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

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★★★★★

4.8 from 134 reviews

Celebrate St. Patrick’s Day or any special occasion with this rich and moist Guinness Chocolate Cake. This decadent dessert features a tender chocolate bundt cake infused with Guinness beer, topped with a luscious Baileys Irish cream buttercream, and optionally drizzled with homemade Irish whiskey salted caramel for an extra indulgent touch.

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 and 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, light brown sugar, all-purpose flour, cocoa powder, espresso powder, baking soda, baking powder, and salt. Mix on low speed until all dry ingredients are evenly blended. Use your hands to break up any clumps for a uniform 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 fully combined and smooth.
  3. Combine Wet and Dry Mixtures: Gradually pour the wet mixture into the dry ingredients, mixing gently until just incorporated. Avoid overmixing to maintain cake tenderness.
  4. Grease and Fill Bundt Pan: Generously spray a 10-cup Bundt cake pan with nonstick baking spray, ensuring all edges and crevices are coated. Pour the batter evenly into the prepared pan.
  5. Bake the Cake: Bake the cake in the preheated oven for approximately 50 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
  6. Cool the Cake: Allow the cake to cool in the pan for 15 minutes on a wire rack. Then carefully invert the cake onto a separate cooling rack to cool completely. Once fully cooled, flip the cake right side up for frosting.
  7. Make Baileys Buttercream: In a stand mixer fitted with a paddle attachment (or using a handheld mixer in a large bowl), beat the unsalted butter on medium speed until smooth and creamy. Reduce speed to low and gradually add the sifted confectioners’ sugar, mixing until fully incorporated.
  8. Add Flavor to Buttercream: Add Baileys Irish cream, milk, vanilla extract, and salt to the butter and sugar mixture. Beat until smooth and combined.
  9. Incorporate White Chocolate: Slowly mix in the melted and slightly cooled white chocolate. Once combined, increase speed to medium-high and beat for about 1 minute until the frosting is light and fluffy.
  10. Frost the Cake: Spread the Baileys buttercream evenly over the top and sides of the cooled cake.
  11. Prepare Irish Whiskey Salted Caramel (Optional): In a medium saucepan with tall sides, whisk together granulated sugar and water over medium-low heat until the sugar dissolves completely (about 5 minutes). Do not stir after this point.
  12. Cook Caramel: Increase heat to medium and add the cold cubed butter. Bring the mixture to a slow boil and cook without stirring until the caramel turns a deep golden brown or copper color (approximately 10-12 minutes, sometimes longer depending on the stove).
  13. Finish Caramel Sauce: Remove from heat and carefully whisk in the heavy cream and Irish whiskey; the mixture will bubble aggressively—use caution. Stir in vanilla extract and salt, whisking vigorously until smooth. Allow the caramel to cool for about 20 minutes, stirring occasionally.
  14. Drizzle Caramel and Serve: Drizzle the optional Irish whiskey salted caramel over the frosted cake. Slice and enjoy this rich, festive dessert!

Notes

  • Ensure all ingredients such as eggs, sour cream, and milk are at room temperature for best mixing results.
  • Do not overmix the batter to keep the cake tender and moist.
  • The espresso powder enhances the chocolate flavor but can be omitted if desired.
  • If you prefer, you can use store-bought caramel sauce instead of making the Irish whiskey salted caramel.
  • Use a high-quality Guinness beer for the best flavor profile in the cake.
  • Allow the cake to cool completely before frosting to prevent melting or sliding of the buttercream.
  • This cake stores well covered at room temperature for up to 3 days or refrigerated for up to 5 days.
  • Bring the whiskey salted caramel to room temperature prior to drizzling if refrigerated.

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

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