Best Chocolate Stout Bundt Cake (with Irish Cream Glaze)

Impressive, rich flavor and a beautifully moist crumb make this Irish Chocolate Stout Bundt Cake recipe the go-to elegant dessert for your Irish dinner. The gorgeous waterfall glaze made with Irish cream adds the perfect finishing touch.

My daughter’s birthday is in March and her favorite gift is a St. Patrick’s Day meal with this Corned Beef and Cabbage recipes. The perfect finish to the meal is this Chocolate Stout cake with Irish Cream frosting.

Why We Love Chocolate Stout Bundt Cake

Traditional stout cake recipe gets both flavor and moisture from the famous beer that gives its the name. The result is everything you want in chocolate cake. An incredibly moist cake with a rich chocolate flavor in every bite with a contrasting glaze for balance and decadence. Simple to make and even simpler to serve, our chocolate stout bundt cake recipe is perfect for any occasion but, truly shines on St. Patrick’s Day.

Chocolate Stout Cake Ingredients You’ll Need For This Recipe

• All-Purpose Flour.
• Baking Soda.
• Stout Beer. We used a Guinness stout however a local craft brewery stout is fine too. If you’re looking for an alcohol-free cake with the same flavor, you can choose a non-alcoholic stout.
• Butter.
• Unsweetened Cocoa Powder. A high quality cocoa improves the flavor of cakes and cookies.
• Granulated Sugar.
• Instant Coffee or Espresso Powder. This is optional and adds depth to the flavor. If you don’t enjoy coffee, leave this ingredient out.
• Sour Cream. Adds velvety smoothness and enhances the flavor.
• Eggs. We use large eggs for consistency in our baking.
• Vanilla Extract.

Ingredients For the Irish Cream Glaze

• Powdered Sugar (confectioners’ sugar). Did you know you can make your own with a food processor?
• Irish Cream Liquor. I used Bailey’s for the Irish Cream but there are a lot of Irish cream options available and all of them will work.

How To Make Chocolate Stout Cake

Please note, that the printable recipe card has ingredient quantities, complete instructions, and nutritional information. The following is a quick overview of the recipe.

Step One. Prepare.

Preheating the oven is essential to a perfect cake, so start with that. While you are at it, prepare your pan as well so that everything is ready to go.

Step Two. Mix dry ingredients.

Whisk flour and baking soda together in a medium bowl.

Step Three. Heat the stout with butter.

Combine the stout and the butter in a saucepan and heat it over low heat until the butter is melted and the beer is warm.

Step Four. Melt Flavors Together.

Add the cocoa powder, sugar, and instant coffee (if using) and whisk until smooth. Remove it from the heat once the sugar has melted.

Step Five. Beat your eggs with the sour cream.

Add the sour cream with the eggs and vanilla extract to the bowl of an electric stand mixer fitted with the paddle attachment. Beat on high.

Step Six. Combine all liquid mixtures.

Add the warm stout mixture to the sour cream mixture and beat on medium.

Step Seven. Add the dry ingredients slowly.

Turn the mixer to low speed and add the flour mixture. Increase the speed to medium and mix until the flour is incorporated.

Step Eight. Bake your Chocolate Stout Bundt Cake.

Pour the cake batter into a prepared pan and bake.

Step Nine. Cool your Chocolate Stout Cake.

Let the cake cool in the pan for 10 minutes before flipping the pan over on a cooling wire rack. Leave the pan over the cake and allow to cool completely. About 1 hour.

Step Ten. Add the Irish Cream Glaze.

In a separate bowl, sift the powdered sugar. Add the Irish cream and mix together using a small whisk or fork. Pour the glaze over the top of the cooled cake and serve.

Hostess Tips

• When measuring out the Guinness beer, pour into a measuring cup then let stand for 5 minutes to let the foam settle, then top up the measurement.
• Don’t overfill the bundt pan. We used a 9-inch bundt pan and filled it 3/4 full since the baked cake doesn’t rise a lot. You could also use a 10-inch bundt pan but the cake will not be as tall.
• Don’t overbake the cake. Baking time is complete when a cake tester or toothpick is inserted into the center of the cake and contains just a few crumbs.
• We recommend sifting the powdered sugar before whisking it with the Irish Cream. The glaze will be smooth and you’re less likely to have lumps.
• You can glaze the cake while it sits on the wire rack over a baking sheet which will allow extra glaze to run off. Or, you can glaze the top of the cake while sitting on a serving platter if you want to serve the pooled glaze with your delicious cake.

Frequently Asked Questions

Can Kids Eat This Chocolate Stout Cake Recipe?

While they say the alcohol burns off when baked and should be safe, I don’t serve anything with alcohol in it to children or recommend it to pregnant women. Make our Chocolate Mousse Cake instead. It’s amazing!

Does Chocolate Stout Bundt Cake Taste Like Beer?

Stout is a type of beer that is known for its dark, roasted malt flavor and hints of coffee or chocolate. Chocolate Stout Cake doesn’t taste strongly like beer. But the stout does contribute to its rich, chocolatey, slightly malty flavor and contributes to the cake’s dark color. The beer adds complexity while chocolate is the dominant flavor. The beer flavor of this cake is more prominent before baking but is subtle in the final cake.

What Does Beer Do To A Cake?

The natural leavening abilities of beer give extra lift to cakes. Baking with beer results in a very moist cake with a tender, delicate crumb, and a slightly malted flavor.

Does Chocolate Guinness Cake Recipe Need To Be Baked In A Bundt Pan?

No, you don’t have to use a bundt pan. while a bundt pan creates a decorative cake that is also easy to bake, slice, and serve, you can make a layer cake using two 9-inch cake pans. I don’t recommend a 9×13 cake pan unless you frost it instead of using the glaze. My free Pan Conversion sheet is a great source for changing pans.

Best Way To Store Guinness Chocolate Cake

I prefer to refrigerate it to keep the glaze from making it soggy. However, you can keep the cake in a covered container at room temperature for up to four days.

Can I Freeze Irish Stout Cake?

Yes, you can freeze the whole cake to thaw and serve later, or freeze individual serving slices for a quick and easy dessert. Place the cake in an airtight container in the freezer for up to six months. Wrapping it in parchment paper or plastic wrap before placing it in the container will protect it even more from freezer burn or drying out. If you know you plan to freeze the cake, leave the glaze off and add the glaze fresh when you thaw the cake.

If you enjoyed Chocolate Stout Cake I think you’ll enjoy these too!

• Easy Irish Soda Bread
• Easy Irish Brown Bread Recipe
• Instant Pot Corned Beef And Cabbage
• White Chocolate Irish Cream Cupcakes
• Dutch Oven Irish Soda Bread

I hope you enjoyed this delicious recipe as much as we do. Drop me a comment below, and don’t forget to give it a star rating. ⭐⭐⭐⭐⭐. Your comments and ratings help others decide if this recipe is for them too.

Chocolate Stout Bundt Cake with Irish Cream Glaze

Author: Julie Menghini

Deep rich flavor and a beautifully moist crumb make this Chocolate Stout Bundt Cake Recipe with Irish Cream Glaze the perfect treat with any Irish meal.

5 from 5 votes

Print Recipe CollectSaved! Pin Recipe

Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dessert

Cuisine American, Irish

Keyword: Chocolate Cake, St. Patricks Day

Servings: 10

Equipment

• 9 inch bundt pan
• cooking spray
• Mixing Bowls
• 2-Quart Saucepan
• Electric Stand Mixer with whisk attachment

Ingredients

 

US CustomaryMetric

 

1x2x3x

For the Cake:

• 2 cups all-purpose flour
• 2 tsp baking soda
• 1 cup stout beer
• 1 cup butter
• 3/4 cups unsweetened cocoa powder
• 2 cups granulated sugar
• 1/2 tsp instant coffee optional
• 2/3 cup sour cream
• 2 eggs room temperature
• 1 tsp vanilla extract

For the Glaze

• 1½ cups powdered sugar
• 1/4 cup Irish cream liquor

Instructions

 

• Preheat the oven to 350 °F. Spray a 9 inch bundt pan with cooking spray then sprinkle the pan with 1-2 tablespoons of flour. Tap the sides to be sure it is covered and to remove any excess.
• In a medium mixing bowl, whisk together the flour and the baking soda. Set aside for now.
• Pour the stout beer into a medium saucepan and add the butter. Heat over low heat until the butter is melted and the beer is warm.
• Add the cocoa powder, sugar and instant coffee (if using) and whisk until smooth and the sugar has melted. Remove from heat and set aside to cool slightly.
• In the bowl to your stand mixer, beat together the sour cream with the eggs and vanilla extract on high.
• Add the warm stout mixture and beat on medium until fully combined.
• Add the flour mixture slowly, beating on low to start and increasing the speed to medium as the flour is incorporated.
• Pour the batter into a prepared pan and bake for 40-45 minutes or until an inserted skewer comes out clean.
• Cool in the pan for 10 minutes before flipping the pan over on a cooling rack. Leave the pan over the cake and allow to cool completely. About 1 hour.
• In a small mixing bowl, sift the powdered sugar. Add the Irish cream and mix together using a small whisk or fork.
• Pour the glaze over the top of the cooled cake and serve immediately.

Notes

This cake is a chocolate lover’s dream! Rich and moist and oh so chocolatey. Just a hint of the stout can be tasted but it really adds to this cake by bringing out the chocolate flavor. The creamy glaze adds just a pop of sweetness and the Irish cream is perfect for celebrating St Patty’s Day in style!

• Store leftovers, covered, at room temperature for up to 4 days.

• You can freeze this cake without the glaze. Cool the cake completely and then wrap it fully in plastic wrap before wrapping it entirely in tin foil. Freeze for up to 3 months. When you are ready, thaw on the counter and make the glaze in step 10 before serving.

• When measuring out the stout beer, pour into a measuring cup then let stand for 5 minutes to let the foam settle, then top up the measurement.

• We used a Guinness stout however a local craft brewery stout is fine too.

• I used Bailey’s for the Irish Cream but there are a lot of Irish cream options available and all of them will work.

• The alcohol in the cake will burn away during baking but they also have a non-alcohol version.  

Nutrition

Calories: 564kcalCarbohydrates: 84gProtein: 6gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 91mgSodium: 385mgPotassium: 165mgFiber: 3gSugar: 60gVitamin A: 710IUVitamin C: 0.1mgCalcium: 39mgIron: 2mg

Nutritional Disclaimer

This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.

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