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Decadent Chocolate Whiskey Cake Recipe with Easy Salted Caramel Drizzle

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A rich and moist chocolate cake infused with whiskey and espresso, topped with a buttery salted caramel drizzle. Perfect for special occasions or cozy indulgences.

Ingredients

  • All-purpose flour – 1 ¾ cups (220 g / 7.75 oz)
  • Unsweetened cocoa powder – ¾ cup (65 g / 2.3 oz), preferably Dutch-processed
  • Baking soda – 1 ½ teaspoons
  • Salt – ½ teaspoon
  • Granulated sugar – 1 ½ cups (300 g / 10.5 oz)
  • Brown sugar – ½ cup (100 g / 3.5 oz), packed
  • Large eggs – 2, room temperature
  • Buttermilk – 1 cup (240 ml / 8 fl oz), or substitute with whole milk plus 1 tablespoon lemon juice
  • Sour cream – ½ cup (120 g / 4.2 oz)
  • Vegetable oil – ½ cup (120 ml / 4 fl oz)
  • Strong brewed espresso – ¼ cup (60 ml / 2 fl oz)
  • Whiskey – ¼ cup (60 ml / 2 fl oz), smooth bourbon recommended
  • Vanilla extract – 1 ½ teaspoons
  • Granulated sugar (for caramel) – 1 cup (200 g / 7 oz)
  • Unsalted butter – 6 tablespoons (85 g / 3 oz), room temperature
  • Heavy cream – ½ cup (120 ml / 4 fl oz), warmed slightly
  • Sea salt – 1 teaspoon, flaky preferred

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan and line the bottom with parchment paper.
  2. Sift together the flour, cocoa powder, baking soda, and salt in a large bowl.
  3. In a separate bowl, beat granulated sugar, brown sugar, and eggs until pale and fluffy (about 3 minutes).
  4. Stir in buttermilk, sour cream, vegetable oil, espresso, whiskey, and vanilla extract until smooth.
  5. Gradually fold the dry ingredients into the wet mixture until just combined; do not overmix.
  6. Pour batter into the prepared pan and smooth the top. Tap the pan lightly to release air bubbles.
  7. Bake for 45-50 minutes, checking at 40 minutes with a toothpick; it should come out with moist crumbs.
  8. Cool the cake in the pan for 15 minutes, then invert onto a cooling rack to cool completely.
  9. To make the salted caramel drizzle, melt granulated sugar in a small saucepan over medium heat, stirring constantly until deep amber.
  10. Remove from heat and whisk in butter until melted, then slowly add warm heavy cream and stir until smooth.
  11. Stir in sea salt and let the caramel cool slightly to thicken but remain pourable.
  12. Drizzle the caramel over the cooled cake and optionally sprinkle with extra sea salt flakes.

Notes

Use room temperature ingredients for smoother batter. Watch caramel closely to avoid burning. Espresso powder enhances chocolate flavor without coffee taste. If caramel hardens, gently warm before using. For dairy-free, substitute buttermilk and sour cream with coconut yogurt or almond milk with vinegar, and butter with coconut oil in caramel. Gluten-free flour blend can be used with slight baking time adjustment.

Nutrition

Keywords: chocolate cake, whiskey cake, salted caramel, dessert, easy cake recipe, moist chocolate cake, espresso powder, bourbon, caramel drizzle

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