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Decadent Chocolate Whiskey Barrel Cake Recipe with Easy Salted Caramel Glaze

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A rich and moist chocolate cake infused with whiskey and topped with a sweet and salty caramel glaze, perfect for grown-up gatherings and special occasions.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour, sifted
  • 1 ¾ cups (350g) granulated sugar
  • ¾ cup (65g) unsweetened cocoa powder, Dutch-processed recommended
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup (240ml) buttermilk, room temperature
  • ½ cup (120ml) vegetable oil
  • 2 teaspoons pure vanilla extract
  • ½ cup (120ml) whiskey (bourbon or rye preferred)
  • 1 cup (240ml) boiling water
  • For the Salted Caramel Glaze:
  • 1 cup (200g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, softened
  • ½ cup (120ml) heavy cream, warmed slightly
  • 1 teaspoon flaky sea salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line bottoms with parchment paper.
  2. In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk to combine.
  3. In another bowl, beat eggs with buttermilk, vegetable oil, vanilla extract, and whiskey until smooth, about 3 minutes.
  4. Gradually add wet ingredients to dry ingredients, stirring gently until just combined; a few lumps are okay.
  5. Carefully stir in boiling water until smooth; batter will be thin.
  6. Divide batter evenly between prepared pans. Bake 30–35 minutes or until a toothpick inserted in the center comes out clean. Rotate pans halfway through baking.
  7. Cool cakes in pans for 10 minutes, then turn out onto cooling racks to cool completely.
  8. To make the salted caramel glaze, melt sugar in a medium saucepan over medium heat, stirring constantly until amber-colored.
  9. Add butter carefully and stir until melted. Slowly pour in warm heavy cream while stirring continuously.
  10. Remove from heat and stir in sea salt. Let cool until glaze thickens but is still pourable.
  11. Place one cake layer on a serving plate. Pour a few tablespoons of glaze over it and spread lightly.
  12. Top with second cake layer and drizzle remaining glaze over the top, letting it drip down the sides.
  13. Allow glaze to set for 15–20 minutes before slicing. For best flavor, let cake sit for a few hours or overnight.

Notes

Use room temperature eggs and buttermilk for better mixing and even rising. Use Dutch-processed cocoa powder for richer flavor. Stir caramel constantly to avoid burning and remove from heat as soon as amber color is reached. Let cake cool completely before glazing to prevent glaze from sliding. The batter will be thin, which is normal and key for moistness. The glaze can be made up to 2 days ahead and warmed before use. For dairy-free, substitute buttermilk with almond or oat milk plus vinegar. For gluten-free, use a 1:1 gluten-free flour blend.

Nutrition

Keywords: chocolate cake, whiskey cake, salted caramel glaze, adult dessert, moist chocolate cake, easy chocolate cake, bourbon cake, dessert recipe

Find it online: https://prismtaste.com/decadent-chocolate-whiskey-barrel-cake-recipe-with-easy-salted-caramel-glaze/