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Guinness Chocolate Cake with Baileys Buttercream and Irish Whiskey Salted Caramel Recipe

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★★★★★

4.6 from 125 reviews

This Guinness Chocolate Cake is the ultimate indulgence for St. Patrick’s Day, combining rich chocolate with the deep, malty flavor of Guinness beer. Topped with a luscious Baileys Irish cream buttercream and optionally drizzled with homemade Irish whiskey salted caramel, it’s a decadent dessert perfect for holiday celebrations or any special occasion.

Ingredients

Scale

For the Guinness Chocolate Bundt:

  • Nonstick baking spray for the pan
  • 1 cup (199g) granulated sugar
  • 1 cup (213g) light brown sugar, packed
  • 2 cups (240g) all-purpose flour
  • 1 cup (84g) unsweetened cocoa powder
  • 2 teaspoons espresso powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 5 large eggs, room temperature
  • 1 cup (227g) full-fat sour cream, room temperature
  • 8 ounces Guinness beer
  • 3/4 cup (170ml) vegetable oil
  • 1/2 cup (113ml) whole milk
  • 2 teaspoons vanilla extract

For the Baileys Buttercream:

  • 1 cup (227g) unsalted butter, room temperature
  • 2 1/2 cups (284g) confectioners’ sugar, sifted
  • 3 tablespoons (42ml) Baileys Irish cream liqueur
  • 1 tablespoon (14ml) whole milk, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 ounces (170g) high-quality white chocolate, melted and slightly cooled

For the Irish Whiskey Salted Caramel (Optional):

  • 1 cup (199g) granulated sugar
  • 1/2 cup (113ml) water
  • 1/2 cup (113g) unsalted butter, cold and cubed
  • 3/4 cup (170ml) heavy whipping cream
  • 2 tablespoons (28ml) Irish whiskey
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt

Instructions

  1. Preheat and Prepare Dry Ingredients: Preheat your oven to 325°F (163°C). In a large bowl, combine the granulated sugar, brown sugar, flour, cocoa powder, espresso powder, baking soda, baking powder, and salt. Mix on low speed until all dry ingredients are thoroughly blended. Use your hands if needed to break up any clumps for an even mixture.
  2. Mix Wet Ingredients: In a separate bowl, whisk together the eggs, sour cream, Guinness beer, whole milk, vegetable oil, and vanilla extract until the mixture is smooth and homogeneous.
  3. Combine Wet and Dry: Pour the wet ingredients into the dry mixture. Gently fold and mix until just combined, being careful not to overmix to keep the cake tender and moist.
  4. Prepare Bundt Pan: Generously grease all corners and crevices of a 10-cup Bundt cake pan with nonstick baking spray to ensure easy removal of the cake after baking.
  5. Bake the Cake: Pour the batter evenly into the prepared Bundt pan. Bake for approximately 50 minutes, or until a toothpick inserted into the center comes out clean, signaling that the cake is fully baked.
  6. Cool the Cake: Let the cake cool in the pan on a cooling rack for 15 minutes. Then invert the cake onto a separate wire rack and allow it to cool completely before frosting. Once cooled, flip the cake right side up for decorating.
  7. Prepare Baileys Buttercream: Using a stand mixer fitted with a paddle attachment or a handheld electric mixer, beat the unsalted butter on medium speed until smooth and creamy. Gradually add the sifted confectioners’ sugar on low speed, ensuring it’s fully combined.
  8. Add Flavorings to Buttercream: Incorporate Baileys Irish cream, whole milk, vanilla extract, and salt into the butter mixture. Beat until smooth. Pour in the melted, slightly cooled white chocolate and continue beating until the frosting is light, airy, and fluffy, increasing speed to medium-high for about one minute.
  9. Frost the Cake: Spread the Baileys buttercream evenly over the cooled Guinness chocolate cake, covering the top and sides.
  10. Make Irish Whiskey Salted Caramel (Optional): In a medium saucepan, whisk together granulated sugar and water over medium-low heat until fully dissolved, about 5 minutes. Do not stir during cooking. Once dissolved, add cold cubed butter and bring mixture to a slow boil over medium heat. Cook without stirring until the caramel deepens to a golden brown/copper color, about 10-12 minutes.
  11. Finish Caramel Sauce: Remove from heat and carefully whisk in heavy cream and Irish whiskey—the mixture will bubble vigorously, so caution is needed. Stir in vanilla extract and salt, whisk until smooth, and set aside to cool for 20 minutes, stirring occasionally.
  12. Serve: Drizzle the cooled caramel sauce over the frosted cake just before serving for an extra layer of indulgent flavor. Slice and enjoy your rich Guinness Chocolate Cake!

Notes

  • Make sure all wet ingredients are at room temperature to ensure proper mixing and a moist cake.
  • Do not overmix the batter once wet and dry ingredients are combined to prevent a dense cake.
  • The Irish Whiskey Salted Caramel is optional but adds a wonderful complementary flavor to the cake.
  • Store the cake covered at room temperature for up to 2 days, or refrigerate up to 5 days. Bring to room temperature before serving.
  • For a dairy-free version, substitute butter with dairy-free margarine and use non-dairy milk alternatives, but note this may slightly alter the texture and flavor.

Keywords: Guinness chocolate cake, St Patrick's Day dessert, Baileys buttercream cake, Irish whiskey caramel cake, chocolate bundt cake

Find it online: https://miarosetti.com/guinness-chocolate-cake-with-baileys-buttercream-and-irish-whiskey-salted-caramel-recipe/