttercream is chilled.
    • Remove the cake from the refrigerator and moving slowly around the edge of the cake, gently squeeze out the ganache to create drips on the sides of the cake. Cover the top of the cake with the remaining ganache and use an offset spatula to smooth it over the buttercream.

    Notes

    • Sift both the dry ingredients for the cake and the powdered sugar for the frosting using a sifter or mesh strainer to ensure a smooth batter and buttercream.
    • Bring the eggs to room temperature for the cake and the butter and half and half to room temperature for the buttercream. This will help the ingredients to incorporate well for both.
    • Grease the cake pans thoroughly with baking spray or butter to help prevent sticking. I also recommend adding parchment paper circles to the bottom of the cake pans to help them release easily from the pan.
    • Allow the cake to cool COMPLETELY before cutting and frosting so it doesn't fall apart and your buttercream doesn't melt. If you are in a rush, place them in the fridge or freezer to speed up the process.
    • Use a cake board or turntable to easily decorate the cake without making a mess on the serving platter or stand.
    • Chilling the cake after frosting helps the ganache to easily drip down the sides. If you want longer drips, keep the ganache on the warmer side, but not hot. If you want short drips, chill it for a bit to thicken it up.
     

    Substitutions and Variations

    • Whiskey - The whiskey in this recipe compliments the chocolate flavor without being overpowering. A bourbon whiskey is sweeter and is best to use for baking. Milk can be used a substitute for the whiskey, if needed.
    • Coffee - Coffee enhances the flavor of the chocolate without having a strong flavor in this cake. Milk can be used as a substitute for the coffee, if needed.
    • Salted Caramel - Either homemade salted caramel or store bought salted caramel can be used for the buttercream. Make sure the homemade caramel is brought to room temperature before adding it to the buttercream.
    • Buttercream - The recipe will provide 4 cups of buttercream and is enough to frost this layered cake thinly in a "naked" style. To fully frost the cake with all of it's layers, the recipe should be doubled. 
     

    Cake Conversions

    • ONE LAYER - This recipe can be halved and made in just one 8" cake pan that will serve approximately 8-10 people. Baking time and temperatures will be about the same.
    • CUPCAKES - This recipe can be made in a cupcake pan and will make approximately 18-24 regular cupcakes. Bake cupcakes at 350˚ for approximately 18-22 minutes. Cupcakes can then be filled or frosted with the buttercream and drizzled with the ganache.
    • BUNDT - This cake can be made in a 10" bundt pan and drizzled with the ganache or plain salted caramel sauce. Bake the bundt cake at 350˚ for approximately 45-55 minutes. 
     

    Make Ahead Instructions

    • CAKE - Make the cakes as instructed and cool completely before wrapping them tightly in plastic wrap. They can be stored like this in the refrigerator for 2-3 days or the freezer for up to 3 months.
    • BUTTERCREAM - Make and store the buttercream in an airtight container for up to 3 days in the refrigerator. Buttercream may need to be pulled out of the refrigerator and mixed up a bit before frosting the cake.
    • GANACHE - Make the ganache, cool and store in an airtight container in the refrigerator for up to 3 days. Warm the ganache up in a small pot on the stovetop on low heat until it is easily poured into a squeeze bottle for decorating.
     

    Storage Suggestions

    The frosted layer cake will keep in an air tight container in the refrigerator for 3-4 days. This cake can also be kept in the freezer for up to 3 months. The cake can be sliced into servings and wrapped in individual slices in plastic wrap to be stored in the freezer and pulled out as needed. Frozen cake slices should be defrosted completely in the refrigerator.

    Nutrition

    Serving: 1sliceCalories: 548kcalCarbohydrates: 82gProtein: 5gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 74mgSodium: 380mgPotassium: 187mgFiber: 3gSugar: 56gVitamin A: 506IUVitamin C: 1mgCalcium: 52mgIron: 2mg
    Did You Make This Recipe?Mention @SaporitoKitchen or tag #SaporitoKitchen!
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    Reader Interactions

    Comments

    1. Tina B. says

      May 23, 2022 at 8:44 am

      Can I used crisco instead of baking spray or butter then line with paper? If not, that’s fine. Just was curious- bc I tend to use that more.

      Reply
      • Amanda says

        May 23, 2022 at 10:17 am

        Yes, absolutely!

        Reply
    2. Mama Maggie's Kitchen says

      February 08, 2022 at 5:55 pm

      5 stars
      This looks insanely, incredibly good. Sooo yummy!

      Reply
      • Amanda says

        February 11, 2022 at 1:10 pm

        Thank you so much!

        Reply
    3. nancy says

      February 08, 2022 at 12:46 pm

      5 stars
      such a lovely cake! Will make this for hubby's bday!

      Reply
      • Amanda says

        February 08, 2022 at 2:28 pm

        Awesome! Thanks for trying the recipe!

        Reply
    4. Amy Liu Dong says

      February 08, 2022 at 4:46 am

      5 stars
      I love everything about this cake, the color and texture are perfect. Definitely looks so yummy, hope to make it at home.

      Reply
      • Amanda says

        February 08, 2022 at 11:35 am

        So happy to hear that, can't wait to hear how it turns out for you!

        Reply
    5. Rachana Patel says

      September 25, 2021 at 1:48 pm

      What can I substitute for eggs in this recipe?

      Reply
      • Amanda says

        September 25, 2021 at 2:03 pm

        I don't have a ton of experience in egg substitution and have not tested it in this recipe. I know you can use a half of a mashed banana per egg or 1/4 cup of applesauce per egg. I would probably try the applesauce over the banana as it will have less of an effect on the flavor of the cake.

        Reply
    6. Anthony says

      May 07, 2021 at 4:14 am

      It asks for 1½ cups of Strongly Brewed Coffee (cooled). What coffee brand & flavor did you use?

      Reply
      • Amanda says

        May 07, 2021 at 11:28 am

        Whatever type of coffee you drink should be fine. Make a stronger brew by increasing the amount of coffee grounds and keeping the water the same. I usually buy local coffee and we get medium or dark roast which will provide a rich flavor that compliments the chocolate and whiskey.

        Reply
    7. Anthony says

      April 27, 2021 at 6:21 pm

      I was just curious as to what whiskey you used

      Reply
      • Amanda says

        April 28, 2021 at 8:36 am

        I typically use a bourbon whiskey. The flavor goes well with chocolate and it's a little bit sweeter. I use a local bourbon whiskey here in Utah from Sugarhouse distillery that is really good in baking.

        Reply
        • Anthony says

          April 28, 2021 at 4:54 pm

          Awesome! Thank you for the information. I will be making this cake really soon.

        • Amanda says

          April 29, 2021 at 10:24 am

          Of course! I can't wait to hear how everything turned out!

    8. Christina says

      April 05, 2021 at 10:52 am

      My husband has requested this for his birthday this year. How do you feel about substituting whiskey for the coffee? Also, what whiskey did you use?

      Reply
      • Amanda says

        April 06, 2021 at 11:58 am

        Yep, that works. Milk is also another option.

        Reply
    9. Bee Bee says

      March 30, 2021 at 9:24 am

      I’m making this cake for someone who doesn’t love coffee—is the flavor of coffee very strong? Can you recommend a substitute?

      Reply
      • Amanda says

        March 30, 2021 at 9:30 am

        The flavor of the coffee really doesn't come through, it's more to enhance the chocolate flavor. However, if you prefer to not use coffee, you can substitute it for milk instead.

        Reply
    10. Denise says

      March 29, 2021 at 3:02 pm

      Sounds delicious. I do not have any whiskey. Can you make it without whiskey? If so, what can be substituted for the liquid aspect of this?

      Reply
      • Amanda says

        March 29, 2021 at 4:36 pm

        Absolutely! Just replace the whiskey with milk and you should be good to go!

        Reply
    11. Jordan says

      March 08, 2020 at 1:12 pm

      5 stars
      Taste wise this recipe knocked it out the park. I’m not a dessert/cake lover but this may be my new favorite!

      The only problem was presentation. I followed the directions exactly and the cake batter did not rise as your pictured layers. Do you have any recommendations for a better result?

      Reply
      • Amanda | Saporito Kitchen says

        March 09, 2020 at 4:13 pm

        Hi Jordan, I'm so glad you liked the flavors on this cake! I'm sorry you had trouble with the cake not rising. Baking is a crazy science so it's hard to pinpoint exactly what caused the issue. However, sometimes a cake not rising can be due to old baking powder or sometimes the oven's temperature can be off. Make sure also to not overmix or let the batter stand too long before baking or that can affect the cakes rise as well.

        Reply
        • Mary says

          July 15, 2021 at 7:24 am

          The cake stand is beautiful!! Where did you get it from? Thanks for the information.

        • Amanda says

          July 15, 2021 at 12:50 pm

          Thank you so much! The wooden platter I actually got from a second hand store and the glass cake stand was a wedding present from Crate and Barrel I believe!

    12. Kelly Lentz says

      February 04, 2020 at 10:01 am

      I just found my wedding cake!! Sounds amazing, can't wait to make it!!

      Reply
      • Amanda | Saporito Kitchen says

        February 04, 2020 at 11:50 am

        Yah! That makes me so happy to hear 🙂

        Reply

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