Chocolate Stout Bundt Cake Recipe | Wine Enthusiast
Wine bottle illustration Displaying 0 results for
Suggested Searches
Articles & Content

This Rich, Chocolatey Stout Cake Highlights a Beloved Irish Brew

Move over, Shamrock Shakes. Our dessert of choice for this St. Patrick’s Day fuses a traditional Irish brew with crowd-pleasing decadence: Chocolate Stout Cake.

Also recognized as Guinness cake, the chocolate stout cake gets its name from the use of Irish stout beer in its batter. Like other dark ales, Irish stout not only brings flavors of yeast to the dessert, but it often emulates chocolatey overtones that make an excellent addition to chocolate baked goods. Guinness is a popular choice for its noticeable coffee and cocoa flavors, though any of our best stout beers will do the trick.

Chocolate Guinness cakes can be made in all shapes and sizes which can be intimidating for the everyday baker. In her recent cookbook, Bundt, Melanie Johnson offers a simpler bundt version. Topped with sour cream frosting for a refreshing tang, this easy-to-make cake is a lucky choice all year round.

How to Make Chocolate Stout Bundt Cake

Recipe adapted from Bundt by Melanie Johnson


½ stick plus 1 tablespoon unsalted butter, divided
¾ cup plus 1 tablespoon cocoa powder, divided
1 ½ cups golden caster sugar
1 teaspoon vanilla bean paste
½ cup boiling water
½ cup Irish stout, such as Guinness
2 eggs, lightly beaten
¾ cup sour cream
pinch of salt
1 ¼ cups plain flour
1 teaspoon baking powder
1 teaspoon baking soda
For the sour cream frosting:
3 ½ tablespoon unsalted butter
4 tablespoon sour cream
1 ½ cups powdered sugar


Preheat oven to 350°F.

Prepare the bundt pan. Melt one tablespoon of butter, then use a pastry brush to brush the melted butter generously over the inside of a 10-cup bundt pan. (Johnson recommends brushing from the base up to prevent any butter pooling). Scatter over one tablespoon of cocoa powder, moving the pan from side to side to coat it evenly. Then, tap it upside down to remove any excess cocoa. Set aside until ready to use.

Make the cake batter. Add the remaining butter and cocoa powder with the sugar, vanilla bean paste and boiling water to a large mixing bowl and whisk until smooth and the butter has melted and the sugar has dissolved. Pour in the Irish stout, beaten eggs and sour cream and whisk until smooth. Fold in the salt, flour, baking powder and baking soda, then pour into the prepared pan.

Bake for 40–45 minutes or until a skewer inserted into the cake comes out clean. Leave to cool in the pan for 10 minutes on a wire rack, then invert onto the wire rack to cool completely.

To make the sour cream frosting: Beat the butter, sour cream and powdered sugar together until smooth, then spread over the top of the cooled bundt cake. Store for up to three to five  days in an airtight container.