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About this Recipe

Guinness Chocolate Bundt Cake pairs deep cocoa with the roasted, malty notes of stout for a cake that’s both moist and complex. I’ve baked this several times for family gatherings and love how the stout amplifies the chocolate without tasting boozy. If you love Bundt cakes, this twist on a classic chocolate Bundt cake brings a grown-up flavor to a familiar format.

Why Make This Recipe

Rich, layered chocolate flavor thanks to cocoa and Guinness that boosts chocolate intensity without extra sugar.
Exceptionally moist crumb — the stout and a touch of sour cream or buttermilk keep it tender for days.
Versatile for holidays, birthdays, or weeknight baking; it slices beautifully and travels well.
Quick prep and one-pan baking make it surprisingly convenient for a special dessert.
Personal insight: I especially love serving it after a heavy meal because the slightly bitter, malty edge refreshes the palate.

Recipe Overview

Prep time: 20 minutes (plus 15 minutes cooling)
Cook time: 45–55 minutes at 350°F (175°C)
Total time: about 1 hour 20 minutes
Servings: 10–12 slices (10–12-cup Bundt pan)
Difficulty: Medium — straightforward batter but requires careful pan prep and timing
Method: Simmer stout with butter and cocoa, combine with dry ingredients, fold in eggs and sour cream, bake in a greased Bundt pan until set.

My Experience Making This Recipe

When I first tested this recipe the cake stuck to the pan — I learned to grease and flour (or use cocoa) thoroughly and to let it cool the full 15 minutes before inverting. I also experimented with a chocolate ganache and a simple Guinness glaze; both work, but ganache gives a richer finish while the glaze keeps that stout note front and center.

How to Make Guinness Chocolate Bundt Cake

Start by preheating the oven to 350°F (175°C) and prepping a 10–12 cup Bundt pan with butter and a light dusting of cocoa or flour. Simmer 1 cup Guinness and 4 tablespoons unsalted butter with 3 tablespoons unsweetened cocoa until butter melts, then cool slightly. Whisk together 2 cups all-purpose flour, 2 cups granulated sugar, and 2 teaspoons baking soda. Mix the wet stout-cocoa blend into the dry ingredients, then add 2 large eggs, 1/2 cup sour cream (or plain yogurt), and 1 teaspoon vanilla, folding gently until just combined. Bake 45–55 minutes until a skewer comes out with a few moist crumbs, cool 15 minutes in the pan, then invert onto a rack. For Bundt technique ideas, study other moulded cakes like this creative Bundt pan nacho cake to understand filling and release tricks.

Expert Tips for Success

Measure flour by spooning into the cup and leveling with a knife to avoid a dry, dense cake.
Grease the pan well with softened butter and dust with unsweetened cocoa (not flour) for a chocolate cake to prevent white residue.
Use room-temperature eggs so they emulsify quickly and give a lighter structure.
Don’t overmix once you add the flour — stop as soon as streaks disappear to keep the crumb tender.
If adding fillings or swirls, fold them in gently; I borrow the delicate folding used for cheesecake-stuffed chocolate chip cookies to prevent tearing the batter.

How to Serve Guinness Chocolate Bundt Cake

Warm a slice slightly and spoon warm chocolate ganache (made from 4 oz dark chocolate + 1/2 cup heated cream) over the top.
Dust with powdered sugar and serve with lightly whipped cream or a scoop of vanilla ice cream.
Pair slices with tart fruit such as orange segments or raspberries to cut the richness.
For an elevated dessert plate, serve alongside a thin slice of chocolate almond cheesecake or a small cheese course.

Storage and Reheating Guide

Store the cooled cake at room temperature in an airtight container for up to 3 days. For longer storage, refrigerate for 5–7 days in a sealed container to keep the ganache or glaze stable. Freeze individual slices wrapped in plastic wrap and foil up to 3 months; thaw overnight in the refrigerator and bring to room temperature before serving. Reheat a slice gently in the microwave for 10–20 seconds or in a 300°F (150°C) oven for 8–12 minutes to restore a fresh-baked feel.

Recipe Variations

Gluten-free: swap 1:1 gluten-free flour blend with xanthan gum and bake at the same temperature; check doneness a few minutes sooner.
Dairy-free: use vegan butter and full-fat coconut yogurt in place of sour cream, and make ganache with coconut cream.
Espresso boost: add 1 tablespoon instant espresso to the wet mix for a deeper mocha profile.
Boozy glaze: whisk 1 cup powdered sugar with 2–3 tablespoons Guinness or whiskey for a thin, flavorful glaze.

Nutritional Highlights

This cake is calorie-dense and high in sugar; enjoy in moderate portions (one slice ≈ 1/12 of the cake).
Guinness contributes small amounts of iron and roasted flavor; most alcohol evaporates during baking but traces can remain.
Allergen note: contains gluten, eggs, and dairy (unless adapted), and is not safe for those with celiac disease unless made gluten-free.

Troubleshooting Common Issues

Cake sticks to the pan: ensure thorough greasing and dust with cocoa; let it rest 15 minutes before inverting.
Dense or heavy crumb: avoid overmixing after adding flour and make sure baking soda is fresh (less than 6 months).
Sinking center: check doneness with a skewer and extend baking time in 5-minute increments; avoid opening the oven in the first 25–30 minutes.

Frequently Asked Questions

Q: Can I use non-alcoholic stout or beer?
A: Yes — a non-alcoholic stout will provide similar malty flavor without alcohol. The recipe depends on the liquid’s roasted sugars more than the alcohol content, so flavor may vary slightly.

Q: Does the cake taste alcoholic after baking?
A: No — most of the alcohol evaporates during the 45–55 minute bake. You’ll be left with the stout’s roasted, slightly bitter notes rather than an alcoholic kick.

Q: How do I know when the Bundt cake is done?
A: Insert a long skewer into the deepest part; it should come out with a few moist crumbs but not wet batter. The top should spring back lightly when pressed.

Q: Can I make this as cupcakes or in a loaf pan?
A: Yes — for cupcakes bake at 350°F (175°C) for 18–22 minutes; for a loaf pan expect 50–65 minutes and tent with foil if the top browns too quickly.