Chocolate Guinness 5

How perfectly delicious and appropriate does this Guinness Cake look for the month of March?  Such a great recipe to bring to your next St. Patrick’s Day party!

Recipe:  Guinness Cake




2 cups Guinness Stout

4 sticks Butter

1 1/2 cups Unsweetened Cocoa Powder

2 cups Flour

2 cups Sugar

1 tablespoon Baking Soda

1 ½ teaspoons Salt

4 large Eggs

1¾ cup Sour Cream

1 teaspoon Vanilla Extract

{Salted Caramel Sauce}

5 tablespoons Butter

½ cup packed Dark Brown Sugar

⅓ cup Heavy Cream

Pinch Salt

¼ teaspoon Vanilla Extract

⅔ cup Powdered Sugar,sifted

1. Preheat oven to 350

2. Spray or butter bundt pan

3. Using a medium saucepan using medium heat, bring the Guinness and butter to a light boil then add the cocoa powder using a whisk until smooth it is smooth. Remove from heat and place to the side


4. Then a large bowl, you will need to whisk flour,sugar,baking soda and salt

5. Now get even another LARGE bowl, I used an electric mixer to beat together the eggs, sour cream and vanilla together

6. Now add the butter-Guinness  to the sour cream  and using a hand mixer mix until fully combined about 1-2 minutes on med. speed . You will now begin to add the flour mix and beat until just combined. Use a rubber spatula, lightly fold the batter to make sure there are no pockets of flour

7. Pour into bundt pan

8. Bake for 60 minutes, always do a bake check by sticking a toothpick in the cake if it comes out clear free of wet batter the cake is done

9. MUST cool in pan for 10 minutes before removing the cake from the bundt pan. After that remove the cake and then cool completely on rack

Salted Caramel Glaze

1. Using a medium saucepan, add the butter, dark brown sugar, heavy cream and salt to a boil, stirring constantly. Keep it at a boil for ONE minute, stirring constantly

2. Remove from heat, stir in vanilla extract

3. Add about ½ cup of the powdered sugar and whisk until smooth

4. Continue to whisk in powdered sugar by the tablespoon until you reach your desired consistency

5. Decorating the cake by placing the cake plate and pour the salted caramel glaze over the top


  1. Is it really almost 15 cups of sour cream???

    • Hey Jody – OMGosh no!!! Thank you for catching that typo, I’ve just fixed it. It’s 1 3/4 cups (not almost 15 – that would be crazy!!!) 😉

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