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layer cake with vanilla buttercream and bourbon salted caramel sauce
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Bourbon Caramel Chocolate Chip Cake Recipe

4.17 from 6 votes
prep 1 hour 15 minutes
cook 35 minutes
Additional Time 1 hour 30 minutes
total 3 hours 20 minutes
Serves 8 -10 slices
Three layers of vanilla cake with chocolate chips and frosted with caramel Swiss meringue buttercream!
Author: Bernice Baran
Servings 8 -10 slices

Equipment

Ingredients

Bourbon Caramel Sauce

  • 1 cup (200g) granulated sugar
  • 1/4 cup (56g) salted butter, softened
  • 1/2 cup (118mL) heavy whipping cream
  • 1/2 tsp fine sea salt
  • 2-3 Tbsp (30-45mL) bourbon*

Chocolate Chip Cake

  • 2 1/4 cups (270g) all-purpose flour, spooned and leveled
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1/4 cup (56g) unsalted butter, room temperature
  • 1 1/2 cup (300g) granulated sugar
  • 1/2 cup (118mL) vegetable oil
  • 3 large eggs, room temperature
  • 1 tsp vanilla extract
  • 3/4 cup (170g) sour cream, room temperature
  • 3/4 cup (177mL) milk, room temperature
  • 1 cup (6oz) chopped chocolate or mini chocolate chips

Swiss Meringue Buttercream

  • 4 large egg whites, room temperature
  • 1 cup (200g) granulated sugar
  • 1 cup (227g) unsalted butter, room temperature
  • 2 tsp vanilla bean paste
  • 1/4 cup (60mL) bourbon caramel sauce

Topping

  • bourbon caramel sauce
  • pinch of sea salt flakes

Method

Bourbon Caramel Sauce

  1. Make one batch of Homemade Salted Caramel Sauce and add the bourbon with the salt.
    1 cup (200g) granulated sugar, 1/4 cup (56g) salted butter softened, 1/2 cup (118mL) heavy whipping cream, 1/2 tsp fine sea salt, 2-3 Tbsp (30-45mL) bourbon*
  2. Return the pot of caramel to the stove, over medium heat, and bring it back to a boil. Stir frequently and allow it to cool for 1-2 more minutes, then pour it into a glass container and allow it to cool to room temperature.

Chocolate Chip Cake

  1. Preheat the oven to 350F/177C convection (325F/163C conventional) and grease and line three 6 inch cake pans. In a medium bowl, whisk together the flour, baking powder and salt until they're evenly distributed.
    2 1/4 cups (270g) all-purpose flour spooned and leveled, 1 Tbsp baking powder, 1/2 tsp salt
  2. In the bowl of an electric mixer fitted with the whisk attachment, beat the butter and the granulated sugar for 2 minutes.
    1/4 cup (56g) unsalted butter room temperature, 1 1/2 cup (300g) granulated sugar
  3. Add the oil and continue beating for a minute. Add the eggs, one at a time, beating on medium speed until each egg is fully incorporated.
    1/2 cup (118mL) vegetable oil, 3 large eggs room temperature
  4. Add the vanilla extract and sour cream and beat just until combined.
    1 tsp vanilla extract, 3/4 cup (170g) sour cream room temperature
  5. Add half of the dry ingredients to the wet ingredients, turn the mixer on low speed and then pour in the milk, followed by the rest of the dry ingredients. When the flour is almost fully combined, add in the chocolate chips and fold the batter until they're evenly distributed.
    3/4 cup (177mL) milk room temperature, 1 cup (6oz) chopped chocolate or mini chocolate chips
  6. Distribute the batter evenly among the prepared pans, about 15oz in each pan and bake the cakes for 35-40 minutes. When the cake is fully baked it will release itself from the edge of the pan and it will spring back if you press on the center of it.
  7. Invert the cakes onto a wire rack or tea towel and allow them to cool completely before frosting.

Swiss Meringue Buttercream

  1. Place the egg whites and granulated sugar in a large bowl. Bring a small pot with 1/2 cup of water to a boil and lower the heat to simmer. Place the bowl of egg whites and sugar on top of the simmering water for 5-10 minutes, whisking intermittently until the granulated sugar is completely dissolved.
    4 large egg whites room temperature, 1 cup (200g) granulated sugar
  2. Once the sugar is dissolved, remove the bowl of egg whites from the heat and use an electric mixer with a whisk attachment to beat the egg whites with the sugar. Beat for 7-10 minutes on high speed and then lower the speed to low-medium. 
  3. Slowly add 2 Tbsp of butter in at a time. Wait for the butter to incorporate before adding the next chunk. Once all the butter is added, turn the mixer up to high speed for a few seconds, until it comes together. Then use a rubber spatula to scrape the edge of the bowl.
    1 cup (227g) unsalted butter room temperature
  4. Add the vanilla bean paste (or extract) and beat until it's fully combined.
    2 tsp vanilla bean paste

Assemble

  1. To frost the cake, place the first cake layer on a flat surface and use a piping bag to pipe a border of buttercream. Inside the border, spread a layer of bourbon caramel sauce and then top with a thin layer of buttercream.
  2. Repeat with the second layer and then place the third layer of cake on top. Smooth any buttercream that squished out on the edges of the cake and refrigerate the cake for at least 30 minutes, or until the cake feels firm enough to frost (make sure it's not wobbly).**
  3. For the crumb coat, place 1/4 of the buttercream on top of the cake and use an offset spatula to spread it evenly throughout. It doesn't have to be perfect. Refrigerate the cake for at least another 15-30 minutes, or until the frosting feels set.
  4. Add a 1/4 cup of the bourbon caramel sauce to the rest of the buttercream and mix until it's well combined. Place the rest of the buttercream on top of the cake and use an offset spatula to spread the frosting around. Then use a turn table and a cake scraper to create a smooth finish on the cake. (I left a rustic, uneven ridge at the top of my cake instead of smoothing it out).
    1/4 cup (60mL) bourbon caramel sauce
  5. Decorate
  6. Use an offset spatula to randomly place dabs of caramel on the cake and use the cake scraper to smooth them out. Continue doing this until you like the look of the cake but don't over-do it or it will all blend together.
  7. Pour the rest of the caramel on top of the cake and use a spoon to help it drip off one side.
    bourbon caramel sauce
  8. Top with a pinch of sea salt flakes.
    pinch of sea salt flakes

Notes

*bourbon is always optional. It makes the caramel sauce thinner so I bring it back to a boil to thicken it back up but if you omit the bourbon, you can skip that.
**If at any point during assembling the cake it feels unsteady/wobbly, refrigerate it. You can also refrigerate the caramel for a little too so it's not as soft but don't let it get super cold.

Nutrition

Serving: 1gCalories: 907kcalCarbohydrates: 101gProtein: 9gFat: 52gSaturated Fat: 26gPolyunsaturated Fat: 22gCholesterol: 154mgSodium: 463mgFiber: 1gSugar: 77g
Course: Cakes
Cuisine: American
Keyword: 6 inch cake, cake, mini cake, six inch cake, small cake, small three layer cake, three layer 6 inch cake, three layer cake, vanilla cake, yellow cake