"sticky Fingers" Hot Whiskey Cake Recipe

Preheat and prepare pan

Preheat oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan or an 8x8-inch square pan and line the bottom with parchment paper.

Mix dry ingredients

In a large bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt until evenly combined.

Combine wet ingredients

In a separate bowl, whisk the melted butter and vegetable oil together. Add the eggs one at a time, whisking until incorporated. Whisk in the buttermilk and vanilla extract until smooth.

Combine batter

Pour the wet ingredients into the dry ingredients and fold gently with a spatula or mix on low speed just until no streaks of flour remain. Do not overmix.

Bake

Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 28–36 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (time will vary with pan type).

Cool slightly

Remove cake from oven and allow it to cool in the pan on a wire rack for 10 minutes. Run a knife around the edge, then invert onto the rack to release. Keep cake warm or reheat slightly before serving for best 'hot' effect.

Make caramel base

In a medium, heavy-bottomed saucepan, combine 1 cup granulated sugar and 2 tablespoons water over medium heat. Swirl the pan gently (do not stir) until the sugar dissolves and begins to turn an amber color, about 6–9 minutes. Watch closely to avoid burning.

Add butter

When the sugar is a deep amber, remove the pan from heat and carefully add the 6 tablespoons of butter, whisking until fully incorporated. The mixture will bubble vigorously—stand back and use caution.

Finish sauce

Slowly whisk in 1/2 cup heavy cream until smooth. Return to very low heat if needed to combine. Whisk in 1/4 cup whiskey and 1/4 teaspoon fine sea salt. Taste and adjust salt. If you prefer a boozier flavor, add up to 1 additional tablespoon whiskey off heat. Keep warm; the sauce will thicken as it cools.

Safety note

If flambéing is attempted with whiskey, do not add spirit to hot pan on the heat. Instead, remove from heat and add whiskey, then ignite carefully if experienced. For this recipe, whisk whiskey in off heat to avoid flare-ups.

Whip cream

Chill a mixing bowl and whisk or beaters for 5–10 minutes in the freezer. Pour 3/4 cup heavy cream into the chilled bowl with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla. Whisk by hand or with an electric mixer on medium speed until soft peaks form. Do not overbeat.

Assemble and serve

Slice the warm cake and place on plates. Spoon a generous amount of hot whiskey caramel sauce over each slice so it soaks into the cake (about 2–3 tablespoons per serving). Top with a dollop of whipped cream and, if desired, a light sprinkle of flaky sea salt. Serve immediately while cake and sauce are warm.

Storage

Store leftover caramel in an airtight container in the refrigerator for up to 10 days; gently rewarm before using. Keep cake covered at room temperature for 1–2 days or refrigerated up to 4 days; reheat slices briefly in a low oven or microwave before serving and reapply warm sauce.