Chocolate Whiskey Cake with Salted Caramel Buttercream

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!

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!

🍫 Ingredient notes

• 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.

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.

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.

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.

⭐ 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.

🍰 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 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

  

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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

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