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Decadent Chocolate Whiskey Bundt Cake Recipe with Easy Salted Caramel Glaze

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A rich and moist chocolate bundt cake infused with whiskey and topped with a silky salted caramel glaze, perfect for special occasions or cozy nights in.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 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
  • 2 tsp pure vanilla extract
  • ½ cup (120ml) whiskey (bourbon or Irish recommended)
  • ¾ cup (180ml) buttermilk
  • ½ cup (120ml) boiling water
  • For the Salted Caramel Glaze:
  • 6 tbsp (85g) unsalted butter
  • ½ cup (100g) packed brown sugar (light preferred)
  • ¼ cup (60ml) heavy cream
  • ½ tsp flaky sea salt
  • 1 tsp vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your bundt pan thoroughly with butter and lightly dust with flour, tapping out the excess.
  2. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  3. Using an electric mixer, beat the softened butter with granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  4. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in vanilla extract.
  5. Reduce mixer speed to low. Add one-third of the dry ingredients, then half of the buttermilk, then another third of dry ingredients, followed by the remaining buttermilk, and finally the last third of dry ingredients. Mix just until combined after each addition.
  6. Gradually stir in the whiskey and boiling water. The batter will be thin, which is expected.
  7. Pour batter into the prepared bundt pan and smooth the top. Tap the pan on the counter a couple of times to release air bubbles.
  8. Bake for 50-60 minutes. Insert a toothpick into the center; it should come out with a few moist crumbs but no raw batter.
  9. Let the bundt cake cool in the pan for 15 minutes, then invert onto a cooling rack to cool completely.
  10. To prepare the salted caramel glaze, melt butter in a saucepan over medium heat. Stir in brown sugar and cook for 2 minutes until bubbling.
  11. Slowly whisk in heavy cream, then add flaky sea salt and vanilla extract. Stir until smooth and remove from heat.
  12. Once the cake is fully cooled, drizzle the warm caramel glaze over the top, letting it drip down the sides. For a glossier finish, apply a second thinner layer after the first sets.

Notes

Use room temperature eggs and butter for even mixing. Don’t overmix the batter to avoid a dense cake. Add boiling water slowly to intensify chocolate flavor and create a moist crumb. Grease and flour the bundt pan thoroughly to prevent sticking. The salted caramel glaze should be warm but not hot when drizzling. The batter will be thin, which is normal. The glaze can be made ahead and gently reheated before use.

Nutrition

Keywords: chocolate bundt cake, whiskey cake, salted caramel glaze, easy dessert, holiday cake, rich chocolate cake

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