Ultimate Chocolate Guinness Bundt Cake

Finding a dessert that feels fancy enough for special occasions but doesn’t require a culinary degree can be tough. You want something that looks impressive when you bring it to the table, but you also don’t want to spend all day in the kitchen or stress about complicated techniques that might not turn out right.

That’s exactly why this chocolate Guinness bundt cake with whiskey whipped cream is such a winner. The rich, moist cake gets incredible depth from the stout and espresso powder, while the whiskey-spiked cream adds just the right touch of grown-up sophistication. Best of all? It comes together in one bowl and bakes in a simple bundt pan, so you get all the wow factor without the fuss.

What Kind of Stout Should I Use?

While Guinness is the classic choice for this cake, you can actually use any stout beer you have on hand or prefer. The dark, roasted flavors of stout add a deep richness to chocolate cake without making it taste boozy, so don’t worry if you’re not a beer drinker. If you can’t find Guinness specifically, look for other Irish stouts or even American craft stouts at your local store. Just avoid anything labeled as an imperial or extra-strong stout, as those can be too intense and might overpower the chocolate flavor you’re going for.

Options for Substitutions

This cake is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Stout beer: If you don’t have Guinness or prefer not to use it, try another dark beer like porter or even a strong coffee (use the same amount). The coffee will give you that deep, rich flavor without the alcohol.
• Buttermilk: No buttermilk? Mix 1 cup of regular milk with 1 tablespoon of lemon juice or white vinegar, let it sit for 5 minutes, and you’re good to go.
• Espresso powder: You can skip this if you don’t have it, or use 2 teaspoons of instant coffee granules instead. It just helps deepen the chocolate flavor.
• Oil: Vegetable, canola, or melted coconut oil all work here. You could even use melted butter, though the texture will be slightly denser.
• Whiskey: For the whipped cream, bourbon or rum make great substitutes. If you want to keep it alcohol-free, just leave it out or add an extra splash of vanilla.
• Cocoa powder: Stick with unsweetened cocoa powder for this recipe – it’s essential for getting the right chocolate flavor and texture in the cake.

Watch Out for These Mistakes While Baking

The biggest mistake with this cake is not letting the beer mixture cool completely before adding it to the other ingredients, which can scramble your eggs and ruin the batter’s texture – give it at least 15-20 minutes to come to room temperature.

Another common error is overmixing the batter once you combine the wet and dry ingredients, so stir just until everything is incorporated to keep your cake tender instead of tough and dense.

Don’t skip greasing every nook and cranny of your bundt pan (a baking spray with flour works great), because there’s nothing more heartbreaking than a beautiful cake that sticks and breaks apart when you try to remove it.

Finally, resist the urge to pour the chocolate ganache over a warm cake – wait until it’s completely cool, and make sure your ganache has thickened to the right consistency so it coats the cake nicely instead of running off into a puddle.

What to Serve With Chocolate Guinness Bundt Cake?

This rich chocolate cake is pretty decadent on its own, so I like to keep things simple when serving it. A scoop of vanilla ice cream or the whiskey whipped cream from the recipe is really all you need to balance out the deep chocolate flavor. If you’re serving this at a dinner party, a cup of strong coffee or an Irish coffee makes a great pairing since the cake has those nice stout and whiskey notes. For something a little different, try serving it with fresh raspberries or strawberries on the side – the tartness cuts through the richness of the cake perfectly.

Storage Instructions

Store: This cake actually gets better after a day or two as the flavors meld together. Keep it covered at room temperature for up to 3 days, or in the fridge for up to a week. Store the whiskey whipped cream separately in an airtight container in the refrigerator for up to 3 days, and give it a quick whisk before serving if it deflates a bit.

Freeze: The cake freezes really well without the whipped cream. Wrap it tightly in plastic wrap, then in foil, and freeze for up to 3 months. Let it thaw overnight in the fridge or on the counter for a few hours before serving.

Serve: Bring the cake to room temperature before serving for the best flavor and texture. Make the whiskey whipped cream fresh if possible, but if you’re using stored cream, just give it a good stir to fluff it back up.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 5800-6300
• Protein: 70-85 g
• Fat: 330-370 g
• Carbohydrates: 700-780 g

Ingredients

For the cake:

• 12 oz stout (I use Guinness Draught for the most authentic deep flavor)
• 1.25 cups cocoa powder (sifted to remove lumps)
• 1.5 tsp espresso powder
• 3 cups flour (I always use King Arthur all-purpose flour)
• 2 cups sugar
• 2 tsp baking soda
• 1.25 tsp salt
• 3 eggs (room temperature, about 70°F)
• 1.5 cups oil
• 1 cup buttermilk
• 2 tsp vanilla
• 0.5 tsp ground cinnamon

For the glaze:

• 1 cup cream
• 8 oz chocolate (finely chopped into 1/4-inch pieces for even melting)
• 3.5 tbsp whiskey (I prefer Jameson for this glaze)
• 1 tsp vanilla
• 0.25 tsp salt

Step 1: Prepare the Mise en Place and Preheat Oven

• 8 oz chocolate, finely chopped
• 1.25 cups cocoa powder, sifted

Preheat your oven to 350°F and generously grease a Bundt pan (12-cup capacity), making sure to coat all the crevices so the cake releases cleanly.

Finely chop the chocolate into 1/4-inch pieces and set aside in a bowl—uniform pieces melt more evenly and create a silkier glaze.

Sift the cocoa powder to remove any lumps, which will ensure a smooth batter without grittiness.

Have all remaining ingredients measured and ready, with eggs brought to room temperature for better emulsification.

Step 2: Create the Beer-Chocolate Base

• 12 oz stout
• 1.25 cups cocoa powder, sifted
• 1.5 tsp espresso powder

Pour the 12 oz stout into a pot and bring it to a gentle simmer over medium heat for about 1-2 minutes to reduce the carbonation slightly and concentrate the flavor.

Remove from heat and stir in the sifted cocoa powder and espresso powder, whisking until completely smooth with no cocoa lumps remaining.

Let this mixture cool to room temperature (about 10-15 minutes)—this prevents the eggs from cooking when you combine them later.

I like using Guinness Draught specifically because its deep roasted notes complement the cocoa beautifully.

Step 3: Mix the Dry Ingredients and Wet Ingredients Separately

• 3 cups flour
• 2 cups sugar
• 2 tsp baking soda
• 1.25 tsp salt
• 0.5 tsp ground cinnamon
• 3 eggs, room temperature
• 1.5 cups oil
• 1 cup buttermilk
• 2 tsp vanilla

In one large bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon until evenly distributed.

In a second bowl, whisk the room-temperature eggs, oil, buttermilk, and vanilla until the mixture is pale and slightly emulsified—this incorporates air and helps create a tender crumb.

Keeping wet and dry separate at this stage allows for better control and prevents overmixing, which would toughen the cake.

Step 4: Combine All Batter Components

• beer-cocoa mixture from Step 2
• wet ingredient mixture from Step 3
• dry ingredient mixture from Step 3

Pour the cooled beer-cocoa mixture from Step 2 into the wet ingredient mixture from Step 3, stirring until well combined.

Add this combined wet mixture to the dry ingredients from Step 3 and fold together gently until just combined—do not overmix, as this develops gluten and results in a dense cake.

The batter should be smooth and pourable with no visible dry streaks.

I find using a spatula and folding from the bottom up keeps the batter tender.

Step 5: Bake the Cake

• batter from Step 4

Pour the batter from Step 4 into the prepared Bundt pan and smooth the top gently.

Bake at 350°F for 45-50 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter).

The cake will rise nicely and the top should spring back when lightly touched.

Let cool in the pan for 15 minutes, then invert onto a wire rack to cool completely before glazing—this prevents the cake from being too warm when the ganache is applied.

Step 6: Prepare the Whiskey Chocolate Glaze

• 1 cup cream
• finely chopped chocolate from Step 1
• 3.5 tbsp whiskey
• 1 tsp vanilla
• 0.25 tsp salt

Heat the cream in a small pot until it just reaches a simmer (small bubbles around the edges).

Pour the hot cream over the finely chopped chocolate from Step 1 in a bowl and let sit undisturbed for 1 minute—this allows the heat to soften the chocolate evenly.

Add the whiskey, vanilla, and salt, then stir gently until the mixture is completely smooth and glossy.

Let the glaze cool at room temperature for about 5-10 minutes so it reaches a pourable but not-too-thin consistency.

Step 7: Glaze and Set the Cake

• cooled cake from Step 5
• whiskey chocolate glaze from Step 6

Once the cake is completely cooled and the glaze is at the right consistency (pourable but slightly thickened), pour it slowly over the center of the Bundt cake, allowing it to flow naturally down the sides and fill the crevices.

Let the glaze set at room temperature for 1-2 hours until it firms up to a fudgy consistency—don’t refrigerate, as this can make the glaze too firm and dull its shine.

The cake can be sliced and served once the glaze has set, and it actually tastes even better the next day when the flavors have melded together.

Ultimate Chocolate Guinness Bundt Cake

Delicious Ultimate Chocolate Guinness Bundt Cake recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 1 hour hr 20 minutes mins

Cook Time 2 hours hrs 40 minutes mins

Total Time 4 hours hrs

Servings 12 slices

Calories 6050 kcal

Ingredients

  

For the cake::

• 12 oz stout (I use Guinness Draught for the most authentic deep flavor)
• 1.25 cups cocoa powder (sifted to remove lumps)
• 1.5 tsp espresso powder
• 3 cups flour (I always use King Arthur all-purpose flour)
• 2 cups sugar
• 2 tsp baking soda
• 1.25 tsp salt
• 3 eggs (room temperature, about 70°F)
• 1.5 cups oil
• 1 cup buttermilk
• 2 tsp vanilla
• 0.5 tsp ground cinnamon

For the glaze::

• 1 cup cream
• 8 oz chocolate (finely chopped into 1/4-inch pieces for even melting)
• 3.5 tbsp whiskey (I prefer Jameson for this glaze)
• 1 tsp vanilla
• 0.25 tsp salt

Instructions

 

• Preheat your oven to 350°F and generously grease a Bundt pan (12-cup capacity), making sure to coat all the crevices so the cake releases cleanly. Finely chop the chocolate into 1/4-inch pieces and set aside in a bowl—uniform pieces melt more evenly and create a silkier glaze. Sift the cocoa powder to remove any lumps, which will ensure a smooth batter without grittiness. Have all remaining ingredients measured and ready, with eggs brought to room temperature for better emulsification.
• Pour the 12 oz stout into a pot and bring it to a gentle simmer over medium heat for about 1-2 minutes to reduce the carbonation slightly and concentrate the flavor. Remove from heat and stir in the sifted cocoa powder and espresso powder, whisking until completely smooth with no cocoa lumps remaining. Let this mixture cool to room temperature (about 10-15 minutes)—this prevents the eggs from cooking when you combine them later. I like using Guinness Draught specifically because its deep roasted notes complement the cocoa beautifully.
• In one large bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon until evenly distributed. In a second bowl, whisk the room-temperature eggs, oil, buttermilk, and vanilla until the mixture is pale and slightly emulsified—this incorporates air and helps create a tender crumb. Keeping wet and dry separate at this stage allows for better control and prevents overmixing, which would toughen the cake.
• Pour the cooled beer-cocoa mixture from Step 2 into the wet ingredient mixture from Step 3, stirring until well combined. Add this combined wet mixture to the dry ingredients from Step 3 and fold together gently until just combined—do not overmix, as this develops gluten and results in a dense cake. The batter should be smooth and pourable with no visible dry streaks. I find using a spatula and folding from the bottom up keeps the batter tender.
• Pour the batter from Step 4 into the prepared Bundt pan and smooth the top gently. Bake at 350°F for 45-50 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter). The cake will rise nicely and the top should spring back when lightly touched. Let cool in the pan for 15 minutes, then invert onto a wire rack to cool completely before glazing—this prevents the cake from being too warm when the ganache is applied.
• Heat the cream in a small pot until it just reaches a simmer (small bubbles around the edges). Pour the hot cream over the finely chopped chocolate from Step 1 in a bowl and let sit undisturbed for 1 minute—this allows the heat to soften the chocolate evenly. Add the whiskey, vanilla, and salt, then stir gently until the mixture is completely smooth and glossy. Let the glaze cool at room temperature for about 5-10 minutes so it reaches a pourable but not-too-thin consistency.
• Once the cake is completely cooled and the glaze is at the right consistency (pourable but slightly thickened), pour it slowly over the center of the Bundt cake, allowing it to flow naturally down the sides and fill the crevices. Let the glaze set at room temperature for 1-2 hours until it firms up to a fudgy consistency—don't refrigerate, as this can make the glaze too firm and dull its shine. The cake can be sliced and served once the glaze has set, and it actually tastes even better the next day when the flavors have melded together.