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Decadent Chocolate Whiskey Bundt Cake Recipe with Easy Salted Caramel Drizzle

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A rich and moist chocolate bundt cake infused with whiskey and topped with a homemade salted caramel drizzle, perfect for grown-up gatherings and indulgent dessert moments.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (312 grams)
  • ¾ cup unsweetened cocoa powder (75 grams), preferably Dutch-processed
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter (226 grams), softened
  • 1 ¾ cups granulated sugar (350 grams)
  • 3 large eggs, room temperature
  • 1 cup buttermilk (240 ml), room temperature (or milk plus 1 tbsp vinegar)
  • 2 teaspoons pure vanilla extract
  • ½ cup whiskey (120 ml), bourbon or Irish whiskey recommended
  • For the Salted Caramel Drizzle:
  • 1 cup granulated sugar (200 grams)
  • 6 tablespoons unsalted butter (85 grams), cubed
  • ½ cup heavy cream (120 ml), warmed
  • 1 teaspoon sea salt flakes (e.g., Maldon)

Instructions

  1. Preheat your oven to 350°F (175°C) and generously grease your bundt pan with butter and dust with cocoa powder to prevent sticking.
  2. Sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt in a large bowl.
  3. Using an electric mixer, cream the softened butter and granulated sugar on medium speed until pale and fluffy, about 3 to 4 minutes.
  4. Add the eggs one at a time, mixing well after each addition, then add the vanilla extract.
  5. Pour in the whiskey and mix briefly until combined.
  6. Alternate adding the dry ingredients and buttermilk to the batter, starting and ending with the dry mix. Mix on low speed or fold gently with a spatula to avoid overmixing.
  7. Scrape the batter into the prepared bundt pan and tap gently on the counter to release air bubbles.
  8. Bake for 50-60 minutes, checking at 50 minutes by inserting a toothpick; it should come out with a few moist crumbs.
  9. Cool the cake in the pan for 15 minutes, then invert onto a cooling rack to cool completely.
  10. To make the salted caramel drizzle, melt the sugar in a medium saucepan over medium heat while stirring constantly until it turns a deep amber color (5-7 minutes).
  11. Add the cubed butter carefully and stir until melted.
  12. Remove from heat and slowly whisk in the warm heavy cream; stir until smooth.
  13. Stir in the sea salt flakes and let the caramel cool slightly to thicken.
  14. Drizzle the caramel over the cooled cake using a spoon or piping bag.

Notes

Grease bundt pan with butter and dust with cocoa powder to prevent sticking. Use room temperature ingredients for best results. Avoid overmixing to keep cake tender. Let cake cool fully before drizzling caramel to maintain texture. Watch caramel sugar carefully to avoid burning. Cake tastes better after resting a day. Variations include adding spices, nuts, chocolate chips, or substituting whiskey with coffee or extra buttermilk.

Nutrition

Keywords: chocolate cake, whiskey cake, bundt cake, salted caramel, dessert, easy chocolate cake, adult dessert, boozy cake

Find it online: https://forkifyfun.com/decadent-chocolate-whiskey-bundt-cake-recipe-with-easy-salted-caramel-drizzle/