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Moist Guinness Chocolate Bundt Cake Recipe with Easy Cream Cheese Glaze

Moist Guinness Chocolate Bundt Cake - featured image
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A rich and tender chocolate bundt cake infused with Guinness stout for a subtle malty depth, topped with a tangy and smooth cream cheese glaze. Perfect for cozy gatherings and last-minute celebrations.

Ingredients

Scale
  • 1 cup (8 fl oz / 240 ml) Guinness stout
  • 1 cup (8 fl oz / 240 ml) buttermilk, room temperature
  • 2 cups (8.8 oz / 250 g) all-purpose flour
  • 3/4 cup (2.6 oz / 75 g) unsweetened cocoa powder (preferably Dutch-processed)
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 3/4 cups (12.3 oz / 350 g) granulated sugar
  • 3/4 cup (6 oz / 170 g) unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • For the Cream Cheese Glaze:
  • 4 oz (115 g) cream cheese, softened
  • 1/2 cup (2 oz / 60 g) powdered sugar, sifted
  • 1 tbsp milk or heavy cream
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 10-12 cup Bundt pan generously with butter and dust lightly with flour. Set aside.
  2. Warm the Guinness stout and melted butter together in a small saucepan over low heat until just warm (not boiling). Remove from heat and let cool about 5 minutes.
  3. In a large bowl, sift together the flour, cocoa powder, baking soda, and salt. Whisk to combine evenly.
  4. In a separate bowl, beat the granulated sugar and eggs together until pale and slightly fluffy, about 2-3 minutes.
  5. Slowly whisk the warm Guinness-butter mixture into the sugar-egg mixture, then add the vanilla extract. The batter will look glossy and fragrant.
  6. Add the dry ingredients in thirds, alternating with the buttermilk (start and end with dry). Mix gently after each addition until just combined; avoid overmixing.
  7. Pour the batter into the prepared Bundt pan and smooth the top with a spatula.
  8. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. The cake should spring back slightly when pressed.
  9. Cool the cake in the pan for 15 minutes, then invert onto a wire rack to cool completely.
  10. While the cake cools, prepare the cream cheese glaze by beating the softened cream cheese with powdered sugar, vanilla, and enough milk to reach a drizzle-able consistency.
  11. Once the cake is fully cooled, drizzle the cream cheese glaze over the top, letting it drip down the sides.

Notes

Warm the Guinness and butter before mixing to ensure smooth incorporation and activate baking soda. Use room temperature eggs and buttermilk for best texture. Avoid overmixing the batter to keep the crumb tender. Let the cake cool completely before glazing to prevent the glaze from melting and sliding off. Use a non-stick Bundt pan or grease well to avoid sticking. Rotate the pan halfway through baking if your oven browns unevenly. For extra flair, sprinkle toasted pecans or chocolate shavings on the glaze.

Nutrition

Keywords: Guinness cake, chocolate bundt cake, cream cheese glaze, moist chocolate cake, stout cake, easy chocolate cake, Irish dessert

Find it online: https://fuzzyforker.com/moist-guinness-chocolate-bundt-cake-recipe-with-easy-cream-cheese-glaze/