Chocolate Whiskey Cake With Coffee Caramel 

By Natasha Pickowicz

Updated October 11, 2023

  • Ryan Liebe for The New York Times. Food Stylist: Maggie Ruggiero.
Media 1 of 1
Total Time
2 hours 35 minutes
Prep Time
5 minutes
Cook Time
1 hour plus 1½ hours cooling
Rating
4(147)
Comments
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While traditional wedding cakes often combine bright, crowd-pleasing fruits like citrus and berries with richer flavors like vanilla and cream, a second cake (sometimes called a groom’s cake) is the couple’s chance to get weirder, boozier and more playful. Crucially, the cake can appear more rustic and simple, since it’s not in the same spotlight as a tiered centerpiece. Here, a tender cocoa cake is baked — and served — right out of its pan. Instead of thin, alternating layers of cake, buttercream and jam, this sheet cake is soaked with a whiskey and coffee-spiked milk, then topped with a glossy boiled caramel glaze and a final dusting of cocoa powder. No weddings on the horizon? This cake is great for anyone, anywhere, at any time.

Featured in: Yes, You Can Make a Wedding Cake

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Ingredients

Yield:One 9-by-13-inch sheet cake (24 servings)

FOR THE CAKE

  • Nonstick cooking spray

  • 1 ¾ cups/240 grams all-purpose flour

  • 1 cup/94 grams natural or Dutch-processed cocoa powder

  • 2 teaspoons baking soda

  • 1 teaspoon baking powder

  • 1 teaspoon kosher salt (such as Diamond Crystal) or ½ teaspoon fine sea salt

  • 2 large eggs, at room temperature

  • 1 ¾ cups/434 grams whole milk, at room temperature

  • 1 ⅔ cups/335 grams granulated sugar

  • ½ cup/111 grams olive or neutral-flavored oil

  • 2 teaspoons vanilla extract

FOR THE WHISKEY SOAK

  • ⅔ cup/160 grams whole milk 

  • ¼ cup/54 grams whiskey 

  • 1 ½ tablespoons instant coffee

  • ¾ teaspoon vanilla extract

FOR THE COFFEE CARAMEL GLAZE

  • 1 ½ cups/325 grams light brown sugar

  • ¾ cup/180 grams heavy cream

  • 2 tablespoons instant coffee

  • 2 teaspoons vanilla extract

  • ½ teaspoon kosher salt (such as Diamond Crystal) or ¼ teaspoon fine sea salt

  • 1 cup/225 grams unsalted butter

TO DECORATE

  • 3 tablespoons natural or Dutch-processed cocoa powder 

  • Fresh, food-safe yellow and white flowers, like chamomile and chrysanthemum (optional)

Ingredient Substitution Guide
Nutritional analysis per serving (24 servings)

40 grams carbs; 47 milligrams cholesterol; 327 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 8 grams saturated fat; 18 grams fat; 2 grams fiber; 228 milligrams sodium; 4 grams protein; 29 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. PREPARE THE CAKE:

    1. Step 1

      Heat the oven to 350 degrees. Lightly coat a 9-by-13-inch cake pan with nonstick cooking spray.

    2. Step 2

      In a medium bowl, whisk together the flour, cocoa, baking soda, baking powder and salt. In a large bowl, whisk the eggs, milk, granulated sugar, oil and vanilla to combine.

    3. Step 3

      Using a fine-mesh strainer or sieve, sift the dry ingredients over the wet ingredients. (This prevents the cocoa from clumping.) Whisk to combine. The mixture will have small lumps, but do not continue whisking the batter to complete smoothness. Pour the batter into the prepared pan.

    4. Step 4

      Bake until the center springs back to the touch, 40 to 45 minutes. Let cool for at least 30 minutes before soaking. The cake, wrapped tightly, can be stored in the refrigerator for up to one week.

  2. MAKE THE WHISKEY SOAK:

    1. Step 5

      In a small bowl, whisk the milk, whiskey, instant coffee and vanilla until the coffee dissolves. The soak can be stored in an airtight container in the refrigerator for up to one week.

    2. Step 6

      Prick the cooled cake all over with a small serrated knife. Pour the soak all over and let sit for the cake to absorb it, at least 5 minutes.

  3. PREPARE THE GLAZE:

    1. Step 7

      In a large saucepan, whisk the brown sugar, cream, instant coffee, vanilla and salt. Add the butter and bring to a boil over medium heat. Continue to boil the caramel, whisking occasionally, until a candy thermometer registers 235 degrees (the soft ball stage), 5 to 10 minutes. The sauce will be a deep mahogany and smell toasty and rich, like graham crackers.

    2. Step 8

      Remove from the heat, whisk to help the bubbles subside quickly and carefully pour the hot glaze over the soaked cake. Use a small offset spatula to smooth it and push it into the corners of the pan if needed.

    3. Step 9

      Let the cake stand at room temperature until the icing firms up, at least 15 minutes and up to 4 hours. The cake, wrapped tightly, can be stored in the refrigerator for up to 5 days.

  4. DECORATE THE CAKE:

    1. Step 10

      When ready to serve, dust the cake with cocoa powder using a small tea strainer or other sieve. Dot the flowers all over the surface. Use a serrated bread knife to portion the cake into rectangles 1 ½ inches wide and 3 inches long.

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Ratings

4 out of 5
147 user ratings
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Comments

Anne

You can make it in a Pyrex dish. Lower the baking temp 25 degrees and watch your bake time. Glass heats slower than metal but retains heat longer. I use Pyrex for my brownies and prefer the finish I get on the bottom and sides over the metal pans. I just made the coffee caramel for a cheesecake and it is divine!

dimmerswitch

HEADS UP RE BUTTER measurement forcaramel glaze! I use weights for dry ingredients when baking and today I decided to weigh butter too but 1/2C of butter is 113g NOT the 225g as published in this first version of the recipe. I hope NYT Cooking will change it. 225-7g is a cup of butter.

Marie

I love the idea of this, but don't want the alcohol for various reasons. Can anyone suggest what might be a good sub for the alcohol in the soak?

Mary

so use a pyrex 13 x 9 at 350°? how long? thanks.@Anne

Mary

did yiu use a glass 13 x 9 or metal? thanks@Vicki

Mary

what? are you talking about the glaze? one half or one? thx@Mary F

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