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Decadent Whiskey Caramel Chocolate Bundt Cake

whiskey caramel chocolate bundt cake - featured image
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A rich and moist chocolate bundt cake swirled with warm whiskey caramel sauce, perfect for parties and special occasions with a grown-up twist.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour, sifted
  • ¾ cup (75g) unsweetened cocoa powder (preferably Dutch-processed)
  • 1 ½ tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup (225g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240ml) buttermilk
  • 2 tsp pure vanilla extract
  • ¼ cup (60ml) whiskey (bourbon or Irish whiskey preferred)
  • For the Whiskey Caramel Sauce:
  • 1 cup (200g) granulated sugar
  • 6 tbsp (85g) unsalted butter, cut into cubes
  • ½ cup (120ml) heavy cream, warmed
  • ¼ tsp salt
  • 2 tbsp (30ml) whiskey

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 10-inch bundt pan with butter or non-stick spray and dust lightly with cocoa powder.
  2. In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  3. Using a mixer, cream softened butter and granulated sugar on medium speed for 4-5 minutes until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition.
  5. In a separate bowl, whisk together buttermilk, vanilla extract, and whiskey.
  6. With mixer on low, alternately add dry ingredients in three additions and wet mixture in two additions, starting and ending with dry ingredients. Mix just until combined.
  7. Pour batter evenly into prepared bundt pan and tap gently to release air bubbles.
  8. Bake for 50-60 minutes, checking doneness with a toothpick starting at 50 minutes. Toothpick should come out with a few moist crumbs.
  9. Let cake cool in pan for 15 minutes, then invert onto a cooling rack to cool completely.
  10. To make caramel sauce, melt sugar in a saucepan over medium heat without stirring, swirling occasionally until deep amber color.
  11. Add butter carefully and stir until melted. Slowly whisk in warm heavy cream.
  12. Remove from heat and stir in salt and whiskey. Let cool slightly to thicken.
  13. Once cake is fully cooled (about 1 hour), drizzle whiskey caramel sauce over the top, letting it drip down the sides.
  14. Slice and serve with coffee or milk.

Notes

Grease and dust bundt pan with cocoa powder to prevent sticking. Cream butter and sugar thoroughly for a light texture. Add whiskey off heat in caramel to preserve flavor. If caramel thickens too much, gently warm before drizzling. Cake is best served at room temperature. Store leftovers wrapped at room temp up to 2 days or refrigerated up to 5 days. Freeze slices for up to 3 months.

Nutrition

Keywords: whiskey caramel chocolate bundt cake, chocolate cake, caramel sauce, party dessert, whiskey cake, bundt cake recipe, easy chocolate cake

Find it online: https://yumnode.com/decadent-whiskey-caramel-chocolate-bundt-cake-recipe-easy-and-perfect-for-parties/