Introduction

This Guinness Chocolate Bundt Cake is a rich and moist treat with deep chocolate flavor enhanced by a touch of espresso and beer. Topped with a luxurious Baileys buttercream and optional Irish whiskey salted caramel, it’s perfect for special occasions or any time you want an indulgent dessert.

A close-up of a slice of chocolate cake with three visible layers: the bottom and largest layer is a dark, moist chocolate cake with a dense texture; on top of it is a thick, smooth layer of light beige frosting, which looks creamy and soft; the top layer is a shiny, golden caramel sauce dripping slightly down the sides. The slice is being held by a gold spatula above a white plate, all set against a white marbled texture background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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)
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

Step 1: Preheat the oven to 325°F (163°C).
Step 2: In a large bowl, combine granulated sugar, light brown sugar, flour, cocoa powder, espresso powder, baking soda, baking powder, and salt. Mix on low speed until dry ingredients are well combined. Break up any clumps by hand if necessary.
Step 3: In a separate bowl, whisk together the eggs, sour cream, Guinness beer, whole milk, vegetable oil, and vanilla extract until fully blended.
Step 4: Pour the wet ingredients into the dry ingredients and mix just until incorporated. Avoid overmixing.
Step 5: Generously grease all parts of a 10-cup Bundt cake pan with nonstick baking spray. Pour the batter into the prepared pan.
Step 6: Bake for about 50 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Let the cake cool for 15 minutes in the pan on a cooling rack. Then invert it onto another rack to cool completely. Once cool, flip the cake right side up for frosting.
Step 8: For the Baileys buttercream: Beat the butter in a stand mixer with the paddle attachment or with a handheld mixer on medium speed until smooth.
Step 9: Reduce speed to low and gradually add the sifted confectioners’ sugar, mixing until combined.
Step 10: Add Baileys Irish cream, whole milk, vanilla extract, and salt; beat until smooth.
Step 11: Add melted, cooled white chocolate and beat until fully incorporated. Increase speed to medium-high and beat for about one minute until light and fluffy.
Step 12: Spread the buttercream evenly over the cooled cake’s top and sides. Drizzle with the optional Irish whiskey salted caramel sauce before slicing and serving.
Step 13: For the salted caramel (optional): In a medium saucepan with tall sides, whisk granulated sugar and water. Cook over medium-low heat until sugar dissolves (about 5 minutes).
Step 14: Add cold cubed butter and bring mixture to a slow boil over medium heat. Continue cooking without stirring until it turns deep golden brown, about 10-12 minutes.
Step 15: Remove from heat and carefully whisk in heavy cream and Irish whiskey (mixture will bubble vigorously). Stir in vanilla extract and salt. Whisk until smooth.
Step 16: Let caramel cool about 20 minutes, stirring occasionally, then drizzle over the cake before serving.

Tips & Variations

Use room temperature ingredients for smoother batter and frosting.
If you don’t have Guinness, a stout or other dark beer works well too.
To avoid clumps, sift the cocoa powder and flour before combining.
For a boozy touch, add a splash of Baileys or whiskey to the batter if desired.
Store-bought caramel sauce can be used for convenience instead of making the salted caramel.

Storage

Store the cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture and flavor. The salted caramel sauce can be stored separately in the fridge and gently reheated before drizzling.

How to Serve

A round bundt cake with one thick layer covered completely in creamy white frosting that has a swirled, textured look, sitting on a white plate on a white marbled surface. Beside the cake, there is a small metal pot filled with smooth, shiny caramel sauce, and a gold cake server resting on a beige cloth. In the upper left corner, there are stacked white plates with three forks on top. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without alcohol?

Yes, you can substitute the Guinness beer with a non-alcoholic dark beer or coffee, and skip the Baileys and whiskey or use non-alcoholic alternatives.

How do I prevent the cake from sticking to the Bundt pan?

Generously grease every crevice of the Bundt pan with nonstick spray or butter and flour it lightly to ensure easy release after baking.