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Chocolate Cake Recipe

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★★★★★

4.9 from 135 reviews

This Guinness Chocolate Cake is a rich, moist bundt cake infused with the deep, robust flavor of Guinness beer. Topped with a luscious Baileys buttercream frosting and optionally drizzled with a homemade Irish whiskey salted caramel sauce, this indulgent dessert perfectly balances chocolate and Irish-inspired flavors, making it an ideal treat for celebrations or cozy gatherings.

Ingredients

Scale

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 (227g) 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 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)

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 Oven: Preheat your oven to 325°F (163°C) to prepare for baking the cake.
  2. Mix Dry Ingredients: In a large bowl, combine granulated sugar, light brown sugar, all-purpose flour, unsweetened cocoa powder, espresso powder, baking soda, baking powder, and salt. Mix on low speed until ingredients are combined thoroughly, breaking up any clumps by hand if necessary.
  3. Combine Wet Ingredients: In a separate bowl, whisk together eggs, full-fat sour cream, Guinness beer, whole milk, vegetable oil, and vanilla extract until the mixture is completely uniform.
  4. Incorporate Wet and Dry: Pour the wet mixture into the dry ingredients and mix gently until just combined. Avoid over mixing to ensure the cake remains tender.
  5. Prepare Bundt Pan: Generously grease a 10-cup Bundt cake pan with nonstick baking spray, ensuring every nook and cranny is coated to prevent sticking.
  6. Pour Batter and Bake: Pour the batter into the prepared pan and bake for approximately 50 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool Cake: Allow the cake to cool for 15 minutes in the pan on a cooling rack, then carefully invert onto another cooling rack to cool completely. Once fully cooled, flip the cake so it is right side up for frosting.
  8. Beat Buttercream: Using a stand mixer with paddle attachment or an electric hand mixer, beat unsalted butter on medium speed until smooth and creamy.
  9. Add Sugar and Mix: Reduce mixer speed to low and gradually add sifted confectioners’ sugar, beating until fully incorporated.
  10. Flavor Buttercream: Add Baileys Irish cream liqueur, whole milk, vanilla extract, and salt to the butter mixture and beat until smooth.
  11. Incorporate White Chocolate: Add melted and cooled white chocolate to the frosting and beat until smooth. Then increase speed to medium-high and beat for 1 minute until the frosting becomes light and fluffy.
  12. Frost Cake: Spread the Baileys buttercream evenly over the cooled cake, covering top and sides.
  13. Prepare Irish Whiskey Salted Caramel (Optional): In a medium saucepan with tall sides, whisk together granulated sugar and water. Heat over medium-low flame until sugar dissolves, about 5 minutes.
  14. Cook Caramel: Add cold cubed butter and bring to a slow boil over medium heat. Cook without stirring until the mixture turns deep golden brown/copper, about 10-12 minutes.
  15. Finish Caramel: Remove from heat and carefully whisk in heavy cream and Irish whiskey, being cautious of bubbling and hissing. Stir in vanilla extract and salt, whisking vigorously until smooth. Let cool about 20 minutes, stirring occasionally.
  16. Drizzle Caramel: Drizzle the cooled salted caramel sauce over the frosted cake.
  17. Serve: Slice and serve the cake for a decadent Irish-inspired dessert.

Notes

  • Allow eggs and sour cream to come to room temperature for better batter consistency and risen cake texture.
  • Do not over mix the batter to avoid a dense cake; mix just until ingredients are combined.
  • Ensure the Bundt pan is well greased to prevent sticking and damage when unmolding.
  • The Irish whiskey salted caramel is optional but adds an extra layer of flavor and richness to the cake.
  • Store leftover cake in an airtight container in the refrigerator for up to 4 days; bring to room temperature before serving.
  • For an alcohol-free version, substitute Guinness with a stout-flavored non-alcoholic beer and omit Baileys and whiskey sauces.

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

Find it online: https://biteandenjoy.com/chocolate-cake-recipe/