Guinness Chocolate Bundt Cake is a very simple cake made super moist thanks the full cup of Guinness beer in the batter.
I always think chocolate cake is more dry than other flavors. Have you had this experience? Well I promise, this is the most tender, chocolatey, moist cake you will ever bake. It takes just a few minutes to whip up with a hand or stand mixer. I assume the Guinness beer is what helps to make it so moist. But once this cake is baked, all you can taste is super-rich chocolate cake, not beer. Obviously it’s a terrific dessert choice for St. Patrick’s Day. This cake is delicious on its own as a plain slice of really good chocolate cake. Or, serve it with fresh berries and homemade whipped cream. Or if you really want to go all out with an Irish theme, serve it with vanilla ice cream and some Baileys poured over it!
Ingredients for Guinness Chocolate Bundt Cake
- All-purpose flour
- Granulated sugar
- Dutch-process cocoa powder – if a recipe calls for dutch process, you can substitute with regular cocoa powder, however don’t use dutch process if the recipe calls for regular. Here’s an article that explains more about the difference.
- Baking soda
- Baking powder
- Salt
- Full-fat buttermilk – I have not made this recipe with low or fat-free buttermilk, so I’m not sure if you can substitute or not.
- Guinness beer
- Vegetable oil
- Eggs
- Vanilla extract
How to make Guinness Chocolate Bundt Cake
- Preheat oven to 350 degrees F.
- Spray a standard bundt pan with cooking spray and set aside.
- Whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt.
- With a hand or stand mixer, beat together the buttermilk, Guinness, oil, eggs and vanilla on low setting.
- Add the flour mixture and beat until combined, then beat the cake batter for 4 minutes on medium speed.
- Pour the batter into the prepared bundt pan.
- Bake the cake for 45 – 50 minutes, or until cake tester comes out clean and the top of the cake springs back when lightly touched with your finger.
- Allow to cool in the pan for about 15 minutes, remove from pan and allow cake to cool on rack.
Kitchen Tips
- Use a 10-inch non-stick bundt pan like this one
- I like this baking spray with flour the best
- Cake tester
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Guinness Chocolate Bundt Cake
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
Instructions
- Preheat oven to 350 degrees F.
- Spray a standard bundt pan with cooking spray and set aside.
- Whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt.
- With a hand or stand mixer, beat together the buttermilk, Guinness, oil, eggs and vanilla on low setting.
- Add the flour mixture and beat until combined, then beat the cake batter for 4 minutes on medium speed.
- Pour the batter into the prepared bundt pan.
- Bake the cake for 45 - 50 minutes, or until cake tester comes out clean and the top of the cake springs back when lightly touched with your finger.
- Allow to cool in the pan for about 15 minutes, remove from pan and allow cake to cool on rack.
cf says
I made this recipe. i cut the sugar in half and used coconut sugar. i am type 1 diabetic.next time i will add just a 1/4 cup more sugar from the 1 cup of coconut sugar i did use. recipe was excellent.
foodtasticmom says
Glad to hear it. Thanks for telling others about this substitution.