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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!

Ingredients

Units Scale

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

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.

Find it online: https://yumfoodusa.com/guinness-chocolate-bundt-cake/