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This Chocolate Whiskey Cake is made with a rich salted caramel buttercream and topped with a silky dark chocolate ganache. A chocolate lover's dream, this rustic layer cake can also be made into a single-layer cake, a bundt cake, or even cupcakes, meaning it's a great recipe for every occasion!
This chocolate whiskey cake recipe 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!
This cake would be perfectly served with steak marsala, white lasagna, or seared scallops for a special occasion.
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Ingredient Notes
- Whiskey - I love adding whiskey to dessert recipes, especially chocolate ones. The whiskey complements the chocolate flavor without 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 for the booze.
- Coffee - Coffee is commonly used with chocolate because it enhances the flavor of the chocolate. There is not a strong coffee flavor in this cake. However, if you prefer not to use it, I've used milk as a substitute with success.
- 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. If you want to fully frost the cake with thicker frosting, I recommend doubling the recipe.
How to Make a Chocolate Whiskey Cake from Scratch
Prepare the cake batter - Sift the dry ingredients for the chocolate whiskey cake in a large mixing bowl, and mix the wet ingredients in a separate bowl. Slowly add the flour mixture to the wet ingredients, using a stand mixer or a hand mixer to mix, until they are just mixed together and no large lumps remain. Pour batter into two prepared cake pans.
Bake the cakes - Transfer the cakes to a preheated oven, and bake 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.
Make the buttercream - Using a stand mixer or hand mixer, whip the butter on high speed until it is light and fluffy. Slowly fold 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.
Prepare the ganache - 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 creamy, and set aside.
Level the cakes - Use a serrated knife to cut around the top of each cooled cake layer 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.
Layer - 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 its layers slightly through the buttercream. Place the cake in the refrigerator until the buttercream is set.
Add the ganache - 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.
Amanda's 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 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.
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˚F for approximately 18-22 minutes. Cupcakes can then be filled or frosted with the buttercream and drizzled with the ganache.
- Bundt cake - 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˚F for approximately 45-55 minutes.
Make-Ahead Instructions
- Cake - Make the chocolate whiskey 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 in the freezer for up to 3 months.
- Buttercream - Make the buttercream and store it 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 airtight 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.
Glossary
If you don't recognize a tool or skill I mentioned, you can look it up in my Glossary of Cooking Terms and Definitions for more information!
More Chocolate Dessert Recipes
If you loved this Chocolate Whiskey Cake, try these other chocolate dessert recipes that I know you will love, too!
- Fudgy Chocolate Whiskey Brownies - Fudgy, indulgent, and elevated with salted caramel sauce and flaky salt.
- White Chocolate Bread Pudding - Brioche bread baked in a rich white chocolate custard with chopped pistachios and drizzled with a buttery amaretto sauce!
- Italian Hot Chocolate - Rich, decadent, and served thick for an authentic experience.
- Homemade Chocolate Dipped Orange Biscotti - A classic flavor combination combines to make a delicious homemade treat.
Recipe
Chocolate Whiskey Cake with Salted Caramel Buttercream
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. To fully frost the cake with thick frosting on 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.
Sara
Hello, can I substitute the vegetable oil for a healthier oil like olive oil or coconut oil or even butter?
Amanda Scarlati
I would use avocado oil
Cynthia
La receta es perfecta, el bizcocho esponjoso, húmedo, sabroso... lo amo... solo siento la necesidad de bajar la sensación pesada de la crema de mantequilla... se puede dejar menos dulce? Alguna sugerencia? Quizás mezclar con algo sin azúcar pero q no pierda textura.. Gracias
Amanda
I'm so glad you enjoyed the cake! To reduce the sweetness a bit, you can reduce the sugar or make a plain buttercream instead of salted caramel.
Victoria
Is this cake recipe fairly dense enough to sculpt? I'm making a slot machine so the sculpting is moderate.
Amanda
It's not super dense and it's more on the lighter side. If you freeze the cake once you layer it, than that will make it much easier to sculpt.
victoria
Thank you for that feedback.
Amanda
Absolutely! I hope you enjoy it!
James
This recipe looks great! I have two 9 inch circular cake pans though.. Do you think I could use these instead of two 8 inch circular cake pans?
Amanda
Thank you James! yes, you can use 9 inch circular cake pans instead. The layers will be slightly thinner, so just keep an eye on baking times because they might cook a bit faster. Enjoy!
Erin
Hi there! This cake sounds so good but I only have Jameson whiskey. Would this work event hough its not bourbon?
Amanda
Jameson has a more citrus, herbal flavor to it. It will still work fine, it just may taste a bit different. Bourbon has a more caramel, sweet flavor to it.
Stephanie
This really is the BEST chocolate whiskey cake! I made this for my boyfriends surprise whiskey themed birthday party. It was perfect! When I first brought it out the oooohs and ahhhhs last several minutes. After I started handing out slices, the whispers about this being the best cake they had ever had continued throughout the evening. I even recieved more compliments the next day. Thank you for this recipe, it was amazing!!
Amanda
Thank you Stephanie! I'm so glad you love it as much as we do!
Anthony
Amanda,
First, Thank you again for posting this Cake. I've made it a few times now and it is a hit everytime. It still amazes me how moist it comes out. I'm always shocked that I make a cake from scratch and its Moist and Amazing.... I was wondering if you make a similar cake that is a Yellow Cake?
Amanda
Thank you Anthony! I'm so glad you love it, it's one of our family favorites as well. I don't have a yellow cake recipe on my site, but I will work on one for you! In the meantime, I love Sally's Baking Addiction or I am Baker for dessert recipes.
Tina B.
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.
Amanda
Yes, absolutely!
Rachana Patel
What can I substitute for eggs in this recipe?
Amanda
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.
Anthony
It asks for 1½ cups of Strongly Brewed Coffee (cooled). What coffee brand & flavor did you use?
Amanda
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.
Anthony
I was just curious as to what whiskey you used
Amanda
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.
Anthony
Awesome! Thank you for the information. I will be making this cake really soon.
Amanda
Of course! I can't wait to hear how everything turned out!
Christina
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?
Amanda
Yep, that works. Milk is also another option.
Bee Bee
I’m making this cake for someone who doesn’t love coffee—is the flavor of coffee very strong? Can you recommend a substitute?
Amanda
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.
Denise
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?
Amanda
Absolutely! Just replace the whiskey with milk and you should be good to go!
Jordan
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?
Amanda | Saporito Kitchen
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.
Mary
The cake stand is beautiful!! Where did you get it from? Thanks for the information.
Amanda
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!
Kelly Lentz
I just found my wedding cake!! Sounds amazing, can't wait to make it!!
Amanda | Saporito Kitchen
Yah! That makes me so happy to hear 🙂