Chocolate Caramel Bourbon Cake

Chocolate Caramel Bourbon Cake


·         1 cup all-purpose flour

·         ¾ cup, plus 2 tablespoons granulated sugar

·         ¼ cup, plus 2 tablespoons, unsweetened cocoa powder

·         ½ teaspoon baking powder

·         ½ teaspoon baking soda

·         ½ teaspoon salt

·         2 eggs (room temperature)

·         ½ cup whole milk (room temperature)

·         ½ cup sour cream (room temperature)

·         ¼ cup vegetable oil

·         1 teaspoon vanilla


Chocolate Buttercream:

·         1 ½ cups (3 sticks) unsalted butter, room temperature

·         2 cups powdered sugar

·         1 cup unsweetened cocoa powder

·         1 tablespoon meringue powder

·         1/2 teaspoon salt

·         3 tablespoons milk

·         1 teaspoon vanilla


Other Garnishes:

·         3 tablespoons good-quality bourbon (optional)

·         ¼ cup caramel sauce (homemade or store-bought), room temperature

·         Toffee bits

·         ¼ teaspoon coarse kosher salt



Note:  This recipe makes a small cake, just 6 inches.  To bake in 8 or 9-inch pans, double the ingredients and prepare as directed.


Bake the Cake:

Preheat the oven to 350.  Spray the bottoms of three 6-inch round pans with non-stick spray, line the bottoms with parchment paper, then spray the paper also.  Set aside.

In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda and salt to combine.  Add the remaining wet ingredients and beat thoroughly for 2-3 minutes.  Divide batter between the pans. 

Bake for 15-18 minutes, until a toothpick inserted in the center comes out clean, and the cake springs back when gently touched.  Set the pans on wire racks, cover loosely with a clean kitchen towel, and cool completely.


Make the Buttercream:

In the bowl of your stand mixer fitted with the whisk attachment, beat the butter for 1-2 minutes until smooth.  In a separate bowl, combine the powdered sugar, cocoa powder, meringue powder and salt.  With the mixer on low, gradually add the powdered sugar mixture by spoonfuls until combined.  Add the milk and vanilla, then increase speed to medium/high and whip for 4-5 minutes until very light and fluffy.


Assemble the Cake:

Remove the cakes from the pans, and level the tops, if needed.  Place a layer of cake on a serving plate or cake board, bottom side of the cake facing up.

In a small bowl, combine the bourbon and caramel sauce.  Using a wooden skewer, poke a few holes in the cake and brush with some of the bourbon caramel sauce, letting it soak into the holes.  Spread with a thin layer of buttercream.  Sprinkle with a handle of toffee bits.  Repeat with the other cake layers, frosting the cake all over with the buttercream and garnishing with toffee.  Sprinkle the salt on top of the cake.


Recipe from Curly Girl Kitchen