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Decadent Guinness Chocolate Bundt Cake Recipe with Easy Baileys Glaze

Guinness Chocolate Bundt Cake - featured image
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A rich and moist chocolate bundt cake infused with Guinness stout and topped with a creamy Baileys Irish Cream glaze. Perfect for celebrations or a cozy indulgence with a boozy twist.

Ingredients

Scale
  • 11.2 fl oz (330 ml) Guinness stout beer
  • 1 cup (227 g) unsalted butter, cut into cubes
  • 1 3/4 cups (350 g) granulated sugar
  • 2 cups (250 g) all-purpose flour
  • 3/4 cup (75 g) unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 large eggs, room temperature
  • 1/2 cup (120 ml) sour cream
  • 2 teaspoons vanilla extract
  • 1/2 cup (120 ml) Baileys Irish Cream
  • 1 1/2 cups (180 g) powdered sugar, sifted
  • 2 tablespoons (28 g) unsalted butter, melted

Instructions

  1. Generously grease a 10-inch Bundt pan with butter and dust with flour or cocoa powder. Preheat oven to 350°F (175°C).
  2. In a large bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.
  3. In a medium saucepan, combine Guinness and butter over medium heat. Stir occasionally until butter melts and mixture is hot but not boiling (3-4 minutes).
  4. In another bowl, whisk together sugar and eggs until just combined. Add sour cream and vanilla extract, mixing until smooth.
  5. Slowly pour the hot Guinness mixture into the egg mixture, whisking continuously to temper the eggs. Fold in the dry ingredients gently with a spatula until just combined.
  6. Pour batter evenly into prepared Bundt pan. Tap pan gently to release air bubbles.
  7. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Start checking at 40 minutes.
  8. Let cake cool in pan for 15 minutes, then invert onto a wire rack to cool completely.
  9. To make the Baileys glaze, whisk together powdered sugar, Baileys, and melted butter until smooth. Adjust consistency with more Baileys or powdered sugar as needed.
  10. Drizzle glaze evenly over cooled cake. Let set for about 15 minutes before slicing.

Notes

Grease the Bundt pan generously and dust with flour or cocoa powder to prevent sticking. Use a light hand when folding dry ingredients to keep the cake tender. Glaze the cake when it is fully cooled to prevent the glaze from melting off. For gluten-free, substitute flour with a 1:1 gluten-free baking mix. Non-alcoholic versions can replace Guinness with dark beer or strong coffee and Baileys with a vanilla cream glaze.

Nutrition

Keywords: Guinness cake, chocolate bundt cake, Baileys glaze, Irish dessert, chocolate stout cake, easy chocolate cake, boozy dessert

Find it online: https://flurpchef.com/decadent-guinness-chocolate-bundt-cake-recipe-with-easy-baileys-glaze/