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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 Irish whiskey and topped with a luscious salted caramel glaze, perfect for special occasions or cozy nights in.

Ingredients

Scale
  • 2 1/2 cups (312 g) all-purpose flour
  • 3/4 cup (75 g) unsweetened cocoa powder (preferably Dutch-processed)
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (227 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 1/2 cup (110 g) packed brown sugar (light or dark)
  • 4 large eggs, room temperature
  • 1 cup (240 ml) buttermilk or whole milk with a splash of vinegar
  • 1/2 cup (120 ml) Irish whiskey (like Jameson)
  • 1/2 cup (120 g) sour cream
  • 2 teaspoons vanilla extract
  • For the salted caramel glaze:
  • 1 cup (200 g) granulated sugar
  • 6 tablespoons (85 g) unsalted butter, cubed
  • 1/2 cup (120 ml) heavy cream
  • 1 teaspoon flaky sea salt

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 10-inch bundt pan thoroughly with softened butter, then dust with cocoa powder. Set aside. (10 minutes)
  2. In a medium bowl, sift or whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside. (5 minutes)
  3. In a large bowl, beat the softened butter with granulated sugar and brown sugar on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides as needed. (5 minutes)
  4. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. (3 minutes)
  5. In a separate bowl, whisk together the buttermilk, Irish whiskey, sour cream, and vanilla extract. (3 minutes)
  6. With the mixer on low, add the dry ingredients in three additions, alternating with the wet ingredients in two additions, starting and ending with the dry. Mix just until combined. (5 minutes)
  7. Transfer the batter to the prepared bundt pan, smoothing the top with a spatula. Tap the pan gently on the counter to release air bubbles. (2 minutes)
  8. Bake for 50-60 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs. Start checking at 50 minutes to avoid overbaking. (50-60 minutes)
  9. Let the cake cool in the pan on a wire rack for about 15 minutes, then invert onto the rack to cool completely before glazing. (45-60 minutes)
  10. To make the salted caramel glaze: In a medium saucepan over medium heat, melt the granulated sugar without stirring, swirling gently until it turns a deep amber color. Remove from heat, whisk in the cubed butter until smooth. Slowly add the heavy cream, whisking constantly. Return to heat for 1-2 minutes until thickened. Remove from heat and stir in the flaky sea salt. Let cool slightly before drizzling. (15 minutes)
  11. Drizzle the salted caramel glaze over the cooled cake, letting it drip down the sides. Optionally, sprinkle a few more sea salt flakes on top. (5 minutes)

Notes

Grease and dust the bundt pan thoroughly with butter and cocoa powder to prevent sticking. Alternate adding dry and wet ingredients to avoid overmixing. Let the cake cool completely before glazing to prevent the caramel from sliding off. Use room temperature eggs and butter for best texture. For intricate bundt pans, use a silicone brush to coat evenly. Avoid opening the oven door frequently during baking to prevent sinking.

Nutrition

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

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