Guinness Chocolate Bundt Cake
This decadent and oh-so-rich Guinness Chocolate Bundt Cake is laced with guinness beer and topped with Bailey’s Irish cream cheese frosting and salted caramel. It’s so moist and rich–truly what chocolate lovers dream of!This is a great recipe for a special occasion chocolate cake, or for celebrating St. Patrick’s Day in style! There’s nothing quite like a big piece of chocolate cake, and this rich beer-spiked version is the absolute best.
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Makes: 10 - 12 servings
Ingredients
Guinness Chocolate Cake
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 1 cup dutch-process cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 4 eggs, room temperature
- 1/2 cup sour cream, room temperature
- 3/4 cup neutral oil
- 1 tablespoon vanilla extract
- 1 cup guinness beer, room temperature
- 3/4 cup brewed hot coffee
Bailey's Irish Cream Frosting
- 4 oz unsalted butter, room temperature
- 8 oz cream cheese, room temperature
- 1 tablespoon vanilla extract
- 4 cups powdered sugar, sifted
- 1/3 cup bailey's irish cream liqueur
- 2/3 cup salted caramel sauce, store bought or homemade
- flaky sea salt, optional
Instructions
- Preheat an oven to 350 F.
- Prep the bundt pan. Grease your bundt pan really well and dust it with cocoa powder, shaking off any excess. Place the bundt pan on a rimmed baking sheet and set it aside.
- Mix the dry ingredients. In a mixing bowl, whisk together the sugar, flour, cocoa powder, baking soda, baking powder, and salt until everything is evenly mixed.
- Mix the wet ingredients. In a large measuring cup, whisk together the eggs, sour cream, oil, vanilla, and guinness until very smooth.
- Mix the wet ingredients into the dry. Whisk the wet ingredients into the dry until everything is almost mixed. Switch to a rubber spatula, pour the hot coffee over the top, and fold the batter until no streaks of flour remain.
- Bake. Pour the batter into the prepared bundt pan and transfer to the oven. Bake for 45-55 minutes, until the cake is puffed but soft and a cake tester comes out clean. Cool the cake for 20 minutes in the pan, then invert onto a plate or cooling rack to finish cooling to room temperature.
- Make the frosting. Add the softened cream cheese and butter to a mixing bowl. Use a hand mixer to beat the two together until smooth. Add the vanilla and powdered sugar and beat on low until smooth. Finally beat in the bailey's until smooth.
- Frost the cake. Spread the frosting all over the cooled bundt cake in an even layer. Drizzle the salted caramel all over the top and sprinkle with flaky sea salt, if desired.
Nutrition
Calories: 708kcalCarbohydrates: 97gProtein: 7gFat: 34gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gTrans Fat: 0.4gCholesterol: 100mgSodium: 339mgPotassium: 195mgFiber: 3gSugar: 75gVitamin A: 629IUVitamin C: 0.1mgCalcium: 62mgIron: 2mg
