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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 smooth whiskey and topped with a luscious salted caramel glaze. Perfect for celebrations and cozy gatherings.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (312g)
  • ¾ cup unsweetened cocoa powder (75g)
  • 1 ½ tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 cups granulated sugar (400g)
  • ¾ cup unsalted butter (170g), softened
  • 3 large eggs, room temperature
  • 1 cup buttermilk (240ml), room temperature
  • ¼ cup whiskey (60ml)
  • 2 tsp pure vanilla extract
  • 6 tbsp unsalted butter (85g) for glaze
  • ¾ cup packed brown sugar (150g) for glaze
  • ⅓ cup heavy cream (80ml) for glaze
  • 1 tsp sea salt plus extra for finishing glaze
  • 1 tsp pure vanilla extract for glaze

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your bundt pan thoroughly with butter or non-stick spray, then dust it lightly with cocoa powder to prevent sticking.
  2. In a medium bowl, sift together 2 ½ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 ½ tsp baking powder, 1 tsp baking soda, and ½ tsp salt. Set aside.
  3. Use an electric mixer to beat ¾ cup softened unsalted butter with 2 cups granulated sugar until light and fluffy (about 3-4 minutes).
  4. Beat in 3 large eggs, one at a time, fully incorporating each before adding the next.
  5. In a separate bowl or measuring cup, whisk together 1 cup buttermilk, ¼ cup whiskey, and 2 tsp vanilla extract.
  6. With the mixer on low, add the dry ingredients in three additions, alternating with the wet ingredients in two additions. Start and end with the dry. Mix just until combined.
  7. Pour batter into the prepared bundt pan. Smooth the top with a spatula and tap the pan gently on the counter to release any air bubbles.
  8. Bake for 50-60 minutes. Check doneness by inserting a toothpick into the center; it should come out with a few moist crumbs but no wet batter. Tent with foil if browning too quickly.
  9. Cool the cake in the pan for 15 minutes, then invert onto a wire rack to cool completely.
  10. Prepare the salted caramel glaze while the cake cools: melt 6 tbsp unsalted butter in a small saucepan over medium heat.
  11. Stir in ¾ cup packed brown sugar and ⅓ cup heavy cream. Bring to a gentle boil, stirring constantly, and cook for 2 minutes until thickened.
  12. Remove from heat and stir in 1 tsp sea salt and 1 tsp vanilla extract. Let cool slightly until thick but still pourable.
  13. Drizzle the glaze over the cooled cake using a spoon or ladle. Sprinkle a pinch of sea salt on top for contrast.

Notes

Grease the bundt pan well and dust with cocoa powder to prevent sticking. Use room temperature ingredients for best results. Avoid overmixing the batter to keep the cake tender. Make the glaze fresh and drizzle while warm for a glossy finish. Let the cake cool completely before glazing to prevent the glaze from melting off.

Nutrition

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

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