Guinness Chocolate Bundt Cake

This Guinness Chocolate Bundt Cake is what I reach for when I want a showstopper dessert around St Patricks Day or really anytime deep chocolate is calling my name. Ultra moist thanks to sour cream and Guinness stout, this cake is finished with a velvety Baileys buttercream and a cloak of housemade salted caramel that takes every bite over the top.

Every time I serve this cake it gets rave reviews and requests for seconds. I found this combination by accident when I wanted to use up leftover stout and now it has become one of my most requested recipes for celebrations.

Ingredients

• Granulated sugar: Gives the cake sweetness and helps create a soft melt-in-your-mouth texture. Choose pure cane sugar for best results
• Light brown sugar: Brings subtle caramel notes and extra moisture to the cake. Make sure it is fresh and soft for easy blending
• All-purpose flour: Builds structure so the bundt cake keeps its beautiful shape. Use unbleached flour for best flavor
• Unsweetened cocoa powder: Key for deep chocolate flavor. Choose a high-quality Dutch-processed or natural cocoa for rich taste
• Espresso powder: Intensifies the chocolate. Find it in the coffee aisle and use fresh for most impact
• Baking soda and baking powder: Provide the lift that makes the crumb light. Check that both are fresh for best rise
• Salt: Balances all that sweetness and enhances the chocolate
• Large eggs: Add richness and bind the cake. Room temperature eggs blend better
• Sour cream: The secret to the incredible moist texture. Full-fat is best for this recipe
• Guinness beer: Gives a unique malty depth and moistness. Use extra stout or original for best results
• Vegetable oil: Keeps the cake tender and light
• Whole milk: Adds even more richness and ensures an extra supple crumb
• Vanilla extract: Layers in warmth and rounds out the flavors. Choose pure extract
• For Baileys buttercream: You will need unsalted butter for creaminess, fresh sifted confectioners sugar, Baileys Irish cream liqueur, just a touch of whole milk, vanilla extract, salt and high-quality white chocolate melted and slightly cooled
• For Irish whiskey caramel (optional): You will need granulated sugar, water, unsalted butter, fresh heavy cream, Irish whiskey, vanilla, and sea salt. Select a decent Irish whiskey for best flavor in the sauce

Instructions

Prepare the Dry Ingredients:

Combine granulated sugar, light brown sugar, flour, cocoa powder, espresso powder, baking soda, baking powder, and salt in a large bowl. Mix on low speed until thoroughly unified. Use your hands to break up clumps for an even mix

Blend the Wet Ingredients:

In a separate bowl whisk together eggs, sour cream, Guinness beer, milk, vegetable oil, and vanilla extract until the mixture is entirely smooth and combined

Combine the Mixtures:

Pour the wet mixture into the dry ingredients. Mix gently only until just incorporated for a tender crumb. Avoid over mixing which can make the cake tough

Prepare the Pan:

Generously grease every curve of a 10-cup Bundt pan using nonstick baking spray to ensure the cake releases in perfect detail

Bake the Cake:

Pour the finished batter into the prepared pan, smoothing the top. Bake at 325 degrees for around 50 minutes. A toothpick inserted in the center should come out with just a few moist crumbs

Cool and Unmold:

Cool the cake in the pan on a rack for 15 minutes. Then carefully invert onto a rack to finish cooling. Make sure it is completely cool before frosting

Make the Baileys Buttercream:

Use a stand mixer or handheld electric mixer to beat room temperature butter until completely creamy. Slowly add sifted confectioners sugar while beating on low. Gradually add Baileys Irish cream and a splash of milk plus vanilla and salt. Finally beat in white chocolate until the frosting is smooth and fluffy

Frost and Drizzle:

Spread the buttercream on the cooled cake. Drizzle Irish whiskey salted caramel over the frosted cake for an extra indulgent finish

Make Irish Whiskey Salted Caramel:

In a saucepan combine granulated sugar and water. Heat over medium-low until the sugar dissolves fully. Add cold unsalted butter and cook over medium heat until deep golden brown without stirring. Remove from the heat carefully whisk in heavy cream and Irish whiskey. Next add vanilla and sea salt whisking until completely smooth. Let cool then drizzle on the cake

Making salted caramel for this cake with my kids is now a yearly St Patricks Day tradition. The first time we made it together we laughed as caramel bubbled and now they are the official caramel stirrers.

Storage Tips

Store leftover cake covered tightly at room temperature for up to two days. For longer storage keep the cake in the fridge up to five days. Bring slices to room temperature before serving for the best texture and flavor.

Ingredient Substitutions

If you cannot find Guinness try another dark stout beer. For a nonalcoholic version use hot brewed coffee instead of beer and milk in the cake. If you want to skip whiskey in the caramel use extra vanilla extract or your favorite caramel recipe.

Serving Suggestions

This cake is beautiful on its own but extra delicious with a scoop of vanilla ice cream or a dollop of freshly whipped cream. Pair each slice with an Irish coffee for an extra festive touch.

Cultural Context

Irish stout cake recipes have been around for generations as a way to use up beer and add extra richness to baked goods. The addition of Baileys and salted caramel gives this a fun modern twist on a classic Irish favorite.

Seasonal Adaptations

Use peppermint extract in the buttercream for a winter version. Try adding orange zest to the batter for spring or summer bakes. Skip caramel for a lighter frosting during warmer months.

Success Stories

Friends have made this cake for birthdays and every time it disappears in record time. It is especially popular at St Patricks gatherings and even wins over people who swear they do not like beer desserts.

Freezer Meal Conversion

Bundt cake freezes beautifully. Wrap tightly in plastic and foil then freeze unfrosted cake for up to three months. Defrost overnight in the refrigerator then frost and serve as fresh as day one.

This dessert will surprise anyone who tastes it with its extraordinary richness. Serve it proudly — it is guaranteed to impress and delight every time.

Common Recipe Questions

→ What does Guinness add to the cake?

Guinness gives the cake a richer chocolate flavor, deeper color, and a moist texture.

→ Can I substitute another beer for Guinness?

While Guinness provides a distinct depth, another stout or dark beer can be used, though flavor will differ slightly.

→ Do I need to use Baileys in the buttercream?

Baileys brings unique flavor, but you can substitute another Irish cream liqueur or omit if preferred.

→ Is the salted caramel necessary?

The caramel adds an indulgent touch, but the cake is delicious with just the Baileys buttercream if you prefer simplicity.

→ Can the cake be made ahead?

Yes, bake the cake a day in advance; frost and drizzle with caramel before serving for freshness.

→ How should the cake be stored?

Store covered at room temperature for up to two days or refrigerate for longer freshness.