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Decadent Salted Whiskey Caramel Chocolate Cake Recipe with Easy Espresso Buttercream Frosting

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A rich and layered chocolate cake featuring salted whiskey caramel and a silky espresso buttercream frosting, perfect for special occasions and celebrations.

Ingredients

  • All-purpose flour – 2 ½ cups (320 g)
  • Unsweetened cocoa powder – ¾ cup (75 g), preferably Dutch-processed
  • Baking powder – 1 ½ teaspoons
  • Baking soda – 1 ½ teaspoons
  • Salt – 1 teaspoon
  • Granulated sugar – 2 cups (400 g)
  • Buttermilk – 1 cup (240 ml), room temperature (or milk + 1 tablespoon vinegar)
  • Vegetable oil – ½ cup (120 ml), neutral flavor
  • Large eggs – 2, room temperature
  • Vanilla extract – 2 teaspoons
  • Hot brewed coffee – 1 cup (240 ml)
  • Granulated sugar – 1 cup (200 g) for caramel
  • Unsalted butter – 6 tablespoons (85 g), room temperature for caramel
  • Heavy cream – ½ cup (120 ml), warmed for caramel
  • Good quality whiskey – 2 tablespoons (30 ml)
  • Sea salt flakes – 1 teaspoon, for sprinkling
  • Unsalted butter – 1 cup (227 g), softened for buttercream
  • Powdered sugar – 3 ½ cups (420 g), sifted
  • Espresso or strong brewed coffee – 2 tablespoons (30 ml), cooled
  • Vanilla extract – 1 teaspoon
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  3. In another large bowl, whisk granulated sugar, vegetable oil, and eggs until combined. Add buttermilk, vanilla extract, and hot brewed coffee; mix gently.
  4. Slowly fold dry ingredients into wet ingredients until just combined. Do not overmix.
  5. Divide batter evenly between pans. Bake 30-35 minutes or until a toothpick comes out clean. Cool in pans 10 minutes, then transfer to racks to cool completely.
  6. Make salted whiskey caramel: Heat sugar in a medium heavy-bottomed saucepan over medium heat, stirring gently until deep amber (8-10 minutes).
  7. Add butter carefully and stir until melted. Slowly pour in warm heavy cream while stirring. Remove from heat, stir in whiskey. Let cool slightly.
  8. Prepare espresso buttercream: Beat softened butter until creamy. Gradually add powdered sugar on low speed. Add cooled espresso, vanilla, and salt. Beat on high 3-5 minutes until fluffy.
  9. Assemble cake: Place one cake layer on plate. Spread buttercream, drizzle salted whiskey caramel. Top with second layer and frost entire cake with remaining buttercream.
  10. Drizzle remaining caramel over top, letting it drip down sides. Sprinkle sea salt flakes. Chill about 1 hour before serving.

Notes

Do not walk away while melting sugar for caramel to avoid burning. Warm cream before adding to caramel. Use room temperature butter for buttercream to avoid lumps. Chill cake after crumb coat before final frosting. Cake layers can be frozen up to 2 months. Warm caramel gently if hardened before drizzling.

Nutrition

Keywords: chocolate cake, salted caramel, whiskey caramel, espresso buttercream, layered cake, celebration cake, dessert, easy frosting

Find it online: https://freshforkful.com/decadent-salted-whiskey-caramel-chocolate-cake-recipe-with-easy-espresso-buttercream-frosting/