Best Guinness Chocolate Bundt Cake

You love chocolate and you love the idea of cake with a pint? Same here. I first made this Best Guinness Chocolate Bundt Cake on a gloomy Saturday and watched it magically improve the week. I’ll tell you why Guinness does wonders in chocolate, share my tips from trial and error, and give you a foolproof method so your bundt comes out rich, tender, and impressively indulgent.

Also, if you like decadent combos, you might enjoy this dark chocolate raspberry mousse cake recipe I found that pairs well for dessert nights.

Why You’ll Love This Recipe

• Deep, complex chocolate flavor thanks to the roasted malt notes in Guinness.
• Incredibly moist crumb because the beer thins the batter and adds moisture without thinning flavor.
• Impressive yet easy — looks fancy on a table but requires basic baking skills.
• Flexible — you can dress it up with ganache, whipped cream, or keep it simple.
• Crowd-pleaser for holidays, birthdays, or when you secretly want to impress your in-laws.

Ever had a cake that tastes like a cozy pub hug? This one does that.

Ingredients You’ll Need

• 1 cup Guinness beer
• 1 cup unsweetened cocoa powder
• 1 1/2 cups all-purpose flour
• 2 cups granulated sugar
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 large eggs
• 1/2 cup sour cream
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup chocolate chips (optional)

Bold tip: Use room-temperature eggs and sour cream for easier mixing and a more uniform texture.

How to Make (Step-by-Step)

1. Preheat and prep

Preheat the oven to 350°F (175°C) and grease a bundt pan thoroughly. I tap a little flour after oiling for extra insurance against sticking. Who wants a broken cake? Not me.

2. Combine Guinness and cocoa

In a large saucepan, combine the Guinness and cocoa powder over medium heat, whisking until smooth. Heat until warm and well combined; don’t boil. This step releases cocoa flavor and dissolves it evenly.

3. Mix dry ingredients

In a large bowl, whisk together flour, sugar, salt, baking powder, and baking soda. This keeps the leaveners distributed so your cake rises evenly. Yes, that little sift or whisk matters.

4. Whisk the wet ingredients

In another bowl, whisk eggs, sour cream, vegetable oil, and vanilla together. The mixture will look glossy and feel thick. That texture matters for structure and moisture.

5. Combine wet, dry, and Guinness

Combine the wet and dry ingredients, then fold in the Guinness mixture slowly. Add chocolate chips if you like pockets of molten chocolate. Stir just until combined; don’t overmix or the cake will toughen.

6. Bake

Pour the batter into the prepared bundt pan and bake for 55–60 minutes, or until a toothpick comes out clean. Ovens vary, so start checking at 50 minutes if yours runs hot. I usually rotate once at 35 minutes to ensure even browning.

7. Cool

Let the cake cool in the pan for 10 minutes before transferring to a wire rack. If you wait too long, the cake may cling to the pan. If you’re impatient like me, a gentle loosen with a thin spatula helps.

8. Serve

Serve with chocolate ganache or whipped cream, if desired. I sometimes sprinkle flaky sea salt on the ganache for contrast. Trust me, salty-sweet works.

Pro Tips for the Best Results

• Use the right glass of Guinness: Open it and let it settle a minute. No needs to pour a full ceremonial pint—just measure and use.
• Room-temperature ingredients help everything combine smoothly and prevent dense batter.
• Don’t overmix once you add flour; fold gently to keep the cake tender.
• Grease the bundt pan well and test with toothpicks around troublesome spots if you worry about sticking.
• Check doneness with multiple toothpicks—central and near the rim—because bundts bake unevenly sometimes.
• Add chocolate chips last and toss them in a little flour so they don’t sink straight to the bottom.

FYI: I sometimes toss in a handful of espresso powder to boost chocolate flavor. It works like magic and nobody notices the coffee unless you tell them.

Fun Variations & Topping Ideas

Variations:

• Bailey’s Boost: Replace part of the sour cream with Bailey’s for an Irish cream twist.
• Spiced Guinness: Add a pinch of cinnamon and cayenne for warmth and a little kick.
• Nutty Crunch: Fold in toasted walnuts or pecans for texture.

Toppings:

• Classic ganache: Heat cream, pour over chopped chocolate, whisk until glossy. Pour over cooled cake.
• Whipped cream: Light, simple, and lets the cake shine.
• Cream cheese glaze: Tangy and sweet—good if you like slightly tangy contrasts.
• Powdered sugar dusting: Minimalist and elegant.

Which one sounds best to you? I can never choose either.

Storing and Reheating

Store the cake at room temperature, covered, for up to 3 days. Refrigerate for up to a week if you add perishable toppings like whipped cream. When you refrigerate, bring the cake to room temperature before serving to restore moisture.

To reheat slices:

• Microwave a slice for 12–20 seconds (depending on your microwave) to revive that just-baked warmth.
• Or heat in a 325°F oven for 8–10 minutes wrapped loosely in foil.

Pro tip: Freeze leftover slices wrapped tightly in plastic and foil for up to 3 months. Thaw at room temperature or in the fridge overnight.

Leftover ideas

• Bread pudding: Cube the cake, soak in custard, bake for a decadent twist.
• Ice cream topping: Warm crumbled cake over vanilla ice cream. Try a splash of warmed chocolate ganache.
• Trifle layer: Alternate cake cubes with custard and berries for a party-friendly trifle.
• Cake pops: Mix crumbled cake with a bit of frosting, roll into balls, chill, and dip in melted chocolate. Easy and fun.

Who knew a leftover slice could turn into a whole new dessert?

Frequently Asked Questions (FAQ)

Is the beer taste strong?

Nope. The Guinness adds depth, not a beer punch. The roasted notes amplify the cocoa. Unless you pour in an entire case, you’ll taste chocolate more than anything.

Can I use another stout?

Yes. Use another stout or porter if you must, but Guinness gives a classic flavor profile that I love. IMO, other stouts change the final note slightly but still make delicious cake.

Can I make this in a regular round pan?

You can, but adjust bake time and watch closely. A bundt distributes heat differently; expect shorter or longer bake time depending on pan size.

Do I need to use sour cream?

Sour cream adds tenderness and tang. You can substitute plain yogurt, but expect a slightly different crumb. I rarely skip it.

Can I make this dairy-free?

You can try a dairy-free yogurt and a plant-based oil, but I haven’t perfected a 1:1 tested swap that keeps the exact texture. If you try it, tell me how it goes.

Conclusion

This Best Guinness Chocolate Bundt Cake gives you bold chocolate flavor, generous moisture, and an easy-to-follow process that impresses every time. You’ll love how the Guinness lifts the cocoa and how versatile the cake proves for toppings and leftover transformations. Try the recipe, tweak a topping, and tell me your favorite combo — I promise I’ll judge only slightly.

For a tried-and-true version with elegant photos and helpful tips, check out Guinness Chocolate Bundt Cake | Guinness Cake | Eat the Love.

Please leave a comment and a rating if you make it — I love hearing what you changed or how it turned out. Also, rate the recipe so others know if your version became the new family favorite. 😄