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Guinness Chocolate Bundt Cake with Baileys Buttercream and Irish Whiskey Salted Caramel Recipe

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4.7 from 99 reviews

A rich and indulgent Guinness Chocolate Bundt Cake layered with a luscious Baileys Irish Cream buttercream frosting, finished with a decadent Irish Whiskey salted caramel drizzle. This recipe combines the deep flavors of espresso, cocoa, and stout beer to create a moist, flavorful cake perfect for celebrations or a special treat.

Ingredients

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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 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

Baileys Buttercream Frosting

  • 1 cup (227g) unsalted butter (room temperature)
  • 2 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)

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

  1. Preheat and Prepare Dry Ingredients: Preheat the oven to 325°F (163°C). In a large bowl, combine the granulated sugar, light brown sugar, all-purpose flour, cocoa powder, espresso powder, baking soda, baking powder, and salt. Mix on low speed until all dry ingredients are thoroughly combined, breaking up any clumps by hand if needed.
  2. Mix Wet Ingredients: In a separate bowl, whisk together the eggs, full-fat sour cream, Guinness beer, whole milk, vegetable oil, and vanilla extract until completely blended.
  3. Combine Wet and Dry Mixtures: Pour the wet mixture into the dry ingredients. Mix gently until just incorporated, avoiding overmixing to ensure a tender crumb.
  4. Prepare Bundt Pan and Bake: Generously grease a 10-cup Bundt cake pan with nonstick baking spray, making sure to coat every nook and cranny. Pour the batter evenly into the prepared pan. Bake for approximately 50 minutes, or until a toothpick inserted into the center comes out clean.
  5. Cool the Cake: Remove the cake from the oven and cool in the pan for 15 minutes placed on a wire rack. Then invert the cake onto a separate cooling rack and allow it to cool completely. Once cooled, flip the cake right side up to prepare for frosting.
  6. Make Baileys Buttercream: Using a stand mixer fitted with a paddle attachment, or a handheld mixer in a large bowl, beat the room temperature unsalted butter on medium speed until smooth and creamy. Reduce speed to low and gradually add the sifted confectioners’ sugar, beating until fully combined.
  7. Add Flavorings to Buttercream: Incorporate Baileys Irish cream liqueur, whole milk, vanilla extract, and salt into the mixer bowl. Beat until the mixture is smooth.
  8. Incorporate White Chocolate: Add the melted and slightly cooled white chocolate to the buttercream. Beat on medium-high speed for about one minute until the frosting becomes super light and fluffy.
  9. Frost the Cake: Spread the Baileys buttercream evenly over the top and sides of the cooled Bundt cake.
  10. Prepare Irish Whiskey Salted Caramel (Optional): In a medium saucepan with tall sides, whisk together granulated sugar and water over medium-low heat until the sugar fully dissolves, about 5 minutes. Do not stir once dissolved.
  11. Cook the Caramel: Add the cold cubed butter to the saucepan and bring the mixture to a slow boil over medium heat. Continue cooking without stirring until the caramel turns a deep golden brown or copper color, approximately 10 to 12 minutes (may vary depending on stove).
  12. Finish Caramel Sauce: Remove from heat and carefully whisk in heavy cream and Irish whiskey, caution as the mixture will bubble aggressively. Stir in vanilla extract and sea salt, whisking vigorously until smooth. Allow to cool for about 20 minutes, stirring occasionally.
  13. Drizzle Caramel and Serve: Drizzle the cooled Irish whiskey salted caramel over the frosted cake before slicing. Serve immediately and enjoy this decadent treat!

Notes

  • Ensure all room temperature ingredients (eggs, sour cream, butter, milk) to help create a smooth batter and frosting.
  • Gentle mixing when combining wet and dry ingredients prevents a dense cake texture.
  • You can substitute store-bought caramel sauce if short on time for the salted caramel drizzle.
  • The espresso powder enhances the chocolate flavor but can be omitted if unavailable.
  • Allow the cake to cool completely before frosting to prevent the buttercream from melting.
  • The Irish Whiskey salted caramel is optional but adds a rich, boozy layer of flavor that pairs beautifully with the Guinness and Baileys.
  • Store leftover cake covered at room temperature for up to 2 days or refrigerated up to 5 days; bring to room temperature before serving.

Keywords: Guinness chocolate cake, Baileys buttercream, Irish whiskey caramel, Bundt cake, chocolate stout cake, festive dessert

Find it online: https://chefmilacook.com/guinness-chocolate-bundt-cake-with-baileys-buttercream-and-irish-whiskey-salted-caramel-recipe/