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Triple Whiskey Cake

    This Triple Whiskey Cake has whiskey infused into the chocolate cake, the homemade Dulce de Leche frosting, and the ganache on top. It’s one delicious cake!


    Triple Whiskey Cake

    I’ve finished off the amazing cake! Everything in this cake is infused with the sweet flavor of whisky – the Chocolate Cake, the Dulche de Leche, and the Ganache all have a hint of whiskey in them.

    It’s a triple treat and it was so good delicious! To say it’s a manly dessert, may be kinda sexist, but this Triple Whiskey Cake is definitely an adult dessert. This really is a great chocolate cake that just got better each day. The whiskey got a bit stronger each day and the chocolate got smoother each day. I loved it everyday!

    1 dd Chocolate Whisky Cake and Ganache 79
    1 dd Chocolate Whisky Cake and Ganache 61

    This recipe is part three of a three-part series including Homemade Dulce de Leche Sauce and Chocolate Whiskey Cake.

    Yield: 1 cake

    Triple Whiskey Cake


    Triple threat cake – Chocolate Whiskey Cake, Dulce de Leche Frosting with Whiskey, and Chocolate Whiskey Ganache.

    Prep Time 3 hours
    Cook Time 20 minutes
    Additional Time 1 hour
    Total Time 4 hours 20 minutes



      1. Bake, cool, and frost the cake. Refrigerate the cake while preparing the ganache.
      2. Heat the cream to a simmer and pour over 4 ounces of dark chocolate. Let the heat melt the chocolate for 5 minutes before stirring.
      3. Stir until the chocolate is completely melted. Add in the whiskey and allow it to cool to room temperature.
      4. Melt the additional chocolate and make drizzle decorations on a piece of parchment and let harden in the fridge.
      5. When ready to serve, pour the ganache over the cake and top with the chocolate decorations.

      Did you make this recipe?

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      Triple Whisky Chocolate Cake- It's a keeper! Chocolate Cake, Dulche de leche, and ganache all infused with the sweet flavor of whiskey.

      Images, text and all other content Copyrighted©Karyn Granrud, Susanne Queck and Wunderlander Verlag LLC, or ©Pro Stock Media via Unlicensed republishing permitted. As an Amazon affiliate, we earn on qualified purchases.

      Susan Queck

      Susan Queck

      I'm Suzy, the baker and dessert maker behind this blog. Baking is my lifelong passion, where I find the magic in transforming basic ingredients into delectable works of art. Join me in my sweet journey of culinary exploration and celebration! More about me.

      12 thoughts on “Triple Whiskey Cake”

      1. Will it appear as if it is not cooke?
        .I made it the way the recipe stated and baked it at the exact temp and even for 10 minutes more

        1. Not sure what you might be doing. Whenever you cook a cake, you should not open the oven door until the last 5 minutes of baking. There should be no need to keep poking your nose into the oven, it just lets out all the heat. Also, check your oven temperature with an in oven thermometer. There are hot areas and cooler areas in all ovens (more so if it’s older). It’s done cooking when you insert a toothpick into the center and it comes out clean and you should see the sides start pulling away from the edges.

      2. Hi Karyn! I left another question on the cake page. But as for the the finished product, do you recommend making this a day before serving? Do you refrigerate overnight any of the steps? I saw a comment you made about wrapping the cakes in plastic wrap and freezing it overnight to hold the shape better. are there any more tips you recommend while building this cake, in regards to when and how long to refrigerate before assembling?

        Thanks so much!!

        1. I always wrap and freeze my cake layers before frosting them. This helps me to handle my cakes without fear of them breaking. I can push down to make the cake level and to make sure there is no air trapped between layers. The cake will thaw and be good to serve within an hour. As far as additional tips go, get your butter out an hour ahead of time to soften. Press out any air bubbles in the frosting with a wooden spoon or on low with a paddle attachment. I hope it was delicious!

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