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This Chocolate Guinness Bundt Cake is so wonderfully moist and chocolaty, it doesn’t need icing on the top. It’s the perfect dessert for Saint Patrick’s Day. Trust me, you’re going to savor every bit until it’s gone.
I love baking Bundt cakes, and this moist chocolate cake is one of my favorites. It’s such an easy recipe. To make this cake, you’ll need at least a 9-cup Bundt pan.
Nordic Ware offers a multitude of Bundt pan options, you may have a hard time deciding which one is for you. But I believe every home baker should have at least one Bundt pan in his or her kitchen!
More Bundt Cakes
Ingredients for Chocolate Guinness Bundt Cake
(As a Walmart Affiliate, I earn from qualified purchases at the links below. See the full recipe at the bottom of this post.)
A Note about Guinness Beer
When selecting beer for this recipe, I used Guinness Draught Stout. I have found that Guinness Extra Stout tends to add too much bitterness. This goes for any of my other Irish dishes that call for Guinness beer, such as Slow-Cooked Corned Beef, Irish Bangers and Mash, or Cottage Skillet Pie with Stout. If desired, you may substitute other dark stouts of your choosing, such as Milk Stout, etc.
If you’d prefer not to use beer in this recipe, you may substitute strong brewed coffee in its place.
Instructions For Making This Recipe
Gather the ingredients for this recipe so you have everything close at hand on the counter or table. Preheat oven to 350°F.
Prepare the Cake Batter
Using a large mixing bowl, combine the granulated sugar, all-purpose flour, baking cocoa, baking soda, baking powder, and salt. Whisk to mix well.
Next, add in the Guinness Stout beer, buttermilk, large eggs, vegetable oil, and vanilla extract. Mix with an electric mixer on medium speed for about 2 minutes until ingredients are fully incorporated. Your batter will be thin and runny.
Prepare the 9-cup Bundt pan by spraying with a baking spray such as Ever Bake or Baker’s Joy, or grease the pan with shortening followed by a dusting of flour to ensure the cake will not stick to the pan.
In year’s past, I have always been a promoter of Baker’s Joy. However, after having problems with their product (not spraying) I have since found another product I like even better from King Arthur Baking called Ever Bake. I have been using it for a few months on breads and cakes, or with specialty pans and have been quite pleased with the outcome. No sticking. It’s more expensive, but you also get a larger amount in the can. So far, I’m a fan.
Bake cake in preheated oven for 45-55 minutes, until cake tests done in center using toothpick test.
To test if cake is done, insert a clean toothpick into the center of the cake. If it comes out clean, it’s done. If it has cake batter on it, continue baking for 5 or more minutes. Then test again.
Remove cake from oven and set for 10 minutes before removing it from the pan. Carefully, run a butter knife around the edges and interior hole of the cake. To remove the cake, place a wire rack on the top of the pan and invert to release the cake from the pan. Allow the cake to cool fully on the wire rack before finishing with powdered sugar.
When the cake has cooled completely, dust it with powdered sugar or a non-melting snow sugar, which is a fantastic product I’ve discovered from King Arthur Baking. I like to use this Snow Sugar on Bundt cakes and cookies, as well as brownies, crescents, etc. Simply place 1-2 tablespoons of the sugar in a fine meshed sieve and sprinkle on the top of the cake.
Serve slices of Chocolate Guinness Bundt Cake on pretty dessert plates. In the photo above, I’m using Polish Pottery Dessert Plates – Rise and Shine (chicken) pattern. This cake will serve 10-12 people.
Store cake in covered cake dish at room temperature or refrigerated for up to 5 days. You may also freeze the cake by fully wrapping it in plastic wrap and again in a plastic freezer bag for up to 3 months. To serve, bring frozen cake to room temperature inside the freezer bag to fully contain it’s moisture.
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Chocolate Guinness Bundt Cake
(As an Amazon Associate, I earn from qualifying purchases.)
Ingredients
- 2 cups granulated sugar
- 1 3/4 cups all-purpose flour
- 3/4 cups baking cocoa
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup Guinness Stout Beer (Do not use Extra-Stout)
- 1 cup buttermilk
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 tablespoons powdered sugar (preferably Non-Melting Snow Sugar)
Instructions
- Gather the ingredients for this recipe so you have everything close at hand on the counter or table. Preheat oven to 350°F.
Prepare the Cake Batter
- Using a large mixing bowl, combine the granulated sugar, all-purpose flour, baking cocoa, baking soda, baking powder, and salt. Whisk to mix well.
- Next, add in the Guinness Stout beer, buttermilk, large eggs, vegetable oil, and vanilla extract. Mix with an electric mixer on medium speed for about 2 minutes until ingredients are fully incorporated. Your batter will be thin and runny.
- Prepare the 9-cup Bundt pan by spraying with a baking spray such as Ever Bake or Baker’s Joy, or grease the pan with shortening followed by a dusting of flour to ensure the cake will not stick to the pan.
Bake and Serve Cake
- Bake cake in preheated oven for 45-55 minutes, until cake tests done in center using toothpick test.
- Remove cake from oven and set for 10 minutes before removing it from the pan. Carefully, run a butter knife around the edges and interior hole of the cake. To remove the cake, place a wire rack on the top of the pan and invert to release the cake from the pan. Allow the cake to cool fully on the wire rack.
- When the cake has cooled, dust the top with powdered sugar or a non-melting snow sugar. Simply place 1-2 tablespoons of the powdered sugar in a fine mesh sieve and sprinkle on the top of the cake. Serves 10-12.
