Chocolate Stout Bundt Cake Recipe

Name: Chocolate Stout Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup unsalted butter plus more, at room temperature, for the pan; unsweetened cocoa powder for the pan; 2 1/2 cups all-purpose flour spooned and leveled; 3/4 teaspoon baking soda; 1/2 teaspoon kosher salt; 3/4 cup stout beer such as Guinness; 12 ounces semisweet chocolate chopped; 3 large eggs; 1 cup granulated sugar; 1 cup dark brown sugar packed; 1/2 cup sour cream; 1/2 cup heavy cream

Servings: persons

1 cup unsalted butter plus more, at room temperature, for the pan
unsweetened cocoa powder for the pan
2 1/2 cups all-purpose flour spooned and leveled
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup stout beer such as Guinness
12 ounces semisweet chocolate chopped
3 large eggs
1 cup granulated sugar
1 cup dark brown sugar packed
1/2 cup sour cream
1/2 cup heavy cream

1
Heat oven to 350u00b0 F. Butter a 12-cup Bundt pan and dust with the cocoa powder, tapping out the excess. In a medium bowl, whisk together the flour, baking soda, and salt.
2
In a small saucepan, combine the butter and stout. Cook over medium heat, stirring, until the butter is melted. Remove from heat, add 8 ounces of the chocolate, and whisk until smooth.
3
Using an electric mixer, beat the eggs and sugars on medium-high until fluffy. Beat in the chocolate mixture and sour cream. Reduce speed to low and gradually mix in the flour mixture until just combined (do not overmix).
4
Pour into the prepared pan and bake until a toothpick inserted in the center comes out with a few moist crumbs attached, 45 to 55 minutes. Let cool 30 minutes in the pan, then invert onto a rack to cool completely.
5
In a small saucepan, bring the heavy cream just to a boil. Remove from heat, add the remaining 4 ounces of chocolate, and let sit 5 minutes. Whisk until smooth. Set the cooling rack with the cake over a baking sheet. Drizzle the cake with the glaze and let set before serving.

1815

kcal

Calories

Fat

216

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup unsalted butter plus more, at room temperature, for the pan, unsweetened cocoa powder for the pan, 2 1/2 cups all-purpose flour spooned and leveled, 3/4 teaspoon baking soda, and more.

Yes, Chocolate Stout Bundt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Stout Bundt Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions