Guiness Chocolate Bundt Cake is the St. Patrick’s Day dessert! The chocolate stout cake is ultra rich and covered in baileys buttercream and salted caramel… to-die-for flavorful!

Chocolate Stout Bundt Cake

Bust out your bundt pan for this one: we’re baking the most delicious St. Patrick’s day inspired chocolate cake! This bundt is so much easier than baking a layer cake, too. Because all you have to do is pour the cake batter into the prepared pan and bake. No fussing with multiple cake pans or parchment paper cutouts!

And decorating is super easy. Want to make your cake a showstopper? You’ll simply slather it in an Irish cream spiked buttercream frosting… and then drizzle with salted caramel sauce.

Is this recipe perfect for St. Patrick’s Day? Absolutely it is! But it’s also perfect for anytime of year. Especially if you’re a Guinness lover! So without further ado, let’s jump into the ingredient list and recipe details below.

Ingredients for Guinness Chocolate Cake

• Sugar: Light brown sugar and granulated sugar are used in the cake. You’ll also need confectioners’ sugar for the frosting.
• Flour: This recipe has only been tested using all-purpose flour! If you decide to try another flour, it most likely will not work. Experiment at with caution!
• Cocoa Powder: For best results, be sure unsweetened natural cocoa powder, not dutch-process cocoa.
• Chemical Leavening Agents: Aka baking powder and baking soda. These help the cake spread and rise.
• Salt: Balances the sweetness and enhances all of the flavors in this recipe.
• Eggs: Use large eggs and be sure to bring them to room temperature.
• Sour Cream: If you can’t find sour cream, full-fat Greek yogurt (plain) is your best bet.
• Milk: Whole milk aka full-fat milk works best. I don’t suggest subbing plant-based “milks” here.
• Vegetable Oil: Canola oil or refined coconut oil (melted) will also work fine.
• Vanilla Extract: Enhances all of the flavors, especially the chocolate flavor!
• Guinness Beer: I cannot recommend using another beer variety here, or replacing this. If you don’t want to bake with beer, make my classic chocolate bundt cake instead.
• Espresso Powder: This enhances the flavor of the beer and chocolate.
• Butter: You can’t make buttercream without butter! I suggest using unsalted butter for best results.
• Baileys Irish Cream Liqueur: Another brand Irish cream liqueur will work in a pinch.
• White Chocolate: High-quality white chocolate chips or white chocolate bars work best here.

How to Make a Guinness Chocolate Cake for St. Patrick’s Day

1. Preheat the oven to 325 degrees. Unlike most recipes that ask you to preheat the oven to 350 degrees, this recipe requires a slightly lower baking time.
2. In a large bowl, combine your dry ingredients. In a medium bowl combine the wet ingredients. Then fold the wet mixture into the dry ingredients and mix until just combined. Do not over mix unless you want dry cake.
3. Generously grease every nook and cranny of a 10-cup Bundt Cake pan! A nonstick baking spray works best, especially one that has flour in it.
4. Pour the batter into the prepared pan. Then pop the pan in the oven and bake. This cake will take about about 50 minutes, or until a toothpick inserted in the center comes out clean.
5. To ensure the cake doesn’t stick to the pan, set a timer for 15 minutes. You want to cool the cake for 15 minutes in the pan before trying to flip it. Once you flip it, let it cool completely before frosting. Jump to recipe for the full instructions!

How to Make Baileys Irish Cream Frosting:

1. You’ll need a stand mixer fitted or handheld electric mixer for this part.
2. Beat the butter until smooth. On low-speed gradually add in the confectioners’ sugar, beating until all of the sugar is completely combined.
3. Add in the Baileys, milk, vanilla, and salt, and beat smooth.
4. Add in the melted white chocolate and beat smooth. Then you’ll increase the speed and beat until the frosting is light and fluffy.

To decorate, spread the frosting on the top and sides of the cooled cake. Then drizzle with the homemade whiskey salted caramel (recipe included) or some store-bought caramel sauce.

More St. Patrick’s Day Recipes:

• Guiness Double Chocolate Chunk Ice Cream
• Baileys Irish Cream Cheesecake Bars
• Guinness Beef Stew
• Baileys Irish Cream Chocolate Chip Cookies
• Baileys Irish Cream Mini Cheesecakes
• Baileys Irish Cream Cheesecake

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Ashley Manila

Guiness Chocolate Bundt Cake is the St. Patrick's Day dessert! The chocolate stout cake is ultra rich and covered in baileys buttercream and salted caramel... to-die-for flavorful!

4.75 from 8 votes

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Prep Time 30 minutes mins

Cook Time 50 minutes mins

Cooling Time: 2 hours hrs

Course Dessert

Cuisine American, Baking, Chocolate, Irish

Servings 1 10-inch Bundt Cake

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 Guiness 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).
• In a large bowl, combine both sugars, flour, cocoa powder, espresso powder, baking soda, baking powder, salt; mix on low until dry ingredients are thoroughly combined. Use your hands to break up any large clumps, if needed.
• In a separate bowl whisk the eggs, sour cream, beer, milk, oil, vanilla extract until completely combined. 
• Pour wet mixture into the dry ingredients and mix until just incorporated. Do not over mix. 
• Generously grease every nook and cranny of a 10-cup Bundt Cake pan with nonstick baking spray. Pour the batter into the prepared pan. 
• Bake for 50 minutes, or until a toothpick inserted in the center comes out clean. 
• Cool cake for 15 minutes in the pan, placed on a cooking rack, before inverting the cake onto a separate cooling rack to cool completely. Once cool, flip right side up to frost.

For the Baileys Buttercream:

• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter on medium-speed until completely smooth. 
• Reduce the speed to low and gradually add in the confectioners' sugar, beating until all of the sugar is completely combined. 
• Add in the Baileys, milk, vanilla, and salt, and beat smooth. 
• Add in the melted white chocolate and beat smooth. Once all of the ingredients have been incorporated, increase the speed to medium-high and beat for a minute, or until super light and fluffy. 
• Spread frosting on the top and sides of the cooled cake. Then drizzle with the whiskey salted caramel (or store-bought caramel sauce). Slice and serve!

For the Irish Whiskey Salted Caramel (Optional):

• Whisk together granulated sugar and water in a medium-sized saucepan with tall sides.
• Cook over medium-low heat until the sugar is completely dissolved, about 5 minutes, but maybe a little longer.
• Add in the butter and bring the mixture to slow boil over medium-heat. Continue cooking until the mixture turns a deep golden brown/copper color, about 10 to 12 minutes, maybe longer depending on your stove. Do not stir during this process!
• Once the caramel reaches this color, remove from heat and immediately whisk in the heavy cream and whiskey. Be very careful during this step - the caramel will hiss and bubble up aggressively!
• Finally, stir in the vanilla and sea salt. Vigorously whisk the mixture smooth and set aside until cool, stirring occasionally, about 20 minutes. 
• Drizzle on top of the cake!

Keyword guinness, chocolate cake, bundt cake, chocolate bundt, St. Patrick's Day

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