If you’re searching for a festive, swoon-worthy dessert, look no further than Guiness Chocolate Bundt Cake is the St. Imagine the most decadent, lusciously moist chocolate cake you’ve ever tasted, but with a whisper of rich stout, a swirl of Baileys-flecked buttercream, and a drizzle of whiskey caramel for good measure. This showstopper is practically made to steal the spotlight at every St. Patrick’s Day celebration and beyond. The depth of chocolate, kissed by malty beer and topped with creamy, boozy frosting, transforms each bite into pure joy. Whether you’re baking for a crowd or treating yourself to something special, you’re about to discover why Guiness Chocolate Bundt Cake is the St moment you didn’t know your dessert table needed.
Ingredients You’ll Need
Ingredients You’ll Need
You won’t believe how these straightforward, everyday ingredients come together to create such a scrumptious masterpiece. Each one brings something special—bold flavor, sublime texture, and those little hints of Irish celebration!
- Nonstick baking spray: Ensures your beautiful Bundt cake pops out in one flawless piece without a struggle.
- Granulated sugar: Lends essential sweetness while contributing to the perfect soft crumb.
- Light brown sugar: Adds richness and a subtle caramel undertone that compliments the stout.
- All-purpose flour: The classic foundation for keeping your cake sturdy yet tender.
- Unsweetened cocoa powder: Guarantees a bold, deeply chocolatey flavor and that signature dark color.
- Espresso powder: Intensifies chocolate notes in the most incredible way—no coffee taste, just pure chocolate bliss!
- Baking soda & baking powder: Both ensure your cake rises perfectly and gets that irresistible, fluffy crumb.
- Salt: Balances sweetness and enhances all those deep flavors.
- Large eggs: Bring structure, moisture, and richness—room temperature makes all the difference.
- Full-fat sour cream: The secret to ultra-moist, melt-in-your-mouth texture.
- Guiness beer: Stars in this recipe, infusing the batter with a malty depth you’ll love.
- Vegetable oil: Keeps each bite tender and luscious.
- Whole milk: Adds moisture—room temperature mingles so much better in the batter.
- Vanilla extract: Rounds out the chocolate and stout flavors beautifully.
- Unsalted butter (for buttercream): The backbone of your silky, fluffy Baileys frosting—make sure it’s soft.
- Confectioners’ sugar: Gives the frosting a cloudlike sweetness and structure.
- Baileys Irish cream liqueur: Adds a creamy kick of Irish spirit right in the frosting—simply irresistible.
- White chocolate: Melted into the buttercream, it adds smoothness and a sweet contrast to the cocoa.
- Irish whiskey (for caramel): Enriches salted caramel with a warm, grown-up twist (optional, but so memorable!).
- Heavy whipping cream (for caramel): Ensures your gooey salted caramel is as luscious as it gets.
How to Make Guiness Chocolate Bundt Cake is the St
Step 1: Prepare Your Bundt Pan and Preheat
First things first: preheat your oven to 325°F. Spray every nook and cranny of your Bundt pan with a thorough coat of nonstick spray. You want this cake to slip out easily and look as stunning as it tastes. Getting the pan ready is key—nothing derails a showstopper faster than sticking!
Step 2: Combine the Dry Ingredients
In a large bowl, whisk together your granulated sugar, brown sugar, flour, cocoa powder, espresso powder, baking soda, baking powder, and salt. Give it a good mix until everything looks even and uniform, breaking up any lumps with your hands if you need to. This dry base is where all those deep, chocolatey flavors begin.
Step 3: Whisk the Wet Ingredients
In a separate bowl, gently whisk together the eggs, full-fat sour cream, Guiness beer, milk, vegetable oil, and vanilla extract. Take a moment to savor that malty aroma—the magic is already starting!
Step 4: Combine Wet and Dry Ingredients
Pour your wet mixture into the large bowl of dry ingredients. Use a spatula or wooden spoon to gently fold the batter until it’s just combined—no overmixing, as that can turn your cake dense. The batter will look rich and glossy, just begging to get baked.
Step 5: Bake the Bundt Cake
Pour the batter into your prepared Bundt pan, smoothing the top if needed. Pop it into the oven and bake for about 50 minutes. When a toothpick inserted in the center comes out clean, you’ve hit the sweet spot. Cool the cake in the pan on a rack for 15 minutes, then invert onto a rack to finish cooling. Patience is worth it—let it go completely cool before you frost.
Step 6: Make the Baileys Buttercream
Beat your room temperature unsalted butter (stand mixer or handheld works) until completely smooth and airy. Gradually add the sifted confectioners’ sugar, and then pour in the Baileys, milk, vanilla, and salt. Once smooth, beat in the melted white chocolate. Whip it for a minute until it’s almost cloudlike—you want this frosting to be ultra-creamy and spreadable.
Step 7: Frost and Finish with Caramel
Once your Guiness Chocolate Bundt Cake is the St has cooled, slather the Baileys buttercream generously over the top and sides. If you’re feeling extra, drizzle with homemade Irish whiskey salted caramel (see instructions above) or a store-bought caramel sauce. Slice, serve, and get ready for rave reviews!
How to Serve Guiness Chocolate Bundt Cake is the St
Garnishes
Dress up your Guiness Chocolate Bundt Cake is the St with a flutter of dark chocolate shavings, a sprinkle of cocoa powder, or even a handful of gold sugar pearls to evoke extra Irish charm. If you’re using the salted caramel, let it drip down the sides for that irresistible, glossy finish. Fresh berries like raspberries or strawberries also add a pop of color and tart contrast.
Side Dishes
This cake is a celebration by itself, but it pairs beautifully with a scoop of vanilla bean ice cream, a drizzle of extra Baileys, or even a strong cup of coffee or espresso. If you’re serving a festive meal, end with this dessert for a grand finale your guests will talk about for weeks. Try a small fruit platter or light whipped cream as a cool, creamy side.
Creative Ways to Present
If you want to make your Guiness Chocolate Bundt Cake is the St truly unforgettable, try slicing it into individual portions and arranging on a platter with piped rosettes of buttercream between each slice. For brunch, serve small wedges alongside Irish coffee. You can even make cute mini Bundts for a personalized dessert—impressive and adorable!
Make Ahead and Storage
Storing Leftovers
Guiness Chocolate Bundt Cake is the St is just as dreamy the next day, if not better. Simply cover any leftovers tightly with plastic wrap or store in an airtight container at room temperature for up to 3 days. The cake stays moist and the flavors get even cozier with a little time.
Freezing
You can absolutely freeze Guiness Chocolate Bundt Cake is the St (either whole or in slices). Wrap completely cooled, unfrosted cake in plastic wrap and then foil, and freeze for up to 2 months. If you’ve already frosted it, flash freeze slices individually, then wrap and pack for storage.
Reheating
If you like your cake slightly warm, just zap a slice in the microwave for 10–15 seconds. For thawing, let frozen cake come to room temperature while still wrapped, to prevent drying out. Slightly warm cake pairs perfectly with cold whipped cream or ice cream!
FAQs
Can I make this without alcohol?
Absolutely. You can swap the Guiness for strong brewed coffee in the cake, omit Baileys in the buttercream (replace with milk or cream), and skip the whiskey in the caramel. You’ll still get a marvelously moist and flavorful bundt cake!
What kind of cocoa powder works best?
Use high-quality unsweetened cocoa powder for the richest, deepest flavor—Dutch-processed cocoa will give extra color and a smoother taste, but natural works just fine if that’s what you have.
How do I know when my Bundt cake is baked through?
The surest sign is when a toothpick or thin skewer inserted in the thickest part comes out with just a few moist crumbs (but not wet batter). The cake will also start to pull away ever-so-slightly from the sides of the pan when done.
Can I make this as cupcakes or in a different pan?
Yes! For cupcakes, fill lined muffin tins about 2/3 full and bake for 18–22 minutes. You can also use two 8-inch round pans for a layer cake—just keep an eye on bake time, as it will be slightly less than a bundt.
Can I skip the Baileys buttercream or the caramel drizzle?
Of course. Guiness Chocolate Bundt Cake is the St is delicious even on its own—or try a simple dusting of powdered sugar for a lighter finish. That said, the Baileys frosting and whiskey caramel take it from great to truly legendary!
Final Thoughts
Baking Guiness Chocolate Bundt Cake is the St is like throwing your own little celebration in the kitchen—it’s fun, fuss-free, and guaranteed to make you the most popular person at any party. Trust me, this cake is pure joy on a plate, and I promise you’ll find yourself dreaming up any excuse to bake it again. Give it a try and let every bite transport you to St. Patrick’s Day bliss!
Print
Guiness Chocolate Bundt Cake is the St Recipe
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 3 hours
- Yield: 1 10-inch Bundt Cake 1x
- Category: Dessert
- Method: Baking
- Cuisine: American, Irish
- Diet: Vegetarian
Description
Indulge in this rich and decadent Guiness Chocolate Bundt Cake, the perfect St. Patrick’s Day dessert that combines the flavors of chocolate and Irish stout. Topped with a luscious Baileys Buttercream and optional Irish Whiskey Salted Caramel, this cake is sure to impress!
Ingredients
For the Guinness Chocolate Bundt:
- nonstick baking spray for the pan
- 1 cup (199g) granulated sugar
- 1 cup (213g) light brown sugar packed
- 2 cups (240g) all-purpose flour
- 1 cup (84g) unsweetened cocoa powder
- 2 teaspoons espresso powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 5 large eggs room temperature
- 1 cup (227g) full-fat sour cream room temperature
- 8 ounces Guinness beer
- 3/4 cup (170ml) vegetable oil
- 1/2 cup (113ml) whole milk
- 2 teaspoons vanilla extract
For the Baileys Buttercream:
- 1 cup (227g) unsalted butter room temperature
- 2 and 1/2 cups (284g) confectioners’ sugar sifted
- 3 Tablespoons (42ml) Baileys Irish cream liqueur
- 1 Tablespoon (14ml) whole milk room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 4 ounces (170g) high-quality white chocolate melted and slightly cooled
For the Irish Whiskey Salted Caramel (Optional):
- 1 cup (199g) granulated sugar
- 1/2 cup (113ml) water
- 1/2 cup (113g) unsalted butter cold, cubed
- 3/4 cup (170ml) heavy whipping cream
- 2 Tablespoons (28ml) Irish whiskey
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
Instructions
- For the Guinness Chocolate Bundt: Preheat the oven to 325°F. Combine sugars, flour, cocoa, espresso powder, baking soda, baking powder, and salt. In a separate bowl, whisk eggs, sour cream, beer, milk, oil, and vanilla. Mix wet ingredients into dry. Pour into a greased Bundt pan. Bake for 50 minutes. Cool before frosting.
- For the Baileys Buttercream: Beat butter until smooth, add sugar gradually. Mix in Baileys, milk, vanilla, and salt. Add melted white chocolate and beat until fluffy. Spread on cake.
- For the Irish Whiskey Salted Caramel (Optional): Cook sugar and water until dissolved. Add butter and cook until golden brown. Remove from heat, stir in cream, whiskey, vanilla, and salt. Drizzle over the cake.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 280mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg
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