Guinness Chocolate Bundt Cake

This Guinness Chocolate Bundt Cake is the ultimate indulgence—rich, ultra-moist, and infused with deep stout flavor, then topped with silky Baileys buttercream and a luscious Irish whiskey salted caramel drizzle. Perfect for St. Patrick’s Day, holiday gatherings, or whenever you crave a decadent, boozy dessert.

Why You’ll Love This Recipe

• Ultra-moist and rich – Guinness adds a deep, malty flavor that enhances the chocolate.
• Perfectly balanced sweetness – The Baileys buttercream and whiskey caramel add layers of indulgence.
• Elegant yet easy – A simple bundt cake that looks as stunning as it tastes.
• Boozy and decadent – A festive, grown-up dessert with a true Irish touch.
• Make-ahead friendly – Stays moist for days, making it ideal for entertaining.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Guinness Chocolate Bundt Cake:

• 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 tsp espresso powder
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 5 large eggs, room temperature
• 1 cup (227g) full-fat sour cream, room temperature
• 8 ounces Guinness beer
• ¾ cup (170ml) vegetable oil
• ½ cup (113ml) whole milk
• 2 tsp vanilla extract

For the Baileys Buttercream:

• 1 cup (227g) unsalted butter, room temperature
• 2 ½ cups (284g) confectioners’ sugar, sifted
• 3 tbsp (42ml) Baileys Irish Cream liqueur
• 1 tbsp (14ml) whole milk, room temperature
• 1 tsp vanilla extract
• ¼ tsp salt
• 4 ounces (170g) high-quality white chocolate, melted and slightly cooled

For the Irish Whiskey Salted Caramel (Optional):

• 1 cup (199g) granulated sugar
• ½ cup (113ml) water
• ½ cup (113g) unsalted butter, cold and cubed
• ¾ cup (170ml) heavy whipping cream
• 2 tbsp (28ml) Irish whiskey
• 2 tsp vanilla extract
• ¼ tsp salt

Directions

For the Guinness Chocolate Bundt Cake

1. Preheat Oven: Preheat your oven to 325°F (165°C). Generously grease a 10-cup bundt pan with nonstick baking spray.
2. Mix Dry Ingredients: In a large bowl, whisk together granulated sugar, brown sugar, flour, cocoa powder, espresso powder, baking soda, baking powder, and salt until well combined. Break up any lumps with your hands if needed.
3. Combine Wet Ingredients: In a separate bowl, whisk together eggs, sour cream, Guinness, milk, vegetable oil, and vanilla extract until smooth.
4. Mix Batter: Gradually pour the wet ingredients into the dry ingredients, stirring until just incorporated. Do not overmix.
5. Bake: Pour the batter into the prepared bundt pan and bake for 50 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool: Let the cake rest in the pan for 15 minutes, then invert onto a wire rack to cool completely before frosting.

For the Baileys Buttercream

7. Beat Butter: In a large bowl, beat butter on medium speed until creamy and smooth.
8. Add Sugar & Flavor: Gradually add sifted confectioners’ sugar, beating well after each addition. Pour in Baileys, milk, vanilla, and salt, then mix until light and fluffy.
9. Incorporate White Chocolate: Drizzle in the melted white chocolate and beat for another 1-2 minutes until smooth.

For the Irish Whiskey Salted Caramel (Optional)

10. Melt Sugar: In a saucepan, heat sugar and water over medium heat, stirring until sugar dissolves. Increase heat to medium-high and cook without stirring until the mixture turns deep amber in color.
11. Add Butter & Cream: Carefully whisk in cold butter (it will bubble up), then slowly add heavy cream, whisking constantly.
12. Finish with Whiskey & Vanilla: Stir in Irish whiskey, vanilla extract, and salt. Remove from heat and let cool slightly before using.

Assemble the Cake

13. Frost: Spread or pipe the Baileys buttercream over the cooled bundt cake.
14. Drizzle: Generously drizzle the Irish whiskey caramel over the top.
15. Serve & Enjoy: Slice and indulge in this rich, boozy dessert!

Servings and Timing

• Prep Time: 25 minutes
• Cooking Time: 50 minutes
• Cooling Time: 1 hour
• Total Time: 2 hours 15 minutes
• Servings: 12 servings
• Calories: 480 kcal per serving

Variations

• Chocolate Ganache: Instead of caramel, drizzle the cake with a rich dark chocolate ganache.
• Coffee Infusion: Swap Guinness for strong brewed coffee to enhance the chocolate flavor.
• Nutty Addition: Sprinkle toasted pecans or hazelnuts over the frosting for crunch.
• Extra Boozy Kick: Add an extra tablespoon of Baileys to the buttercream for more flavor.
• Gluten-Free Option: Use a 1:1 gluten-free flour substitute to make this cake gluten-free.

Storage/Reheating

• Refrigeration: Store in an airtight container in the refrigerator for up to 5 days. Let it sit at room temperature before serving.
• Freezing: Freeze the unfrosted cake for up to 2 months. Wrap tightly in plastic wrap and aluminum foil. Thaw overnight in the fridge before frosting.
• Reheating: Warm individual slices in the microwave for 10-15 seconds to restore moisture.

FAQs

Can I make this cake without Guinness?

Yes! Substitute strong brewed coffee or buttermilk for a non-alcoholic version.

Do I have to use espresso powder?

No, but it enhances the chocolate flavor. You can omit it or use instant coffee powder instead.

What’s the best way to grease a bundt pan?

Use nonstick baking spray or brush the pan with melted butter and dust with cocoa powder to prevent sticking.

Can I make this cake ahead of time?

Yes! This cake stays moist for up to 3 days, making it great for advance prep.

What’s the best whiskey for the caramel?

Use an Irish whiskey like Jameson for a smooth, slightly sweet flavor.

Can I use milk chocolate instead of white chocolate in the frosting?

Yes, but white chocolate enhances the creaminess without overpowering the Baileys flavor.

Conclusion

This Guinness Chocolate Bundt Cake with Baileys Buttercream & Irish Whiskey Caramel is the ultimate St. Patrick’s Day dessert. With its deep chocolate flavor, creamy Baileys frosting, and rich caramel drizzle, every bite is indulgent and unforgettable. Whether for a holiday gathering or a cozy weekend treat, this cake is guaranteed to impress. Enjoy with a glass of Baileys or Irish coffee for the perfect pairing!

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Guinness Chocolate Bundt Cake

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A decadent, ultra-moist chocolate bundt cake infused with Guinness, topped with silky Baileys buttercream and a rich Irish whiskey salted caramel drizzle. Perfect for St. Patrick’s Day or any special occasion!

• Author: Asma
• Prep Time: 25 minutes
• Cooling Time: 1 hour
• Cook Time: 50 minutes
• Total Time: 2 hours 15 minutes
• Yield: 12 servings 1x
• Category: Dessert, Bundt Cake, Boozy Baking
• Method: Baking
• Cuisine: Irish, Indulgent Baking
• Diet: Vegetarian

Ingredients

Units USM Scale 1x2x3x

For the Guinness Chocolate Bundt Cake:

• 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 tsp espresso powder
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp 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 tsp vanilla extract

For the Baileys Buttercream:

• 1 cup (227g) unsalted butter, room temperature
• 2 1/2 cups (284g) confectioners’ sugar, sifted
• 3 tbsp (42ml) Baileys Irish Cream liqueur
• 1 tbsp (14ml) whole milk, room temperature
• 1 tsp vanilla extract
• 1/4 tsp 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 and cubed
• 3/4 cup (170ml) heavy whipping cream
• 2 tbsp (28ml) Irish whiskey
• 2 tsp vanilla extract
• 1/4 tsp salt

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Instructions

For the Guinness Chocolate Bundt Cake:

1. Preheat Oven:

   • Set oven to 325°F (165°C).
   • Grease a 10-cup bundt pan generously with nonstick baking spray.

2. Mix Dry Ingredients:

   • In a large bowl, whisk together granulated sugar, brown sugar, flour, cocoa powder, espresso powder, baking soda, baking powder, and salt.
   • Break up any lumps with your hands if needed.

3. Combine Wet Ingredients:

   • In another bowl, whisk eggs, sour cream, Guinness, milk, oil, and vanilla extract until smooth.

4. Mix Batter:

   • Pour the wet ingredients into the dry mixture, stirring until just incorporated. Do not overmix.

5. Bake:

   • Pour batter into the prepared bundt pan and bake for 50 minutes, or until a toothpick inserted in the center comes out clean.

6. Cool:

   • Let the cake rest in the pan for 15 minutes, then invert onto a wire rack to cool completely before frosting.

For the Baileys Buttercream:

1. Beat Butter:

   • In a large bowl, beat butter on medium speed until creamy and smooth.

2. Add Sugar & Flavor:

   • Gradually add sifted confectioners’ sugar, beating well after each addition.
   • Pour in Baileys, milk, vanilla, and salt, and mix until light and fluffy.

3. Incorporate White Chocolate:

   • Drizzle in melted white chocolate and beat for 1-2 minutes until smooth.

For the Irish Whiskey Salted Caramel (Optional):

1. Melt Sugar:

   • In a saucepan, heat sugar and water over medium heat, stirring until sugar dissolves.
   • Increase heat to medium-high and cook without stirring until the mixture turns amber in color.

2. Add Butter & Cream:

   • Carefully whisk in cold cubed butter (it will bubble up).
   • Slowly add heavy cream, whisking constantly.

3. Finish with Whiskey & Vanilla:

   • Stir in whiskey, vanilla, and salt.
   • Remove from heat and let cool slightly before using.

Assemble the Cake:

1. Frost:

   • Spread or pipe Baileys buttercream over the cooled bundt cake.

2. Drizzle:

   • Generously drizzle Irish whiskey caramel over the top.

3. Serve & Enjoy:

   • Slice and indulge in this rich, boozy dessert!

Notes

• Moisture Boost: Sour cream and Guinness make this cake ultra-moist—don’t skip them!
• Storage: Store the cake in an airtight container for up to 3 days at room temperature or 5 days in the fridge.
• Pairing Idea: Serve with an Irish coffee or Baileys hot chocolate for extra indulgence.