Some desserts are good, but this one? It’s legendary. This Decadent Guinness Chocolate Cake is a rich, ultra-moist cake with deep cocoa flavor, enhanced by the malty, slightly bitter notes of Guinness. Topped with a luscious cream cheese frosting, it’s like a pint of your favorite stout in dessert form—dark, smooth, and utterly indulgent. Whether you’re baking for a celebration, a cozy night in, or just because you deserve a slice of something amazing, this cake is the perfect choice.
Why You’ll Love Decadent Guinness Chocolate Cake
Rich and Moist: Thanks to Guinness, this cake has an incredibly soft, velvety texture.
Deep Chocolate Flavor: The stout enhances the cocoa, giving it a bold, almost smoky chocolate depth.
Perfectly Balanced: The slight bitterness from the beer contrasts beautifully with the sweet, creamy frosting.
Show-Stopping Dessert: Whether for St. Patrick’s Day, a birthday, or a dinner party, this cake always impresses.
Easy to Make: No fancy techniques—just a simple batter that bakes up beautifully every time.
Ingredients in Decadent Guinness Chocolate Cake
Let’s break down what makes this cake so special:
Guinness Stout: The key ingredient that adds depth and enhances the chocolate flavor.
Butter: Melted into the Guinness to create a silky texture in the batter.
Cocoa Powder: Unsweetened cocoa brings out the rich, deep chocolate taste.
Brown Sugar: Adds moisture and a hint of caramel sweetness.
Granulated Sugar: Balances the bitterness from the stout.
Eggs: Give structure and richness to the cake.
Sour Cream: Makes the cake extra moist and tender.
Vanilla Extract: Rounds out the flavors with a warm, aromatic touch.
All-Purpose Flour: The foundation for the cake’s perfect crumb.
Baking Soda: Helps the cake rise while keeping it light.
Salt: Enhances all the flavors and balances the sweetness.
(Note: The full ingredients list, including measurements, is provided in the recipe card below.)
Instructions
Preheat the Oven: Set your oven to 350°F (175°C) and grease a round cake pan.
Heat the Guinness and Butter: In a saucepan over medium heat, melt butter with Guinness, stirring until smooth. Remove from heat and whisk in cocoa powder and sugars. Let cool slightly.
Mix the Wet Ingredients: In a large bowl, whisk together eggs, sour cream, and vanilla extract. Slowly add the cooled Guinness mixture, stirring until smooth.
Combine Dry Ingredients: In another bowl, whisk flour, baking soda, and salt.
Mix the Batter: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
Bake to Perfection: Pour the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Cool Completely: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
Make the Frosting: Beat cream cheese, powdered sugar, and heavy cream until smooth and fluffy.
Frost and Serve: Spread the frosting over the cooled cake and enjoy every decadent bite!
How to Serve Decadent Guinness Chocolate Cake
This cake is a showstopper on its own, but here are some ways to serve it:
- Dust with Cocoa or Chocolate Shavings: For an extra touch of elegance.
- Pair with Fresh Berries: The tartness of raspberries or strawberries balances the richness.
- Serve with a Scoop of Ice Cream: Vanilla or coffee ice cream makes the perfect pairing.
- Drizzle with Chocolate Ganache: If you want even more chocolate indulgence.
Additional Tips
- Use a Different Stout: If you don’t have Guinness, try another dark stout for a similar effect.
- Make It Ahead: The cake tastes even better the next day as the flavors deepen.
- Storage Tips: Keep in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days.
- Freezing Instructions: Wrap slices tightly and freeze for up to 3 months.
FAQ Section
Q1: Can I make this without Guinness?
A1: Yes! You can substitute strong brewed coffee for a similar depth of flavor.
Q2: Can I make cupcakes instead of a full cake?
A2: Absolutely! Bake cupcakes at 350°F for about 20-25 minutes.
Q3: What if I don’t have sour cream?
A3: You can substitute Greek yogurt or buttermilk.
Q4: Does the cake taste like beer?
A4: No, the stout enhances the chocolate without leaving a strong beer taste.
Q5: Can I use a different frosting?
A5: Yes! A chocolate ganache or buttercream frosting would work beautifully.
Q6: Can I make this cake gluten-free?
A6: Yes, use a 1:1 gluten-free flour blend for best results.
Q7: Do I need to refrigerate this cake?
A7: If unfrosted, it can stay at room temperature. With cream cheese frosting, store it in the fridge.
Q8: What kind of cocoa powder should I use?
A8: Unsweetened Dutch-process cocoa gives the deepest chocolate flavor.
Q9: How do I make the frosting extra fluffy?
A9: Beat it for a few extra minutes and add a splash of heavy cream.
Q10: Can I add mix-ins like chocolate chips or nuts?
A10: Definitely! Dark chocolate chunks or chopped hazelnuts would be delicious.
Final Thoughts
This Decadent Guinness Chocolate Cake is everything you want in a chocolate dessert—rich, indulgent, and packed with deep flavor. Whether you’re celebrating or just treating yourself, it’s a must-try recipe that never fails to impress. Give it a bake, and prepare to fall in love with every bite!
Print
Decadent Guinness Chocolate Cake
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Yield: 1 (10-inch) Bundt cake
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Guinness Chocolate Bundt Cake is the ultimate St. Patrick’s Day dessert! Rich and moist with deep chocolate flavors, this decadent cake is topped with Baileys buttercream and a drizzle of Irish whiskey salted caramel for an unforgettable treat. Perfect for chocolate lovers and festive gatherings!
Ingredients
or the Guinness Chocolate Bundt:
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Nonstick baking spray (for the pan)
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1 cup (199g) granulated sugar
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1 cup (213g) light brown sugar, packed
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2 cups (240g) all-purpose flour
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1 cup (84g) unsweetened cocoa powder
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2 teaspoons espresso powder
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1 teaspoon baking soda
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1/2 teaspoon baking powder
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1/2 teaspoon salt
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5 large eggs, room temperature
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1 cup (227g) full-fat sour cream, room temperature
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8 ounces Guinness beer
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3/4 cup (170ml) vegetable oil
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1/2 cup (113ml) whole milk
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2 teaspoons vanilla extract
For the Baileys Buttercream:
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1 cup (227g) unsalted butter, room temperature
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2 1/2 cups (284g) confectioners’ sugar, sifted
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3 tablespoons (42ml) Baileys Irish Cream liqueur
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1 tablespoon (14ml) whole milk, room temperature
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1 teaspoon vanilla extract
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1/4 teaspoon salt
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4 ounces (170g) high-quality white chocolate, melted and slightly cooled
For the Irish Whiskey Salted Caramel (Optional):
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1 cup (199g) granulated sugar
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1/2 cup (113ml) water
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1/2 cup (113g) unsalted butter, cold and cubed
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3/4 cup (170ml) heavy whipping cream
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2 tablespoons (28ml) Irish whiskey
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2 teaspoons vanilla extract
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1/4 teaspoon salt
Instructions
For the Guinness Chocolate Bundt Cake:
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Preheat oven to 325°F (163°C).
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In a large bowl, whisk together granulated sugar, brown sugar, flour, cocoa powder, espresso powder, baking soda, baking powder, and salt. Break up any large clumps.
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In another bowl, whisk eggs, sour cream, Guinness, milk, oil, and vanilla until fully combined.
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Pour wet ingredients into dry ingredients and mix until just combined—do not overmix.
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Grease a 10-cup Bundt cake pan thoroughly with nonstick spray and pour in the batter.
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Bake for 50 minutes, or until a toothpick inserted in the center comes out clean.
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Let the cake cool for 15 minutes in the pan, then invert onto a cooling rack. Once fully cooled, flip right side up to frost.
For the Baileys Buttercream:
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In a stand mixer fitted with a paddle attachment (or using a hand mixer), beat butter on medium speed until smooth.
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Reduce speed to low and gradually mix in confectioners’ sugar.
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Add Baileys, milk, vanilla, and salt, and beat until smooth.
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Mix in melted white chocolate, then increase speed to medium-high and beat until fluffy.
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Spread over the cooled cake.
For the Irish Whiskey Salted Caramel (Optional):
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In a medium saucepan, whisk together sugar and water over medium-low heat until fully dissolved (about 5 minutes).
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Add butter and bring to a slow boil over medium heat. Cook until the mixture turns a deep golden brown (10-12 minutes). Do not stir during this time!
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Remove from heat and carefully whisk in heavy cream and whiskey (the caramel will bubble aggressively).
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Stir in vanilla and salt, whisking until smooth. Let cool for 20 minutes, stirring occasionally.
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Drizzle over the frosted cake and enjoy!
Notes
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For best flavor, let the cake rest overnight before serving.
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Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
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To freeze, wrap the unfrosted cake tightly and store for up to 3 months.
Nutrition
- Serving Size: Per Slice, Approx. 12 Servings
- Calories: 480 kcal
- Sugar: 43g
- Sodium: 190mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 85mg