Name: Guinness Chocolate Bundt Cake Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Irish
Ingredients: 1 3/4 cups all-purpose flour; 2 cups granulated sugar; 3/4 cup Dutch-process cocoa powder; 2 tsp baking soda; 1 tsp baking powder; 1/2 tsp salt; 1 cup full-fat buttermilk; 1 cup Guinness beer; 1/2 cup vegetable oil; 2 large eggs; 1 tsp vanilla extract

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Introduction

This Guinness Chocolate Bundt Cake is a rich, moist dessert that combines deep chocolate flavor with a subtle hint of stout beer. Perfect for celebrations or a cozy treat, it’s surprisingly easy to make and always impresses.

A dark, rich chocolate bundt cake with a moist and slightly textured surface is shown on a round, wooden tray with handles on each side. The bundt cake has deep ridges and is almost whole except for one slice being lifted out with a spatula showing the inside texture. The inside of the cake is dense and slightly crumbly, matching the deep brown color of the outside. The scene is set against a white marbled texture background, and a green-handled spatula is holding the slice. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 3/4 cups all-purpose flour
2 cups granulated sugar
3/4 cup dutch-process cocoa powder
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup full-fat buttermilk
1 cup Guinness beer
1/2 cup vegetable oil
2 large eggs
1 tsp vanilla extract

Instructions

Step 1: Preheat your oven to 350 degrees F. Spray a standard bundt pan with cooking spray and set aside.
Step 2: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until evenly combined.
Step 3: Using a hand or stand mixer on low speed, beat together the buttermilk, Guinness beer, vegetable oil, eggs, and vanilla extract until smooth.
Step 4: Gradually add the dry flour mixture to the wet ingredients, mixing until just combined. Then, beat the batter on medium speed for about 4 minutes to develop a tender crumb.
Step 5: Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
Step 6: Bake for 45 to 50 minutes, or until a cake tester inserted into the center comes out clean and the top springs back when lightly pressed.
Step 7: Let the cake cool in the pan for about 15 minutes before carefully removing it. Transfer the cake to a wire rack to cool completely before serving.

Tips & Variations

For extra flavor, add 1/2 cup chopped dark chocolate or chocolate chips into the batter before baking.
Substitute Guinness with another stout or dark beer for a different flavor profile.
If you prefer a non-alcoholic option, use brewed strong coffee instead of beer.
Dust the cooled cake with powdered sugar or drizzle with a simple glaze made from powdered sugar and milk for added sweetness.

Storage

Store the cake covered at room temperature for up to 3 days or in the refrigerator for up to a week. To keep it moist, wrap tightly in plastic wrap or place in an airtight container. When ready to serve, bring the cake to room temperature or warm slices briefly in the microwave.

How to Serve

A dark brown Bundt cake with a moist, slightly rough texture sits on a wooden tray, with one thick slice cut and placed in front on a white plate with a black lattice pattern. The cake has one layer, showing a deep chocolate color inside and out, with visible small air holes giving a soft but dense look. The background is a white marbled surface, and behind the cake, there is a tall silver mug and a black can of Guinness beer. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Dutch-process?

Yes, you can substitute regular cocoa powder, but Dutch-process cocoa gives a smoother, less acidic flavor and darker color. If using natural cocoa, you might notice a slight difference in taste.

Does the alcohol in the Guinness cook out during baking?

Most of the alcohol evaporates during baking, leaving behind the rich flavors without an alcoholic bite, making it safe and delicious for all to enjoy.