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Decadent Chocolate Stout Bundt Cake Recipe with Easy Irish Cream Glaze

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A rich and moist chocolate bundt cake infused with stout beer and topped with a silky, boozy Irish cream glaze. Perfect for impressing guests or enjoying a cozy treat.

Ingredients

Scale
  • 2 cups all-purpose flour (240 g)
  • 3/4 cup unsweetened cocoa powder (75 g)
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 3/4 cups granulated sugar (350 g)
  • 2 large eggs, room temperature
  • 1 cup buttermilk (240 ml), room temperature
  • 3/4 cup vegetable oil (180 ml)
  • 1 cup stout beer (240 ml), e.g., Guinness
  • 2 teaspoons vanilla extract
  • 1 1/2 cups powdered sugar (180 g)
  • 3–4 tablespoons Irish cream liqueur (45–60 ml), e.g., Bailey’s
  • 2 tablespoons unsalted butter (28 g), melted

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 10-12 cup bundt pan thoroughly with butter or non-stick spray and dust lightly with flour, tapping out excess.
  2. In a large bowl, sift together flour, cocoa powder, baking soda, and salt. Whisk to combine and set aside.
  3. In a separate bowl, whisk granulated sugar and eggs until smooth and pale. Add buttermilk, vegetable oil, stout beer, and vanilla extract. Stir until fully incorporated.
  4. Slowly add dry ingredients to wet mixture, stirring gently with a spatula until just combined. Batter will be thin.
  5. Pour batter evenly into prepared bundt pan. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  6. Let cake cool in pan for 15 minutes, then invert onto a wire rack. Allow to cool completely before glazing.
  7. To make the Irish cream glaze, whisk powdered sugar, Irish cream liqueur, and melted butter in a small bowl until smooth and pourable. Adjust thickness as needed.
  8. Drizzle glaze over cooled cake, letting it drip down the sides. Optionally, scatter chocolate shavings or chopped nuts on top.

Notes

Use room temperature stout beer to prevent batter from seizing. Do not overmix batter to keep cake tender. Cool cake completely before glazing to prevent glaze from melting off. For dairy-free option, substitute buttermilk with almond milk and lemon juice, and use dairy-free butter. For gluten-free, replace half the flour with almond flour (expect denser texture). Variations include adding spices, nuts, or making vegan substitutions.

Nutrition

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

Find it online: https://realityeats.com/decadent-chocolate-stout-bundt-cake-recipe-with-easy-irish-cream-glaze/